Crowd-Pleasing Angry Lasagna Recipe (2024)

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Angry Lasagna is a slightly spicy meat sauce with smokey mozzarella cheese!

This post was updated on 05/16/2021

Crowd-Pleasing Angry Lasagna Recipe (1)

Angry Lasagna is the crowd-pleasing deliciously smokey, slightly spicy lasagna recipe you need in your life!

While it’s a bit of a process to make, you can do it in stages, and it’s even best if you make it the day before.

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Make this when you have a house full.

Or make this, and freeze the leftovers.

You could make this and take some to your neighbor.

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Why Is It Called ANGRY Lasagna?

Angry lasagna uses a type of meat sauce that is similar to Arrabbiata sauce, which has crushed red pepper flakes in it.

Arrabbiata is Italian for angry, hence the name!

Another reason is that each element of the angry lasagna recipe uses a smokey or spicy component.

Either way, make this lasagna recipe and see for yourself!

What is in Angry Lasagna?

  • Beef
  • Sausage
  • Arrabbiata Sauce (which is made with fire-roasted tomatoes!)
  • Smoked Mozzarella
  • Lasagna Noodles
  • Ricotta

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How do you make Angry Lasagna?

We have a few stages to this meal, and you’ll want to start them a few days ahead of time. (While that sounds incredibly laborious, it’s not! It actually goes quicker if you make it in stages!)

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First Stage: Making the Sauce.

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Making the sauce is a simple step of browning the ground beef and sausage together. I like to use this handy kitchen gadget to break up the meat.

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Strain the fat out of the pot and add in chopped onions. Sweat these out until they are translucent.

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You’ll add in 4-6 cloves of garlic. I prefer to grate my garlic using a Microplane, right over the pot. Once the garlic is fragrant, which takes about 5 seconds, add in your spices: Italian seasoning, salt, pepper, and red pepper flakes.

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Stir these around to ‘bloom’ them and get them going.

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Add your tomato paste and stir it around for a minute or two so the tomato can cook a bit.

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Next, you’ll add a cup or so of red wine. Choose something you like drinking, and pour yourself a glass!

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Then you’ll add a combo of fire-roasted tomatoes, a jar of regular pasta sauce (I prefer Rao’s Sauce!), and let this simmer for a while with a bay leaf. This sauce should be fairly thick, and not sloppy like bolognese sauce.

The sauce is better if you do this a couple of days in advance. The lasagna tastes better if you bake it the day before, so having a day for the sauce’s flavor to develop is helpful.

Side Note: you can make the sauce and the lasagna all in one day, and then reheat the next to serve. It is absolutely delicious that way.

Second Stage: Gathering all the Parts.

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This next stage is simple: you’ll gather your noodles and cheeses. I prefer to hand-grate cheese, so this is why this is an extra stage. Smoked Mozzarella can be found in the *nice* section of the grocery store with fresh mozzarella. You’ll want to grate this on a box grater or in a food processor. You can mix the ricotta up with the eggs and parmesan and if you’re not making it then, just add it to a container and place it in the fridge.

Third Stage: Assembling the Lasagna.

You’ll want to choose a very deep dish to bake this in. I prefer the foil pans since it’s easy to clean up! I keep these in bulk in my pantry!

The process is simple, no need to heat anything up since you’re baking it all together.

  1. Spray the *junk* out of the pan with cooking spray. Place on a half-sheet tray: for added structure and in case it spills over…
  2. Add in a scoop of sauce on the bottom, giving the noodles something to hold onto, and a layer between them and the foil pan. Remember, foil pans are thin, so if you put just noodles on the bottom they would burn.
  3. Now, add in a layer of noodles. These can be the no-cook lasagna noodles, or you can precook them.
  4. Add another layer of sauce.
  5. Smear a layer of ricotta.
  6. Sprinkle a layer of mozzarella cheese.
  7. Do this whole thing a couple of more times. You need at least three layers of noodles.
  8. On the last layer of noodles, pour the rest of the sauce on top.
  9. Cover in mozzarella cheese.
  10. Spray a piece of aluminum foil with cooking spray, and cover the lasagna.
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Finally, you’ll bake this whole shebang in the oven until it’s piping hot in the center.

