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Christmas Eve Lasagna

Ingredients for the Meat Sauce

• 2 teaspoons extra virgin olive oil
• ½ pound ground beef chuck
• ½ pound mild Italian sausage, casings removed
• ½ medium onion, diced (about ¾ cup)
• ½ large bell pepper (any color), diced (about ¾ cup)
• 2 cloves garlic, minced
• 1 (28-ounce) can tomato sauce
• 3 ounces tomato paste (half a 6-ounce can)
• 1 (14-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
  (reduced slightly since sausage adds seasoning)
• 1 tablespoon Italian seasoning
• ¼ cup chopped fresh parsley, packed
• Pinch garlic powder or garlic salt
• 1 tablespoon red or white wine vinegar
• 1 tablespoon butter (to balance acidity; optional but recommended)
• Salt, to taste

Ingredients for the Lasagna

• ½ pound dry lasagna noodles (9 noodles total)
• 15 ounces ricotta cheese
• 1 ½ pounds (24 oz) mozzarella cheese, shredded or sliced
• 4 ounces freshly grated Parmesan cheese
• Olive oil for noodles

Directions:

1. Bring pasta water to a boil

Fill a large pot with salted water (1 Tbsp salt per 2 quarts). Bring to a boil while you make the sauce.

2. Brown the beef and sausage

Heat 2 tsp olive oil in a large skillet over medium-high heat.
Add ½ lb beef + ½ lb mild Italian sausage.
Cook until browned, breaking it into small pieces.
Remove with a slotted spoon; leave about 1 tablespoon of fat in the pan.

3. Cook the vegetables

Add diced onion and bell pepper.
Cook 4–5 minutes, until softened.
Add garlic and cook 30 seconds.
Return browned meat to the pan; cook 5 more minutes on low.

4. Make the sauce

Transfer the meat mixture to a 3–4 quart pot.
Add:

• Tomato sauce
• Tomato paste
• Crushed tomatoes
• Oregano
• Italian seasoning
• Parsley
• Garlic powder
• Vinegar

Stir to combine.

Simmer:
Bring to a gentle simmer and cook 15–45 minutes, stirring often.
Add salt to taste.

Balance acidity (no sugar added):
Stir in 1 tablespoon butter at the end for richness and mellow flavor.

Remove from heat.

5. Cook and prep the noodles

Boil lasagna noodles according to package directions until al dente.
Drain and rinse with cool water to prevent sticking.
Spread a little olive oil on a rimmed baking sheet and lay the noodles out in a single layer.

6. Preheat oven

Preheat to 375°F.

7. Assemble the lasagna

In a 9×13-inch baking dish:

Layer 1

• Spread 1 cup of sauce on the bottom
• Add 3 lasagna noodles
• Spread ⅓ of the remaining sauce
• Sprinkle ⅓ of the mozzarella
• Dollop half the ricotta
• Sprinkle half the Parmesan

Layer 2

• Add 3 more noodles
• Spread half the remaining sauce
• Add half the remaining mozzarella
• Add the rest of the ricotta
• Add the rest of the Parmesan

Layer 3

• Add final 3 noodles
• Spread remaining sauce on top
• Sprinkle remaining mozzarella

8. Bake

Cover with foil, tenting so it doesn’t touch the cheese.
Bake at 375°F for 45 minutes.
If you like browned edges or a bubbly top, uncover for the final 10 minutes.

9. Cool & serve

Let rest at least 15 minutes before cutting.
Leftovers keep 5 days. Reheat in oven or microwave.

Ingredients

• Chopped romaine

• Cherry tomatoes, halved

• Cucumber, chopped

• Red onion, thinly sliced

• Pepperoncini (optional)

• Mozzarella pearls or shaved parmesan

• Croutons

Ingredients for Dressing:

• ¼ cup olive oil

• 2 tbsp red wine vinegar

• 1 tsp dijon mustard

• ½ tsp dried oregano

• ½ tsp garlic powder

• Salt & pepper

Directions:

1. Add all salad ingredients to a large bowl.
2. Whisk dressing ingredients together and toss with the salad.
3. Add croutons right before serving so they stay crunchy.

Check out some other holiday recipes!

Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!