Welcome to Kelly’s Kitchen! I hadn’t realized this, but it’s become a tradition in the US to make Christmas Eve Lasagna. While today’s Easy Lasagna recipe is perfect for two, it will make enough for four – you might have to kiss goodbye any leftovers, though – cue the sad trombone. Lasagna is the perfect Christmas Eve dinner, it’s an easy casserole that is so different than the flavors we all expect for Christmas dinner. It’s casual, yet we can make it festive like I have done with this recipe by adding pesto. The humble hominess of Lasagna is loving and comforting, rich and warm like a tender hug – perfect for the holidays. Let’s get right to it!
Christmas Eve Lasagna Ingredients
Drizzle of Olive Oil
1 lb. Ground Italian Sausage
1/2 Onion, diced
1/2 Jar Tomato Sauce (about 10 oz.)
14.5-oz. can Diced Tomatoes
1/4 cup Chopped Calabrian Peppers
Kosher Salt and Black Pepper, to taste
7 oz. Ricotta (about 1/2 of a 15-oz. container)
1.25 cups Grated Fontina Cheese
1/4 cup Grated Parmesan
1/4 cup Fresh Pesto
Fresh Lasagna Noodles or No Cook Dried Lasagna Noodles
4-6 oz. Fresh Mozzarella Cheese
Chopped Fresh Parsley, for garnish
How to Prepare Christmas Eve Lasagna
Step 1
Preheat the oven to 375 degrees F. Brown the sausage in a skillet, with a drizzle of olive oil, over medium heat with diced onion. When the sausage is browned and cooked through, add half a jar of tomato sauce. Then add a can of diced tomatoes. Add 1/4 cup of chopped Calabrian peppers. Stir this together and let it simmer over medium/medium-low heat for about 10 minutes. Season with Kosher salt and black pepper to taste.
Step 2
In a small bowl, mix together 7 ounces of ricotta cheese, 1/4 cup of the grated Fontina, and 1/4 cup freshly grated Parmesan cheese. Season with a few cranks of fresh cracked black pepper and a pinch of Kosher salt. Stir until well combined and set aside.
Step 3
In an 8×8 or 9×9-inch baking dish, spoon and spread enough sauce in the dish to cover the bottom. Lay noodles or a lasagna sheet over the sauce. Then, ladle more sauce over the noodle layer.
Step 4
Dollop the ricotta mixture on top of the sauce, covering it with the ricotta mix, this will be the only layer of ricotta, so use it all.
Step 5
Evenly dot the top of the ricotta with pesto.
Step 6
Lay another single layer of noodles on top of the pesto and ricotta.
Step 7
Lay the fresh mozzarella slices on top of the noodle layer. Then cover the entire top with the remaining cup of grated Fontina.
Step 8
Cover the baking dish and place the whole dish on a sheet tray for easier handling. Bake the Easy Lasagna for 20-30 minutes until the sauce bubbles up around the edges and the cheese melts. Then remove the cover and continue baking for another 15 minutes until the cheese begins to develop golden brown spotting. If needed, in the last 5 minutes, switch the oven to broil to let the cheese get browned.
Step 9
Remove the lasagna from the oven, and let it sit for 20 minutes. Then, sprinkle the top with chopped fresh parsley or fresh basil.
With all of the business of the holiday season, it’s great to have a recipe like Christmas Eve Lasagna – it’s easy, comforting, and delicious! I hope you give this recipe a try, maybe it will become a new Christmas Eve tradition for you! Take care, be well, and happy holidays! xo Kelly
Frequently Asked Questions
Christmas Eve Lasagna
Q. Why is lasagna a Christmas Eve tradition?
In Italian-American families, Christmas Eve often features a meatless feast called the Feast of the Seven Fishes. Lasagna became a popular Christmas Eve dish as an easy, comforting casserole that’s different from traditional Christmas Day fare.
Q. Can I make this lasagna ahead of time?
Yes! You can assemble the lasagna up to 24 hours ahead, cover it tightly, and refrigerate. Add 10-15 minutes to the baking time if baking straight from the fridge.
Q. How many does this recipe serve?
This recipe serves 2 generously or can stretch to serve 4 with a salad and bread on the side.
Q. Can I freeze Christmas Eve lasagna?
Absolutely! Assemble the lasagna, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking, or bake from frozen (adding 30-40 minutes to the cook time).
Q. What can I substitute for pesto?
If you don’t have pesto, you can skip it for a classic lasagna, or substitute with sun-dried tomato pesto or a drizzle of olive oil with fresh basil.
Key Equipment
Be sure to visit Beth’s Amazon Storefront, where you will find gift guides and collections of household items for the kitchen, tabletop, home decor, and so much more! If you’re looking for more Holiday cooking inspiration, check out:
- This Custardy French Bake is My Secret Weapon for Holiday Mornings
- Fall Harvest Salad
- Instant Pot Chili
- The 40 Minute Soup You’ll Make on Repeat
Christmas Eve Lasagna for Two
Ingredients:
- Drizzle of Olive Oil
- 1 lb. Ground Italian Sausage
- 1/2 Onion diced
- 1/2 Jar Tomato Sauce about 10 oz.
- 1 14.5- oz. can Diced Tomatoes
- 1/4 cup Chopped Calabrian Peppers
- Kosher Salt and Black Pepper to taste
- 7 oz. Ricotta about 1/2 of a 15-oz. container
- 1.25 cups Grated Fontina Cheese
- 1/4 cup Grated Parmesan
- 1/4 cup Fresh Pesto
- Fresh Lasagna Noodles or No Cook Dried Lasagna Noodles
- 4-6 oz. Fresh Mozzarella Cheese
- Chopped Fresh Parsley for garnish
Instructions:
- Preheat the oven to 375 degrees F. Brown the sausage in a skillet, with a drizzle of olive oil, over medium heat with diced onion. When the sausage is browned and cooked through, add half a jar of tomato sauce. Then add a can of diced tomatoes. Add 1/4 cup of chopped Calabrian peppers. Stir this together and let it simmer over medium/medium-low heat for about 10 minutes. Season with Kosher salt and black pepper to taste.
- In a small bowl, mix together 7 ounces of ricotta cheese, 1/4 cup of the grated Fontina, and 1/4 cup freshly grated Parmesan cheese. Season with a few cranks of fresh cracked black pepper and a pinch of Kosher salt. Stir until well combined and set aside.
- In an 8×8 or 9×9-inch baking dish, spoon and spread enough sauce in the dish to cover the bottom. Lay noodles or a lasagna sheet over the sauce. Then, ladle more sauce over the noodle layer.
- Dollop the ricotta mixture on top of the sauce, covering it with the ricotta mix, this will be the only layer of ricotta, so use it all.
- Evenly dot the top of the ricotta with pesto.
- Lay another single layer of noodles on top of the pesto and ricotta.
- Lay the fresh mozzarella slices on top of the noodle layer. Then cover the entire top with the remaining cup of grated Fontina.
- Cover the baking dish and place the whole dish on a sheet tray for easier handling. Bake the Easy Lasagna for 20-30 minutes until the sauce bubbles up around the edges and the cheese melts. Then remove the cover and continue baking for another 15 minutes until the cheese begins to develop golden brown spotting. If needed, in the last 5 minutes, switch the oven to broil to let the cheese get browned.
- Remove the lasagna from the oven, and let it sit for 20 minutes. Then, sprinkle the top with chopped fresh parsley or fresh basil.
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