Lasagna Recipe for the Holidays

If you’re looking for the perfect dish to impress your family this holiday season, this homemade lasagna is the one to try. It’s rich, comforting, and full of classic flavors everyone loves. The recipe is easy to follow, beautifully layered, and bakes into a hearty meal that fills the whole house with an unforgettable aroma. Whether you’re hosting a gathering or bringing a dish to a family celebration, this lasagna will absolutely stand out. It’s the kind of recipe that brings people together, gets passed around the table with compliments, and becomes a tradition all on its own. Give it a try and make this season a little more delicious.

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Lasagna

Servings 8

Calories 430kcal

Ingredients

• 1 lb sweet or hot Italian sausage 5 links
• ½ lb ground beef
• ½ cup cup finely chopped onion chopped onion
• 2 cloves garlic crushed
• 2 tbsp sugar
• 1 tbsp salt
• 1 ½ tbsp dried basil leaves
• ½ tbsp fennel seed
• ¼ tbsp pepper
• ¼ cup parsley chopped
• 4 cup canned tomatoes undrained
• 2 cans tomato paste 6 oz. size
• 1 tbsp salt
• 12 lasagna noodles
• 1 15oz ricotta cheese
• 1 egg
• ½ ½
• ¾ lb mozzarella cheese thinly sliced
• jar Parmesan cheese 3oz

Instructions

• Remove sausage meat from outer casings; chop the meat. In 5 quart Dutch oven, over medium
• heat, sauté sausage, beef (break up with wooden spoon), and onion and garlic, stirring frequently,
• until well browned – 20 minutes.
• Add sugar, salt, the basil, fennel, pepper, and half of the parsley, mix well. Add tomatoes,
• tomato paste and ½ cup of water, mashing tomatoes with wooden spoon. Bring to boiling;
• reduce heat; simmer, covered and stirring occasionally, until thick – 1 ½ hours.
• In 8 quart kettle, bring 3 quarts of water and 1 tablespoon of salt to boiling. Add lasagna, 2 to 3
• at a time. Return to boiling; boil, uncovered and stirring occasionally, 10 minutes, or until just
• tender. Drain in colander; rinse under cold water. Dry lasagna on paper towels.
• Preheat oven to 375 degrees. In medium bowl combine ricotta, egg, remaining parsley, and salt;
• mix well. In bottom of 13”x9”x2” baking dish, spoon 1 ½ cups of sauce. Layer with 6 lasagna,
• lengthwise and overlapping, to cover. Spread with half of the ricotta mixture; top with third of
• the mozzarella. Spoon 1 ½ cup sauce over cheese, sprinkle with ¼ cup Parmesan. Repeat
• layering, starting with lasagna and ending with 1 ½ cups sauce sprinkled with Parmesan. Spread
• with remaining sauce; top with rest of mozzarella and Parmesan.
• To make it a little easier for you here is how I layer the lasagna:

Notes

Cover with foil, tucking around edge. Bake 25 minutes; remove foil; bake 25 minutes longer, or
until bubbly. Cool 15 minutes before serving. To serve: With sharp knife, cut in squares. Use
wide spatula to serve. Serves 8