Name: Baked Spasagna: The Ultimate Guide to This Delicious Dish
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 12 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 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 red wine (optional); 32 ounces ricotta cheese; 1 cup grated Parmesan cheese; 1/2 cup chopped fresh parsley; 2 large eggs, lightly beaten; 1/4 teaspoon ground nutmeg; Salt and black pepper to taste; 1 large zucchini, thinly sliced; 1 yellow squash, thinly sliced; 1 (10 ounce) package frozen spinach, thawed and squeezed dry; 12 lasagna noodles, oven-ready (no-boil); 3 cups shredded mozzarella cheese

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, though it holds all the warmth and tradition of a classic family meal. We're taking the familiar flavors you love and transforming them into something truly special.

While the exact origins of combining spaghetti and lasagna elements are somewhat shrouded in mystery, the concept likely arose from a desire to simplify the often-laborious process of layering traditional lasagna noodles. Think of it as a celebration of Italian-American ingenuity, a way to enjoy the essence of lasagna without spending hours meticulously assembling it. It's a dish born from a love of good food and a practical approach to cooking.

So, why is baked spasagna such a crowd-pleaser? Well, for starters, it's incredibly delicious! The combination of perfectly cooked spaghetti, rich meat sauce, creamy ricotta cheese, and a generous blanket of melted mozzarella creates a symphony of flavors and textures that is simply irresistible. The spaghetti provides a satisfying bite, while the sauce adds depth and complexity. The cheese, of course, brings everything together in a gooey, comforting embrace. But beyond the taste, it's also incredibly convenient. It's a one-dish wonder that's perfect for weeknight dinners or potlucks, and it's guaranteed to be a hit with both kids and adults alike. Get ready to discover your new favorite comfort food!

Ingredients:

For the Meat Sauce:

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
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 red wine (optional)

For the Cheese Filling:

32 ounces ricotta cheese
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
2 large eggs, lightly beaten
1/4 teaspoon ground nutmeg
Salt and black pepper to taste

For the Vegetable Layer:

1 large zucchini, thinly sliced
1 yellow squash, thinly sliced
1 (10 ounce) package frozen spinach, thawed and squeezed dry

Other:

12 lasagna noodles, oven-ready (no-boil)
3 cups shredded mozzarella cheese

Preparing the Meat Sauce:

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. Add the minced garlic and chopped red bell pepper and cook for another 2-3 minutes, until fragrant. Be careful not to burn the garlic!
Brown the Meats: Add the ground beef and Italian sausage to the skillet. Break up the meats with a spoon and cook until browned, draining off any excess grease. I like to use a meat chopper to really break it down into small pieces.
Add Tomato Products: Stir in the crushed tomatoes, tomato sauce, and tomato paste. Make sure everything is well combined.
Season the Sauce: Add the dried oregano, dried basil, dried thyme, red pepper flakes (if using), and sugar. Season with salt and black pepper to taste. The sugar helps to balance the acidity of the tomatoes.
Simmer the Sauce: 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 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. This is a crucial step for a really rich and flavorful sauce!

Preparing the Cheese Filling:

Combine the Ingredients: In a large bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh parsley, and ground nutmeg.
Add the Eggs: Add the lightly beaten eggs and mix well until everything is evenly combined. The eggs help to bind the cheese filling together.
Season the Filling: Season with salt and black pepper to taste. Don't be shy with the seasoning – it really makes a difference!

Preparing the Vegetable Layer:

Prepare the Zucchini and Squash: Thinly slice the zucchini and yellow squash. You can use a mandoline for even slices, but a sharp knife works just fine.
Prepare the Spinach: Make sure the frozen spinach is completely thawed. The most important step is to squeeze out as much excess water as possible. I usually wrap it in a clean kitchen towel and wring it out. This prevents the lasagna from becoming watery.