Ever wondered “How long do I bake lasagna?” This post will tell you how to long to bake frozen, fresh, and homemade lasagnas!

Here are a few tips for baking Angry Lasagna:

  • My preferred method is to put the lasagna in a cold oven. (This goes for when you’re reheating the next day, too!) Then, I’ll set the oven’s temperature to 375˚ – when you add it to a cold oven, it helps the lasagna heat more evenly, leaving less room for hot/cold spots.
  • Bake with the foil on until the last few minutes. Then, crank your broiler on and stand to watch the cheese melt.
  • Once your angry lasagna is brown and bubbly, remove it from the oven and let it rest for at least 15 minutes. <<< Why you ask?? You know how you cut into a casserole and the whole thing runs out?? Just like you need to let the juices of steak and chicken rest and ‘go back in,’ you need to do that same with casseroles. If the lasagna is heated properly, you’ll scoop a serving and it will still be steaming hot, and not run all over the place. Yay!

If this lasagna recipe seems too daunting, try this Cheese and Pasta in a Pot recipe! It’s not quite as labor intensive as lasagna!

What should you serve with Angry Lasagna?

Easy Garlic Bread

If you need a simple appetizer recipe, serve this Caesar Dip with a plate full of raw veggies! Best part is you can make it a few days in advance, then just pull it out when you need it!

Another great option is Italian Bread Dip! You’ll love this one if you’re a fan of the oil and herb dipping blend you find in some restaurants!

Check out my Amazon store, and find a great lasagna pan!

Be sure to pin and share so you always have this recipe handy!

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Crowd-Pleasing Angry Lasagna Recipe (17)

Crowd-Pleasing Angry Lasagna Recipe

  • Author: Sweetpea
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Description

Firey, delightfully delicious lasagna recipe everyone loves! And it makes no one angry!

Ingredients

Scale

  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 large yellow onion, small dice
  • 4 cloves garlic, grated
  • 1 tablespoon Italian seasonings
  • 1/2 tablespoon salt
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon red pepper flakes
  • 6 ounces tomato paste
  • 1+ cup red wine (such as Pinot Noir)
  • 2 cans fire-roasted tomatoes
  • 1 jar marinara sauce (I prefer Rao’s brand. But, if you want to make your own, by all means.)
  • Ricotta Mixture
  • 1 large tub of ricotta cheese
  • 2 extra large eggs
  • 1 cup Parmesan cheese, finely grated
  • Salt and pepper
  • 1 pound grated mozzarella (I prefer the Kraft brand, with the cream cheese added)
  • 8 ounces grated (fresh) smoked mozzarella (the expensive cheese. from the *nice* section of the store.)
  • Cooked lasagna noodles

Instructions

  1. Brown meats in a large Dutch oven. (I purchase lean meat, so there is usually no extra grease to be drained.
  2. If so, drain/scoop out before adding onions!)
  3. Add diced onions with meat, and sauté until translucent.
  4. Grate garlic over onion/meat mixture with a micro plane.
  5. Add dry spices in. Stir to cook for a few seconds.
  6. Add tomato paste and allow to cook for a couple minutes.
  7. Pour in wine and stir.
  8. Add canned tomatoes and sauce and let simmer for 20 minutes. ((This is a GREAT bolognese sauce served over pasta. Better if you make a day ahead.))
  9. Mix ricotta, eggs, and cheese and set aside.
  10. Cook noodles according to package. (Most of the time, I don’t follow the package instructions…. I place the noodles in a 9×13 and pour hot water from my kettle over top. Cover while you are mixing the ricotta, etc and when you go to layer the noodles will be slightly cooked. They finish cooking in the lasagna.)
  11. In a LARGE, DEEP pan assemble your lasagna. (I own a legit lasagna pan…. If you don’t, just use the foil pans sold in the grocery aisles! A usual 9×13 is not big enough.)
  12. Layer One: Sauce + Noodles + Ricotta + Sauce + Cheese
  13. Layer Two: Noodles + Sauce + Ricotta + Cheese
  14. Layer Three: Noodles + Sauce + Cheese
  15. Bake at 375 degrees for 40 minutes, covered. During the last ten minutes, remove the foil and brown the cheese. (You could always use the broiler! Just watch and be careful!)
  16. Once browned and bubbly, let the lasagna sit a good 10-15 minutes. Otherwise, when you cut into it, the sauce and everything will just run all over.

