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Classic Italian Christmas Lasagna Recipe
Shadush Sachiska

Classic Italian Christmas Lasagna Recipe

Rich, layered classic Italian lasagna with hearty ragù, béchamel, and cheese— a festive holiday must-have!
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Prep Time 45 minutes
Cook Time 50 minutes
Additional Time 3 hours
Total Time 4 hours 35 minutes
Servings: 10 servings
Course: Italian Desserts
Calories: 617
Ingredients Method Notes

Ingredients
  

For the Ragù (Meat Sauce):
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 1 lb 450g ground beef
  • ½ lb 225g ground pork
  • ½ cup red wine
  • 1 cup whole milk
  • 1 can 28 oz crushed tomatoes
  • Salt pepper, pinch nutmeg
For the Béchamel Sauce:
  • 4 tbsp butter
  • ½ cup all-purpose flour
  • 4 cups whole milk warmed
  • Salt white pepper, nutmeg
For Assembly:
  • 12-15 fresh egg lasagna sheets or no-boil
  • 2 cups freshly grated Parmigiano-Reggiano
  • Optional: 1 cup shredded mozzarella for topping

Method
 

  1. Start with love in the kitchen — Heat olive oil in a large pot over medium heat. Add the finely chopped onion, carrot, and celery (your soffritto magic!), and sauté gently for 8-10 minutes until soft and fragrant. This is the soul of your ragù!
  2. Brown the meats — Crumble in the ground beef and pork, season with salt and pepper, and cook until nicely browned, breaking it up as you go. Pour in the red wine and let it bubble away until mostly evaporated—smells amazing already!
  3. Build the ragù flavor — Stir in the milk and simmer until absorbed, then add crushed tomatoes, a pinch of nutmeg, and more seasoning. Bring to a gentle simmer, cover partially, and let it bubble low and slow for 2-3 hours, stirring occasionally. Taste and adjust—patience pays off here!
  4. Whip up silky béchamel — In a saucepan, melt butter over medium heat, whisk in flour to make a roux (cook 1-2 minutes without browning). Gradually pour in warm milk while whisking constantly to avoid lumps. Simmer until thickened (coats the back of a spoon), season with salt, pepper, and nutmeg. Set aside—creamy heaven!
  5. Prep your pasta — If using fresh sheets, blanch briefly in boiling salted water if needed, or use no-boil directly. Have everything ready for layering fun!
  6. Layer like a pro — Preheat oven to 375°F (190°C). Spread a thin layer of ragù on the bottom of a 9x13-inch baking dish. Add a layer of pasta sheets (trim to fit).
  7. Build those gorgeous layers — Spoon over a generous layer of ragù, drizzle with béchamel, and sprinkle heavily with Parmigiano. Repeat layers (pasta, ragù, béchamel, cheese) 4-5 times, ending with béchamel and a final heavy cheese topping.
  8. Top it off festively — For extra holiday sparkle, add shredded mozzarella on top for bubbly golden goodness.
  9. Bake to perfection — Cover with foil and bake 25 minutes, then uncover and bake 20-25 more minutes until golden, bubbling, and irresistible. Your home will smell like an Italian Christmas dream!
  10. Rest and serve with joy — Let it rest 15-20 minutes (toughest step!) so slices hold beautifully. Garnish with fresh basil or parsley if desired, and watch everyone dive in with holiday cheer!

Notes

This traditional version uses béchamel (Northern Italian style) rather than ricotta for authenticity—perfect for Christmas! Adjust ragù simmer time based on your schedule; even 1 hour works but longer is better. Always use high-quality ingredients for the best flavor.