Oh, I can’t wait to share this Christmas Lasagna with Savory Ragu and Creamy Béchamel Recipe with you! It’s one of those dishes that feels like a warm hug on a chilly holiday evening. The way the rich, savory ragu mingles with that silky béchamel sauce is simply irresistible. Whether you’re hosting a festive dinner or just want to treat your family to something extra special, this lasagna delivers every time.

What makes this Christmas Lasagna truly stand out is the careful layering of flavors and textures—from the smoky bacon and hearty sausage in the ragu, to the luxurious creaminess of the béchamel. Trust me, once you try this recipe, you’ll see why it’s my go-to for holiday meals. Plus, it’s surprisingly manageable to make ahead, so your kitchen won’t be a mad rush on Christmas Day.

Ingredients You’ll Need

Each ingredient in this Christmas Lasagna with Savory Ragu and Creamy Béchamel Recipe plays a vital role in creating that perfect balance of flavors. I always recommend using the freshest produce you can find and good-quality meat to really make your ragu shine.

White onion: Finely diced to melt into the ragu, adding a subtle sweetness.
Garlic cloves: Minced for that punch of aroma and depth.
Carrot: Adds a natural sweetness and texture to the ragu.
Celery sticks: Don’t skip these—they provide a lovely aromatic base.
Dried sage: A holiday herb that pairs perfectly with pork and savory dishes.
Paprika: Adds a gentle smoky warmth without overpowering.
Ground black pepper: Just a little kick to brighten everything up.
Lardons or sliced smoky bacon: Imparts a rich, smoky flavor essential to the ragu.
Sausages or ground pork: The hearty backbone of the ragu; I love using good-quality sausage for extra flavor.
All-purpose flour: For thickening the ragu and the béchamel sauce.
Chicken stock: Adds moisture and depth to the ragu.
Salted butter: The base for your béchamel—brings richness and helps form a creamy sauce.
Milk: Whole milk is best for a luscious béchamel.
Ground nutmeg: Just a pinch adds warmth and a subtle festive note to the béchamel.
Grated cheddar cheese: Melts into the béchamel for that extra cheesy goodness.
Lasagna sheets: I use about 15, layering three sheets at a time; fresh or no-boil sheets save time if you’re in a rush.
Grated mozzarella: Melts beautifully on top for a gooey finish.
Grated parmesan: Gives that sharp, nutty finish to your lasagna layers.

Variations

I love encouraging people to make this recipe their own, so feel free to swap or add ingredients based on your taste or dietary needs. I’ve tried a few variations over the years and they all turn out delicious!

Vegetarian variation: Replace the sausage and bacon with mushrooms and lentils to keep that hearty texture. I’ve done this for a family friend who’s vegetarian, and even meat-eaters loved it!
Spicy twist: Add a pinch of chili flakes into the ragu for a holiday lasagna with a bit of a kick. I tried this last Christmas, and it was a big hit with guests who like bold flavors.
Dairy-free option: Use plant-based butter and milk alternatives, plus vegan cheese. The béchamel still comes out creamy if you’re careful with your sauce base.
Seasonal veggies: For a Christmas feel, toss in some roasted butternut squash or spinach for extra color and nutrients.

How to Make Christmas Lasagna with Savory Ragu and Creamy Béchamel Recipe

Step 1: Build your savory ragu

Start by gently sweating the diced onion, carrot, and celery in a large pan with a splash of oil. You want them soft but not browned—about 5-7 minutes. Add the minced garlic, sage, paprika, and black pepper—this is where the aroma begins to transport you into holiday mode! Next, toss in the lardons or smoky bacon and cook until just crisp. Add your sausage or ground pork, breaking it up as it browns evenly. Sprinkle on the flour and stir to coat the meat and veggies—this helps thicken the sauce later on. Gradually pour in the chicken stock while stirring, then reduce heat and let it simmer for about 25-30 minutes until thick and rich. Keep an eye to prevent sticking, and taste to adjust the seasoning as it cooks.

Step 2: Make the creamy béchamel sauce

While your ragu simmers, melt the salted butter in a saucepan over medium heat. Once melted, whisk in the flour and cook for a couple of minutes to form a roux—don’t let it brown. Slowly add the milk in small increments, whisking constantly to prevent lumps. Keep stirring until the sauce thickens and coats the back of a spoon. Season with ground black pepper and a pinch of nutmeg, then stir in the grated cheddar until melted and smooth. The béchamel adds that velvety, creamy layer that balances the robust ragu perfectly.

