Best Spicy Lasagna Recipes

TURKEY SAUSAGE-SPINACH LASAGNA WITH SPICY TOMATO SAUCE

Steps:

• Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.
• Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.
• Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)
• Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce.

WHITE LASAGNA WITH SPICY TURKEY SAUSAGE AND 'SHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• For the white sauce: Bring a medium saucepan to low-medium heat and add the butter. Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color). Add the milk and bring to a boil, continuing to stir. Reduce the heat to medium-low and simmer for 1 minute. Remove the saucepan from the heat. Add in the Parmesan, whisking to incorporate. Season with salt and pepper.
• For the lasagna: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage until just beginning to brown, about 4 minutes. Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper and granulated garlic. Stir well, and then shut off the heat and set aside to cool.
• In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch nonreactive baking dish. Begin layering with 3 noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes.
• Remove from the oven and remove the foil cover. Heat the broiler to maximum temperature. Broil until the cheese is browned and bubbling, about 1 minute. Garnish with the parsley.

SPICY ONE-SKILLET LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
• Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
• Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.

SPICY BREAKFAST LASAGNA

Steps:

• Combine cottage cheese, chives and onions; set aside. In another bowl, whisk eggs, milk, salt and pepper until blended. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; set aside. , Place 4 lasagna noodles in a greased 13x9-in. baking dish. Layer with 2 cups hash browns, scrambled eggs, sausage and half the cottage cheese mixture. Cover with Monterey Jack cheese. Top with remaining lasagna noodles, hash browns and cottage cheese mixture. Cover with Muenster cheese. Refrigerate, covered, 8 hours or overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.

LASAGNA WITH SPICY ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut the cauliflower into slices 1/3 inch thick, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast for about 15 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from the oven, toss with the red pepper flakes and set aside. Turn the oven down to 350 degrees.
• Blend the ricotta cheese, water or stock, cinnamon, salt and pepper. Set aside.
• Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of cauliflower, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
• Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.

SPICY VEGETARIAN LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
• Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
• Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
• Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.

SPICY HAMBURGER HELPER LASAGNA SOUP

Steps:

• Brown hamburger meat and onions in a Dutch oven over medium-high heat. Drain.
• Stir in hot water, Hamburger Helper sauce mix, stewed tomatoes, corn, and Rotel. Heat to boiling, stirring occasionally.
• Reduce heat. Cover and simmer for 10 minutes, stirring occasionally.
• Stir in uncooked Hamburger Helper noodles and zucchini.
• Cover and cook for 10 additional minutes.
• Sprinkle each serving with grated Parmesan cheese if desired.

SKILLET RAVIOLI LASAGNA WITH SPICY ITALIAN SAUSAGE

Steps:

• Heat broiler. In a cast-iron or ovenproof skillet over medium-high heat, cook sausage until browned and no longer pink, breaking it up with the back of a wooden spoon, 6 to 8 minutes. (Drain fat, if desired.) Add marinara and water to pan and bring to a simmer. Add ravioli and let simmer until ravioli is tender and sauce slightly thickens, 10 minutes.
• Meanwhile, in a medium bowl, stir together ricotta and egg and season with salt and pepper. Drop spoonfuls of ricotta mixture all over the ravioli and let cook 3 minutes.
• Sprinkle mozzarella all over, then transfer skillet to oven and broil until cheese is golden, 3 minutes. Let cool 10 minutes, then serve.

SPICY CHICKEN LASAGNA ROLL-UPS

Steps:

• Heat oven to 375ºF.
• Stir first 2 ingredients into sauce. Remove 1/2 cup of the pasta sauce mixture; place in large bowl. Add chicken, 1 cup mozzarella, Parmesan and eggs; mix lightly. Spread 1/2 cup of chicken mixture along the length of each noodle; roll up.
• Spread 1/2 cup of the remaining pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with lasagna roll-ups, seam sides down. Cover with remaining pasta sauce mixture; sprinkle with remaining mozzarella.
• Bake 25 min. or until heated through.

SPICY VEGAN LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While the noodles are cooking, combine crumbles, sausage, meatballs, squash, carrots, onion, mushrooms, oil, garlic powder, pepper, oregano, thyme, and fennel in a large bowl; stir until mixed. Combine marinara sauce and diced tomatoes in a second bowl.
• Drain pasta. Grease a 9x13-inch baking dish with olive oil. Spread a thin layer of sauce on the bottom. Cover the sauce with 1 layer of lasagna noodles, a thin layer of sauce, 1/2 of the filling, and about 4 tablespoons sauce; repeat layers once more. Add the last layer of lasagna noodles and spoon a generous amount of sauce on top. Cover the dish with aluminum foil.
• Bake in the preheated oven until fully cooked, 30 to 40 minutes.

