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slice of christmas lasagna being held on a metal spatula in the air
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Christmas Lasagna

Christmas lasagna takes the classic dish we all know and love and makes it festive with red and green bell peppers for the holiday color.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Rest Time 3 hours
Total Time 4 hours 20 minutes
Servings 12 Servings
Calories 612kcal

Equipment

  • Pan
  • mixing bowls
  • Baking dish
  • Foil

Ingredients

  • 1 pound italian sausage
  • 24 ounces spaghetti sauce
  • ½ cup water
  • 32 ounces ricotta cheese
  • 2 eggs
  • cup grated parmesan cheese
  • 16 ounces lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 16 ounces block fresh mozzarella cheese shredded
  • 1 small green bell pepper sliced
  • 1 small red bell pepper chopped
  • Parsley for garnish

Instructions

  • In a saucepan brown and drain the grease from your sausage.
  • Add the spaghetti sauce to the pan with the sausage.
  • Put the ½ cup of water in the spaghetti sauce jar and shake it to get out the extra sauce.
  • Pour that into the pan with the sausage as well.
  • Stir the meat with the sauce to combine.
  • In a medium bowl combine the ricotta cheese with the 2 eggs and stir until well mixed.
  • Spoon a little sauce in the bottom of a greased 9x13 baking dish. Just enough to thinly cover the bottom.
  • Lay of layer of your UNCOOKED noodles in the pan.
  • Spoon half of the ricotta mixture over the noodles making sure each noodle is covered.
  • Next sprinkle over half the pre shredded mozzarella cheese.
  • Next spoon over half the sauce and spread over the cheese layer.
  • Next do a layer of noodles again.
  • Add the other half of the ricotta.
  • The rest of the pre shredded mozzarella.
  • Another layer of noodles.
  • Then add the rest of your sauce.
  • Next top the dish with all of your shredded fresh mozzarella.
  • Top it with the green bell pepper slices and the chopped red bell pepper.
  • Cover the pan with a lightly greased piece of foil.
  • Refrigerate the lasagna for 3 hours or up to 24 hours.
  • When you are ready to bake the lasagna place it covered in a preheated 350 degree oven for 30 minutes.
  • After 30 minutes is up uncover it and bake for another 30 minutes.
  • Let the lasagna rest for 10 minutes before cutting into it.
  • Garnish with parsley and serve!
  • Grease a loaf pan.
  • In a large bowl, combine your cake mix, milk, oil, eggs and cinnamon.
  • Stir in your grated apples.
  • Pour this mixture into your loaf pan.
  • In a medium bowl combine the melted butter, sugar, brown sugar and flour together with a fork until it forms large crumbs.
  • Sprinkle this over the cake batter in pan.
  • Bake 50 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes.
  • Carefully remove the cake from the pan onto a cooling rack and cool completely.
  • Serve!

Notes

Store leftovers covered in a fridge for up to 3 days. You can substitute ground beef if you don't like sausage. You can also use hot Italian sausage or breakfast sausage.
 
 
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes. 

Nutrition

Serving: 1Serving | Calories: 612kcal | Carbohydrates: 36g | Protein: 34g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 142mg | Sodium: 1025mg | Potassium: 524mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1374IU | Vitamin C: 25mg | Calcium: 495mg | Iron: 2mg