Cook spaghetti according to package directions. Add onion and celery to the boiling water.
While the spaghetti is cooking, melt margarine in a 6 quart pot. Whisk in flour to melted margarine and add tomato juice. Stir until thickened adding sugar towards the end. Drain spaghetti, remove celery and onion.
Spray a 9 x 11 lasagna pan with cooking spray. Mix together the tomato mixture and spaghetti. Put about half the mixture in the lasagna pan then layer with 2 cups of shredded Kraft Cheese. Top with remaining spaghetti, cover with remaining cheese.
Bake for 30 minutes at 300 degrees F. Serve with tossed green salad and French bread. Enjoy!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.