Spaghetti Lasagna

Sam (peeling off the aluminum foil for a late night snack after work): Alright! It’s Spaghetti Lasagna.

And that is how this new, improvised recipe — which rocketed into the regular rotation after the first run — got its name.


Spaghetti Lasagna

1 lb. Italian style turkey sausage

1 lb. box of whole wheat penne pasta

1 16 oz jar of roasted garlic spaghetti sauce (Albertsons organic brand)

1 c. grated mozzarella

1/4 c. grated Parmesean or Asiago

Olive oil

Salt, pepper to taste

Preheat oven to 325 F. Coat a lasagne pan with a bit of oil. Cook the penne al dente. Drain, reserving 1/4 to 1/2 cup pasta water. Meanwhile, brown the turkey sausage in a little olive oil. Add the sauce to heat up, then add the water. Adjust seasonings. Add the warm penne. Turn out into lasagne pan. Top with mozzarella and then Parmesean. Cover with foil and bake 40 minutes, taking the foil off for the last 10 minutes.

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