Preheat your oven to 180°C (350°F).
Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente, about 8 minutes. Drain and set aside.
In a skillet, heat a splash of oil and sauté chopped onion and minced garlic until fragrant and translucent, about 3 minutes.
Add ground meat or plant-based alternative to the skillet and cook until browned, about 8-10 minutes. Stir in chili powder and cumin, cooking for another minute to develop spices.
Pour crushed tomatoes into the skillet, add red wine if using, and simmer the sauce for about 20 minutes until thickened and flavorful, stirring occasionally.
Spread a thin layer of the spicy tomato sauce at the bottom of your baking dish, creating a blood-red base.
Lay down a layer of cooked noodles over the sauce, followed by a generous spread of sauce and a sprinkle of shredded mozzarella. Dot with spoonfuls of ricotta for creaminess.
Repeat the layering process—noodles, sauce, cheese—until the dish is filled, ending with a final layer of cheese on top.
Cover the lasagna with aluminum foil and bake for 30-35 minutes until bubbly and golden on top.
Remove from the oven, uncover, and let rest for 10 minutes. This helps the slices hold together better.
Sprinkle chopped parsley or basil over the top for a fresh green contrast and add optional decorations like black olives or peppers to create spooky eyes or details.
Slice and serve your hauntingly delicious Halloween lasagna, enjoying the layers of spicy, cheesy goodness with a spooky flair!