Notes

**If you are planning to freeze this, freeze unbaked. Let thaw in the fridge 48 hours prior to baking. Place in a COLD oven, on a rimmed sheet pan. Set oven to 375˚ and let bake for one hour. Last ten minutes remove the foil covering, and bake until brown and bubbly!***

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Cheers to full tables, full bellies, and full hearts!

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If this seems way too over the top, and definitely not your choice for an Italian meal… Give this TikTok Spaghetti Recipe a try!

Crowd-Pleasing Angry Lasagna Recipe (2024)

FAQs

What to add to lasagna to make it taste better? ›

Spices and seasonings: This lasagna recipe is flavored with fresh parsley, dried basil leaves, salt, Italian seasoning, fennel seeds, and black pepper.

How many lasagnas to feed 100 people? ›

For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Why do you put milk in lasagna? ›

The secret ingredient? Milk. It tenderises the meat, to leave you with the most tender ragù. Use a deep dish and find out how to layer a lasagne.

How many layers is too many for lasagna? ›

FITTING IN ALL THE LAYERS

Generally, lasagna has about 3 or 4 layers of pasta, with sauce, ricotta cheese, mozzarella, béchamel, and sometimes meat or even meatballs or sausage between those layers. Our many layer lasagna has around 12 layers of pasta, or even more depending on how thin you end up rolling the dough.

Why is my ricotta cheese watery in lasagna? ›

An unfortunate soupy texture in lasagna is caused by excess moisture in the ingredients. Thoroughly draining the ricotta cheese you'd use in a classic lasagna recipe or squeezing the cooked spinach you might add to a vegetarian version can definitely help.

Is it better to make lasagna a day ahead? ›

Lasagna is the kind of food that can keep a family fed for many nights in a row, happily. But it has other perks, too: namely, that you can prepare the whole thing in advance, and store it in the fridge overnight—ready to pop in the oven an hour or so before dinner (just before the kids start to whine).

How to elevate your lasagna? ›

Up the luxe factor by infusing the white sauce with wild mushrooms, which provide a complementary flavour for the beef. Give the meat sauce a boozy kick with a generous measure of full-bodied red wine. It's important that you don't add too much liquid to the sauce – lasagne shouldn't be a sloppy dish.

What not to do when making lasagna? ›

12 Lasagna Mistakes You Didn't Realize You Were Making
  1. Not cooking the noodles correctly. Adao/Shutterstock. ...
  2. Not having all the ingredients ready. ...
  3. Not browning the meat. ...
  4. Using the wrong cheese. ...
  5. Skipping the dairy sauce. ...
  6. Skimping on the amount of marinara. ...
  7. Improperly layering the noodles. ...
  8. Forgetting a layer of sauce.
Feb 21, 2023

How many will a 9x13 pan of lasagna feed? ›

As a general rule of thumb, one 13x9 pan will yield 8 medium-sized portions. You can adjust the serving sizes to your family's appetite: if they have larger appetites, you cut the pan into 6 large portions, and if they have smaller appetites, you can cut the pan into 10 smaller portions.

