Description
Ghostly Lasagna: Your spooky Halloween dinner idea! Enjoy cheesy layers and ghoulish fun perfect for family gatherings.
Ingredients
Scale
- For the Spooky Sauce:
- 1 tbsp olive oil
- 1.5 lbs ground beef (80/20 lean)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 (28 oz) cans crushed tomatoes
- 1 (6 oz) can tomato paste
- 1/2 cup water or beef broth (optional)
- 2 tsp Italian seasoning
- 1/2 tsp red pepper flakes (or more, if you dare!)
- 1/2 tsp sugar
- Salt and black pepper to taste
- The Cheesy Layers:
- 12–15 oven-ready lasagna noodles
- 2 (15 oz) containers ricotta cheese (full-fat)
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup fresh parsley, chopped
- 4 cups shredded mozzarella cheese
- Ghostly Decorations:
- 6–8 slices provolone cheese (for ghost cut-outs)
- Black olive slices (optional, for ghost eyes)
- Essential Flavors:
- Salt
- Black pepper
Instructions
- Brown the Beef & Aromatics: First things first, grab your biggest skillet and get that ground beef sizzling over medium-high heat. Break it up with a spoon as it cooks. Once it’s nicely browned, drain off any excess fat – nobody wants a greasy lasagna, hon. Then, toss in your chopped onion and minced garlic. The kitchen will start to smell amazing right about now, a warm, savory scent that always makes my stomach rumble. Sauté them until the onion is soft and translucent, about 5-7 minutes. This step builds the flavor foundation, so don’t rush it!
- Simmer the Spooky Sauce: Now, pour in your crushed tomatoes, tomato paste, and a splash of water or beef broth if the sauce looks too thick. Stir in the Italian seasoning, red pepper flakes, sugar (just a pinch to balance the acidity, I didn’t expect that it would make such a difference!), salt, and black pepper. Give it a good stir, bring it to a gentle simmer, then reduce the heat to low. Let it bubble away for at least 20-30 minutes, uncovered, stirring occasionally. This is where the sauce develops its deep, rich flavor. Honestly, the longer it simmers, the better it tastes, so if you’ve got time, let it hang out a bit.
- Mix the Cheesy Layers: While your sauce is doing its thing, grab a medium bowl for the cheese mixture. Combine the ricotta cheese, one egg, a generous sprinkle of Parmesan cheese, and fresh chopped parsley. Mix it all up until it’s well combined. I always add a good pinch of salt and pepper here too, because seasoning every layer is key to a truly flavorful Ghostly Lasagna. This mixture is what gives your lasagna that creamy, dreamy texture, so make sure it’s smooth and ready to spread.
- Assemble Your Ghostly Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. This prevents your noodles from sticking, a mistake I’ve made too many times! Lay down a layer of lasagna noodles (don’t overlap too much, or they won’t cook evenly). Spread half of the ricotta mixture over the noodles, then top with a layer of shredded mozzarella and more meat sauce. Repeat the noodle, ricotta, mozzarella, and sauce layers once more. This is where the lasagna starts to look like a real meal!
- Add the Ghostly Topping: For your final layer, place the remaining lasagna noodles on top. Cover them with the rest of the meat sauce and a generous layer of shredded mozzarella cheese. Now for the fun part: take your provolone slices and use a small ghost-shaped cookie cutter (or a knife if you’re brave) to cut out little ghosts. Arrange these provolone ghosts all over the top of the lasagna. I love seeing their little faces peeking out! Sprinkle with a little more Parmesan, if you like. This is where the dish really starts to look like a Ghostly Lasagna!
- Bake Until Spooky & Golden: Cover the baking dish tightly with aluminum foil and bake for 30 minutes. The foil helps the noodles cook through and prevents the cheese from browning too quickly. After 30 minutes, remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown, and the provolone ghosts are melted and slightly translucent. Let it rest for 10-15 minutes before serving – this is crucial, honestly, to let the layers set and prevent a messy slide when you cut into it. It’ll smell like pure Halloween magic!