Step 3: Assemble the lasagna layers

Grab a large baking dish and start with a thin layer of ragu on the bottom to prevent sticking. Lay down three lasagna sheets, then spread more ragu over them, followed by a generous layer of béchamel. Sprinkle some mozzarella and parmesan over that—and repeat, building about 5 layers or until you run out of ingredients. Finish with a top layer of béchamel and cheese for that golden crust we all love.

Step 4: Bake to bubbly perfection

Preheat your oven to 180°C (350°F). Cover the lasagna loosely with foil to keep it from drying out, and bake for 30-35 minutes. Then, remove the foil and bake for another 15 minutes or until bubbly and golden on top. Let it rest for 10-15 minutes before cutting—this helps the layers set perfectly, making serving so much easier.

How to Serve Christmas Lasagna with Savory Ragu and Creamy Béchamel Recipe

The image shows ingredients for lasagna arranged on a white marbled surface. On the top left, there is a white pot filled with thick, rich red meat sauce with visible ground meat texture, and a wooden spoon resting inside. Below and slightly to the center are several uncooked yellow lasagna sheets with wavy edges, stacked and spread out. To the top right, a large clear glass bowl holds a light green, creamy ricotta mixture with a smooth, slightly swirled texture. Below it, to the right, a white bowl contains finely shredded white mozzarella cheese piled high with a fluffy texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle freshly chopped flat-leaf parsley on top right before serving. It adds a pop of color and a bit of fresh brightness against the creamy sauce. Sometimes, I even add a few shavings of Parmesan or a drizzle of high-quality olive oil for an extra touch.

Side Dishes

This rich Christmas Lasagna with Savory Ragu and Creamy Béchamel Recipe pairs beautifully with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Garlic bread or roasted seasonal vegetables like Brussels sprouts or green beans also complement the meal wonderfully.

Creative Ways to Present

For special occasions, I sometimes make individual-sized portions in small ramekins or use wide, shallow dishes to present perfectly layered slices. Another fun idea is to garnish with edible gold flakes or festive herbs to bring out that Christmas sparkle!

Make Ahead and Storage

Storing Leftovers

This lasagna stores beautifully in the fridge for up to 3 days. I cover it tightly with foil or plastic wrap to keep it from drying out. The flavors actually deepen overnight, so leftovers taste even better the next day.

Freezing

I’ve frozen this Christmas Lasagna with Savory Ragu and Creamy Béchamel Recipe many times. To freeze, assemble the lasagna in a suitable container, cover tightly with foil and cling film, then freeze for up to 2 months. Thaw overnight in the fridge before baking as usual—this makes holiday prep so much easier!

Reheating

To reheat leftovers, I pop slices into a preheated oven at 180°C (350°F) covered loosely with foil to retain moisture, for about 20 minutes or until warmed through. Using the foil helps keep that creamy béchamel from drying out.

FAQs

Can I use store-bought marinara sauce instead of making the ragu?

You can, but this Christmas Lasagna with Savory Ragu and Creamy Béchamel Recipe really shines because of the homemade ragu’s depth—smoky bacon, sausage, and seasoned veggies bring complex flavors that jarred marinara won’t replicate. If you’re short on time, mixing a good-quality marinara with sautéed aromatics and sausage can be a good shortcut.
Do I need to pre-cook the lasagna sheets?

If you’re using fresh or no-boil lasagna sheets, there’s no need to pre-cook them. For dried sheets, some prefer to boil them beforehand to ensure softness, but with enough sauce moisture, baking directly usually works just fine.
Can I prepare the ragu and béchamel ahead of time?

Absolutely! Both sauces keep well in the fridge for up to 2 days. Preparing them early not only saves time on the big day but also allows flavors to develop more deeply.
What’s the best cheese to use for a creamy béchamel?

Cheddar is a great choice because it melts well and adds sharpness, but you can also experiment with Gruyère or Parmesan for different depths of flavor. I enjoy blending cheddar with a little mozzarella for smoothness.

Final Thoughts

This Christmas Lasagna with Savory Ragu and Creamy Béchamel Recipe is one of those dishes that feels like a labor of love and rewards you with every bite. I often think back to cooking this with my family, smelling all those wonderful herbs and spices filling the kitchen—and I’m sure you’ll create those same warm memories. Give it a try, take your time layering those flavors, and enjoy a feast that your loved ones will remember for years to come!