HOT 'N' SPICY SALSA CHICKEN LASAGNA

Steps:

• 1. 1. Prepare pasta according to package directions. Drain well. 2. 2. Meanwhile, to prepare sauce, heat oil in a large pan set over medium heat. Add garlic, onion and pepper. Sauté about 5 minutes. Stir in salsa, spaghetti sauce and cumin. Bring mixture to a boil. Then cover, reduce heat and simmer about 5 to 7 minutes. Stir and set aside. 3. 3. To prepare filling, place ricotta, eggs, coriander and jalapeño pepper in a food processor. Purée. Turn into a bowl and set aside. 4. 4. Stir grated cheeses together in a small bowl and set aside. 5. 5. Preheat oven to 375F (190C). Lightly cover bottom of a 9x13-inch (3-L) baking dish with about 1/2 cup (125 mL) sauce. Cover bottom of pan with 1 layer of noodles, about 4. Spread half of sauce evenly over noodles, then dot with half of ricotta mixture, followed by half of chicken, then half of grated cheese. 6. 6. Add another layer of noodles. Repeat layering, ending with grated cheese. Bake, uncovered, in centre of preheated oven for 35 to 40 minutes. Let stand for 10 minutes before cutting

SPICY CHICKEN DORITOS LASAGNA

Steps:

• Boil water and add the chicken stock cube and meat spice and chicken spice. Add the chicken, boil the chicken until cooked. Allow the cool and cut into bite sized pieces.
• Grind the chili garlic, onion, paprika, cumin, salt and pepper together to make the taco seasoning.
• Preheat the oven to 180°C.
• In a pot cook the onions and mushrooms until soft.
• Add the sour cream, taco seasoning, soup and other seasonings.
• Heat mixture until smooth and warm through, add the chicken and mix well.
• Line the base of a pyrex dish with Doritos and cover with chicken mixture followed by cheese. Lay another of layer of Doritos and chicken followed by Doritos and cheese.
• Bake until hot and bubbly.

SPICY CHICKEN LASAGNA

Steps:

• Place pepper halves over fire or on broiler pan rack, cut sides down. Broil or char until skins are mostly charred. Remove peppers to a saucepan, cover and let stand 10 minutes.
• Pull charred skin from peppers (some will remain), then cut peppers in 1 1/2-inch pieces.
• Preheat oven to 350 degrees F. Have a 9 x 13-inch baking dish ready.
• Spread 1/4 cup salsa over bottom of baking dish. Top with 3 noodles placed crosswise, leaving 1 inch between each.
• Whisk sour cream, milk, egg and flour in a medium bowl until blended (mixture will be thin). Pour 2/3 cup sauce over the noodles to cover. Scatter chicken, then 1/4 cup cilantro over top. Sprinkle with 1/2 cup shredded Monterey Jack cheese and dot with 2 tablespoons salsa. Cover with 3 more noodles and another 2/3 cup sauce. Top with yellow peppers, 1/2 cup cheese, the corn and 1/4 cup cilantro. Top with 3 more noodles and the remaining sauce, salsa and cheese. Cover with foil.
• Bake 40 to 45 minutes until noodles are tender. Let stand, covered, for 10 minutes. Uncover and sprinkle with remaining cilantro.

SPICY ITALIAN SAUSAGE LASAGNA CLASSICO

Steps:

• Heat oven to 350°F.
• Mix ricotta, basil and black pepper in medium bowl. Reserve 1 cup shredded cheese. Add remaining shredded cheese to ricotta mixture; mix well.
• Brown sausage with onions and bell peppers in large skillet. Drain; return to skillet. Stir in pasta sauce. Add 1/2 cup water to empty sauce jar; cover with lid and shake well. Stir water into meat sauce. Spread 1/3 of meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the ricotta mixture. Top with layers of 3 noodles, half the remaining meat sauce and 3 noodles. Cover with layers of remaining ricotta mixture, noodles, meat sauce and reserved shredded cheese. Cover with foil sprayed with cooking spray.
• Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

SPICY LASAGNA

Steps:

• In skillet cook sausage, onion, celery and carrot until meat is lightly browned.
• Drain off excess fat and stir in tomatoes, tomato paste, salt, oregano and first 1/4 tsp pepper.
• Simmer, uncovered, 30 minutes stirring occasionally.
• Cook lasagna according to package directions and drain well.
• In a small bowl combine cottage cheese, parmesan cheese, eggs, parsley and the remaining pepper.
• Place half the noodles in a greased 13 x 9 baking dish.
• Spread with half the cheese filling and half the meat sauce. Top with half the mozzarella.
• Repeat layer.
• Bake uncovered in 375 degree oven for 30 minutes.
• Let stand 10 to 15 minutes before serving.

