Baked Spasagna with Vegetable or Meat Sauce

baked spasagnaI started back meal planning this month and I’m soooo excited! I planned to try at least one new recipe a week and so far so good!

At least twice a month, I make a recipe involving pasta and spaghetti sauce. Why? Because it’s cheap and it’s quick and the kids ALWAYS eat it without question. If you read the first meal plan I posted here, then you already know I planned to make this Baked Spasagna recipe I had saved in my recipe favorites for some time. My husband and my teenager, however, don’t like extra creamy dishes so I was a bit skeptical about this one. I usually scale down the ricotta in my lasagna because of their aversion to extra creamy/cheesy things. I tried this recipe as is the first time and it was a hit! I mean a HUGE hit! So much that my teen actually ate it without the pasta sauce and LOOOVED it! Then she ate it with the sauce and DOUBLE LOOOVED it! Wow!

Since trying the original version, I decided on some alterations to the recipe. First, I needed a meatless Tuesday recipe (since I don’t cook on Mondays). Second, I’m not a fan of mozzarella cheese and I rarely stock it in my fridge. Lastly, I could only use the spices I had on hand. The results were SUPERB!

If you haven’t tried Spasagna yet, you need to stop what you’re doing and cook this right NOW! 😉

Baked Spasagna with Vegetable or Meat Sauce


  • 1- 13 oz box whole grain thin spaghetti noodles, uncooked
  • 1 1/2 cups goat cheese, crumbled
  • 1 cup ricotta cheese
  • 1 cup sour cream
  • 1 1/4 cups half-and-half
  • 1/4 cup parmesan cheese, grated
  • 1 tsp. oregano
  • 1 tbsp. basil (heaping)
  • 1/2 tsp. white pepper
  • 1 tsp. garlic powder (heaping)
  • 1 tsp. sea salt
  • Cooking spray
  • 1/4 cup parmesan cheese, grated
  • For Meat Sauce:
  • 1 1/2 lbs ground turkey
  • 2- 24 oz. jars spaghetti sauce (I use one cheese and one veggie)
  • OR
  • For Vegetable Sauce:
  • 2- 24 oz. jars spaghetti sauce (I use one cheese and one veggie)
  • 1 1/2 cups chopped broccoli
  • 1/2 cup mushrooms, chopped (I use portabello)
  • 1/4 cup onion, chopped


  1. Preheat oven at 350 degrees.
  2. In a large pot or dutch oven, cook spaghetti according to package directions.
  3. While spaghetti is boiling, in a large mixing bowl, combine goat cheese, sour cream, ricotta, half and half and all of the spices. Stir until smooth and well blended (you may have to use a fork to break and blend the goat cheese well).
  4. When spaghetti is finished, drain well.
  5. Add spaghetti to cheese mixture, mixing until well combined and pasta is coated evenly.
  6. Spray a 9x13 glass baking pan with cooking spray.
  7. Pour spaghetti mixture into the pan, smoothing and flattening with the back of spoon or spatula until even. Sprinkle remaining 1/4 cup parmesan cheese over spaghetti mixture.
  8. Bake in preheated oven uncovered for 30 minutes.
  9. While spaghetti bakes, prepare the sauce.
  10. For meat sauce, in a large skillet, brown ground turkey on medium high heat then drain the fat. Add pasta sauce to meat and return to medium high heat. Stirring often, let simmer about 10 minutes.
  11. For vegetable sauce, in a large skillet, heat pasta sauce on medium high heat. Bring to a low boil. Add broccoli, mushrooms and onion. Stirring often, let simmer about 15 minutes or until broccoli has softened to taste (I like mine slightly crunchy).
  12. Remove pasta bake from oven and let cool slightly about 10 minutes.
  13. Cut the pasta into squares and serve with pasta sauce.
  14. Enjoy!


Mother of 6, lover of God, life, family, food, friends and flying!

More Posts - Website

Follow Me:
TwitterFacebookPinterestGoogle PlusYouTubeYelp

Leave a reply