Spaghetti Lasagna

Ingredients:

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1 pound spaghetti noodles, cooked al dente

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3 eggs, beaten

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2 cups whole milk ricotta

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1 (8-ounce) package mozzarella slices

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2 cups bolognese sauce, cold

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1/2 cup shredded mozzarella

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1/4 cup Parmesan, grated

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Salt and pepper, to taste

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Parsley, for garnish

Instructions:

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Preheat oven to 375 degrees.

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Lightly grease a springform cake pan.

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In a large bowl, combine cooked and slightly cooled spaghetti with beaten eggs.

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Place one-third of the spaghetti mixture in the bottom of the prepared pan.

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Add slices of mozzarella cheese followed by 1 cup of the ricotta cheese and a sprinkle of salt and pepper.

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Use an offset spatula to spread ricotta evenly.

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Next, add 1 cup of the bolognese sauce.

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Repeat these steps one more time, ending with spaghetti on top.

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Sprinkle pasta with shredded mozzarella and Parmesan.

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Bake for 35 to 45 minutes.

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Allow layered pasta cake to cool for 20 to 30 minutes before serving. This will ensure that the layers stay intact for a surprising presentation.

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Cut slices like a cake and enjoy!