Cousin Arlene's Spaghetti Lasagna
Makes 6 servings
|8||ounces uncooked spaghetti or other thin pasta|
|1||clove garlic, finely chopped|
|2||pounds 90% lean ground beef|
|Salt and black pepper|
|2||cans (8 ounces each) tomato sauce|
|1||can (6 ounces) tomato paste|
|1||cup (8 ounces) sour cream|
|1||package (3 ounces) cream cheese, softened|
|6||green onions, chopped|
|1/4||cup grated Parmesan cheese|
- Preheat oven to 350°F. Cook spaghetti in large saucepan of salted boiling water until almost tender. Drain and set aside.
- Meanwhile, melt butter in large skillet over medium heat. Add garlic; cook and stir 1 minute. Add ground beef and sugar; season with salt and pepper. Cook and stir until beef is no longer pink; drain fat. Add tomato sauce and tomato paste; simmer 20 minutes, stirring occasionally.
- Meanwhile, beat sour cream and cream cheese in medium bowl until smooth. Add green onions; mix well.
- Spread some meat sauce in 2-quart casserole to prevent noodles from sticking. Layer half of spaghetti, half of sour cream mixture and half of meat mixture. Repeat layers. Sprinkle with Parmesan cheese. Bake 35 minutes or until heated through.
This casserole can be frozen. Thaw it in the refrigerator overnight, then let it come to room temperature before being baked. Bake it until it is heated through. I always double this recipe since it makes great leftovers.
|Serving Size:||6 servings|
|Saturated Fat||16 g|
|Total Fat||33 g|
|Calories from Fat||47 %|
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