Left Over Spaghetti Lasagna

Left Over Spaghetti Lasagna

Made  times
Joey Joan 58

"This is a dish intended for your left-over spaghetti. In my house there never seems to be enough left over to make this, so seeing as we love this dish a lot I make it with fresh spaghetti. Night #1 we are all dancing in our seat with pleasure as we eat dinner and lunch on day #2 is a treat beyond words."
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55 m servings 560 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 70g
  • 23%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1476 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Grease a 9x13-inch baking dish.
  3. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
  4. Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
  5. Mix cottage cheese and sour cream in a bowl.
  6. Spread half the spaghetti with sauce into the prepared baking dish.
  7. Spread the cottage cheese mixture evenly over the spaghetti.
  8. Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
  9. Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.


  • Cook's Note:
  • I like to take spicy Italian sausage and bake it in the oven while I prepare everything else. Then before I put the first layer of spaghetti in the baking dish I put the sausage on the bottom of the pan and then do my layers, baking as usual.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.



I made a homemade meat marinara to go in this casserole. Instead of fat free sour cream, I used reduced fat. The family thought this was great--they ate every bite. NO LEFTOVERS. This was perfec...

DELICIOUS!!! A bit involved if you make it "from scratch" (fresh spaghetti in the event that you don't have any leftover), but well worth it!

Perfectly delicious.

Good use of leftover spaghetti. I stirred an egg into the cheese mixture and added some Italian seasoning and garlic. Very tastey!

Followed ingredients exactly. I used leftover spaghetti. I added a little extra sauce (from a jar) because the leftover spaghetti seemed too dry. This made the final product a little too wet. I...

a favorite in my house!

To make this, I had to cook more spaghetti noodles, as all I had leftover were homemade Italian-American meatballs -- crumbled into pieces -- and homemade marinara sauce. Also, I had no cottage...

I was surprised to see this recipe because this is exactly how I make mine! I use regular sour cream though. It all came about one day when I was going through the fridge looking for stuff to ad...

This was quick and easy - nothing spectacular, but filling and good.

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