Christmas Lasagna Recipe
Christmas is such a special time for gathering with loved ones, and nothing quite says comfort and festive cheer like a warm, hearty lasagna. This Christmas Lasagna Recipe is my go-to when I want to serve up something that feels like a big, cozy hug on a plate. It’s packed with layers of savory ragu, creamy béchamel, and melty cheese that come together to create that incredible holiday flavor everyone will talk about.
What I love most about this Christmas Lasagna Recipe is how it brings all the classic winter spices and flavors into one dish. It’s perfect for a holiday dinner because you can make it ahead, feed a crowd, and still have time to relax and enjoy the festivities. Trust me, once you try it, you’ll be making it year after year!
Ingredients You’ll Need
Each ingredient in this Christmas Lasagna Recipe plays a key part in building layers of richness and warmth. From the smoky lardons in the ragu to the nutmeg-kissed béchamel, the flavors complement each other beautifully. When shopping, pick fresh veggies and good-quality meat for the best results.
- White onion: Finely diced for that gentle sweetness in the ragu.
- Garlic cloves: Minced to add that signature kick and depth.
- Carrot: Finely diced to add natural sweetness and body.
- Celery sticks: Also finely diced; this trio is the classic soffritto base for flavor.
- Dried sage: Adds a warm, woodsy aroma that’s perfect for Christmas.
- Paprika: For a smoky, subtle heat—don’t overdo it!
- Ground black pepper: Freshly ground if you can; it brings brightness to the dish.
- Lardons or smoky bacon: These provide smoky depth and a bit of saltiness to the ragu.
- Sausages or ground pork: Use quality meat for that rich, meaty base.
- All purpose flour: For thickening the ragu and béchamel sauce perfectly.
- Chicken stock: Adds moisture and deepens the ragu’s flavor.
- Salted butter: The foundation for a silky béchamel sauce.
- Milk: Whole milk keeps the béchamel creamy and luscious.
- Ground nutmeg: A subtle hint of warmth that never feels overpowering.
- Grated cheddar cheese: Melts smoothly into the béchamel for extra cheesy goodness.
- Lasagna sheets: I use about 15 sheets, layering three per layer, but feel free to adjust depending on your pan size.
- Grated mozzarella: The classic melty cheese that brings everything together.
- Grated parmesan: Adds a salty, nutty finish on the top layer.
Variations
I love encouraging you to make this Christmas Lasagna Recipe your own. There’s room to tweak and play, depending on your family’s tastes and dietary needs. Personally, I’ve tried a few variations that I think make it even more special—or just easier!
- Vegetarian variation: Swap the meat for a hearty mix of mushrooms and lentils. I added walnuts once, and it gave a lovely texture that even my meat-eater friends loved.
- Gluten-free version: Use gluten-free lasagna sheets and a gluten-free flour blend for the sauces. It works surprisingly well, and you won’t miss out on the classic texture.
- Spicier twist: Add a pinch of chili flakes into the ragu for a festive kick. I did this once during a snowstorm, and it really warmed things up!
- Cheese swap: Try adding ricotta between layers for creaminess, or a mix of Italian cheeses for a richer flavor.
How to Make Christmas Lasagna Recipe
Step 1: Build the Flavorful Ragu
Start by sautéing your finely diced onion, garlic, carrot, and celery in a large pan until they’re soft and fragrant—this is your flavor base. Once softened, add the lardons or smoky bacon and cook until they start to crisp up. Next, toss in the sausages or ground pork, breaking it up and browning it thoroughly. Sprinkle in the sage, paprika, black pepper, and flour, stirring well to coat the meat and veggies. Slowly pour in the chicken stock, bringing it to a simmer so the ragu thickens up into a rich, hearty sauce that’s bursting with Christmas cheer. This step usually takes about 20 minutes—don’t rush it; the more time it has, the more the flavors meld!
Step 2: Whip Up the Creamy Béchamel Sauce
In a separate saucepan, melt the salted butter over medium heat and whisk in the flour to form a smooth roux—this is the secret to a silky béchamel. Gradually whisk in the milk, making sure there are no lumps, and cook until the sauce thickens enough to coat the back of a spoon. Season with black pepper and freshly grated nutmeg, then stir in the grated cheddar cheese until melted and smooth. This cheesy béchamel brings a luxurious creaminess that makes the whole lasagna sing.
Step 3: Assemble Your Christmas Lasagna
Grab your lasagna dish and start layering—a classic approach is three sheets of pasta, then some ragu, béchamel, and a sprinkle of mozzarella. Repeat this layering until you’ve used up all the ingredients, finishing with a generous topping of mozzarella and parmesan. It’s okay if your layers aren’t perfectly even; rustic charm is part of the appeal here! Just be sure the top layer has plenty of cheese to get that golden, bubbly finish.
Step 4: Bake to Perfection
Preheat your oven to 180°C (350°F) and bake the lasagna for about 40-45 minutes, or until the top is golden and bubbling. If you want a crispier top, you can pop it under the broiler for the last few minutes, but watch it closely so it doesn’t burn. Let it rest for 10-15 minutes before slicing—this helps the layers set for cleaner servings.
How to Serve Christmas Lasagna Recipe
Garnishes
I like to finish off my Christmas Lasagna Recipe with a handful of fresh basil or parsley—just a little green pop adds brightness against all the richness. Sometimes I also sprinkle a bit of extra parmesan or even a dusting of smoked paprika on top for color and flavor. It looks inviting, and those fresh herbs give a lovely contrast in flavor and texture.