SPICY LASAGNA SKILLET DINNER

Steps:

• Fill a large saucepan three-fourths full with water; bring to a boil. Add pasta from lasagna dinner; cook, uncovered, 10-12 minutes or until tender., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in spaghetti sauce, salsa, seasonings, and contents of seasoning packet from lasagna dinner. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. , Drain pasta. Add to tomato mixture; toss to coat. Sprinkle with cheese; let stand, covered, until cheese is melted. Freeze option: Freeze cooled pasta mixture and cheese in separate freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a skillet, stirring occasionally and adding a little water if necessary. Remove from heat. Sprinkle with cheese; let stand, covered, until cheese is melted.

SPICY MEXICAN LASAGNA ROLL UPS

Steps:

• In a large, high-sided skillet, brown the chorizo all over, breaking up the meat as it cooks. Once the chorizo is browned all over, add the tomatoes, cumin, smoked paprika and chipotle chili powder stirring to combine. Slowly pour in the milk and bring the sauce to a bubble. Reduce the heat and simmer 15-20 minutes or until the sauce has thickened.
• Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente. Drain and run under cold water to stop the cooking.
• Preheat the oven to 375°F.
• Pour one can of enchilada sauce in the bottom of a lasagna pan or a 9 x 13 inch baking dish.
• Lay the lasagna sheets flat on a clean surface and spread each with cream cheese. Once the chorizo sauce has thickened, spoon a little sauce onto each lasagna sheet and then roll it up into a cute little pasta roll. Place the pasta in the baking dish with the enchilada sauce and repeat with the remaining lasagna sheets + filling. Spoon any extra filling over the pasta and then pour the remaining can of enchilada sauce over the lasagna rolls. Sprinkle the cheese over the rolls. Cover the dish and place on a large cookie sheet with sides. Bake covered, for 30 minutes. Remove the foil and bake another 15 minutes or until the cheese is golden and browned.
• Meanwhile, heat the olive oil in a skillet, once hot add the oregano leaves and fry the leaves 30 seconds. Drain on paper towels.
• Garnish the lasagna rolls with the fried oregano. EAT!

SPICY BRUNCH LASAGNA RECIPE - (4.6/5)

Steps:

• In a large skillet, cook sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside. In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat. In a small bowl, combine the alfredo sauce and Italian seasoning. Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers. Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight. Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions. Makes 16 servings.

SPICY TURKEY LASAGNA FOR THE CROCK POT

Steps:

• In a skillet over medium-high heat, brown turkey, breaking up clumps, until no longer pink.
• Add oregano, salt and red pepper flakes. Remove from heat.
• In a bowl mix the ricotta, cheese blend and spinach.
• In crock pot, layer half the noodles, overlap as necessary.
• Spoon on half the meat mixture and cover with half the sauce and half the water.
• Spread half the cheese blend on top.
• Repeat layering.
• Cook on low heat about 4 1/2 hours.
• Sprinkle with parmesan cheese to serve.

SPICY TURKEY LASAGNA

Steps:

• Put olive oil and sausage in large pot and brown the meat.
• Add garlic, onion, dried seasonings, and mushrooms. Simmer until onions are softened, about 4 minutes.
• Add tomato paste, diced tomatoes, and parsley. Simmer, uncovered, for about 1 1/2 hours.
• While sauce is simmering, cook lasagna noodles according to package directions. Rinse with cold water.
• Preheat oven to 350°F.
• Spread thin layer of sauce on the bottom of a 13x9-inch non-stick baking dish.
• Lay 3 noodles evenly over the sauce.
• Spread about half of the cottage cheese onto the noodles.
• Sprinkle about 1/3 of the mozzarella and parmesan evenly into the pan.
• Spread another thin layer of sauce.
• Repeat steps 8-11.
• Lay 3 more noodles evenly over the sauce.
• Spread out the rest of the remaining sauce.
• Sprinkle the rest of the parmesan and mozzarella.
• Bake, covered with aluminum foil, for about 45 minutes.
• Uncover, and continue to bake for 15 more minutes.
• Allow to cool for 10 minutes before cutting into squares.