Christmas Night Lasagna

Serves: 24

Who wants to cook all day on Christmas day? Not me! I prepare this delicious lasagna during the week prior to Christmas so I just have to pop it in the oven. This recipe makes 2 13x9" dishes. If you don't need both for your holiday dinner, freeze one for later. Just remove it the night before and allow to thaw in the refrigerator overnight before cooking.

Yield: 24 servings
Prep Time:
Cook Time:
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3 pounds ground beef
1 pound bulk pork sausage
1 medium onion, chopped
1 medium green pepper, chopped
2 (28-ounce) jars meatless spaghetti sauce
1 (15-ounce) can tomato sauce, undiluted
1 (6-ounce) can tomato paste
1 (8-ounce) package fresh, sliced mushrooms
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 (20 ounces) 4% small-curd cottage cheese
1 (15-ounce) carton ricotta cheese
2 cups (8 ounces) shredded Parmesan cheese
24 lasagna noodles, cooked and drained
12 slices part-skim mozzarella cheese


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, tomato sauce, tomato paste, 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 13-in. x 9-in. baking dishes. Layer each with 1/3 cup Parmesan cheese, four noodles, 1-1/4 cups cottage cheese mixture and three 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. Yield: 2 casseroles (12 servings each).


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