To use Spaghetti pasta in a lasagna?

[ClumsyNinja]

I was planning to make a quick veggie lasagna for tea but have run out of pasta sheets. Do you think if I cut to size and laid the dried spaghetti pasta flat, it would work just as well?

I only cook fairly basic simple stuff generally and usually use the dried stuff that doesn't need pre-cooking so I think it should work, but are there any culinary experts who can advise please?

surely pasta is pasta, the only difference is the shape

I'd probably just do the veggie mix/sauce and serve it on cooked spaghetti. Add grated cheese. Just as tasty and easier! But reckon it'd work ok, too.

No, it will end up like a sloppy pasta bake. Probably still just as yum though.

Yes - that will work. Wondering if you should perhaps par boil it first? Is it thick spaghetti??

I think they make Lasagne "Spaghetti Bake" like that in the US:

www.foodnetwork.com/recipes/paula-deen/baked-spaghetti-recipe.html

Why not just serve vege spag bol with cheese to sprinkle?

Yabu

Make spaghetti bolognease!

YABU. Especially if you were to call the finished product lasagna. Make something with the spaghetti instead.

You can substitute similar shapes of pasta for one another, so you could probably get away with subbing angel hair for spaghetti or penne for elbows.

Tana Ramsay has a spaghetti and butternut squash lasagne recipe. I haven't tried it though, but it must work ok. I think possibly par boil pasta first?

Just serve the veggie sauce on the spaghetti?

Try it out, OP, and then report back! I'm sure it will be fine.

Thanks everyone for all your suggestions and recipe ideas. I will bookmark the foodnetwork web page for future reference. I have tons of cookbooks that I love to read but I rarely use them for their intended purpose. Partly because my DS and DH are ridiculously fussy eaters so it always seems pointless trying something new.

I've never heard of angel hair pasta so I'm glad I posted the question. I'll have to look for it on my next shopping trip. I might be able to expand my repertoire a bit and persuade my fussy eater DS to try it.

(Yes, I suppose I can't call it lasagna if it doesn't contain lasagna pasta - luckily no-one in my family will query it though.)

Thanks again!

I used to live in the USA and one of our favourites was Spaghetti Pie - cooked (very al-dente) spaghetti mixed with pasta sauce and a handful of cheese, in a lasagne dish with another handful of cheese on top. Cook 30 mins or so then take out of the oven and let it stand at least 15 minutes (it helps it stick together) then you can cut it in slices like lasagne.

You can call it lasagna in the name of getting a fussy eater to eat it. But don't call it that for guests.

I'd be extra leery of substituting pasta shapes in baked pasta dishes. You've got some more leeway if you boil the pasta and make the sauce separately, because it's easy to adjust for different pasta cooking times. Since you're cooking the pasta and the other ingredients at the same time in a baked pasta dish, you don't have as much flexibility. You might wind up with something in the dish way overdone or underdone.