Now you can have both!!! Is it Spagsane or Laghetti? I’ll let you decide but make sure you make this. My family absolutely loved it and I am already planning a veggie version so that I can sample it myself. Just a note, this can be made glutenous just as easily as gluten free. The amount of gluten free products you can use for this fabulous creation is so pleasing! Hit the GF aisle at the supermarket and you’ll be ready to say Mama Mia!
Spagsane/Laghetti (makes 1 large casserole approx 9 x 13 inches)
Adapted to be gluten free from www.thecountrycook.net)
(Sorry I didn’t take a photo before I raced into the kitchen to make this!)
1 x jar of spaghetti sauce (check the label for wheat/gluten alerts)
1 x jar of Leggo’s Alfredo sauce (it is the best gf option on the shelf)
1 x package San Remo GF spaghetti
500 g lean ground mince
2 cups shredded mozzarella (Perfecto Italiano light is the lowest in fat and points)
½ cup skim milk
1 tsp oregano
1 tsp parsley
Cook spaghetti according to directions and drain thoroughly. Prehead your oven to 160 and spray the baking dish (preferably glass) with light cooking spray.
In a large bowl combine the alfredo sauce, cheese, milk and herbs and stir well to combine. Add the cooked spaghetti and toss to coat well. Dump this mixture in the bottom of the baking dish, cover with foil and bake for about 25-30 minutes.
Brown the mince in a medium saucepan and drain off any grease that may be left over. Add the spaghetti sauce and mix and keep warm until alfredo noodles are ready.
When the alfredo base if ready, remove the foil and let the casserole cool for 10 minutes. 
Cover with the mince mixture and sprinkle with cheese if you like. I popped it back in the oven for about 5 minutes. 
Don’t try to cut it when it is piping hot (like I did) or it won’t give you a good edge that looks like lasagne. Serve with veggies and bread. Bellisimo!
Follow these topics: Main dishes, Pasta, Uncategorized
I am going out first thing tomorrow to get the ingredients for this. I do have trouble though finding a gluten free spaghetti sauce – any suggestions as to a brand/retailer?
I have to admit that I don’t like jarred pasta sauce (gee what a surprise!). I tend to use gf whole or chopped tomatoes and simmer with herbs and either mash to the consistency I want or drain some of the juice off accordingly. It only takes a few minutes and you can be confident that what you are getting is what you can tolerate. I do believe there are some varieties in the GF aisle at Coles but admit I haven’t checked them out wholly. Eskal, who’s other products I like most of, do make a sauce and if you can’t find it at the local grocery, try Bibina or my favourite go to site http://www.glutenfreeshop.com.au/Sauces-C133.aspx
Let me know how you like the dish!
the Lasetti was a huge success!! We all loved it!! Many times over as it turned out, I mad up a whole casserole dish and it lasted for 4 meals(for 2). It was a breeze to make (thanks to the easy-to-follow instructions on SOS) and I had great fun creating this one. I did end up making my own spaghetti sauce which is very satisfying!! SOS you are a legend in our household.