Spaghetti Lasagna


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  • 8 oz. spaghetti
  • 2 T. butter
  • 1 C. Parmesan cheese, divided
  • 24 oz. cottage cheese
  • 1 lb. Italian sausage
  • 28 oz. jar chunky garden style spaghetti sauce
  • 8 oz. mozzarella cheese, shredded


  • Cook spaghetti; drain and mix in butter. Place spaghetti in a buttered 9×13″ pan. Chop up sausage and brown in a skillet. Drain fat, then mix in chunky spaghetti sauce. Take 1/2 cup of Parmesan cheese and sprinkle on top of noodles, followed by the 24 ounces of cottage cheese, then another 1/4 cup of Parmesan cheese. Then layer the spaghetti sauce on top of that, followed by the shredded mozzarella cheese, and the last 1/4 cup of Parmesan cheese. Cover with foil and bake at 400 °F for 30 minutes, then remove foil and bake an additional 15 minutes. Let cool for 10 plus minutes before serving.