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Christmas Lasagna with Italian Sausage

This Christmas lasagna features layers of savory Italian sausage, creamy ricotta, and plenty of mozzarella, making it a festive and satisfying main dish for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dinner, Main Course
Cuisine: Holiday, Italian
Calories: 611
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage, casings removed Choose mild or hot sausage based on preference.
  • 1 jar pasta sauce (24 oz) Use your favorite marinara or tomato-basil sauce.
  • ½ cup water To rinse the sauce jar for added moisture.
  • 32 oz ricotta cheese Cottage cheese can be used as a substitute.
  • 2 large eggs
  • ⅓ cup grated Parmesan cheese Pecorino Romano can also be used.
  • 16 oz uncooked lasagna noodles
  • 2 cups shredded mozzarella cheese Use part-skim for a lighter option.
  • 16 oz block fresh mozzarella, shredded
  • 1 small green pepper, sliced Can be replaced with yellow pepper.
  • 1 small red pepper, chopped Can be replaced with yellow pepper.
  • to taste Fresh parsley, for garnish Optional garnishment.

Method
 

Preparation
  1. Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it into small pieces as it browns.
  2. Once fully cooked, drain the fat from the skillet.
  3. 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.
  4. In a medium bowl, mix the ricotta, Parmesan, and eggs until combined.
  5. 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.
Building Layers
  1. Cover the noodles with half of the ricotta mixture, half of the 2 cups of shredded mozzarella, and half of the remaining meat sauce.
  2. Add another layer of uncooked noodles. Spread the rest of the ricotta mixture over them, followed by the remaining shredded mozzarella.
  3. Finish with a final layer of noodles, the rest of the meat sauce, the shredded fresh mozzarella, and the green and red peppers.
  4. Cover with lightly greased foil and refrigerate for at least 3 hours, or up to 24 hours.
Baking and Serving
  1. Preheat the oven to 350°F. Bake the covered lasagna for 30 minutes, then remove the foil and bake for 30 minutes more.
  2. Check that the noodles are tender and the center is hot. Let the lasagna rest for 10 minutes before cutting.
  3. Garnish with parsley if desired before serving.

Notes

This lasagna can be made a day ahead, providing convenience for gatherings. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.