The Holiday Christmas Lasagna is the quintessential festive dish, offering a comforting and delicious centerpiece for any winter gathering. This hearty lasagna, layered with rich flavors and festive cheer, is not only a fantastic way to feed a crowd but also a wonderful make-ahead option, simplifying your holiday meal prep.

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Key Ingredients for Holiday Christmas Lasagna

Here’s what you’ll need to create this spectacular Holiday Christmas Lasagna:

1 pound ground beef or Italian sausage: For a robust, savory base.

1 large onion, chopped: Adds aromatic depth.
3 cloves garlic, minced: Essential for flavor.
2 (28-ounce) cans crushed tomatoes: The heart of the sauce.
1 (6-ounce) can tomato paste: Concentrated tomato flavor.
1/2 cup red wine (optional): Enhances richness.
2 teaspoons dried oregano: Classic Italian herb.
1 teaspoon dried basil: Another staple for Italian flavors.
1/2 teaspoon red pepper flakes (optional): For a touch of heat.
Salt and freshly ground black pepper, to taste: Seasoning is key.

1 (15-ounce) container ricotta cheese: Creamy layer.
1 large egg: Binds the ricotta mixture.
1/2 cup grated Parmesan cheese, plus more for topping: Salty, nutty flavor.
1/4 cup chopped fresh parsley: Freshness and color.
12-15 lasagna noodles, oven-ready or pre-boiled: The structural foundation.
5-6 cups shredded mozzarella cheese: Melted, gooey goodness.
1/4 cup reserved pasta water (if boiling noodles): Helps emulsify sauce.
Fresh basil or parsley for garnish (optional): For presentation.

How to Make Holiday Christmas Lasagna

This Holiday Christmas Lasagna is an incredibly easy, delicious, and satisfying dish that brings warmth and flavor to your holiday table. Its simplicity lies in its make-ahead potential and the harmonious blend of rich meat sauce, creamy ricotta, and molten mozzarella. The preparation time for this festive feast will take approximately 45-60 minutes, followed by baking.

Step-by-Step Instructions

Prepare the Meat Sauce: In a large skillet or Dutch oven, brown the ground beef or Italian sausage over medium-high heat, breaking it up with a spoon. Drain any excess fat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Simmer the Sauce: Pour in the crushed tomatoes, tomato paste, and red wine (if using). Stir in the dried oregano, dried basil, and red pepper flakes (if desired). Season generously with salt and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it gently cook for at least 30 minutes, or up to 1-2 hours, stirring occasionally. This allows the flavors to meld beautifully.
Make the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, 1/2 cup grated Parmesan cheese, and chopped fresh parsley. Season with a pinch of salt and pepper. Mix well until all ingredients are thoroughly combined.

Prepare Lasagna Noodles: If using oven-ready lasagna noodles, no pre-boiling is necessary. If using traditional noodles, boil them according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Lay them flat on a clean surface.
Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Arrange a single layer of lasagna noodles over the sauce.
Layer Time: Spread half of the ricotta mixture evenly over the noodles. Top with about 1 ½ cups of shredded mozzarella cheese. Cover with another layer of noodles.

Repeat Layers: Spoon another generous layer of meat sauce over the noodles. Spread the remaining ricotta mixture, then another 1 ½ cups of mozzarella. Add a final layer of noodles.
Final Touches: Top the last noodle layer with the remaining meat sauce, ensuring the noodles are fully covered. Sprinkle generously with the remaining mozzarella cheese and an extra dusting of Parmesan cheese.
Bake the Lasagna: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the cheese is bubbling and golden brown. If desired, you can broil for the last few minutes for extra browning, watching carefully to prevent burning.

Rest and Serve: Let the Holiday Christmas Lasagna rest for 10-15 minutes after removing it from the oven before slicing and serving. This allows the layers to set and prevents it from falling apart. Garnish with fresh basil or parsley if desired.

Why You’ll Love This Holiday Christmas Lasagna

You’ll adore this Holiday Christmas Lasagna for its incredible depth of flavor and comforting, hearty nature, making it the ultimate holiday showstopper. Its main feature is the luxurious combination of rich, slow-simmered meat sauce, creamy ricotta, and perfectly melted cheese, all layered between tender lasagna noodles. Not only is it unbelievably delicious, but making this Italian classic at home offers significant cost savings compared to ordering takeout or a pre-made meal, proving that gourmet comfort food doesn’t have to break the bank.

What truly elevates this Holiday Christmas Lasagna are the flavorful ingredients like fragrant oregano, fresh parsley, and the optional hint of red wine in the sauce, creating a symphony of tastes that dance on your palate. It’s a step above your everyday weeknight lasagna, transforming a simple dish into an extraordinary one, much like a perfectly roasted turkey compared to a simple chicken dinner. Don’t just take our word for it – gather your ingredients and try this magnificent Holiday Christmas Lasagna this festive season!

