Christmas Lasagna

Print Recipe

5 from 1 vote

This delicious creamy Christmas Lasagna is a total crowd-pleaser around the festive season.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Dinner, Main Course

Cuisine: British, European, Italian

Servings: people

Calories: 891kcal

Author: Emily Roz

Ingredients

For the ragu

1 white onion finely diced
4 garlic cloves minced
1 carrot finely diced
2 celery sticks finely diced
2 teaspoon dried sage
2 teaspoon paprika
½ teaspoon ground black pepper
180 g lardons or sliced smokey bacon
400 g sausages or ground pork
1 tablespoon all purpose flour
500 ml chicken stock

For the béchamel sauce

50 g salted butter
60 g all purpose flour
800 ml milk
½ teaspoon ground black pepper
½ teaspoon ground nutmeg
50 g grated cheddar cheese

For assembling the Christmas Lasagna

15 lasagna sheets 3 sheets per layer (adjust based on your situation!).
150 g grated mozzarella
20 g grated parmesan

Instructions

In a large pot, add in 1 tablespoon of vegetable oil and place on medium heat. Once hot, add in the onions, garlic, celery, and carrot. Fry for 10 minutes, stirring frequently, until the onions have softened.
Add the lardons (bacon) and sausages to the pan. Break apart the sausages until ground or minced. Season with dried sage, paprika, a pinch of flaky salt and ground black pepper. Fry off and stir for another 10 minutes.
Once the meat has browned slightly in the pan, sprinkle in 1 tablespoon of plain flour and stir, then add in the chicken stock and stir to combine. Bring to the boil, then leave to simmer while you make the béchamel sauce until the sauce has thickened slightly. Taste and season accordingly once cooked.
Preheat the oven to 180c fan / 385F. Place a medium-sized saucepan on medium heat. Add in the butter and once melted, add in the plain flour. Stir with a hand whisk until a paste has formed. Then pour in 100-200ml of the milk, leave to settle, then whisk until smooth and thickened. Pour in 200ml more of milk and once again, let the milk heat up, then whisk until combined and smooth. Repeat this until the milk has run out and you have a smooth, slightly thick, silky bechamel sauce. Next, season with ground black pepper, ground nutmeg, and cheddar cheese. Whisk until smooth. Taste and season accordingly.
Get yourself a lasagne dish or deep tray that serves around 6 people (9x11 inches). Begin with a thin layer of the meat sauce. Follow with lasagna sheets (try not to overlap the sheets - cover the whole tray/dish). Top with a layer of meat sauce, bechamel sauce, and grated mozzarella cheese. Then repeat with a layer of pasta sheets, meat sauce, bechamel sauce, and grated mozzarella cheese. Repeat again and again.
To finish, lay down a final layer of pasta sheets, then generously coat the top with grated mozzarella cheese and grated parmesan cheese. Cover with aluminium/tinned foil and place in the oven for 35 minutes, then remove the tinned foil and place in the oven for another 10 minutes for that golden top.
Remove the Christmas lasagna from the oven and serve!!! Enjoy, my friends!

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!

Storage: You can either keep the lasagna in the tray and cover with foil and place in the fridge for up to 3 days, or you can transfer to an airtight container and place in the fridge for up to 3 days too!

Freezing: Place any leftover slices of lasagna in an airtight container (don't forget to label with contents and date) and place in the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.

Reheating: Add a splash of milk in the container or dish and loosely cover with a lid (or foil if placing in the oven). Place in the microwave until piping hot, or into the oven at 180c fan/385F for 20 minutes.

Nutrition