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Baked Spasagna: The Ultimate Guide to This Delicious Dish

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Hearty lasagna alternative with meat sauce, ricotta, vegetables, and mozzarella, baked to perfection.

Ingredients

Scale
  • 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)
  • 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
  • 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
  • 9 lasagna noodles, oven-ready (no-boil)
  • 3 cups shredded mozzarella cheese

Instructions

  1. 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.
  2. 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.
  3. Stir in the crushed tomatoes, tomato sauce, and tomato paste. Mix well to combine everything.
  4. Add the dried oregano, dried basil, dried thyme, red pepper flakes (if using), sugar, salt, and black pepper. If using, pour in the red wine. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally.
  5. In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped fresh parsley, and egg. Mix well until everything is evenly incorporated. Season with salt and black pepper to taste. Cover and set aside.
  6. 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.
  7. Stir in the thawed and squeezed dry spinach. Cook for another minute or two until the spinach is heated through. Remove from heat and set aside.
  8. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  9. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
  10. Arrange three lasagna noodles over the meat sauce, overlapping them slightly if necessary to cover the entire bottom of the dish.
  11. Spread half of the ricotta cheese mixture evenly over the noodles.
  12. Spread half of the vegetable mixture evenly over the cheese filling.
  13. Sprinkle one cup of shredded mozzarella cheese over the vegetables.
  14. Repeat layers 10-13: noodles, remaining ricotta cheese mixture, remaining vegetable mixture, and another cup of shredded mozzarella cheese.
  15. Top with the remaining meat sauce and sprinkle with the remaining cup of shredded mozzarella cheese.
  16. Cover the baking dish with aluminum foil. Bake for 30 minutes.
  17. 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.
  18. Remove the Spasagna from the oven and let it rest for at least 15 minutes before cutting and serving.

Notes

  • Don’t overcook the noodles.
  • Adjust the seasoning of the meat sauce and cheese filling to your liking.
  • Customize the vegetables with your favorites.
  • The Spasagna can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add an extra 15-20 minutes to the baking time.
  • 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.

Find it online: https://anasrecipes.com/baked-spasagna/