Themes⚙
Beef and Ricotta Holiday Lasagna
Make a comforting beef and ricotta lasagna for Christmas Eve dinner with creamy cheese layers, tomato sauce and baked pasta.
Christmas Eve Lasagna with Creamy Cheese is a celebratory, oven-baked pasta dish traditionally served on the night before Christmas. The recipe layers wide sheets of lasagna noodles with a rich tomato marinara, seasoned ground beef and Italian sausage, and a trio of cheeses—smooth ricotta, shredded mozzarella, and grated Parmesan—creating a balanced blend of savory meat, tangy sauce, and mellow, creamy dairy. Fresh herbs such as basil and parsley, along with garlic and onion, deepen the flavor profile, while a final dusting of cheese on top develops a golden, bubbly crust during baking. Prepared ahead of time and finished in the oven just before mealtime, this lasagna offers both convenience and crowd-pleasing comfort, making it a popular centerpiece for holiday gatherings and a dependable make-ahead option for busy Christmas Eve schedules.
Beef and Ricotta Holiday Lasagna
Designed for stress-free hosting, this lasagna can be assembled up to two days ahead, then baked straight from the fridge for a no-rush dinner timeline. The recipe also scales and freezes well, giving you built-in leftovers for casual holiday lunches or New Year’s comfort meals.
Prep Time
25 minutes
25 minutes
Cook Time
63 minutes
63 minutes
Total Time
103 minutes
103 minutes
Ingredients
Extra-virgin olive oil, 2 tbsp
- Unsalted butter, 2 tbsp
- Yellow onion, finely diced, 2 medium
- Garlic cloves, minced, 4 cloves
- Ground beef (80–85 % lean), 1 ½ lb
- Tomato paste, ¼ cup
- Crushed tomatoes, 56 oz (two 28-oz cans)
- Tomato sauce, 15 oz (one can)
- Dry red wine, 1 cup
- Granulated sugar, 1 tbsp
- Dried oregano, 1 ½ tsp
- Dried basil, 1 ½ tsp
- Bay leaves, 2 leaves
- Kosher salt, 2 tsp (plus more to taste)
- Freshly ground black pepper, 1 tsp
- Whole-milk ricotta cheese, 2 lb
- Cream cheese, softened, 8 oz
- Cottage cheese, small-curd, 1 cup
- Sour cream, ½ cup
- Large eggs, 2 eggs
- Grated Parmesan cheese, 1 cup (plus extra for topping)
- Shredded mozzarella cheese, 3 cups (divided)
- Fresh Italian parsley, chopped, ¼ cup
- Fresh basil leaves, chopped, ¼ cup
- Freshly grated nutmeg, ⅛ tsp
- Lasagna noodles, 1 lb (about 16 sheets), cooked al dente
- Extra-virgin olive oil (for noodles), 1 tbsp
- Pecorino Romano cheese, grated, ½ cup (optional, for sharper flavor)
- Crushed red-pepper flakes, ¼ tsp (optional, gentle heat)
- Fresh spinach, finely chopped, ½ cup (optional, folded into cheese layer)
- Fresh basil leaves, whole, handful (optional garnish)
Method
Preheat the oven to 375°F
- Fill a large pot with salted water
- Bring the water to a boil
- Slide lasagna noodles into the boiling water
- Cook the noodles until just al dente
- Drain the noodles in a colander
- Rinse the noodles briefly under cool water
- Lay the noodles flat on a baking sheet
- Warm olive oil in a large skillet over medium heat
- Add ground beef to the skillet
- Season the beef with salt and pepper
- Cook the beef until it begins to brown
- Break the beef into small pieces with a wooden spoon
- Drain any excess fat from the skillet
- Pour marinara sauce into the skillet with the beef
- Stir the sauce and beef together
- Simmer the meat sauce for 10 minutes
- Stir the sauce occasionally while it simmers
- Combine ricotta cheese, beaten egg, grated Parmesan, chopped parsley, salt, and pepper in a bowl
- Stir the ricotta mixture until smooth
- Coat a 9×13-inch baking dish with cooking spray
- Spread a thin layer of meat sauce on the bottom of the dish
- Arrange a layer of lasagna noodles over the sauce
- Spoon one-third of the ricotta mixture over the noodles
- Spread the ricotta evenly with a spatula
- Spoon one-third of the meat sauce over the ricotta layer
- Sprinkle shredded mozzarella over the meat sauce
- Repeat the layers of noodles, ricotta, meat sauce, and mozzarella two more times
- Finish with a thick layer of mozzarella on top
- Cover the baking dish tightly with aluminum foil
- Place the dish on the center oven rack
- Bake the lasagna for 25 minutes
- Remove the foil from the dish
- Bake the lasagna until the cheese is bubbly and lightly browned, about 20 minutes more
- Transfer the dish to a wire rack
- Let the lasagna rest for 15 minutes
- Cut the lasagna into squares with a sharp knife
- Serve the lasagna hot
Nutrition (whole recipe)
Calories
9009 kcal Protein
504 g Fat
503 g Carbs
594 g Fiber
58 g Sugar
145 g
9009 kcal Protein
504 g Fat
503 g Carbs
594 g Fiber
58 g Sugar
145 g
Notes
Use 1–2 ladles of extra marinara around the pan’s edges before baking—this prevents the outer noodles from drying out and ensures fork-tender corners. For a brighter flavor lift, stir a spoonful of pesto into the ricotta layer; the basil oil perfumes the whole dish without adding extra prep time.
why this recipe
Brimming with layers of silky béchamel, velvety ricotta, and a slow-simmered tomato sauce that perfumes the entire kitchen, this Christmas Eve lasagna recipe transforms a familiar comfort food into a celebratory showpiece worthy of the holiday table. Each bite delivers an indulgent balance of creamy cheeses and tender pasta sheets, punctuated by aromatic herbs that evoke winter warmth, while the make-ahead nature of the dish frees you to savor the evening with family instead of hovering over the stove. It’s the rare combination of luxurious flavor, foolproof assembly, and festive tradition that makes this lasagna not just another meal, but a memory waiting to happen.
FAQs
FAQ acf
Frequently Asked Questions
Can I assemble this lasagna in advance, and how far ahead can it be refrigerated or frozen before baking?
Yes. Assemble the lasagna completely, cover it tightly, and refrigerate it for up to 48 hours before baking. For longer storage, wrap it well and freeze for up to 3 months; bake straight from the fridge (adding 10–15 extra minutes) or after thawing overnight.
Can I use oven-ready (no-boil) lasagna noodles instead of traditional ones, and what adjustments should I make?
Yes—oven-ready (no-boil) noodles work well. Skip the boiling step and assemble the lasagna as directed, but add about ½–1 cup extra marinara or a splash of water around the edges and between layers so the pasta can hydrate. Keep the dish covered with foil for the first 35–40 minutes of baking, then uncover and finish until the top is browned and bubbly.
What’s the best way to reheat leftover lasagna without drying it out?
Cover the chilled lasagna with foil, splash 1–2 tablespoons of marinara (or water) around the edges, and warm it in a 350 °F oven until the center hits 165 °F—about 20–25 minutes for a whole pan or 10–12 minutes for a slice. For speed, microwave individual portions at 50 % power, loosely tented with a damp paper towel, in 60-second bursts until hot.