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Every home cook needs a classic lasagna recipe in her back pocket, and this is the one to keep! It has become a Christmas Eve tradition in our family, but it’s a perfect make-ahead dinner for just about any occasion.
Table of Contents
- A Christmas Eve Lasagna Recipe
- Ingredients
- How to Make Classic Italian Lasagna Recipe
- Serving Suggestions
- Preparation and Storage Tips
- Frequently Asked Questions about this Classic Lasagna Recipe
- Recipe Variations
- Tips for the Best Lasagna Recipe
- Chi-Chi’s Classic Lasagna Recipe
If you love lasagna as much as we do, be sure to try this vegetable lasagna, this spinach lasagna, a quick skillet lasagna, and a fun twist — Mexican lasagna — too!
A Christmas Eve Lasagna Recipe
Aren’t holiday traditions the best? Whether it’s the food, the activities, or the decorations, the familiar customs that we look forward to each year are by far my favorite parts of the season.
While this lasagna recipe is easy enough for just about any family supper, it’s also the dinner that my mother-in-law (known as “Chi-Chi” among the grandchildren) serves every year on Christmas Eve. It’s perfect for a holiday or special occasion because you can prepare the dish entirely in advance, and then just bake it in the oven when your guests arrive.
This way, Chi-Chi can focus on the stockings, unwrapping the gifts with the kids, and enjoying the evening with family. Plus, all of the little ones devour this lasagna recipe, so it’s a guaranteed crowd-pleaser for guests of all ages. My mother-in-law has a few secret ingredients that make this easy lasagna recipe so special, and I’m sharing them all with you today!
Ingredients
This is a quick overview of the ingredients that you’ll need for this easy lasagna recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Ground beef: substitute with ground turkey, ground chicken, or ground pork, or use additional sausage instead.
- Italian sausage: mild, sweet, or spicy — you choose! I buy bulk ground sausage, but you can also just remove the casings from sausage links if necessary.
- Lasagna noodles: do not substitute with no-boil or “oven-ready” noodles for this recipe.
- Tomato basil pasta sauce: use a jar of your favorite store-bought sauce for convenience, or prepare a batch of homemade marinara when time allows.
- Alfredo sauce: my mother-in-law uses Classico Sundried Tomato Alfredo sauce, Roasted Red Pepper Alfredo sauce, or a Creamy Tomato Basil sauce from Trader Joe’s. If you can’t find these varieties, then just use a regular Alfredo sauce or a Vodka sauce. They will still provide that creamy hint of rich flavor.
- Ricotta cheese: use whole milk ricotta for the best flavor and texture.
- Shredded mozzarella cheese: or sub with a blend of Italian cheeses for even more flavor.
- Parmesan cheese: for a flavorful finishing touch on top of the casserole.
How to Make Classic Italian Lasagna Recipe
While this recipe includes multiple steps and a bit more prep time than most of our weeknight meals, it’s actually very easy! I’ve included detailed directions in the recipe card below, but here’s the quick version:
- Boil lasagna noodles.
- Cook the meat sauce in a skillet on the stovetop.
- Layer the ingredients in a large baking dish. Finish with remaining sauce and cheese on top.
- Bake for about 45 minutes.
- Let the lasagna stand for about 15-30 minutes before slicing.
Serving Suggestions
Here are some sides that go well with this classic lasagna recipe:
- Garlic Bread,Breadsticks, orNo-Knead Focaccia Bread
- Green Side Salad with Red Wine Vinaigrette,Mixed Greens with Dijon Vinaigrette,Wedge Salad with Homemade Buttermilk Ranch Dressing,Caesar Salad, or our favoriteHouse Salad with Candied Pecans
- Parmesan Roasted Cauliflower
- Roasted BroccoliorBroccoli and Cheese
- Roasted AsparagusorSauteed Asparagus
- Amish Green Beans with Brown Butter,Arkansas Green Beans with Bacon, orSouthern-Style Green Beans
- Brown Sugar Glazed Carrots
- Sauteed ZucchiniorRoasted Yellow Squash
- Fennel Salad with Apples and Creamy Cider Dressing
- Balsamic Roasted Root Vegetables
Preparation and Storage Tips
- Make Ahead: Assemble the lasagna in advance, but do not bake. Wrap tightly with plastic wrap and foil and store in therefrigerator for up to 48 hoursbefore baking, orfreeze for up to 3 months.When ready to bake, allow the refrigerated lasagna to sit on the counter and come to room temperature for at least 30-60 minutes before baking. If the dish is still cold when it goes into the oven, you’ll likely need to add some extra time.
