Christmas Lasagna with Italian Sausage
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Christmas lasagna with Italian sausage is pure comfort food, and it makes a festive, satisfying main dish for family and friends. I love that you can assemble it ahead, then bake it when everyone is ready to eat. The layers come out tender and cheesy, with a golden top that feels right at home on a holiday table.
This Christmas lasagna brings together savory Italian sausage, rich pasta sauce, creamy ricotta, Parmesan, and plenty of mozzarella. Green and red peppers add a bright, colorful finish, while fresh parsley gives the top a little herbal freshness. Together, the ingredients create a hearty, mild-to-savory flavor with a creamy center and bubbling cheese.
The method is simple: brown the sausage, stir it into the sauce, and mix the ricotta filling. Then layer the sauce, uncooked noodles, cheeses, and peppers in a baking dish. After a chill of at least 3 hours, bake the lasagna covered and then uncovered until hot and golden. Finally, let it rest for 10 minutes so it slices neatly.
Because you can prepare Christmas lasagna up to a day ahead, it is especially handy for chilly nights, holiday dinners, and potlucks. Serve it with a fresh salad and bread, and you have a generous meal that is easy to share.
Why You’ll Love This Christmas Lasagna with Italian Sausage
- Make-ahead friendly: Assemble the lasagna up to 24 hours before baking, so you can spend less time cooking when guests arrive.
- Comforting and filling: Italian sausage, ricotta, and two kinds of mozzarella make each serving hearty and satisfying.
- Simple ingredients: You can find the ingredients at most grocery stores, and jarred pasta sauce keeps prep easy.
- Festive colors: Red and green peppers give the top a cheerful holiday look without extra decorating.
- Great for sharing: The 9×13-inch pan makes 12 servings, so it works well for family meals, gatherings, and leftovers.
Italian Sausage Tips
Choose a fresh Italian sausage that you enjoy eating on its own. Mild sausage gives the lasagna a gentle, savory flavor, while hot sausage adds a little heat. Remove the casings before browning, then break the meat into small pieces so it spreads evenly through the sauce. Drain excess fat after cooking to help keep the lasagna from turning greasy. If the sausage is strongly seasoned, taste the sauce before adding any extra salt.
Options for Substitutions
- Sausage: Use mild or hot Italian sausage, or swap in ground turkey or ground beef. If you use lean meat, add a small splash of oil to the skillet if needed.
- Pasta sauce: Choose your favorite marinara or tomato-basil sauce. A sauce with herbs and garlic adds flavor without extra prep.
- Ricotta: Cottage cheese can stand in for ricotta. For a smoother filling, blend or mash it first.
- Parmesan: Pecorino Romano works well in place of Parmesan, though it may taste saltier.
- Mozzarella: Use part-skim shredded mozzarella for the 2 cups of shredded cheese. You can also use shredded provolone for some of the fresh mozzarella, though the flavor will be stronger.
- Peppers and garnish: Replace the green or red pepper with yellow pepper, or leave them off. Basil can stand in for parsley as a fresh garnish.
Watch Out for These Mistakes
First, brown the sausage until it is fully cooked and break it into small pieces. Drain the fat before adding the sauce. Too much grease can make the finished lasagna oily and heavy.
Next, make sure the sauce reaches the edges of the uncooked noodles. Dry corners or uncovered noodle edges may stay firm after baking. The ½ cup of water rinses the sauce jar and adds helpful moisture, so do not skip it.
Also, follow the layering order and keep the peppers on top. The fresh mozzarella and peppers make a colorful finish, but placing the peppers between layers may make the center wetter.
Finally, do not skip the chilling time or the 10-minute rest after baking. The chill gives the uncooked noodles time to absorb moisture, while the rest helps the lasagna hold together when you cut it. Since oven temperatures and dishes can vary, check that the center is hot and the noodles are tender before serving.
What to Serve With Christmas Lasagna with Italian Sausage?
Because this lasagna is rich and cheesy, serve it with lighter sides. A crisp green salad with a simple vinaigrette balances the sausage and mozzarella, while roasted green beans or broccoli add color and a fresh bite. Garlic bread is a classic choice for soaking up extra sauce. For a holiday meal, you could also serve a platter of roasted vegetables.
Storage Instructions
Store: Cover leftover Christmas lasagna and refrigerate it for up to 3 days. For the best texture, keep it in an airtight container or cover the baking dish well.
Freeze: Freeze the assembled, unbaked lasagna or baked leftovers for up to 3 months. Wrap the dish tightly to protect it from freezer burn. Thaw it in the refrigerator before baking when possible. If baking from frozen, add 20 to 30 minutes to the baking time and check that the center is hot before serving.