Side Dishes
To round out the meal, I usually serve this lasagna with a crisp, wintery green salad—think arugula with a lemon vinaigrette—or roasted Brussels sprouts drizzled with balsamic glaze. Garlic bread is an all-time favorite companion too, and it’s perfect for mopping up any leftover sauce.
Creative Ways to Present
For special occasions, I sometimes make individual portions in ramekins—everyone feels like they have their own festive lasagna gift! Another fun trick is to sprinkle edible gold dust or use holiday-themed plates to make it feel extra special. Presentation really brings the Christmas spirit to the table.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in airtight containers in the fridge, and the lasagna keeps really well for up to 3 days. I find that letting it cool completely before refrigerating helps keep the layers intact and the texture just right when reheated.
Freezing
This Christmas Lasagna Recipe is freezer-friendly, which is a huge time-saver during busy holidays. I portion it out into individual containers or wrap the whole dish tightly in foil and plastic wrap before freezing. When you’re ready to eat, thaw overnight in the fridge, then bake as usual.
Reheating
To reheat, I cover the lasagna with foil to keep it from drying out and warm it in a 180°C (350°F) oven for about 20-25 minutes. If you’re in a hurry, the microwave works too—just cover it with a microwave-safe lid or wrap and heat in bursts to avoid overheating one spot.
FAQs
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Can I prepare this Christmas Lasagna Recipe a day ahead?
Absolutely! In fact, making it a day ahead allows the flavors to deepen. Prepare and assemble the lasagna, then refrigerate before baking. Just add a little extra time to the baking as it will be cold going in.
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What can I use instead of sausages in this recipe?
You can substitute ground beef, turkey, or even finely chopped mushrooms for a vegetarian twist. I’ve tried all, and each adds a different but equally delicious flavor.
- Can I use no-boil lasagna sheets?
Yes, no-boil sheets work well here. Just be sure your ragu and béchamel are moist enough to cook the pasta fully during baking.
- Is it possible to make this recipe dairy-free?
Yes, use dairy-free butter and milk alternatives, and swap the cheeses for vegan varieties. The béchamel can also be made with a plant-based milk and thickened carefully.
Final Thoughts
This Christmas Lasagna Recipe really holds a special place in my heart because it brings people together around a table filled with warmth and love. I hope you find as much joy in making and sharing it as I do—it’s one of those dishes that feels fancy but is surprisingly easy to pull off. So go ahead, bring this recipe to your holiday table and bask in all the happy, delicious moments it creates!
Print
Christmas Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This festive Christmas Lasagna features a rich and flavorful ragu made with smoky bacon, sausages, and aromatic vegetables, layered with creamy béchamel sauce and a blend of mozzarella, cheddar, and parmesan cheeses. Perfect for holiday gatherings, it combines traditional Italian flavors with a comforting twist for the season.
Ingredients
Ragu
- 1 white onion, finely diced
- 4 garlic cloves, minced
- 1 carrot, finely diced
- 2 celery sticks, finely diced
- 2 teaspoons dried sage
- 2 teaspoons paprika
- ½ teaspoon ground black pepper
- 180 g lardons or sliced smokey bacon
- 400 g sausages or ground pork
- 1 tablespoon all purpose flour
- 500 ml chicken stock
Béchamel Sauce
- 50 g salted butter
- 60 g all purpose flour
- 800 ml milk
- ½ teaspoon ground black pepper
- ½ teaspoon ground nutmeg
- 50 g grated cheddar cheese
For Assembling
- 15 lasagna sheets (approx. 3 sheets per layer)
- 150 g grated mozzarella
- 20 g grated parmesan
Instructions
- Prepare the ragu: In a large skillet or saucepan over medium heat, add the lardons or bacon and cook until crispy. Add the finely diced onion, garlic, carrot, and celery, sautéing until softened and fragrant, about 5-7 minutes. Mix in the dried sage, paprika, and ground black pepper. Add the sausages or ground pork, breaking the meat apart, and cook until browned throughout. Sprinkle the all-purpose flour over the mixture and stir to coat evenly, cooking for 1-2 minutes to remove the raw flour taste. Gradually pour in the chicken stock while stirring to form a smooth sauce. Reduce heat and simmer gently until thickened, about 15-20 minutes.
- Make the béchamel sauce: In a separate saucepan, melt the salted butter over medium heat. Whisk in the all-purpose flour and cook for 2 minutes to form a roux, stirring constantly to prevent burning. Slowly add the milk in a thin stream while whisking continuously to avoid lumps. Continue stirring until the sauce thickens and coats the back of a spoon, about 8-10 minutes. Season with ground black pepper and ground nutmeg. Remove from heat and stir in grated cheddar cheese until melted and incorporated. Set aside.
- Assemble the lasagna: Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of ragu at the bottom. Place 3 lasagna sheets evenly on top. Cover the sheets with another layer of ragu, followed by a layer of béchamel sauce. Sprinkle some grated mozzarella and parmesan cheese over the béchamel. Repeat the layering process two more times, finishing with a top layer of béchamel sauce and the remaining mozzarella and parmesan cheese.
- Bake the lasagna: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly. Let the lasagna rest for 10 minutes before cutting and serving to allow it to set properly.
Notes
- You can substitute the sausages with ground beef or turkey for a different flavor profile.
- Allowing the lasagna to rest post-baking helps in cleaner slicing and better flavor melding.
- For a vegetarian version, replace the meat in the ragu with sautéed mushrooms and lentils.
- Adjust the number of lasagna sheets based on the size of your baking dish and desired number of layers.
- Use freshly grated cheese for the best melting and flavor results.
Keywords: Christmas lasagna, holiday lasagna recipe, festive lasagna, béchamel sauce lasagna, Italian Christmas dish
