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Bleeding Heart Beet Lasagna: A Colorful Culinary Delight

Bleeding Heart Beet Lasagna – Rich, Cheesy & Perfectly Haunting for Halloween!
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A vibrant and unique lasagna made with beet pasta and a delicious roasted red pepper sauce.

Ingredients

Scale
  • 9–12 beet lasagna sheets (or plain, colored with beet puree)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 container (15 oz) ricotta cheese
  • 1 head roasted garlic, cloves squeezed out
  • 2 tsp chopped fresh thyme or basil
  • Salt and pepper to taste
  • 2 black garlic cloves (optional), mashed
  • 1 jar (12 oz) roasted red peppers, drained
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Pinch of smoked paprika
  • Salt to taste
  • 1 cup shredded mozzarella
  • Extra roasted red pepper sauce for drizzle

Instructions

  1. Preheat oven to 375°F.
  2. Blend roasted red peppers with olive oil, vinegar, paprika, and salt until smooth. Set aside.
  3. In a bowl, mix ricotta, roasted garlic, black garlic (if using), thyme, salt, and pepper until smooth.
  4. Boil lasagna sheets if needed per package.
  5. In a greased 9×13 baking dish, spread a thin layer of red pepper sauce. Layer beet pasta sheets, ricotta mixture, and more sauce. Repeat until ingredients are used up.
  6. Before final cheese layer, scoop small mounds of ricotta mixture (shaped like hearts if desired) and nestle a spoonful of red pepper puree inside each. Cover with a bit more ricotta to seal.
  7. Top with shredded mozzarella. Bake uncovered 30–35 minutes until bubbly and golden.
  8. Let rest 10 minutes before serving. Slice to reveal the bleeding hearts.

Notes

  • For a vegan version, substitute ricotta with a plant-based alternative.
  • Use gluten-free lasagna sheets if required.
  • Feel free to add more vegetables between layers for added nutrition.

Nutrition

Find it online: https://www.spiritsdrink.com/bleeding-heart-beet-lasagna-recipe/