Christmas Eve Lasagna Recipe

Ash Tyrrell

Christmas Eve Lasagna Recipe

I remember the first time I made this Christmas Eve Lasagna—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.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 2 20

Ingredients Method Notes

Ingredients

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.
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.
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.

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.