Ghostly Lasagna Recipe
Lasagna’s always been my go-to comfort food, but sometimes it needs a little something extra.
Around Halloween—or honestly, whenever the mood strikes—I like to whip up my Ghostly Lasagna Recipe.
This playful twist on the classic dish uses cheese “ghosts” to make dinner feel festive.
The ingredients are super basic, nothing fancy or hard to find. What really makes it special is topping the whole thing with gooey cheese ghosts—kids and adults get a kick out of it.
The steps aren’t complicated, so it’s easy to get everyone involved. If you want a lasagna that’s a little more memorable than usual, this one’s a crowd-pleaser.
Why I Love Them
Ghostly Lasagna just hits that comfort food spot for me. It’s cozy and somehow nostalgic, like family dinners when I was a kid.
But it’s the ghost shapes that really do it—they’re silly, they make me laugh, and everyone else seems to love them too.
Honestly, a few more reasons I keep coming back to this recipe:
- The steps are straightforward, so I don’t stress.
- It’s easy to prep ahead if I’m short on time.
- Leftovers? Still delicious the next day.
The kitchen always smells amazing while it bakes. On a cold evening, there’s nothing better than pulling this out of the oven.
At parties, people talk about the ghosts before they even taste it. Even picky eaters get curious and usually end up grabbing a piece.
Equipment
Here’s what I usually grab before I start. Having the right stuff out makes cleanup less of a pain, too.
Basic Equipment List:
- 9×13 inch baking dish
- Large pot
- Medium skillet
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Aluminum foil
The big pot’s for boiling noodles, and the skillet’s where I cook the meat and veggies. Nothing fancy.
I use mixing bowls to stir up the cheese and fillings, and a whisk for smoothness. The spatula helps spread everything out in the baking dish.
Measuring cups and spoons keep things from getting out of hand. And I always cover the lasagna with foil for the first part of baking—otherwise, the top dries out.
Glass or metal baking dish, doesn’t matter to me—they both get the job done. No need for anything fancy or expensive.
Ingredients
For Ghostly Lasagna, I stick with classic cheeses and meats. The way the cheese melts on top is honestly my favorite part.
Here’s what I usually grab:
- Lasagna noodles (about 12 sheets)
- Ground beef (1 pound)
- Italian sausage (1/2 pound, casing off)
- Garlic, minced (2–3 cloves)
- Marinara sauce (about 3 cups)
- Crushed tomatoes (1 can, 14 oz)
- Tomato paste (2 tablespoons)
- Ricotta cheese (1 1/2 cups)
- Parmesan cheese, grated (1/2 cup)
- Mozzarella cheese, shredded (2 cups)
- Egg (1, for ricotta mix)
- Fresh basil, chopped (a few leaves)
Sometimes I’ll make a quick béchamel sauce if I’m feeling extra, and a pinch of nutmeg makes it cozy. If I want it extra cheesy, I just pile on more mozzarella at the end.
I like to have everything prepped and ready before I start layering. Makes things way less stressful.
Instructions
First up, I preheat the oven to 375°F (190°C). While that’s going, I start the meat sauce—brown the ground beef in a big pan, then toss in onion and garlic until they soften up.
After that, I pour in the tomato sauce and whatever seasonings I’m in the mood for. I let it simmer a bit so the flavors come together.
While the sauce does its thing, I boil the lasagna noodles. Just until they’re soft, then I drain them and lay them flat so they don’t stick.
Now, time to layer:
- Spread a bit of meat sauce on the bottom of the baking dish.
- Lay down noodles on top of that.
- Spread on a mix of ricotta and mozzarella.
- Repeat: meat sauce, noodles, cheese mix.
- Finish with sauce and lots of cheese for a golden top.
I cover it with foil and bake for 25 minutes. Then, I take the foil off and bake another 20 minutes so the cheese gets bubbly and browned.
When it’s done, I let it cool for about 10 minutes before cutting into it. That way, it doesn’t fall apart when I serve it up.
Equipment
Ingredients
For the Lasagna
- 12 sheets lasagna noodles
- 1 pound ground beef
- 1/2 pound Italian sausage casing removed
- 3 cloves garlic minced
- 1 small onion diced
- 3 cups marinara sauce
- 14 oz tomatoes crushed
- 2 tablespoons tomato paste
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese plus extra for topping ghosts
- 1 egg
- A few fresh basil leaves chopped
- Salt and pepper to taste
- Sliced black olives for ghost eyes and mouths
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, cook ground beef and Italian sausage over medium heat until browned. Drain excess fat.
- Add diced onion and garlic; cook until soft and fragrant.
- Stir in marinara sauce, crushed tomatoes, and tomato paste. Simmer for 10–15 minutes. Season with salt, pepper, and basil.
- While sauce simmers, boil lasagna noodles in a large pot according to package instructions. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, egg, grated Parmesan, and half the shredded mozzarella. Mix until well combined.
- In a 9×13 inch baking dish, spread a thin layer of meat sauce.
- Layer noodles over the sauce, followed by the ricotta mixture and more sauce. Repeat layers until ingredients are used up, ending with sauce.
- Top with remaining shredded mozzarella. Add ghost-shaped mozzarella slices on top. Use sliced black olives to create ghost faces.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove foil and bake for another 20 minutes, or until cheese is melted and bubbly.
- Let lasagna cool for 10 minutes before serving.
Nutrition
Substitute
There are days when I’m missing a few ingredients, so I improvise. Substitutes keep things interesting and still tasty.
If I’m out of ground beef, I’ll use ground turkey—it’s lighter but still good. For a meatless version, chopped mushrooms or zucchini work surprisingly well.
No tomato sauce? I’ll use pizza sauce for a little extra flavor punch. It’s thicker and adds a different vibe.
Here’s a quick cheat sheet for swaps:
| Ingredient | Substitute Options |
|---|---|
| Ground beef | Ground turkey, mushrooms, tofu |
| Tomato sauce | Pizza sauce, marinara sauce |
| Lasagna noodles | Zucchini slices, eggplant slices |
For the ghost faces, I usually use sliced olives for eyes and a mouth. If I’m out, I’ll try tiny bits of pepper or even black beans—whatever looks spooky enough.
I like mixing things up. Sometimes I toss in spinach or just add more cheese. It’s all about using what I’ve got and having fun with it.
What Can Go Wrong?
Sometimes I forget to fully drain the noodles after boiling them. This can make my lasagna watery, and then the cheese just slides right off—pretty frustrating.
Cheese can burn if I bake it too long or crank the oven too high. I try to keep a close watch, and honestly, I usually end up tossing a piece of foil on top halfway through.
- Uneven layers can cause the lasagna to fall apart when I try to cut it. I have to remind myself to slow down and actually make those layers flat.
If I use cold ingredients straight from the fridge, the lasagna sometimes bakes unevenly. Letting everything come to room temperature before I start really helps, though sometimes I get impatient.
Freezing lasagna is super handy. But if I freeze it while it’s still hot, ice crystals form and the texture just gets weird and mushy.
| Problem | How I Fix It |
|---|---|
| Watery sauce | Use less water in the recipe |
| Burnt edges | Cover with foil when baking |
| Mushy texture after freeze | Cool before freezing, thaw slowly |
Forgetting to add enough sauce can leave the lasagna dry. I try to make sure there’s plenty for every layer—running out halfway is the worst.
