Oven-Baked Spaghetti

Melissa's yummy lasagna recipe inspired me to add one myself. I made this the other day when the missionaries were coming for dinner. It turned out really good!

1 jar Spaghetti Sauce
sliced olives
1 4oz mushrooms
1 lb ground beef
12 oz spaghetti
2 cup cheddar cheese
1 can cream of mushroom soup
1/4-1/2 cup water
1/4 cup Parmesan cheese

Brown the meat then add the jar of Spaghetti Sauce. Set aside.
Cook the spaghetti.
In a lightly greased 9x11 pan, layer half the Spaghetti, half of the meat sauce, half of the olives and mushrooms, and 1 cup of cheese. Then repeat the layers.
Mix the soup with water and pour over top of everything. Sprinkle with Parmesan cheese.
Bake at 350 for 30 min.

(I used cream of chicken soup and left out the mushrooms and it was still very good!)

Kim

Lasagna Casserole

This recipe is from my slow cooker recipe book. It is very easy and tastes good too.

Lasagna Casserole

4cups spaghetti sauce

9 lasagna noodles, broken up

1 24oz container cottage cheese

1 Tbsp dried parsley flakes (I didn't have any so I left it out)

2cups mozzarella cheese

1/4cup parmesan cheese

In slow-cooker, layer 1 cup sauce, 3 broken-up lasagna noodles, 1 cup cottage cheese, 1 tsp parsley flakes, 1/2cup mozzarella cheese. Repeat to make 3 layers total. Top with remaining sauce and mozzarella cheese. Cover and cook on high 3-4 hours or low 7-8 hours. Sprinkle parmesan cheese over top during last hour of cooking.

I haven't tried it yet, but you can also make a spinach lasagna by adding a heavy layer of fresh baby spinach leaves over each layer of cottage cheese or a meaty lasagna by adding cooked ground beef over each layer of cottage cheese.