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
Scale
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