Name: Spaghetti à la Lasagne
Yield: Makes 4 servings
Ingredients: Salt; 2 cups tomato or spaghetti sauce, homemade or comercially prepared; 3/4 to 1 pound spaghetti, spaghettini, perciatelli, or bucatini; 1/4 cup olive oil; 1 pound (1 cup) ricotta cheese (whole or part-skim); 1/4 cup grated Parmesan cheese; Freshly ground black pepper

I appreciate a good lasagne but hate the work and time involved — precooking the noodles, layering the dish, and baking it for an hour. So I came up with this uncomplicated spaghetti recipe which combines all the elements of a good lasagne without the trouble.

Recipe notes

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