A Christmas Night Lasagna

An Engaging Introduction

Picture this: a cozy Christmas night, the aroma of rich, meaty lasagna wafting through the house, and loved ones gathered around the table. This Christmas Night Lasagna is a festive staple, bringing together the warmth of tradition and the indulgence of a hearty meal. While it may have taken 300 food wishes to finally perfect this dish, the wait was worth it. This isn’t just any lasagna; it’s my personal take on Italian-American lasagna, crafted with love and the best ingredients.

Why You’ll Love This Recipe

You’ll fall head over heels for this lasagna because it has everything a great lasagna should: a thick, rich, super-meaty sauce and a cheese filling that oozes flavor. The combination of Italian sausage and lean ground beef creates a robust meat sauce, while the trio of ricotta, mozzarella, and Reggiano-Parmigiano cheeses elevates the dish to holiday-worthy heights. Plus, it’s a recipe that embraces abundance—twice the meat and cheese make it a true celebration of taste.

Kitchen Equipment You’ll Need

• Large saucepan
• Large pot
• 10×15-inch baking pan
• Aluminum foil
• Baking sheet

Ingredients

For the meat sauce:

• 1 pound Italian sausage
• 1 1/2 pound lean ground beef
• 8 oz mushrooms, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 6 cups marinara sauce
• 1/2 cup water
• Optional: 1/2 teaspoon Italian dried herb blend

For the cheese filling:

• 2 eggs, beaten
• 2 lbs ricotta cheese
• 8 oz mozzarella cheese, cubed
• 2/3 cup freshly grated Reggiano-Parmigiano
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Big pinch of cayenne

The rest:

• 1 lb lasagna noodles
• 8 oz mozzarella cheese, torn into small pieces
• 1/2 cup grated Parmesan cheese for topping

Step-by-Step Instructions

1. Place the sausage and ground beef in a large saucepan over medium heat. Cook and stir until the meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks.
2. Stir in the mushrooms, 1 teaspoon of salt, 1/2 teaspoon of black pepper, Italian herb seasoning, and red pepper flakes. Increase the heat to medium-high and cook until the mushrooms have released their juices and the bottom of the pan is almost dry.
3. Add the marinara sauce to the meat mixture. Rinse the sauce jar with the 1/2 cup of water and add to the pan. Reduce the heat to low and simmer until the meat is extremely tender, about 2 hours. If the sauce becomes too thick, add a little more water. Skim any excess fat from the surface of the sauce and adjust the seasoning if necessary. Turn off the heat.
4. Preheat the oven to 375 degrees F (190 degrees C).
5. In a large bowl, beat the eggs and stir in the ricotta, 8 ounces of diced mozzarella, and 2/3 cup of Parmigiano-Reggiano. Season with 1 teaspoon of salt, 1/4 teaspoon of black pepper, and cayenne pepper, then mix in the parsley.
6. Bring a large pot of salted water to a boil. Cook the lasagna noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse the noodles, then set aside in a bowl of cold water.
7. Spread 1/4 of the sauce into the bottom of a 10×15-inch baking pan. Top with 1/3 of the noodles and spread 1/2 of the ricotta mixture over the noodles. Spread another 1/4 of the meat sauce over the cheese, then layer with another 1/3 of the noodles and the remaining 1/2 of the ricotta mixture. Spread another 1/4 of the meat sauce over the cheese filling. Tap the dish lightly to settle the layers.
8. Arrange the last 1/3 of the noodles over the sauce and spread the remaining 1/4 of the sauce over the noodles. Dot the top of the casserole with 4 ounces of diced fresh mozzarella and sprinkle with 1/2 cup of Parmigiano-Reggiano cheese.
9. Cover the casserole with aluminum foil, ensuring it doesn’t touch the top of the lasagna. Place the casserole on a baking sheet to catch any spills.
10. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking until the lasagna is golden brown and bubbling, about 30 to 35 more minutes. Let it set for 20 minutes before cutting into squares.

Tips for Success

• Ensure your meat sauce is well-seasoned; taste and adjust as necessary.
• Use high-quality cheeses for the best flavor.
• Let the lasagna rest before serving to allow the layers to set properly.

Additional Tips and Variations

• Try adding spinach or kale to the cheese mixture for added greens.
• Use gluten-free noodles if you have dietary restrictions.
• For a spicier kick, increase the cayenne or red pepper flakes.

Nutritional Highlights (Per Serving)

While exact values may vary, this lasagna is a hearty, protein-rich dish with a good dose of calcium from the cheese. Perfect for a festive indulgence!

Frequently Asked Questions (FAQ)

Can I make this lasagna ahead of time?

Yes, you can prepare the lasagna up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the baking time if chilled.

Can I freeze leftovers?

Absolutely! Lasagna freezes well. Wrap portions tightly and store in the freezer for up to 3 months. Reheat in the oven for best results.

What can I serve with lasagna?

A simple side salad and some garlic bread make perfect accompaniments to this rich dish.

Conclusion

This Christmas Night Lasagna is a true celebration of flavor and tradition. Whether you’re gathering with family or friends, this dish is sure to bring joy to your holiday table. Give it a try, and don’t forget to share your lasagna adventures in the comments below. Happy cooking and happy holidays!