Storing and Reheating Tips

To store your Holiday Christmas Lasagna, allow it to cool completely before covering it tightly with plastic wrap or aluminum foil. It can be refrigerated for up to 3-4 days. For longer storage, this lasagna freezes beautifully. Once cooled, portion it into individual servings or freeze the entire pan (if unbaked, freeze before baking). Wrap thoroughly in plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. Frozen lasagna will keep for up to 2-3 months.

To reheat refrigerated lasagna, cover it loosely with foil and bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. For frozen lasagna, either thaw it in the refrigerator overnight and then bake as directed for refrigerated lasagna, or bake directly from frozen, covered with foil, at 350°F (175°C) for 1 hour to 1 hour 15 minutes, removing the foil for the last 15-20 minutes to brown the cheese. For optimal taste, reheating slowly prevents the edges from drying out while the center warms.

Final Thoughts

This Holiday Christmas Lasagna is more than just a meal; it’s a festive experience, bringing warmth and joy to your holiday table with every delicious bite. We encourage you to embrace the holiday spirit and create this truly unforgettable dish in your own kitchen.

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Holiday Christmas Lasagna

Print Recipe Pin Recipe

Prep Time 45

Cook Time 45

Resting Time 15

Total Time 1 30

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

1 pound ground beef or Italian sausage For a robust, savory base.
1 large onion chopped
3 cloves garlic minced
2 (28-ounce) cans crushed tomatoes The heart of the sauce.
1 (6-ounce) can tomato paste Concentrated tomato flavor.
1/2 cup red wine (optional)
2 teaspoons dried oregano Classic Italian herb.
1 teaspoon dried basil Another staple for Italian flavors.
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 (15-ounce) container ricotta cheese Creamy layer.
1 large egg Binds the ricotta mixture.
1/2 cup grated Parmesan cheese plus more for topping
1/4 cup chopped fresh parsley Freshness and color.
12-15 lasagna noodles oven-ready or pre-boiled
5-6 cups shredded mozzarella cheese Melted, gooey goodness.
1/4 cup reserved pasta water (if boiling noodles)
Fresh basil or parsley for garnish (optional)

Equipment

Large Skillet or Dutch Oven
Medium Bowl
9×13-inch baking dish

Method

In a large skillet or Dutch oven, brown the ground beef or Italian sausage over medium-high heat, breaking it up with a spoon. Drain any excess fat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
1 pound ground beef or Italian sausage, 1 large onion, 3 cloves garlic

Pour in the crushed tomatoes, tomato paste, and red wine (if using). Stir in the dried oregano, dried basil, and red pepper flakes (if desired). Season generously with salt and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it gently cook for at least 30 minutes, or up to 1-2 hours, stirring occasionally. This allows the flavors to meld beautifully.
2 (28-ounce) cans crushed tomatoes, 1 (6-ounce) can tomato paste, 1/2 cup red wine, 2 teaspoons dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes, Salt and freshly ground black pepper
In a medium bowl, combine the ricotta cheese, egg, 1/2 cup grated Parmesan cheese, and chopped fresh parsley. Season with a pinch of salt and pepper. Mix well until all ingredients are thoroughly combined.
1 (15-ounce) container ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, Salt and freshly ground black pepper
If using oven-ready lasagna noodles, no pre-boiling is necessary. If using traditional noodles, boil them according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Lay them flat on a clean surface.
12-15 lasagna noodles

Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Arrange a single layer of lasagna noodles over the sauce.
12-15 lasagna noodles
Spread half of the ricotta mixture evenly over the noodles. Top with about 1 ½ cups of shredded mozzarella cheese. Cover with another layer of noodles.
1 (15-ounce) container ricotta cheese, 5-6 cups shredded mozzarella cheese, 12-15 lasagna noodles
Spoon another generous layer of meat sauce over the noodles. Spread the remaining ricotta mixture, then another 1 ½ cups of mozzarella. Add a final layer of noodles.
1 (15-ounce) container ricotta cheese, 5-6 cups shredded mozzarella cheese, 12-15 lasagna noodles

Top the last noodle layer with the remaining meat sauce, ensuring the noodles are fully covered. Sprinkle generously with the remaining mozzarella cheese and an extra dusting of Parmesan cheese.
5-6 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the cheese is bubbling and golden brown. If desired, you can broil for the last few minutes for extra browning, watching carefully to prevent burning.
Let the Holiday Christmas Lasagna rest for 10-15 minutes after removing it from the oven before slicing and serving. This allows the layers to set and prevents it from falling apart. Garnish with fresh basil or parsley if desired.
Fresh basil or parsley