Best 2 Christmas Night Lasagna Recipes

Indulge in a culinary journey of Italian tradition with our exquisite Christmas Night Lasagna. This delectable dish is a harmonious blend of classic lasagna flavors with a touch of Christmas magic. Savor the layers of tender pasta sheets, rich and flavorful meat sauce, creamy béchamel, and a symphony of cheeses. The ground beef and Italian sausage come together in a robust ragu, while the homemade béchamel adds a velvety smoothness. Parmesan, mozzarella, and ricotta cheeses create a symphony of flavors, while the touch of nutmeg and red pepper flakes adds depth and warmth. With easy-to-follow instructions and variations for vegetarians and gluten-free diets, our Christmas Night Lasagna is a versatile dish that will make your holiday table shine. Whether you're looking for a traditional twist or a modern interpretation, our collection of lasagna recipes has something for everyone.

Here are our top 2 tried and tested recipes!

CHRISTMAS LASAGNA DESSERT RECIPE - (3.8/5)

Christmas Lasagna Dessert Recipe - (3.8/5) image

Provided by carvalhohm

Number Of Ingredients 22

Ingredients

SHORTBREAD COOKIE LAYER:
3/4 cup unsalted butter-softened
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1 tablespoon cocoa powder
1/4 teaspoon salt
Red food coloring
PEPPERMINT CHEESECAKE LAYER:
8 ounces cream cheese, softened
1 cup powdered sugar
1 1/2 cup Cool Whip, thawed
1 teaspoon peppermint extract
PUDDING LAYER:
2 (3.9 ounces each) boxes white chocolate instant pudding
3 cups milk
Green food coloring
TOPPING:
1 1/2 cups cool whip
GARNISH:
2 cups mini marshmallows
Red & green sprinkles
M&M candies

Steps:

Preheat the oven to 350 F. Lightly butter 9 x 13 inch baking dish, set aside. In a small bowl stir together flour, salt and cocoa powder. In large bowl beat butter and sugar until smooth. Add red food coloring and mix well ( I used 1 tablespoon food coloring to get intense red color). Turn you mixer on low speed and gradually add flour mixture. Mix until combined. Press the mixture into bottom of baking dish and bake for 18-20 minutes. Remove from the oven and cool completely. To make cream cheese layer: Beat softened cream cheese and powdered sugar until smooth. Add 1 ½ cups Cool Whip and peppermint extract and mix to combine. Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding. To make the green pudding layer: Whisk together 2 x 3.9 ounces boxes white chocolate instant pudding mix with 3 cups milk. Add green food coloring (add a few drops at a time, to desired color) and whisk until smooth. Spread over cream cheese layer. Set in the freezer for 5 minutes. Spread 1 1/2 cup Cool Whip over pudding layer and top with mini marshmallows and sprinkles. Place in the fridge for 3-4 hours until set.

LASAGNA

Lasagna image

In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors. "If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making."

Provided by Regina Schrambling

Categories dinner, main course

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 21

Ingredients

1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria

Steps:

For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : @context http, Calories 1085, UnsaturatedFat 43 grams, Carbohydrate 43 grams, Fat 77 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 28 grams, Sodium 1335 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

When choosing lasagna noodles, look for no-boil noodles specifically designed for lasagna. This will save you time and effort during preparation.

Make sure to use a large pot when boiling the noodles. This will help prevent the noodles from sticking together.

When layering the lasagna, start with a layer of sauce on the bottom of the pan. This will help prevent the noodles from sticking to the pan.

Be generous with the cheese when layering the lasagna. This will help create a gooey, flavorful dish.

Bake the lasagna until it is bubbly and the cheese is melted and golden brown. This will ensure that the lasagna is cooked thoroughly.

Conclusion:

Christmas Night Lasagna is a delicious and festive dish that is perfect for a holiday meal. With its layers of pasta, cheese, sauce, and meat, this lasagna is sure to be a hit with family and friends. So next time you're looking for a special dish to serve on Christmas night, give this recipe a try. You won't be disappointed.