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Halloween Lasagna

This spooky Halloween lasagna features layered wide noodles, smoky tomato sauce, creamy ricotta, and gooey mozzarella, all baked until bubbling and golden. The dish is decorated with creepy garnishes like black olives and red peppers to add a fun, festive touch. Its layered texture combines tender noodles, rich sauces, and melted cheese for a comforting yet playful presentation.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: Seasonal / Festive
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 pieces wide lasagna noodles fresh if possible, cook al dente
  • 2 cups ricotta cheese add a pinch of nutmeg
  • 3 cups mozzarella cheese freshly grated
  • 4 cups tomato sauce preferably smoky or chipotle flavor
  • 1 lb ground beef or sausage or sautéed mushrooms or eggplant for vegetarian
  • 1/2 cup black olives sliced, for spooky eyes
  • 1/2 cup red peppers sliced for blood drips
  • additional cooked crispy fried onions for texture and spooky garnish

Equipment

  • Large baking dish
  • Deep skillet
  • Mixing bowls
  • Oven mitts and spatula
  • Aluminum foil

Method
 

  1. Preheat your oven to 180°C (350°F). Lightly grease your large baking dish to prevent sticking.
  2. Bring a large pot of water to a boil, then cook the wide lasagna noodles until just al dente—firm yet tender—about 8 minutes. Drain and set aside to cool slightly.
  3. In a deep skillet, brown the ground beef or sausage over medium heat, breaking it apart as it cooks, until fragrant and cooked through, about 8 minutes. Add minced garlic and spices for extra flavor, then remove from heat.
  4. Mix the ricotta cheese with a pinch of nutmeg in a bowl until smooth and creamy. Grate the mozzarella cheese and set aside for layering.
  5. Spread a thin layer of tomato sauce at the bottom of the prepared baking dish to prevent sticking and add flavor.
  6. Layer the cooked noodles evenly over the sauce, overlapping slightly to cover the bottom.
  7. Spread a layer of ricotta mixture over the noodles, then add a portion of the cooked meat and a drizzle of tomato sauce.
  8. Repeat the layering process—noodles, ricotta, meat, sauce—until you fill the dish, ending with a layer of noodles topped with sauce and generously sprinkled with shredded mozzarella.
  9. Cover the assembled lasagna with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 10 minutes until bubbling and golden around the edges.
  10. Check that the cheese is bubbly and slightly browned, and the edges are crispy. The interior should be hot, around 74°C (165°F) if tested with a probe.
  11. Let the lasagna rest uncovered for 10-15 minutes. This helps it set, making slicing easier and cleaner.
  12. Garnish with spooky touches—sliced black olives for eyes, red peppers for blood drips, and crispy fried onions for added texture. Slice and serve hot, enjoying the bubbling, cheesy layers inside.

Notes

Feel free to add more creepy garnishes like carved cheese or spiderweb sauces for extra spooky flair.