Preheat your oven to 180°C (350°F).
Cook the lasagna noodles in boiling salted water until al dente, about 8 minutes. Drain and set aside.
In a sauté pan, cook chopped onions and minced garlic over medium heat until fragrant, about 3 minutes, filling your kitchen with a savory aroma.
Add ground beef to the pan, breaking it apart with a spoon, and cook until browned and crumbly, about 8 minutes.
Pour in tomato sauce, add a splash of red wine if using, and sprinkle with cinnamon and nutmeg. Let it simmer gently for 10 minutes, stirring occasionally, until thickened and smoky.
In a bowl, combine ricotta cheese with chopped spinach and a pinch of nutmeg, mixing until well blended and creamy.
Spread a thin layer of meat sauce at the bottom of your baking dish, then layer with noodles, followed by dollops of the ricotta-spinach mixture. Repeat layers, ending with a final layer of sauce on top.
Sprinkle shredded cheese evenly over the top layer of sauce, creating a cheesy crown that will turn golden and bubbly during baking.
Cover the assembled lasagna with aluminum foil and bake for 35 minutes, allowing the flavors to meld and the top to become bubbling.
Remove the foil and bake for an additional 10 minutes, until the top is golden brown and crispy around the edges.
Let the lasagna rest for about 10 minutes before slicing—this helps it set and prevents it from falling apart.
Slice into hearty squares, serve hot, and enjoy the cozy chaos of this festive Halloween lasagna.
