I let the cat out of the bag over at Style Lush today along with my FAVORITE recent maternity purchase!
More scoop on my recent Knocked Up news come Monday!
I have made this recipe twice now and have fallen in love with it! My entire family, including both kids, love it and finish their plates in no time. It’s the perfect way to get that lasagna taste without all the effort it takes to make one. Plus, the noodle/parmesan crust is delicious. One slice will be plenty per person. Serve with a salad or a green veggie and dinner is served!
Original Recipe: Weelicious.com
8 oz Spaghetti, cooked (about 1/2 a package)
2 Large Eggs, whisked
1/2 Cup Parmesan Cheese, divided
1 Lb Ground Beef (you could also use ground turkey or chicken)
2 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 16 Oz Jar Marinara Sauce
1 Cup Ricotta Cheese
1/2 Tsp Italian Herbs
1 Cup Mozzarella Cheese, grated
Preheat oven to 350 degrees.
Place the cooked spaghetti in a bowl and coat with 1 tbsp of olive oil.
Combine the eggs and 1/4 cup of Parmesan cheese in a bowl. Add mixture to the spaghetti and mix.
Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a “pie crust”. (I had to use an 8 x 8 dish since my pie dish wasn’t deep enough. I dug out a little of the pasta to make a bigger edge on the sides. More room for the rest of the ingredients that way, too!)
Heat 1 Tbsp of oil in a sauté pan over medium heat and cook the ground beef, salt, garlic and onion powder for 5 minutes or until the meat is cooked through. Pour the marinara sauce over the meat and stir to combine.
In a bowl stir the Ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.
Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the marinara mixture and finally, top with 1 cup of mozzarella.
Place dish on a sheet pan and bake for 30 minutes.
Cool, cut into wedges and serve.