- How to Cook from Frozen: If you’re baking the casserole frozen (directly from the freezer), bake the dish covered in a 350°F oven for 1 hour.Then remove the cover and bake for anadditional 45 minutes(or until the filling is hot and bubbling).
- Storage: Leftover homemade lasagna will keep in an airtight container in therefrigerator for 3-4 days. You can also freeze the leftovers in an airtight container for up to3 months.
- How to Reheat: Let the dish sit on the counter for at least 30-60 minutes to come to room temperature. Cover the lasagna loosely with foil. Warm the dish in a350°F ovenjust until heated through, about30-40 minutes. You can also reheat individual slices of lasagna in the microwave until warm, about 30-60 seconds.
Frequently Asked Questions about this Classic Lasagna Recipe
- Which is better for lasagna — cottage cheese or ricotta?I prefer ricotta cheese because it has a thicker, smoother, creamier texture. For a lighter choice, you can substitute with small curd or whipped cottage cheese. If the cottage cheese looks like it has a lot of liquid, strain it before combining it with the rest of the ingredients.
- Do you have to put egg in lasagna?No. Egg is a common ingredient in the ricotta mixture of many lasagna recipes, since the egg helps the cheese layer “set.” That said, the egg is not necessary. My mother-in-law doesn’t include any egg, so I’ve omitted that ingredient here. Just make sure that you allow the lasagna plenty of time to “rest” after baking before you slice into it. This gives the layers a chance to set so that the filling doesn’t ooze out all over your plate.
- How many layers should lasagna be?There’s no correct or “absolute” number of layers that a lasagna must have; however, most lasagnas includebetween three and four layers.
Recipe Variations
- If you’re feeling adventurous, try making your lasagna from scratch with homemade lasagna noodles.
- Swap out the ground beef and replace it withground turkey, ground pork, ground chicken, or additional Italian sausage.
- For even more flavor, add some chopped onion and a couple cloves garlic to the ground beef and sausage mixture. A little bit of Italian seasoning will boost the taste as well.
- Add fresh herbsif you have them. Fresh basil, parsley, oregano, or thyme would also be flavorful additions to the sauce.
- Stir a dollop of pesto into the ricotta for extra flavor.
- Cooking for Two?Divide the full recipe between two smaller 8-inch square baking dishes. That way you get two meals with the same amount of effort, and you can freeze one for a later date. Alternatively, you can cut all of the ingredients in half and prepare one lasagna in an 8-inch square dish. The baking instructions remain the same.
Tips for the Best Lasagna Recipe
- My mother-in-law uses Classico Sundried Tomato Alfredo sauce, Roasted Red Pepper Alfredo sauce, or a Creamy Tomato Basil sauce from Trader Joe’s. If you can’t find these varieties, then just use a regular Alfredo sauce or a Vodka sauce. They will still provide that creamy hint of rich flavor.
- Add plenty of salt to the pasta cooking water. This is your opportunity to season the noodles.
- Assemble the casserole in a fairly deep 9 x 13-inch dish.You’ll have thick layers that fill the dish to the top! I also like to place the dish on arimmed baking sheetwhile it’s in the oven, just in case any of the sauce drips over the edge.
- Use whole milk ricotta cheesefor the richest, creamiest, smoothest texture.
- Let the lasagna rest for at least 15 minutes before slicing.This will help the cheese set so that it slices cleanly and doesn’t ooze out.
- Garnish with plenty offresh parsley or basilfor a bright addition to the baked casserole.
More Easy Lasagna Recipes to Try
Cheddar Chicken Broccoli Lasagna Recipe
1 hour hr 45 minutes mins
Vegetable Lasagna (Quick and Easy!)
