Christmas Lasagna

Try something different this holiday season! We offer this rich and cheesy celebration lasagna as an alternative the standard holiday main dish.

Ingredients

Tomato Sauce

2 tbsp extra-virgin olive oil
1 pound Italian sausage (hot and sweet), casings removed
1 onion, finely chopped (1 cup)
1 jar (32 oz) marinara sauce

Bechamel Sauce

1 quart whole milk
6 tbsp unsalted butter
1/3 cup flour
1/2 tsp kosher salt
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1/2 tsp freshly ground black pepper
1/8 tsp grated nutmeg
1 bay leaf

Lasagna

1 container (15 oz) whole-milk ricotta cheese
8 oz mozzarella cheese, shredded (about 2 cups)
1 cup grated Parmesan cheese
Freshly ground black pepper
1 pound fresh or dried spinach lasagna noodles, cooked al dente according to package directions, laid flat on stacked kitchen towels

Directions

Bechamel Sauce
Heat milk in a medium saucepan until hot. Melt butter in a large saucepan over medium-low heat; whisk in flour until blended. Cook 2 minutes. Gradually begin adding hot milk, whisking constantly, until incorporated and sauce is smooth. Stir in salt, pepper, nutmeg, and bay leaf. Raise heat to medium and bring to a simmer; simmer 3 minutes longer. Pour into a container, cover surface directly with plastic wrap, and cool. (Can be made up to 3 days ahead and refrigerated.)

Tomato Sauce
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Heat oil in a large saucepan over medium-high heat. Add sausage and brown 3 minutes, breaking up clumps with a wooden spoon. Add onion; cook 6 minutes, stirring frequently, until lightly browned. Pour in marinara sauce; bring to a boil, reduce heat to low, partially cover pot, and simmer 15 minutes for flavors to develop. Remove from heat and cool. (Can be made up to 3 days ahead and refrigerated.)

Lasagna
Evenly spread 1 cup of the tomato sauce over bottom of a 13×9x2-inch baking pan. Arrange a layer of noodles over sauce, trimming as necessary. Spread noodles with 1/3 of the béchamel sauce. Spread 1/2 of the ricotta, 1/2 of the mozzarella, and 1/2 of the remaining tomato sauce; sprinkle 1/4 cup of the Parmesan over top. Make a second layer of noodles. Spread 1/2 of the remaining béchamel sauce over pasta, then the remaining ricotta, mozzarella, and tomato sauce, and another 1/4 cup of the Parmesan. Top this with a final layer of noodles. Spread the remaining béchamel sauce evenly over the top. Sprinkle with the remaining 1/2 cup Parmesan, then sprinkle with pepper.

Makes 12 serving
Prep Time: 1 hour
Cook Time: 1 hour