Description
This Holiday Christmas Lasagna is a festive twist on a classic Italian favorite, combining layers of savory ground beef and Italian sausage, creamy ricotta, gooey mozzarella, and Parmesan cheese with rich marinara sauce and Italian seasoning. Perfect for holiday gatherings, this lasagna bakes to golden bubbly perfection and serves 8 delicious portions.
Ingredients
Scale
Meat and Sauce
- 1 pound ground beef
- 1 pound Italian sausage
- 3 cups marinara sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta
- 12 ounces lasagna noodles
Cheese Mixture
- 4 cups ricotta cheese
- 1 egg
- 4 cups shredded mozzarella cheese
- 2 cups grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook Noodles: Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
- Brown Meat: In a large skillet, cook the ground beef and Italian sausage until fully browned. Drain excess fat to avoid greasiness.
- Simmer Sauce: Add the marinara sauce, Italian seasoning, and black pepper to the browned meat. Stir well and simmer for 10 minutes to meld flavors.
- Prepare Ricotta Mixture: In a separate bowl, combine the ricotta cheese, egg, and salt. Mix thoroughly to create a smooth cheese filling.
- Layer Sauce: Spread a thin layer of the meat sauce on the bottom of your baking dish to prevent sticking.
- Assemble Layers: Begin layering with lasagna noodles, followed by ricotta mixture, shredded mozzarella, grated Parmesan, and then meat sauce. Repeat these layers until all ingredients are used, finishing with a final layer of mozzarella and Parmesan on top for a golden crust.
- Cover and Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to heat through and meld flavors.
- Remove Foil and Continue Baking: Carefully remove the foil and bake for an additional 15 minutes until the cheese topping is bubbly and slightly browned.
- Rest Before Serving: Allow the lasagna to rest for 10 minutes after baking. This helps it set for easier slicing and enhances flavor.
Notes
- Use no-boil noodles to save time if preferred, but adjust cooking time accordingly.
- Letting the lasagna rest before serving prevents it from falling apart when sliced.
- For a spicier sauce, add red pepper flakes when simmering the meat sauce.
- Make ahead by assembling the lasagna a day before, then refrigerate until ready to bake.
- Leftover lasagna can be refrigerated for up to 3 days or frozen for up to 2 months.
