Christmas Eve Lasagna Recipes

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CHRISTMAS NIGHT LASAGNA



Christmas Night Lasagna image

I tinkered with this recipe four or five times before I got it down to what it is now. It's easy-all you do is mess up two pots-but it tastes as good as the lasagnas that are a big production.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 2 casseroles (12 servings each).

Number Of Ingredients 18

3 pounds ground beef
1 pound bulk pork sausage
1 medium onion, chopped
1 medium green pepper, chopped
2 jars (28 ounces each) meatless spaghetti sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (4 ounces) mushroom stems and pieces, undrained
2 teaspoons Worcestershire sauce
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
1 teaspoon garlic powder
2 eggs, lightly beaten
2-1/2 cups 4% small-curd cottage cheese
1 carton (15 ounces) ricotta cheese
2 cups shredded Parmesan cheese
24 lasagna noodles, cooked and drained
12 slices part-skim mozzarella cheese

Steps:

  • In a Dutch oven or several large skillets, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally., Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper. , Spread 2 cups meat sauce each into two greased 13x9-in. baking dishes. Layer each with 1/3 cup Parmesan cheese, 4 noodles, 1-1/4 cups cottage cheese mixture and 3 slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan., Bake, uncovered, at 350° for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 370 calories, Fat 16g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 804mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein.

MAKEOVER TRADITIONAL LASAGNA



Makeover Traditional Lasagna image

I've never been quick to pass along my special recipes, but this one is so good that it's become our family's Christmas Eve tradition! -Michelle Behan, Littleton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 12 servings.

Number Of Ingredients 17

1 pound extra-lean ground beef (95% lean)
1 package (14 ounces) breakfast turkey sausage links, casings removed and crumbled
3 cans (8 ounces each) no-salt-added tomato sauce
1 can (6 ounces) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1/2 teaspoon pepper
9 whole wheat lasagna noodles
3 large eggs, lightly beaten
2 cups 2% cottage cheese
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
1-1/2 cups shredded part-skim mozzarella cheese
6 slices provolone cheese
Additional minced fresh parsley

Steps:

  • In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook noodles according to package directions; drain., In a small bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan and parsley. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with 3 noodles, half of the cheese mixture, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 350° for 55-60 minutes or until bubbly. Top with provolone and remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Sprinkle with additional parsley.,

Nutrition Facts : Calories 361 calories, Fat 15g fat (7g saturated fat), Cholesterol 133mg cholesterol, Sodium 634mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 32g protein.

CHRISTMAS EVE LASAGNA



CHRISTMAS EVE LASAGNA image

Categories     Pasta     Bake     New Year's Eve

Yield 12 servings

Number Of Ingredients 27

20 Lasagna strips, partially cooked
Mozzarella Cheese, grated or, if fresh, chunked
1/2 Cup freshly grated parmesan
TOMATO SAUCE:
2 tablespoons olive oil
5 or 6 sweet italian sausage, casing removed and meat crumbled
1/2 onion finely chopped
2 cloves garlic, mashed
1 can (1 lb, 12 oz) crushed or diced tomatoes
1 can (1 lb, 12 oz) whole plum tomatoes blenderized
1 large chunk of frozen pesto, or 1 teaspoon dried basil
1/2 teaspoon sugar
salt and pepper to taste
RICOTTA FILLING
2 Cups ricotta
1 tablespoon minced fresh parsley
2 eggs, lightly beaten
1/2 teaspoon sugar
freshly ground pepper
BALSAMELLA SAUCE
3 tablespoons butter
3 tablespoons flour
1/2 cup milk
1/2 cup heavy cream
1/2 teaspoon salt
pinch of white pepper
pinch of nutmeg

Steps:

  • TOMATO SAUCE: In a large saucepan, heat the olive oil and add the sausage meat. Saute for about 5 minutes, chopping up the chunks as small as possible until the meat is no longer pink. Transfer the sausage to a layer of paper towel to drain off the fat and wipe most of the fat out of the pan. Add the onions and continue to stir until the onions are translucent. Add back the sausage and garlic. Stir well. Now add both the cans of tomatoes, the pesto or basil, the sugar and a little salt if needed. Let simmer for about 40 minutes. BALSAMELLA SAUCE: In a small pan, melt the butter over love heat. Do not let it brown. Remove the pan from heat and stir in the flour. Add the milk and cream and whisk it well. Then return the pan to medium heat, whisking constantly. When the sauce is thick and smooth, reduce the heat to low and cook for a couple more minutes. Taste the sauce, it should be very creamy and rich. Stir in the salt, pepper and nutmeg. Set aside to cool, or refrigerate overnight--do not let freeze outside on the deck. RICOTTA FILLING: Whisk all the ingredients together, and again, put in the refrigerator, not the freezing deck. LAYERING: Preheat the oven to 350. Find your nicest, deepest baking pan and spoon a small amount of the tomatoe sauce into the bottom of the pan. Arrange strips of lasagna over the sauce until the bottom of the pan is covered. Use one-third of the ricotta mixture for the next layer, then one-third of the balsamella sauce and one third of the mozzarella. Sprinkle a little parmesan cheese and then some of the tomato/sausage sauce. Cover with more lasagna strips and repeat the layers 2 more times, ending with the pasta strips. Cover this top layer with tomato/sausage sauce and sprinkle with parmesan cheese. Bake for 50 to 70 minutes until everything is bubbly and hot. Let the lasagna rest for about 20 minutes before serving.

CHRISTMAS EVE VEGETABLE LASAGNA



Christmas Eve Vegetable Lasagna image

Make and share this Christmas Eve Vegetable Lasagna recipe from Food.com.

Provided by Leslie

Categories     Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, sliced
20 ounces Baby Spinach
1 lb zucchini, diced
2 red peppers, sliced
2 bell peppers, sliced
15 ounces ricotta cheese
1 cup parmesan cheese, grated
3 garlic cloves, minced
2 tablespoons italian seasoning
12 no-boil lasagna noodles
2 cups mozzarella cheese, shredded
29 ounces tomato sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes

Steps:

  • In a large saute pan, heat olive oil over medium-high heat. Add onions, cook until they soften, about 5 minutes. Add zucchini and peppers. Cook until soft, about 10 minutes.
  • Add spinach and season with salt and pepper. Cook until wilted, about 2 more minutes. Set the vegetable mixture aside.
  • In another bowl, mix together ricotta cheese, Parmesan cheese (reserving some for top layer), garlic, and italian seasoning. Season with salt, pepper, and red pepper flakes. Set aside.
  • To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9×13 pan. Add a layer of lasagna noodles and ricotta mixture. Add a layer of vegetables. Add shredded mozzarella. Repeat until you have used all of the ingredients. Top layer should be sauce with mozzarella and remaining parmesan.
  • Bake uncovered in a preheated 350 degree oven for 1 hour 20 minutes. Let rest for 20 minutes before slicing.

Nutrition Facts : Calories 450.1, Fat 28.3, SaturatedFat 14.7, Cholesterol 81.8, Sodium 1456.2, Carbohydrate 23.5, Fiber 6.8, Sugar 12.3, Protein 29.5

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