Lasagna made with Isernio pork sausage in a large pan set at a festive holiday table

Holiday Lasagna

It’s a tradition in the Isernio family to serve lasagna at some point during the holiday season. It’s a total crowd-pleaser & feeds a large group easily. Plus, it also makes for the best leftovers too!

Traditional lasagna has three components: noodles, meat sauce, and cheese. This recipe offers a festive take on classic lasagna using Isernio’s Italian Sausage to make the ultimate lasagna worthy of a holiday dinner or whenever you need a cozy meal.

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  1. Heat oven to 375°F.
  2. Heat oil in a large pot over medium heat, add Italian Sausage, onion and garlic, cook, stirring occasionally, until the onion is softened and translucent, and the meat is browned, about 10 minutes.
  3. Add tomato paste, stirring until completely combined, about 2 minutes. Add the crushed tomatoes, salt, pepper, Italian seasoning and sugar, stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce has reduced just slightly, about 15-20 minutes. Remove from the heat and set aside.
  4. Meanwhile, in a medium bowl combine the ricotta, egg, parmesan, nutmeg and basil.
  5. Spread 1 cup sauce on the bottom of a 9x13 baking dish and top with a layer of noodles, try not to overlap them.
  6. Top with about 1 1/2 cups of sauce, dollop ¼ of the ricotta mixture over, lightly spread over the sauce with the back of a spoon. Sprinkle with 1 cup mozzarella. Top with another layer of noodles and repeat three more times. Add the last of the noodles and pour remaining sauce over the top and sprinkle with remaining 1 cup mozzarella and 1/4 cup Parmesan.
  7. Cover loosely with aluminum foil and bake at 350 degrees for about 40-45 minutes. Remove the foil and bake for another 10 minutes until golden brown. Once cooked, remove lasagna from the oven and let it rest for 10 minutes before serving.

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