Bleeding Heart Beet Lasagna

Mini Intro

This spooky, dramatic lasagna is the perfect main for your Halloween potluck table. Deep red beet pasta sheets are layered with garlic-herb ricotta and roasted pepper sauce. But the real trick? Black garlic ricotta “hearts” that bleed when cut into, revealing pockets of vibrant red roasted pepper puree. Equal parts eerie and elegant, it’s a vegetarian centerpiece everyone will remember.

Why You’ll Love This Recipe

• Rich, hearty, and vegetarian-friendly
• Looks like a horror movie scene but tastes like pure comfort
• Great for baking ahead and feeding a crowd
• Customizable with homemade or shortcut ingredients

Equipment You’ll Need

• 9×13-inch baking dish
• Mixing bowls
• Blender or food processor
• Small spoon or cookie scoop

Ingredient Notes

• Beet pasta: Use pre-made beet lasagna sheets (check specialty stores), or color plain sheets with beet puree
• Ricotta filling: Boosted with roasted garlic and herbs for depth
• Black garlic: Adds rich, umami flavor and a spooky black color
• Roasted red pepper puree: The “blood”

Serving Suggestions

• Serve with dark leafy salad and balsamic glaze
• Style with mini cleavers, black forks, or anatomical heart props

Make-Ahead and Storage Tips

• Assemble 1–2 days ahead and bake before serving
• Leftovers hold up well for 3–4 days
• Reheat covered at 325°F

Recipe

Ingredients

• 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

For the “Blood Sauce”

• 1 jar (12 oz) roasted red peppers, drained
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• Pinch of smoked paprika
• Salt to taste

For Assembly & Garnish

• 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.

Yield: Serves 8–10