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Chi-Chi's Christmas Eve Lasagna Recipe

Every home cook needs an amazing lasagna recipe in her back pocket, and this is the one to keep! It has become a Christmas Eve tradition in our family, but it's a perfect make-ahead dinner for just about any occasion!
Course Dinner
Cuisine Italian
Keyword lasagna recipe, simple lasagna recipe
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings 8 very large servings
Calories 692kcal
Author Blair Lonergan


  • ¾ lb. lean ground beef
  • ¾ lb. bulk Italian ground sausage
  • 9 lasagna noodles (about 8 ounces, or more or less, depending on the size of your pan)
  • 2 cups Tomato & Basil pasta sauce (or use your own homemade sauce)
  • 1 cup Classico Sundried Tomato Alfredo sauce* (or Trader Joe’s Creamy Tomato Basil sauce)
  • 2 ¼ cups ricotta cheese
  • 24 ounces shredded mozzarella**
  • ¼ cup grated Parmesan cheese


  • Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • Cook lasagna noodles according to package instructions. Drain pasta and use paper towels to wipe off any excess water. Lay the cooked noodles out in a single layer on foil.
  • While the noodles cook, get started on the meat. In a large skillet over medium high heat, brown beef and sausage until no longer pink. Drain off fat and return cooked meat to the skillet.
  • Stir in marinara sauce and Alfredo sauce.
  • Spoon enough of the meat sauce into the bottom of the prepared dish to cover in a thin layer (about 1 ½ cups). Add a layer of noodles (about 3 noodles across).
  • Spread a layer of ricotta (about ¾ cup) over the noodles. I find that it’s easiest to drop small spoonfuls of the ricotta all over the top and then use the back of a spoon or spatula to gently spread it in an even layer.
  • Sprinkle a layer of mozzarella over top of the ricotta (I use about 1 cup of mozzarella per layer).
  • Repeat layers twice more.
  • Finish with a final layer of sauce, sprinkle with another 1 cup of mozzarella, and top with Parmesan cheese.
  • Cover a large baking sheet with foil (to catch any drips), and place the lasagna dish on top of the foil.
  • Bake lasagna, uncovered, for about 45 minutes (or until heated through). Allow the lasagna to stand for about 15-30 minutes before slicing and serving.


*You can sub with a jar of regular Alfredo sauce if you can't find either of the brands that Chi-Chi likes.
**I prefer to use a block of mozzarella that I grate by hand, because I find that it melts better than the pre-shredded packaged cheese. Either option will work, though!
Cooking for a Smaller Family? Cut the ingredients in half and prepare the lasagna in an 8-inch square dish. You will have to cut or tear the lasagna noodles to fit the size of your dish, but that's fine! Cooking and baking instructions remain the same.
Want to Prep Ahead? This is the ideal make-ahead dinner! Assemble the lasagna as instructed through Step 9. Cover tightly and keep in the refrigerator overnight or freeze for up to 3 months. When ready to bake, thaw the lasagna in the refrigerator overnight. Allow the dish to sit on your counter for about 30 minutes to come to room temperature, and then proceed with baking as instructed.
  • Feel free to adjust the quantity of each ingredient, based on your personal preferences. If you love an extra cheesy casserole, add more mozzarella and more ricotta. If you prefer just ground beef instead of the sausage, then double the beef. I'm pretty sure that you can't mess this one up, and I hope it becomes a family-favorite in your house this holiday season!
  • This recipe will also work with ground turkey or ground chicken in lieu of the beef.
  • Garnish with plenty of fresh parsley or basil for a bright addition to the baked casserole.


Serving: 1/8 of the recipe | Calories: 692kcal | Carbohydrates: 34g | Protein: 52.1g | Fat: 35.9g | Saturated Fat: 18.2g | Cholesterol: 137mg | Sodium: 1345.6mg | Fiber: 2.5g | Sugar: 7.9g