If you love the comforting flavours of lasagna but want something a little easier to make, this Spaghetti Lasagna is the perfect recipe to add to your dinner rotation! It combines spaghetti noodles, a rich homemade beef marinara sauce, and a creamy garlic Alfredo sauce, all layered together and baked until hot, bubbly, and cheesy. The combination of tangy tomato sauce and velvety cream sauce makes every bite deliciously comforting. Finished with a golden, cheesy top and parsley, this easy baked spaghetti is a family-friendly meal that feels like lasagna without all the extra work.

Why You'll Love This Recipe

This recipe brings together two classic pasta sauces for the ultimate comfort food dinner. The homemade marinara is packed with savoury ground beef, garlic, mushrooms, and Italian herbs, while the creamy Parmesan Alfredo adds richness to every layer. Everything is assembled in one baking dish, making it easy to serve a crowd or save leftovers for another day. It's hearty, satisfying, and perfect for busy weeknights, Sunday dinners, or whenever you're craving something extra cheesy.

Ingredients

Beef Marinara Sauce

• Olive oil
• Ground beef
• Yellow onion
• Garlic cloves
• Tomato paste
• Apple cider vinegar
• Crushed tomatoes
• Chicken bouillon cube
• Water
• Italian seasoning
• Red pepper flakes
• Dried oregano
• Black pepper
• Salt, to taste
• Mushrooms
• Olive oil

Creamy Garlic Alfredo Sauce

• Butter
• Garlic cloves
• Heavy cream
• Whole milk
• Cream cheese
• Chicken bouillon cube
• Salt
• White pepper
• Finely grated Parmesan cheese

For Assembly

• Spaghetti
• Shredded mozzarella

How to Make Spaghetti Lasagna

Step 1: Prepare the Beef Marinara

Heat olive oil in a Dutch oven over medium-high heat, then add the ground beef with a light sprinkle of salt. Let the beef brown well, allowing a little crust to develop before breaking it up and stirring. Add the finely chopped onion and cook until softened, then stir in the garlic and cook until fragrant. Mix in the tomato paste, cook briefly, and deglaze the pot with apple cider vinegar, scraping up all those flavourful browned bits from the bottom.

Step 2: Build the Sauce

Add the crushed tomatoes, water, chicken bouillon cube, Italian seasoning, red pepper flakes, oregano, black pepper, and additional salt to taste. Stir everything together until well combined, then bring the sauce to a gentle simmer. In a separate pan, sauté the sliced mushrooms in olive oil until softened and lightly browned, then stir them into the marinara. Cover the pot and simmer on low for 30 minutes, stirring occasionally to let the flavours develop.

Step 3: Make the Creamy Garlic Alfredo

While the marinara simmers, melt the butter in a saucepan over medium-low heat and add the minced garlic, cooking until fragrant without letting it brown. Pour in the heavy cream and whole milk, then stir in the softened cream cheese, chicken bouillon cube, salt, and white pepper. Let the sauce gently simmer for about 5 minutes, stirring frequently, until it begins to thicken slightly. Turn the heat to low, stir in the finely grated Parmesan until melted and smooth, and taste to adjust the seasoning if needed.

Step 4: Cook the Spaghetti

Bring a large pot of generously salted water to a boil while the sauces finish cooking. Add the spaghetti and cook until just al dente, following the package instructions but checking the noodles a little early. The pasta will continue cooking in the oven, so it's best to keep it slightly firm rather than fully soft. Drain well and set aside until you're ready to assemble the dish.

Step 5: Layer the Spaghetti Lasagna

Preheat your oven to 425–450°F and lightly grease a large baking dish. Spread a layer of beef marinara over the bottom, followed by the cooked spaghetti, then drizzle and spread the creamy Alfredo sauce over the noodles. Add another generous layer of marinara, then finish with shredded mozzarella or your favourite melting cheese and a sprinkle of fresh parsley. Repeat the layers if needed to use up your ingredients, finishing with sauce and cheese on top.

Step 6: Bake Until Golden and Bubbly

Place the assembled dish in the preheated oven and bake for 15–20 minutes, or until heated through and bubbling around the edges. For that irresistible golden, cheesy top, switch the oven to broil for another 3–4 minutes, watching closely so the cheese doesn't burn. Remove the dish from the oven and let it rest for about 5–10 minutes before serving so the layers can settle slightly. Garnish with extra fresh parsley and Parmesan, if desired, and serve warm.

Tips for the Best Spaghetti Lasagna

• Brown the beef properly: Let it develop a nice crust before stirring to build a deeper, richer flavour.
• Don't skip the deglazing: The apple cider vinegar helps lift the browned bits from the pot and adds brightness to the tomato sauce.
• Keep the pasta al dente: Slightly firm spaghetti holds its texture better after baking.
• Sauté the mushrooms first: Browning them separately helps remove excess moisture and adds a delicious savoury flavour.
• Watch the broiler carefully: Cheese can go from golden to burnt quickly, so keep a close eye on the dish during the final few minutes.
• Season as you go: Bouillon cubes and Parmesan already contain salt, so taste both sauces before adding too much extra.

What to Serve With Spaghetti Lasagna

This cheesy baked spaghetti is hearty enough to be the star of the meal, but a few simple sides make it even better. Serve it with warm garlic bread or crusty bread to soak up the extra marinara and Alfredo sauce. A crisp Caesar salad or a simple green salad with a tangy vinaigrette helps balance the richness of the dish.

Make-Ahead and Storage Tips

You can prepare both sauces ahead of time and refrigerate them in airtight containers until you're ready to assemble the dish. Leftover baked spaghetti can be stored in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave or warm larger portions in the oven, covered with foil, until heated through. If the pasta seems a little dry, add a splash of water or cream before reheating to bring back some of that saucy texture.

Frequently Asked Questions

Can I make Spaghetti Lasagna ahead of time?

Yes! You can prepare the sauces and cook the spaghetti ahead of time, then assemble the dish shortly before baking. For the best texture, keep the pasta slightly undercooked and store the components separately if preparing well in advance. If assembling the entire dish ahead, refrigerate it promptly and allow extra baking time if it's going into the oven cold.

What cheese works best for the topping?

Mozzarella is a great choice because it melts beautifully and creates that classic stretchy, cheesy topping. You can also use an Italian cheese blend or combine mozzarella with provolone for extra flavour. Finish with Parmesan for a savoury touch that complements both sauces.

Can I use a different pasta shape?

Yes! While spaghetti gives this dish its signature look, penne, rigatoni, or fusilli work well too. Choose a sturdy pasta shape that can hold the sauces, and cook it just until al dente before assembling. The result will still be creamy, saucy, and delicious.