What's in olive garden lasagna? ›

What is in Olive Garden Lasagna? According to the official Olive Garden website, their lasagna is made with layers of pasta, meat sauce made with ground beef and sausage, mozzarella cheese, ricotta, Parmesan cheese, and Romano cheese.

What happens if you don't add egg to ricotta for lasagna? ›

Adding egg to ricotta cheese helps to bind the cheese for lasagna so that it doesn't ooze out of the casserole when you cut it. Basically, the egg helps all the cheesy goodness stay intact. So what happens if you don't put eggs in your lasagna? It'll just be a bit runnier, but omitting the egg won't affect the taste.

Why add tomato paste to lasagna? ›

A good tomato paste helps to thicken but also adds a sweet and savory umami flavor. Lean Ground Beef: Lean beef adds a robust and hearty meatiness that's essential in a classic lasagna recipe.

Why egg in ricotta for lasagna? ›

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

What is the best order to layer lasagna? ›

Begin Layering

After the initial sauce layer, add a layer of pasta sheets, ricotta mixture (or bechamel), sauce, and cheese. Then repeat the layers. Top the last layer of your lasagna with sauce and cheese. You can also alternate layers of sauce and ricotta cheese.

How do you layer lasagna so it doesn't fall apart? ›

In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan.

Do you bake lasagna covered or uncovered? ›

Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 to 40 minutes. Remove the foil and bake until cheese is golden brown, 5 to 10 more minutes. Remove from the oven and let stand for 10 minutes before cutting and serving.

Should I drain ricotta for lasagna? ›

That's why it's important to give yourself as many advantages as you possibly can, especially when it comes to removing excess moisture before and during the cooking process. Epstein explains that if ricotta isn't drained as part of the prep, "the moisture in the ricotta causes the lasagna to fall apart."

Why does my lasagna go sloppy? ›

If you use a pasta sauce that is too liquid in consistency, you'll end up with a soupy lasagna that definitely won't keep its layers intact out of the baking dish.

How do I make my lasagna more solid? ›

Yes it's tempting to cut into the lasagna right when you pull it from the oven, but let it rest on a cooling rack for at least 15 minutes. This will help firm up all the layers and make it much easier to slice a square. And of course you can make it a day ahead or in the morning then reheat.

Do you bake lasagna at 350 or 400? ›

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.

Why does day old lasagna taste better? ›

Have you noticed if you cut your lasagne as soon as it comes out of the oven, it can be sloppy, falls apart easily and the sauce runs to the bottom of the dish? When you have it the next day, the sauce has had time to firm up and create an even richer tomato taste,” she says.

Can you eat lasagna if it sat out for a night? ›

It's not recommended to eat lasagna that has been left out overnight, as bacteria can grow rapidly in food that has been left at room temperature for too long. To be safe, it's best to discard any lasagna that has been left out for more than 2 hours.

How do you spice up bland lasagna? ›

Use vegetables like carrots, onions, and celery for flavor plus lots of garlic and herbs. If making a meat sauce, brown and season the ground meat before adding the tomatoes.

Why does my lasagne taste bland? ›

The secret to getting flavour into lasagne is in the meat sauce. I mix beef and lamb mince and make tomato sauce by liquidising tinned tomatoes (cherry are best) .. adding them to finely chopped fried onions, salt, pepper and herbs. Don't skimp on the seasoning.

Why is my lasagne tasteless? ›

There needs to be a balance of salt, sweet and acid. Think good to great tomatoes, fresh lemon juice, lemon zest, herbs like thyme, oregano and basil will increase taste experience, and remember the ground pepper. Season the ricotta with salt, pepper, lemon zest, fresh basil, some lemon juice to balance the salt.

How do you make store bought lasagna taste like homemade? ›

At that point you can add spices, add additional meat to the filling (e. g. browned ground beef or pork) grate some fresh mozzarella over the top, and put it back into the oven, uncovered, to finish it off. Put some olives, onions, and chopped tomatoes on top under another layer of cheese.

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