Assembling the Baked Spasagna:

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Baking Dish: Lightly grease a 9x13 inch baking dish.
Layer 1: Sauce: Spread a thin layer of the meat sauce on the bottom of the baking dish. This prevents the noodles from sticking.
Layer 2: Noodles: Arrange a layer of oven-ready lasagna noodles over the sauce, overlapping as needed to cover the bottom of the dish. You may need to break some noodles to fit.
Layer 3: Cheese Filling: Spread half of the ricotta cheese mixture evenly over the noodles.
Layer 4: Vegetables: Arrange half of the sliced zucchini and yellow squash over the cheese filling. Sprinkle half of the squeezed spinach over the vegetables.
Layer 5: Mozzarella: Sprinkle 1 cup of shredded mozzarella cheese over the vegetables.
Layer 6: Sauce: Spread another layer of meat sauce over the mozzarella cheese.
Layer 7: Noodles: Arrange another layer of lasagna noodles over the sauce, overlapping as needed.
Layer 8: Cheese Filling: Spread the remaining ricotta cheese mixture evenly over the noodles.
Layer 9: Vegetables: Arrange the remaining sliced zucchini and yellow squash over the cheese filling. Sprinkle the remaining squeezed spinach over the vegetables.
Layer 10: Sauce: Spread the remaining meat sauce evenly over the vegetables.
Layer 11: Mozzarella: Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the top.
Cover and Bake: Cover the baking dish tightly with aluminum foil. This helps to keep the moisture in and prevents the cheese from burning.
Bake: Bake for 30 minutes.
Uncover and Bake: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Rest: Let the lasagna rest for at least 15-20 minutes before cutting and serving. This allows the lasagna to set and makes it easier to slice. If you cut into it right away, it will be a soupy mess!

Conclusion:

And there you have it! Our Baked Spasagna recipe is more than just a meal; it's a culinary adventure waiting to happen. I truly believe this dish is a must-try for anyone looking to elevate their weeknight dinners or impress guests with a comforting yet sophisticated casserole. The combination of perfectly cooked spaghetti, rich meat sauce, creamy ricotta, and bubbly mozzarella creates a symphony of flavors and textures that will have everyone asking for seconds. But why is this Baked Spasagna so special? It's the perfect balance of convenience and deliciousness. Forget layering lasagna noodles; this recipe simplifies the process without sacrificing any of the classic flavors you love. It's also incredibly versatile. Feel free to swap out the ground beef for ground turkey or Italian sausage. For a vegetarian option, load it up with sautéed vegetables like mushrooms, zucchini, and spinach. You can even add a touch of heat with a pinch of red pepper flakes or a drizzle of hot sauce. Speaking of variations, consider these serving suggestions to take your Baked Spasagna to the next level. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the casserole. Garlic bread, toasted baguette slices, or even crusty Italian bread are perfect for soaking up every last bit of that delicious sauce. For a truly decadent experience, serve it with a side of creamy polenta or mashed potatoes. And don't forget about the cheese! While mozzarella is the classic choice, feel free to experiment with other cheeses like provolone, fontina, or even a sprinkle of Parmesan for added flavor and texture. If you're feeling adventurous, try adding a layer of pesto or a dollop of sun-dried tomato pesto to the ricotta mixture for an extra burst of flavor. I've made this Baked Spasagna countless times, and it's always a crowd-pleaser. It's the kind of dish that brings people together, sparks conversation, and creates lasting memories. It's also a fantastic make-ahead meal. You can assemble the casserole a day or two in advance and bake it just before serving. This makes it perfect for busy weeknights or potlucks. I truly hope you'll give this recipe a try. I'm confident that you'll love it as much as I do. It's a simple, satisfying, and incredibly delicious way to enjoy a classic Italian-American favorite. Once you've made it, I'd absolutely love to hear about your experience! Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable and helps me continue to create recipes that you'll love. So go ahead, grab your ingredients, preheat your oven, and get ready to experience the magic of Baked Spasagna! I can't wait to hear what you think! Happy cooking!