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Spaghetti Lasagna
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Spaghetti Lasagna: The Ultimate Fusion Comfort Food

Enter Spaghetti Lasagna. This dish is a culinary crossover that takes the best parts of both classics. It uses spaghetti as the foundational "noodle layer," binds it with a silky, rich Béchamel style sauce, and tops it with a savory beef and vegetable ragù.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Servings: 6

Ingredients

  • The Savory Meat Filling:
  • 1.1 lbs 500g Ground Beef
  • 1 medium Onion diced & 1 clove Garlic (minced)
  • 1 large Carrot finely diced
  • 1 cup Tomato Puree
  • Spices: Salt black pepper, and 1 tsp paprika
  • The Rich Binder Sauce:
  • 6 tbsp 90g Unsalted Butter
  • ¾ cup 90g All-Purpose Flour
  • 1 quart 1 liter Whole Milk
  • 1 cup Grated Mozzarella Cheese plus extra for topping
  • 1 large Egg + 1 Egg Yolk
  • Aromatics: Salt black pepper, and a pinch of nutmeg
  • The Foundation:
  • 8 oz 250g Spaghetti (cooked al dente)

Instructions

  • Sauté the Meat Filling
  • Brown: Sauté ground beef in a skillet until browned. Add onion, carrot, and garlic; cook until softened.
  • Simmer: Stir in tomato puree and spices. Let simmer for 5 minutes until thickened, then remove from heat.
  • Craft the White Binder Sauce
  • Roux: Melt butter in a pot and whisk in flour for 1 minute.
  • Thicken: Gradually pour in milk, whisking constantly over medium heat until the sauce thickens and coats a spoon.
  • Season: Stir in salt, pepper, and nutmeg.
  • Temper and Emulsify
  • Cheese: Remove sauce from heat and stir in the mozzarella until melted.
  • Eggs: Whisk the whole egg and egg yolk together, then slowly stir them into the warm sauce to create the structural binder.
  • Coat the Spaghetti
  • Combine: Place cooked spaghetti in a large bowl. Pour 2/3 of the white sauce over the pasta and toss until every strand is coated.
  • Layer and Assemble
  • Base: Press the saucy spaghetti into a greased 9x13 inch baking dish.
  • Middle: Spread the meat filling evenly over the pasta.
  • Top: Pour the remaining white sauce over the meat and sprinkle generously with extra mozzarella.
  • The Bake
  • Cook: Bake at 400°F (200°C) for 20–25 minutes until the cheese is bubbly and golden brown.
  • Set: Allow the dish to cool completely before slicing to ensure the portions hold their shape.