Cheesy Christmas Lasagna Recipe
Make Cheesy Christmas Lasagna Recipe for a festive, cheesy bake perfect for holiday dinners and weeknight comfort.
Ingredients
- 1 can crushed tomatoes (I use Muir Glen)
- 2 tsp Italian seasoning
- 2 tsp oregano
- 1/2 cup fresh chopped parsley
- salt
- 1/2 cup red wine (a dry red like Merlot or Cabernet Sauvignon works well)
- 1 tsp fennel seeds
- 1 1/2 cans tomato paste
- black pepper
- 1 tsp garlic powder
- 6 large garlic cloves (minced for best flavor)
- 1 large onion (finely diced)
- 1 can tomato sauce
- 1 lb Italian sausage
- 1 lb ground beef
- 1 tbsp sugar
- 30 oz ricotta cheese (whole milk preferred for creaminess)
- 1 large egg
- 1/2 cup grated mozzarella cheese
- salt
- 1/4 cup fresh chopped parsley
- 1/4 cup grated romano cheese
- 1 lb par-cooked lasagna noodles (I use Barilla oven-ready)
- 2 cups mozzarella cheese
- parmesan cheese
- romano cheese
Instructions
Step 1: Brown the Meats and Build the Base
Start by heating a large matte-grey enameled saucepan and add the Italian sausage and ground beef, breaking the meat into small, uneven chunks as you let it develop brown, caramelized edges. Cook until pockets of rendered fat accumulate and the meat shows a deep, mahogany crust in places—this is where the savory backbone comes from. If you prefer a leaner sauce, drain away some of the excess fat into a small stainless steel container, then return the saucepan to the counter for the next move.
Step 2: Soften the Aromatics
To the browned meat in the same matte-grey saucepan add the finely diced onion and minced garlic, seasoning with a pinch of salt and a grind of black pepper. Stir just until the onions lose their raw opacity and become translucent, and the garlic blooms into a fragrant sheen that clings to the meat. This gentle softening tames sharpness and layers in sweet aromatics that will marry with the tomatoes.
Step 3: Deepen the Sauce with Tomato Paste and Wine
Stir in a concentrated smear of tomato paste and let it toast briefly against the hot metal so it darkens and loses any tinny, raw taste. Add the crushed tomatoes, tomato sauce, and a half cup of dry red wine, then sprinkle in Italian seasoning, oregano and fennel seeds along with fresh chopped parsley. Give everything a good stir so the glossy paste integrates into the red pour and the herbs float through like tiny green islands; this is when the sauce gains depth and complexity.
Step 4: Simmer Slowly and Season Carefully
Cover the saucepan and let that sauce settle into a slow, patient simmer for at least an hour, stirring occasionally so nothing sticks. Fifteen minutes before you finish, fold in a little garlic powder and another dusting of Italian seasoning, then taste and correct with salt, pepper or a small spoon of sugar to balance acidity. The long simmer coaxes out umami and reduces the liquid to a thick, clingy, deeply colored sauce that will hug each noodle.
Step 5: Make the Creamy Cheese Layer
In a medium green ceramic bowl combine whole-milk ricotta, one large egg, half a cup of grated mozzarella, Romano (or Parmesan), and a quarter cup of fresh chopped parsley with a generous pinch of salt. Work the mixture with a rubber spatula until it is smooth, homogenous and slightly glossy; the egg and cheeses should bind the ricotta into a spreadable, ribbon-like filling that holds its shape when dolloped. Chill the bowl briefly so the cheese layer stays firm during assembly.
Step 6: Par-Cook Noodles and Assemble
If your oven-ready noodles need a quick par-cook, plunge them for about three minutes until pliable but not soft, then drain and lay them on a sheet to avoid sticking. In a deep white square ceramic baking dish spread a thin foundation of sauce, place the first six wavy-edged noodles, dollop half the ricotta mixture in sweeping strokes, scatter a sprinkle of Romano and grated mozzarella, add a generous layer of sauce and then another six noodles. Repeat once more and finish with a final noodle layer slathered in sauce and a dusting of Romano so everything is snug and ready for the oven.
Step 7: Bake, Uncover, and Get Golden
Cover the assembled lasagna tightly with parchment and foil and bake at 375°F (190°C) for 30 minutes. Remove the parchment and foil, scatter two more cups of shredded mozzarella over the top and bake uncovered for another 20–25 minutes until the surface is bubbling, edges are bronzed and cheese pockets have caramelized to golden-brown. Remove from oven and let the dish rest for 20 minutes so the layers set and slices will hold clean shapes.
Notes
- Let the lasagna rest 20 minutes before slicing to keep neat layers.
- Use whole-milk ricotta for a creamier filling and better texture.
- Simmer the sauce low and slow for at least one hour to develop deep flavor.
- Freeze portions for up to 3 months and thaw overnight in the fridge before reheating.
- Grate fresh cheese instead of using pre-shredded for better melting and browning.