Spaghetti à la Lasagne from Monday-to-Friday Cookbook by Michele Urvater
I adore a good lasagne but hate the work and time involved in precooking the noodles, making the sauce, layering the dish, and baking it for an hour. When I crave lasagne during the week, I make th...
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Ingredients
- 1 pound spaghetti or spaghettini
- 3 cups spaghetti sauce, homemade or prepared
- Salt
- ¼ cup olive oil
- ½ cup (tightly packed) fresh parsley leaves
- ¼ cup grated Parmesan cheese
- freshly ground black pepper
- 1 pound ricotta cheese, whole or part-skim
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