Baked Spasagna: Prepare to experience a culinary revelation! Imagine the comforting, cheesy goodness of lasagna, but with a delightful twist that will have everyone begging for seconds. This isn’t your grandma’s lasagna, although it certainly carries the same heartwarming spirit. We’re talking about Baked Spasagna, a dish that cleverly combines spaghetti and lasagna into one unforgettable baked masterpiece.

While the exact origins of Spasagna are shrouded in mystery (perhaps a happy accident in a busy kitchen?), its appeal is undeniable. It takes the best elements of two beloved Italian-American classics and streamlines the process. Think of it as a lasagna shortcut, perfect for weeknight dinners or potlucks where you want to impress without spending hours in the kitchen.

What makes Spasagna so irresistible? It’s the perfect marriage of textures: the satisfying chew of spaghetti, the creamy richness of ricotta, the tangy sweetness of tomato sauce, and the bubbly, golden-brown mozzarella on top. It’s a symphony of flavors and textures that dance on your palate. Plus, it’s incredibly versatile! You can customize it with your favorite meats, vegetables, and cheeses to create a dish that’s uniquely yours. Get ready to ditch the layers and embrace the delicious simplicity of Baked Spasagna!

Ingredients:

For the Meat Sauce:
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 pound ground beef
1 pound Italian sausage, removed from casings
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
1 teaspoon sugar
Salt and black pepper to taste
1/2 cup dry red wine (optional)
For the Cheese Filling:
1 (15 ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg, lightly beaten
Salt and black pepper to taste
For the Vegetable Layer:
1 large zucchini, thinly sliced
1 yellow squash, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 (10 ounce) package frozen spinach, thawed and squeezed dry
2 tablespoons olive oil
Salt and black pepper to taste
For the Assembly:
9 lasagna noodles, oven-ready (no-boil)
3 cups shredded mozzarella cheese

Preparing the Meat Sauce

Okay, let’s start with the heart of our Spasagna the meat sauce! This is where all the delicious flavors begin to meld together. Trust me, taking your time with this step will make a huge difference in the final result.

Sauté the Aromatics: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Brown the Meats: Add the ground beef and Italian sausage to the skillet. Use a wooden spoon to break the meat apart and cook until browned, making sure to crumble it well. Drain off any excess grease. This step is crucial for preventing a greasy final product.
Add the Tomato Base: Stir in the crushed tomatoes, tomato sauce, and tomato paste. Mix well to combine everything.
Season and Simmer: Add the dried oregano, dried basil, dried thyme, red pepper flakes (if using), sugar, salt, and black pepper. If you’re feeling fancy, pour in the red wine for an extra layer of flavor. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or even longer for a richer flavor. Stir occasionally to prevent sticking. The longer it simmers, the better the flavors will meld together. I usually let mine simmer for at least an hour!

Preparing the Cheese Filling

Now, let’s move on to the creamy, cheesy goodness that will bind everything together. This cheese filling is super simple to make, but it adds so much to the overall texture and flavor of the Spasagna.

Combine the Ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped fresh parsley, and egg. Mix well until everything is evenly incorporated.
Season: Season the cheese mixture with salt and black pepper to taste. Don’t be afraid to be generous with the seasoning it will help to balance the richness of the cheese.
Set Aside: Cover the bowl and set the cheese filling aside until you’re ready to assemble the Spasagna.

Preparing the Vegetable Layer

Time to add some healthy goodness! This vegetable layer not only adds nutrients but also provides a lovely texture and visual appeal to our Spasagna. You can customize this layer with your favorite vegetables, but I find that zucchini, yellow squash, bell peppers, and spinach work really well together.

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini, yellow squash, and bell peppers. Cook until they are slightly softened, about 5-7 minutes. Season with salt and black pepper to taste.
Add the Spinach: Stir in the thawed and squeezed dry spinach. Cook for another minute or two until the spinach is heated through. Make sure to squeeze out as much excess water as possible from the spinach, or your Spasagna might end up watery.
Set Aside: Remove the skillet from the heat and set the vegetable mixture aside until you’re ready to assemble the Spasagna.

Assembling the Spasagna

Alright, the moment we’ve been waiting for! It’s time to layer everything together and create our masterpiece. This part is a bit like building a delicious edible tower, so let’s get started!

Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
First Layer: Meat Sauce: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. This will prevent the noodles from sticking and add flavor to the bottom layer.
Second Layer: Noodles: Arrange three lasagna noodles over the meat sauce, overlapping them slightly if necessary to cover the entire bottom of the dish. Since we’re using oven-ready noodles, there’s no need to pre-cook them!
Third Layer: Cheese Filling: Spread half of the ricotta cheese mixture evenly over the noodles.
Fourth Layer: Vegetables: Spread half of the vegetable mixture evenly over the cheese filling.
Fifth Layer: Mozzarella Cheese: Sprinkle one cup of shredded mozzarella cheese over the vegetables.
Repeat Layers: Repeat layers 2-5: noodles, remaining ricotta cheese mixture, remaining vegetable mixture, and another cup of shredded mozzarella cheese.
Final Layer: Meat Sauce and Cheese: Top with the remaining meat sauce and sprinkle with the remaining cup of shredded mozzarella cheese. Make sure the entire top is covered with sauce and cheese this will help to prevent the noodles from drying out.
Cover and Bake: Cover the baking dish with aluminum foil. This will help to trap the moisture and prevent the cheese from burning. Bake for 30 minutes.
Uncover and Bake: Remove the aluminum foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the top is golden brown. Keep a close eye on it to prevent the cheese from burning.
Rest: Remove the Spasagna from the oven and let it rest for at least 15 minutes before cutting and serving. This will allow the layers to set and make it easier to slice. Trust me, this step is important!

Tips for Success:

Don’t Overcook the Noodles: Even though we’re using oven-ready noodles, they can still become mushy if overcooked. Keep an eye on the Spasagna during the final baking stage and remove it from the oven when the cheese is melted and bubbly.
Adjust the Seasoning: Taste the meat sauce and cheese filling as you go and adjust the seasoning to your liking. Don’t be afraid to add more salt, pepper, or herbs if needed.
Customize the Vegetables: Feel free to substitute your favorite vegetables for the ones listed in the recipe. Mushrooms, eggplant, and carrots would all be great additions.
Make Ahead: You can assemble the Spasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add an extra 15-20 minutes to the baking time.
Freezing: Baked Spasagna freezes well. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion:

So there you have it! Our Baked Spasagna recipe is more than just a meal; it’s a warm, comforting hug on a plate, a celebration of flavors, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone looking to elevate their weeknight dinners or impress guests at a special gathering. The combination of the familiar spaghetti, the creamy ricotta, the tangy tomato sauce, and that glorious melted mozzarella topping creates a symphony of textures and tastes that will leave you wanting more. But what makes this Baked Spasagna truly special is its versatility. Feel free to experiment with different ingredients to make it your own signature dish. For a vegetarian version, swap out the ground beef for sautéed mushrooms, zucchini, and spinach. You could even add a layer of roasted vegetables like bell peppers and eggplant for extra flavor and nutrients. If you’re a fan of spice, a pinch of red pepper flakes in the sauce will add a delightful kick. Serving Suggestions: This Baked Spasagna is fantastic on its own, but it also pairs beautifully with a simple side salad dressed with a light vinaigrette. A crusty loaf of garlic bread is always a welcome addition for soaking up all that delicious sauce. And for a truly decadent experience, try serving it with a glass of your favorite red wine. Variations to Explore: * Meat Lovers’ Delight: Add Italian sausage or pepperoni to the ground beef for an extra meaty flavor. * Cheesy Goodness: Use a blend of mozzarella, provolone, and Parmesan cheese for an even cheesier experience. * Creamy Dream: Stir a dollop of sour cream or crème fraîche into the ricotta mixture for added richness. * Spicy Sensation: Add a chopped jalapeño or a dash of hot sauce to the tomato sauce for a fiery kick. * Mediterranean Twist: Incorporate Kalamata olives, feta cheese, and sun-dried tomatoes for a Mediterranean-inspired flavor profile. I’m so excited for you to try this recipe and discover your own favorite variations. Don’t be afraid to get creative and experiment with different ingredients and flavors. Cooking should be fun and rewarding, and I’m confident that this Baked Spasagna will bring joy to your kitchen and your table. I poured my heart into creating this recipe, and I truly believe it’s something special. It’s the kind of dish that brings people together, creates lasting memories, and leaves everyone feeling satisfied and happy. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did your family and friends think? Please share your thoughts, photos, and feedback in the comments below. I love seeing your creations and hearing about your cooking adventures. Your feedback helps me improve my recipes and inspire others to try them. Let’s build a community of passionate home cooks who love to share their love of food. So go ahead, give this Baked Spasagna recipe a try. I promise you won’t be disappointed. Happy cooking! I can’t wait to hear all about your delicious creations!