1 hour hr 15 minutes mins
Buffalo Chicken Lasagna Roll Ups
1 hour hr 13 minutes mins
Chi-Chi’s Classic Lasagna
5 from 3 votes
Prep: 30 minutes minutes
Cook: 45 minutes minutes
Resting Time 15 minutes minutes
Total: 1 hour hour 30 minutes minutes
Servings 12 servings
Calories 464 kcal
A delicious ground beef and sausage lasagna recipe that everyone at the table will love!
Ingredients
- ¾ lb. lean ground beef
- ¾ lb. ground Italian sausage
- 9 lasagna noodles (about 8 ounces, or more or less, depending on the size of your pan)
- 2 cups Tomato & Basil pasta sauce (or use your own homemade sauce)
- 1 cup Classico Sundried Tomato Alfredo sauce (or sub with Trader Joe’s Creamy Tomato Basil sauce, or just use regular Alfredo sauce)
- 2 ¼ cups ricotta cheese (about 20 ounces)
- 4 cups shredded mozzarella or Italian cheese blend
- ¼ cup grated Parmesan cheese
Instructions
Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
BOIL NOODLES
Cook lasagna noodles in a large pot of well salted boiling water according to package directions. Drain pasta. Lay the cooked noodles out in a single layer on foil or on a sheet pan that's lightly coated with cooking spray so that they don't stick.
COOK MEAT SAUCE
While the noodles cook, get started on the sauce. In a large skillet over medium high heat, brown the ground beef and sausage until the meat is no longer pink. Drain off the excess grease; return the cooked meat to the skillet. Stir in the marinara sauce and the Alfredo sauce.
LAYER THE INGREDIENTS
Spoon about ¼ of the meat sauce in the bottom of the prepared dish to cover in a thin layer. Add a layer of noodles (about 3 noodles across).
Spread a layer of ricotta (about ¾ cup) over the noodles. I find that it’s easiest to drop small spoonfuls of the ricotta all over the top and then use the back of a spoon or rubber spatula to gently spread it in an even layer.
Sprinkle a layer of mozzarella over top of the ricotta (I use about 1 cup of mozzarella per layer). Repeat the layers twice more (meat sauce, noodles, ricotta, mozzarella). Finish with a final layer of sauce, sprinkle with another 1 cup of mozzarella, and top with Parmesan cheese.
BAKE THE LASAGNA
Cover a large baking sheet with foil (to catch any drips), and place the lasagna dish on top of the baking sheet. Bake the lasagna, uncovered, for about 45 minutes (or until the inside is hot and bubbly).
Allow the lasagna to stand and set up for about 15-30 minutes before slicing and serving.
Notes
- My mother-in-law uses Classico Sundried Tomato Alfredo sauce, Roasted Red Pepper Alfredo sauce, or a Creamy Tomato Basil sauce from Trader Joe’s. If you can’t find these varieties, then just use a regular Alfredo sauce or a Vodka sauce. They will still provide that creamy hint of rich flavor.
- Add plenty of salt to the pasta cooking water. This is your opportunity to season the noodles.
- Assemble the casserole in a fairly deep 9 x 13-inch dish.You’ll have thick layers that fill the dish to the top! I also like to place the dish on arimmed baking sheetwhile it’s in the oven, just in case any of the sauce drips over the edge.
- Use whole milk ricotta cheesefor the richest, creamiest, smoothest texture.
- Let the lasagna rest for at least 15 minutes before slicing.This will help the cheese set so that it slices cleanly and doesn’t ooze out.
- Garnish with plenty offresh parsley or basilfor a bright addition to the baked casserole.
Nutrition
Serving: 1/12 of the recipeCalories: 464kcalCarbohydrates: 22gProtein: 29gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 103mgSodium: 898mgPotassium: 434mgFiber: 1gSugar: 3gVitamin A: 630IUVitamin C: 3mgCalcium: 393mgIron: 2mg
Keyword: classic lasagna recipe, easy lasagna recipe, homemade lasagna recipe, lasagna recipe
Course: Dinner
Cuisine: Italian
Author: Blair Lonergan
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This recipe was originally published in December, 2017. The photos were updated in November, 2023.
