Lasagna is one of those dishes that feels like a warm hug—hearty, cheesy, and layered with love. And when you’re thinking about comfort food that can feed a crowd and still wow the table, this classic lasagna with ricotta and meat sauce absolutely delivers. It’s rich, saucy, and loaded with flavor, making it a perfect addition to your Christmas spread or any special gathering. Whether you're looking for easy Christmas dinner ideas or something showstopping for your holiday dinner, this lasagna holds its own.
Classic Christmas Lasagna with Ricotta and Meat Sauce
Prep Time 35 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course Main Course
Cuisine American, Italian
Servings 8 generous slices
Large Skillet or Dutch Oven For preparing the meat sauce. A deep, heavy-bottomed pan helps prevent splattering and ensures even cooking.
Large pot To boil the noodles. Make sure it’s big enough to allow the noodles to move freely without sticking.
Colander For draining pasta.
Mixing bowls One for the ricotta mixture, another if prepping sauce ingredients in advance.
9x13 baking dish This is the standard size for lasagna and gives you the perfect height for layering.
Aluminum foil For covering the lasagna during baking to prevent over-browning.
For the Meat Sauce
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 1 pound ground beef 85% lean recommended
- 1/2 pound Italian sausage mild or hot, casing removed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional, for heat
- 2 tablespoons tomato paste
- 1 can 28 ounces crushed tomatoes
- 1 can 15 ounces tomato sauce
- 1 teaspoon sugar
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- 1 bay leaf
For the Ricotta Mixture
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
Other Layers
- 9 lasagna noodles regular, not no-boil
- 3 cups shredded low-moisture mozzarella cheese
- Additional 1/4 cup grated Parmesan for topping
Make the Meat Sauce
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add chopped onions and sauté for 3–4 minutes until soft. Stir in garlic and cook for another minute until fragrant.
Add ground beef and sausage, breaking it up with a spoon. Cook until browned and no longer pink, about 8–10 minutes. Season with salt, pepper, and red pepper flakes if using.
Stir in tomato paste and let it cook for 2 minutes to deepen the flavor. Pour in the crushed tomatoes and tomato sauce. Add sugar, oregano, basil, thyme, and bay leaf. Bring the sauce to a simmer, reduce heat, and let it cook for 20–25 minutes uncovered, stirring occasionally until thickened. Discard bay leaf.
Prepare the Ricotta Mixture
In a medium mixing bowl, combine ricotta cheese, egg, Parmesan, nutmeg, salt, and parsley. Stir until well blended and smooth. Set aside.
Cook the Noodles
Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente, about 8 minutes. Drain and lay them flat on a baking sheet or parchment paper to prevent sticking.
Assemble the Lasagna
Preheat your oven to 375°F (190°C). In a 9x13 baking dish, spread a thin layer of meat sauce on the bottom.
Layer 3 noodles over the sauce, slightly overlapping if needed. Spread one-third of the ricotta mixture over the noodles, then sprinkle with one-third of the mozzarella and a few spoonfuls of meat sauce.
Repeat this layering twice more—noodles, ricotta, mozzarella, sauce—until all ingredients are used. Finish with a layer of meat sauce and top with remaining mozzarella and Parmesan.
Bake
Cover the dish with aluminum foil (tent it so it doesn’t touch the cheese). Bake for 25 minutes. Remove foil and bake uncovered for another 20–25 minutes until the top is bubbly and golden.
Let rest for at least 15 minutes before slicing. This helps everything set up beautifully and makes serving much easier.
Pairings
A classic lasagna like this deserves the right partners at the table. Here are a few ideas to round out your holiday dinner:
- Garlic Bread: Crunchy, buttery garlic bread is a must. It’s perfect for scooping up extra sauce.
- Simple Green Salad: A crisp salad with arugula, radicchio, and a balsamic vinaigrette balances the richness of the lasagna.
- Roasted Vegetables: Think roasted Brussels sprouts, carrots, or green beans for a colorful and nutritious side.
- Red Wine: A medium-bodied red wine like Chianti or Sangiovese pairs beautifully with the tomato-based sauce and cheese.
- Dessert: Finish with something simple like panna cotta, tiramisu, or holiday cookies for a sweet, festive end.
If you're browsing Christmas supper ideas or putting together your holiday dinner recipes lineup, these pairings bring both elegance and comfort to your table.
FAQs
1. Can I use ground turkey instead of beef?
Yes! Ground turkey works great if you’re looking for a leaner option. You might want to add a splash of olive oil and an extra pinch of seasoning since turkey can be a bit milder in flavor.
2. Is it better to use fresh or dried lasagna noodles?
Dried noodles are the most common and reliable for this recipe. Fresh pasta can be used, but you’ll need to adjust baking time slightly and skip the boiling step.
3. What kind of ricotta should I use?
Whole milk ricotta gives the creamiest texture and richest flavor. Avoid fat-free versions—they tend to be watery and bland.
4. Can I make it ahead of time?
Absolutely. Assemble the lasagna a day ahead and refrigerate it. When ready to bake, let it sit at room temperature for 30 minutes before putting it in the oven.
5. Should I use beef, sausage, or both?
The combination of beef and Italian sausage brings the best depth of flavor. Sausage adds a seasoned punch that elevates the sauce from basic to bold.
