Spaghetti Lasagna

• 1/2 lb. spaghetti
• 1 lb. mild sausage
• 1 (14 oz.) jar Ragu spaghetti sauce
• 1 (16 oz.) can stewed tomatoes
• 2 Tbsp. Parmesan cheese
• 6 oz. Provolone cheese
• 8 oz. Mozzarella cheese
• 12 oz. Muenster cheese

1. Cook spaghetti by directions on package; drain.
2. Brown sausage; drain.
3. Add Ragu sauce, tomatoes and Parmesan cheese; mix well.
4. Add spaghetti.
5. Grate all cheeses; keep separate.
6. Put 1/3 of spaghetti in a 12 x 9 x 2-inch pan.
7. Sprinkle 1/3 of each cheese on spaghetti; repeat 2 more times.
8. Sprinkle a little more Parmesan cheese on top.
9. Bake for 25 to 30 minutes at 350u0b0, until bubbly and brown.
10. Best if made the day before serving.
11. Store in refrigerator until cold.
12. Cut into squares.
13. Reheat for 20 to 25 minutes at 250u0b0; serve hot.

spaghetti, sausage, spaghetti sauce, tomatoes, parmesan cheese, provolone cheese, mozzarella cheese, muenster cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333298 (may not work)