Ingredients
Units
Scale
For the Sauce:
- 28 oz. can of crushed tomatoes
- 1 sweet onion - sliced
- 4 cloves of garlic
- 1/4 cup of fresh Italian parsley - chopped
- 1 tbs. capers - chopped
- 1/4 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. dried oregano
- 1/4 tsp. sugar
- 1/2 tsp. fresh ground black pepper
- 3 tbs. olive oil
For the Spaghetti Lasagna:
- 1 lb. of spaghetti - prepared as directed
- 32 oz. ricotta cheese
- 2 eggs
- 1/4 cup fresh Italian parsley - chopped
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. sugar
- 2 cups of shredded mozzarella (one cup for the ricotta cheese and one cup for the top of the lasagna)
- 1/2 cup of grated parmesan cheese ( 1/4 cup for the ricotta cheese and 1/4 cup for the top of the lasagna)
- 4 tbs. of olive oil
Instructions
For the Sauce:
- Heat a heavy sauce pot with the olive oil. Add the onion, garlic, capers and parsley and simmer on a low heat until the garlic is fragrant and the onions are softened.
- Add the crushed tomatoes and seasonings and simmer on a low gentle heat.
For the Spaghetti Lasagna:
- Prepare the spaghetti as directed.
- Place the ricotta cheese in a large bowl.
- Add the eggs, parsley, 1 cup of mozzarella, ¼ cup of parmesan cheese and seasonings and beat with a fork until the cheese is smooth.
- Place the spaghetti in a large bowl and add one cup of the sauce and toss. Add the prepared ricotta cheese and toss gently so that you do not break the spaghetti.
- Prepare the bottom of a baking dish with 2 tbs. of the olive oil.
- Place the spaghetti in the prepared baking dish. Top with 2 – 3 tbs. of sauce and one cup of the shredded mozzarella cheese and ¼ cup of the Parmesan cheese.
- Preheat Oven 350 degrees F.
- Bake 25 - 30 minutes
- Let the dish cool before cutting so that the pieces come out nice and whole.
- Serve with the extra sauce and fresh grating cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
