Christmas Eve Lasagna Recipe | Cheesy, Hearty & Festive Dinner
I remember the first time I made this Christmas Eve Lasagna Recipe—it felt festive even before the oven was turned on. I layered red meat sauce and green spinach-ricotta, hoping it would look as pretty as it tasted.
After baking it and seeing my family’s smiles, I knew I had a holiday tradition. The aroma alone filled our home with warmth. I can’t wait to walk you through making it yourself, and if you love elegant seafood dishes, you might also enjoy my Lemon Butter Scallops Recipe.
Ingredients
Here’s what I used (and why):
For the meat sauce
- 1 lb ground Italian sausage – adds herby, seasoned pork flavor.
- 1 lb ground beef – gives meatiness and richness.
- 2 tbsp garlic-infused olive oil (or swap 2 tbsp olive oil + 4 minced garlic cloves) – gives aromatic depth without raw garlic bite.
- 1 medium white onion (or ~100 g / 1 cup green onion) – for sweetness and texture.
- 6 tbsp tomato paste – concentrates tomato flavor.
- 28 oz crushed tomatoes (I prefer the fire-roasted variety) – provides body and tang.
- 1 tsp kosher salt (adjust to taste) – essential to balance flavors.
- ½ tsp cracked black pepper – gives gentle heat.
- 4 tbsp fresh basil, finely chopped (or 4 tsp dried) – fresh herb brightness.
- 4½ tsp fresh oregano, finely chopped (or 1½ tsp dried) – adds warm herbal notes.
For the spinach-ricotta filling
- 1 tbsp olive oil – to sauté spinach lightly.
- 175 g (about 4 cups tightly packed) fresh spinach – fresh spinach gives better texture than frozen.
- 15 oz whole milk ricotta – creamy binder.
- 40 g (≈ ½ cup) Parmigiano Reggiano, shredded – adds saltiness and nutty depth.
- 2 large eggs – help set the filling.
- ½ tsp kosher salt – for seasoning.
- ¼ tsp red pepper flakes – a subtle kick.
Remaining layers & cheeses
- 10-12 oz no-boil lasagna noodles – I prefer them to skip boiling.
- 24 oz (≈ 6 cups) mozzarella cheese, shredded – for melty stretch.
- 100 g (≈ 1¼ cups) parmesan cheese, shredded – to top and bind layers.
Note: This recipe yields several servings (roughly 12 moderate slices.
Variations
You can tweak this festive lasagna to suit dietary needs or flavor preferences:
- Dairy-free / lactose-intolerant version: use dairy-free ricotta, vegan mozzarella, and a plant-based “parmesan” substitute.
- Lower sodium: choose no-salt-added crushed tomatoes, reduce added salt, and use reduced-sodium sausage and beef.
- Extra greens: fold in cooked kale or Swiss chard with the spinach for more texture and color.
- Spicy twist: increase red pepper flakes or add a dash of crushed red pepper in the meat sauce.
- Herb boost: stir in chopped parsley or a pinch of thyme into meat sauce for extra aroma.
Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 2 hours 20 minutes
- Total Time: 2 hours 50 minutes
Equipment You Need
- Large saucepan — to cook the meat sauce
- Medium saucepan — to wilt spinach
- Food processor or blender — to blend spinach-ricotta filling
- 13 × 9-inch casserole dish (or two 8×8) — to assemble and bake
- Sharp knife — for breaking no-boil noodles to fit
- Wooden spatula or spoon — for stirring sauces
- Measuring cups and spoons — for accuracy
- Aluminum foil — to cover while baking
How to Make Christmas Eve Lasagna
Prepare the meat sauce
In a large saucepan over medium-high heat, brown the sausage and ground beef until fully cooked. Drain excess fat if needed, then return the meat to the pan. Add garlic-infused oil (or olive oil + garlic) and onion; sauté until soft.
Stir in tomato paste and let it darken slightly, then add the crushed tomatoes, basil, oregano, salt, and pepper. Lower heat and simmer for about 30 minutes until sauce thickens slightly.
Prepare the spinach-ricotta filling
Heat olive oil in a medium saucepan and wilt spinach in batches (about ¼ at a time). If it’s drying, add a teaspoon of water—but don’t overdo it, spinach releases a lot of moisture itself. Let spinach cool, then transfer to a food processor.
Add ricotta, Parmesan, eggs, salt, and red pepper flakes; blend until smooth and light green.
Assemble and bake the lasagna
In the casserole dish, start with a thin layer of meat sauce (to prevent sticking). Lay 3 no-boil noodles (break pieces to fit edges), then spread half the meat sauce over noodles and sprinkle with ¼ of the mozzarella and parmesan. Next layer with noodles again, then the spinach-ricotta filling, and another ¼ of cheese.
