Preheat oven to 475 degrees F.
Boil spaghetti until Al Dente drain and set aside.
Mix ricotta, milk and eggs together in a small bowl; add to spaghetti and stir together.
Spray a 13 x 9-inch baking pan and press spaghetti mixture into it until compact and even.
Cook ground beef in a large skillet.
Drain fat, removing as much as possible.
Stir in spaghetti sauce.
Spread evenly over spaghetti base in pan.
Add Mozzerella over meat mixture, then add the grated Romano on top of that.
Bake 20 minutes.