my mom's spaghetti lasagna

★★★★★ 1
a recipe by
michelle 'FLAME' kelley
baltic, CT

OK lets be honest here, my mom did not cook a hole heck of a lot, but when she did she was amazing. here is one of my mom's greats and believe me it was always a oh and a ah when she made this. you could smell her cooking it for a hour before it hit the table and your mouth was watering the entire time. pair this with fresh garlic bread and a nice tossed salad and any single guy can impress his girl with a fresh from scratch meal. oh room temp or slightly chilled Merlot red wine(not to dry) is a great complement to this meal. personally I like the white wines but to each his taste.

★★★★★ 1
serves 6
prep time 1 Hr 30 Min
cook time 45 Min
method Bake

Ingredients For my mom's spaghetti lasagna

  • 2 box
    1 lb each whole wheat spaghetti cooked and well drained
  • 1 lb
    ground chicken cooked drained
  • 1 lb
    ground turkey sausage cooked drained
  • 1 jar
    onion and garlic spaghetti sauce
  • 1 jar
    garden chunky spaghetti sauce
  • 2 pt
    medium or 1 large container of ricotta cheese
  • 1 lb
    shredded mozzarella cheese
  • 1 lb
    shredded colby-jack cheese
  • 1 Tbsp
    each of the following, garlic,onion powder, basil, italiano seasoning,
  • 1 1/2 stick
    butter or margarine soften and places and med glass mixing bowl
  • 1 Tbsp
    minced garlic
  • 1 lg
    loaf of fresh italian bread sliced in 2in slices set ends aside or munch if your hungry
  • 1/2 tsp
    onion powder and garlic powder,
  • 1/4 tsp
    basil and italian seasonings

How To Make my mom's spaghetti lasagna

  • 1
    mix the two sauces together in a large sauce pan bring to a medium boil and reduce heat. add spices and meat set aside.measure out one cup of the sauce and a 1/2 cup of the shredded cheese and set it aside this is your top layer. mix your shredded cheeses together in a med to large glass bowl and set aside
  • 2
    in a 13x9 inch baking dish. glass is better. layer the following in this order. ladle enough sauce to cover the bottom of the pan with a thin layer. make sure you go completely to the corners. then sprinkle with a thin layer of shredded cheese not to edges but getting close all the way around (leave about a 1/2 in gap from all four sides) layer some of the drained spaghetti and dot with ricotta about six spoonfuls then spread out. repeat the layering process till you are almost to the top of the pan. about three layers. making sure to finish off with your one cup of sauce spreading to the edges and then your cheese this time go completely to the edge. loosely cover with heavy tin foil and seal edges.
  • 3
    in a preheated 350 degree oven place your baking pan on a cookie sheet with about 1/2 cup water in the cookie sheet(this enables even cooking and wont warp the cookie sheet) bake at 350 for 15mins,remove tin foil then reduce heat to 300 degrees for the remainder of the time. lasagna is done when sauce begins to bubble and cheese is melted be careful not to over cook and insure that all the noodles are covered with sauce or they will become hard and unable to be eaten. if this happens just trim the edges before serving. (cut around the edges)
  • 4
    FOR GARLIC BREAD: prepare cookie sheet by brushing a thin layer of extra virgin olive oil on the pan. do not over saturate do not leave any oil pools (make this easy dip paper towel in the olive oil and use it as brush to season the pan).
  • 5
    mix in the butter the minced garlic,garlic and onion powder and the seasonings both basil and Italian. place in fridge for about 15mins till chilled mixing every 5min. spread on bread slices (only one side) place on seasoned cookie sheet. bake for 5-7 min at 350degrees or until golden brown. do not over cook. sprinkle lightly with Parmesan cheese. serve warm