Repeat layering until you’ve used 4 alternating layers, finishing with a cheese topping. Cover with foil and bake at 375 °F (190–200 °C) for most of the baking time, then remove foil in the final 10 minutes to brown the top. Let rest 10–15 minutes before slicing and serving.
Additional Tips for Making This Recipe Better
From my experience after making it a few times:
- Always break your no-boil noodles where needed so there’s no overlap—this ensures even cooking.
- Let the lasagna rest after baking so it sets and doesn’t fall apart when serving.
- I like to mix half of the mozzarella with the spinach-ricotta for better melting in those green layers.
- If your sauce looks too thick, add a splash of water or broth while simmering—too thin, and the layers may get soggy.
- Taste and adjust seasoning of the meat sauce just before layering; sometimes it needs a pinch more salt or pepper.
How to Serve Christmas Eve Lasagna
Serve this lasagna as the star of your holiday meal. Present it on a large board or leave it in the casserole dish for casual serving. Garnish each slice with fresh basil leaves or parsley, a light drizzle of good olive oil, or a sprinkle of extra Parmesan.
Accompany it with a crisp green salad or garlic bread to balance the richness. The red and green layers look especially festive on a white plate. You can also try serving it alongside hearty dishes like the Slow Cooker Honey Garlic Steak Bites Recipe for a flavorful and cozy holiday spread.
Nutritional Information
Here’s an estimate per serving (assuming 12 servings):
- Calories: ~500 kcal
- Protein: ~30 g
- Carbohydrates: ~35 g
- Fat: ~28 g
These are rough values (cheese, meat, and pasta brands vary).
Make Ahead and Storage
Storing in the refrigerator
You can cover the cooled lasagna with foil or plastic wrap and store in the fridge for up to 3–4 days.
Freezing
Assemble the lasagna in a freezer-safe dish but don’t bake it. Wrap tightly with plastic and foil. It stays good in the freezer for up to 2–3 months.
Reheating
From chilled: bake at 350 °F (175 °C) until heated through (about 30–40 minutes). From frozen: thaw overnight, then heat similarly; if not fully thawed, bake covered for longer and uncover to brown at the end.
Why You’ll Love This Recipe
Here are a few reasons I keep making this lasagna:
- It’s festive — the red meat sauce and green spinach-ricotta layers bring holiday colors to your plate.
- It’s comforting and rich — every bite feels like a warm, indulgent hug.
- You can prep it ahead — assemble in advance and bake when ready to serve.
- It’s customizable — swap ingredients for dietary needs or add your favorite herbs/spices.
- It feeds a crowd — this one recipe serves many, making it ideal for holiday gatherings.
Christmas Eve Lasagna Recipe
Ingredients
Method
- In a large saucepan over medium-high heat, brown the sausage and ground beef until fully cooked. Drain excess fat if needed, then return the meat to the pan. Add garlic-infused oil (or olive oil + garlic) and onion; sauté until soft. Stir in tomato paste and let it darken slightly, then add the crushed tomatoes, basil, oregano, salt, and pepper. Lower heat and simmer for about 30 minutes until sauce thickens slightly.
- Heat olive oil in a medium saucepan and wilt spinach in batches (about ¼ at a time). If it’s drying, add a teaspoon of water—but don’t overdo it, spinach releases a lot of moisture itself. Let spinach cool, then transfer to a food processor. Add ricotta, Parmesan, eggs, salt, and red pepper flakes; blend until smooth and light green.
- In the casserole dish, start with a thin layer of meat sauce (to prevent sticking). Lay 3 no-boil noodles (break pieces to fit edges), then spread half the meat sauce over noodles and sprinkle with ¼ of the mozzarella and parmesan. Next layer with noodles again, then the spinach-ricotta filling, and another ¼ of cheese. Repeat layering until you’ve used 4 alternating layers, finishing with a cheese topping. Cover with foil and bake at 375 °F (190–200 °C) for most of the baking time, then remove foil in the final 10 minutes to brown the top. Let rest 10–15 minutes before slicing and serving.
Notes
- Always break your no-boil noodles where needed so there’s no overlap—this ensures even cooking.
- Let the lasagna rest after baking so it sets and doesn’t fall apart when serving.
- I like to mix half of the mozzarella with the spinach-ricotta for better melting in those green layers.
- If your sauce looks too thick, add a splash of water or broth while simmering—too thin, and the layers may get soggy.
- Taste and adjust seasoning of the meat sauce just before layering; sometimes it needs a pinch more salt or pepper.
