Description
A playful Halloween lasagna layered with robust tomato–meat sauce, creamy ricotta, and mozzarella “ghosts.” Perfect for festive dinners yet comforting enough for any cozy night in.
Ingredients
Meat Sauce
2 tbsp olive oil
1 lb (450 g) ground beef
½ lb (225 g) Italian sausage, casings removed
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (28 oz / 800 g) crushed tomatoes
2 tbsp tomato paste
1 tsp sugar
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
½ tsp dried basil
¼ tsp red pepper flakes (optional)
¼ cup (60 ml) water
Cheese Mixture
15 oz (425 g) ricotta cheese
1 large egg
½ cup (50 g) grated Parmesan
1 tbsp chopped fresh parsley
¼ tsp salt
Layers
12 lasagna noodles
2 cups (200 g) shredded mozzarella
6 slices mozzarella (for “ghosts”)
½ cup (50 g) additional Parmesan
Optional: sliced black olives or whole peppercorns for eyes
Instructions
Make the Meat Sauce
Heat olive oil in a large skillet over medium heat. Brown beef and sausage, 8 minutes; drain. Add onion and garlic; sauté 3 minutes. Stir in crushed tomatoes, tomato paste, sugar, water, salt, pepper, oregano, basil, and red pepper flakes. Simmer gently 25 minutes, stirring occasionally.
Mix the Cheeses
In a bowl, whisk ricotta, egg, Parmesan, parsley, and salt until smooth.
Cook the Noodles
Boil salted water. Cook lasagna noodles 8–10 minutes to al dente. Drain; lay flat on parchment to prevent sticking.
Assemble
Heat oven to 375°F (190°C). Spread ½ cup sauce in a 9×13 in (23×33 cm) dish.
Layer 1: 3 noodles, ⅓ ricotta, sauce, handful of shredded mozzarella.
Layer 2: repeat.
Layer 3: repeat; finish with sauce, remaining shredded mozzarella, and Parmesan.
Add “Ghosts”
Cut ghost shapes from mozzarella slices. Place on top; add olive/peppercorn eyes.
Bake
Cover loosely with foil; bake 25 minutes. Uncover; bake 15 minutes until bubbling and ghosts puff slightly. Rest 10 minutes before slicing.
Notes
Simmer the sauce until thick to avoid watery layers.
Start and finish with sauce to keep noodles tender.
For cleaner slices, let the baked lasagna rest a full 10 minutes.
Variations: swap meat for sautéed mushrooms, zucchini, and spinach; or use Alfredo for a “white ghost” version.
Make-ahead: assemble up to 24 hours in advance; refrigerate and add 10–15 minutes to bake time.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked casserole
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/12 of pan)
- Calories: 520
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 115 mg
Keywords: Halloween lasagna, spooky lasagna, ghost mozzarella, pasta bake, party recipe, comfort food