Reheat: For the microwave, place an individual portion on a microwave-safe plate, cover loosely, and heat in short intervals until hot throughout. For the stovetop, warm a portion in a covered skillet over low heat with a spoonful of water or sauce to keep it moist. Turn it gently as it heats, and avoid high heat, which can scorch the bottom before the center warms.
Recipe Info
- Preparation Time: 20 minutes, plus at least 3 hours chilling
- Cooking Time: 1 hour 10 minutes
- Total Time: 4 hours 30 minutes, including the minimum chilling time
- Level of Difficulty: Easy
- Servings: 12
- Calories: 611 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: About 6,900 to 7,800
- Protein: About 330 to 410 grams
- Fat: About 350 to 470 grams
- Carbohydrates: About 480 to 620 grams
These are broad estimates for the full pan. Actual nutrition depends on the brands and types of sausage, pasta sauce, ricotta, and mozzarella you use. The supplied estimate is 611 kcal per serving.
Ingredients
- 1 lb Italian sausage, casings removed
- 1 jar (24 oz) pasta sauce
- ½ cup water
- 32 oz ricotta cheese
- 2 eggs
- ⅓ cup grated Parmesan cheese
- 16 oz box uncooked lasagna noodles
- 2 cups shredded mozzarella cheese
- 16 oz block fresh mozzarella, shredded
- 1 small green pepper, sliced
- 1 small red pepper, chopped
- Fresh parsley, for garnish
Step-by-Step Instructions
Step 1: Brown the Sausage
Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it into small pieces as it browns. Once fully cooked, drain the fat from the skillet.
Step 2: Make the Sauce and Ricotta Filling
Stir the pasta sauce into the cooked sausage. Swirl the ½ cup water in the empty sauce jar, then pour it into the skillet and stir. In a medium bowl, mix the ricotta, Parmesan, and eggs until combined.
Step 3: Start Layering the Lasagna
Grease a 9×13-inch baking dish. Spread a thin layer of meat sauce over the bottom, then arrange a layer of uncooked lasagna noodles on top. Cover the noodles with half of the ricotta mixture, half of the 2 cups of shredded mozzarella, and half of the remaining meat sauce.
Step 4: Add the Final Layers and Chill
Add another layer of uncooked noodles. Spread the rest of the ricotta mixture over them, followed by the remaining shredded mozzarella. Finish with a final layer of noodles, the rest of the meat sauce, the shredded fresh mozzarella, and the green and red peppers. Cover with lightly greased foil and refrigerate for at least 3 hours, or up to 24 hours.
Step 5: Bake, Rest, and Serve
Preheat the oven to 350°F. Bake the covered lasagna for 30 minutes, then remove the foil and bake for 30 minutes more. Check that the noodles are tender and the center is hot. Let the lasagna rest for 10 minutes before cutting. Garnish with parsley if desired.
Conclusion
This Christmas lasagna with Italian sausage layers savory meat sauce, creamy ricotta, tender noodles, and plenty of mozzarella in one make-ahead dish. The red and green peppers add a festive finish, and the generous portions make it a natural choice for holiday meals or a cozy family dinner. Assemble it ahead, bake it until bubbling, and give it time to rest before serving. If you make it, share how it turned out, and explore more comforting pasta recipes for your next gathering.
Christmas Lasagna with Italian Sausage
Ingredients
Method
- Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it into small pieces as it browns.
- Once fully cooked, drain the fat from the skillet.
- Stir the pasta sauce into the cooked sausage. Swirl the ½ cup water in the empty sauce jar, then pour it into the skillet and stir.
- In a medium bowl, mix the ricotta, Parmesan, and eggs until combined.
- Grease a 9x13-inch baking dish. Spread a thin layer of meat sauce over the bottom, then arrange a layer of uncooked lasagna noodles on top.
- Cover the noodles with half of the ricotta mixture, half of the 2 cups of shredded mozzarella, and half of the remaining meat sauce.
- Add another layer of uncooked noodles. Spread the rest of the ricotta mixture over them, followed by the remaining shredded mozzarella.
- Finish with a final layer of noodles, the rest of the meat sauce, the shredded fresh mozzarella, and the green and red peppers.
- Cover with lightly greased foil and refrigerate for at least 3 hours, or up to 24 hours.
- Preheat the oven to 350°F. Bake the covered lasagna for 30 minutes, then remove the foil and bake for 30 minutes more.
- Check that the noodles are tender and the center is hot. Let the lasagna rest for 10 minutes before cutting.
- Garnish with parsley if desired before serving.
