Spaghetti Lasagna




8 ounces of dry spaghetti
•           1 medium vine ripe tomato
•           one and a half cups of marinara sauce
•           one fourth cup of chopped yellow onion
•           2 tablespoons of finely chopped garlic
•           half cup of small chopped blocks of sharp cheddar cheese
•           half cup of crumbled feta cheese
•           1 to 2 tablespoons of chopped sun-dried tomatoes
•           Italian spices
•           Olive oil to coat the pan
•           Cook the spaghetti as directed.
1.         Pre-heat oven at 375 degrees.
2.         Drain the spaghetti and spread it into an olive oil coated 8 by 8 inch baking or casserole dish.
3.         Spread a half cup of marinara sauce on top of the spaghetti.
4.         Slice the tomato into about 8 slices and layer each slice over the sauce.
5.         Spread the onion and garlic evenly over the tomato slices.
6.         Spread the remaining 1 cup of marinara sauce over the onions and garlic.
7.         Spread the cheddar cheese pieces and the feta evenly over the sauce.
8.         Add a sprinkle of your Italian spices over the food creation.
9.         Lay the pieces of sun-dried tomatoes over the spices.
10.       Place the dish in the oven at 375 degrees for 25 to 30 minutes. Allow the dish to cool a bit after cooking, yet best when served warm and fresh.

-