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Christmas Eve Lasagna Recipe

Christmas Eve Lasagna Recipe
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★★★★★

5.3 from 20 reviews

This Christmas Eve Lasagna is a festive, hearty dish featuring layers of no-boil lasagna pasta, a rich and savory Best-Ever Bolognese sauce, creamy basil pesto ricotta, and a blend of mozzarella and Italian cheeses. Perfect for preparing in advance, this lasagna rests overnight before baking, allowing the flavors to meld beautifully and providing a comforting centerpiece for your holiday celebration.

Ingredients

Scale

For the Lasagna

  • Nonstick cooking spray
  • One 13.2-ounce box DeLallo No-Boil Lasagna noodles
  • 24 ounces shredded low-moisture, part-skim mozzarella cheese (about 6 cups)
  • 12 ounces Italian cheese blend (such as asiago, parmesan, etc., about 3 cups)

For the Best-Ever Bolognese Sauce

  • 2 large carrots, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 large yellow onion, roughly chopped
  • 4 ounces pancetta, roughly chopped
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 (6-ounce) can tomato paste
  • 1 cup medium-bodied red wine (such as Chianti)
  • 3–4 sprigs fresh rosemary
  • 10–12 sprigs fresh thyme
  • 2 bay leaves
  • Optional: 1 parmesan rind
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups low-sodium chicken broth or water
  • ½ cup heavy cream
  • ½ cup grated parmesan cheese
  • Kosher salt and ground black pepper, to season

For the Basil Pesto Ricotta

  • 15 ounces ricotta cheese (whole milk or part-skim)
  • 1 (6.3-ounce) jar DeLallo Simply Basil Pesto
  • 2 large eggs
  • ½ cup grated parmesan cheese
  • Kosher salt and ground black pepper, to season

Instructions

  1. Prepare the Soffritto: Add roughly chopped carrot, celery, and onion to a food processor. Pulse until finely chopped but not puréed, with small visible pieces. Transfer to a medium bowl and set aside.
  2. Prepare the Pestata: Using the same food processor bowl, pulse pancetta and garlic until finely chopped. Set aside.
  3. Cook the Pestata: Heat olive oil in a heavy-bottomed pot over medium heat. Add the pestata mixture and cook for 4-5 minutes, stirring occasionally, until the pancetta renders fat and garlic is fragrant.
  4. Brown the Soffritto: Add soffritto mixture to the pot, season with 1 teaspoon kosher salt, and cook, stirring occasionally, for 15-20 minutes until deeply browned and fragrant. Adjust heat if vegetables brown too quickly. Push mixture to sides of the pot.
  5. Brown the Meat: Season ground beef and pork with 1 teaspoon kosher salt each. Add meat to center of pot without stirring for 2-3 minutes per side to develop deep browning. Break meat into fine crumbles, stir with soffritto mixture, and cook another 8-10 minutes. Add tomato paste, cook 2-3 minutes to brown.
  6. Deglaze: Increase heat to medium-high, pour in red wine, and stir, scraping browned bits from the pot bottom. Cook 4-5 minutes until wine is mostly absorbed.
  7. Add Aromatics: Tie rosemary and thyme sprigs with kitchen twine (or finely chop), add to pot with bay leaves and optional parmesan rind. Stir in crushed tomatoes and chicken broth or water.
  8. Simmer the Sauce: Reduce heat to medium-low, simmer uncovered for 90 minutes, stirring occasionally. If sauce reduces too rapidly, add broth/water, lower heat, or cover partially.
  9. Finish the Bolognese: Stir in heavy cream and grated parmesan. Season with kosher salt and ground black pepper to taste. Remove from heat and set aside or refrigerate up to 5 days.
  10. Prepare Basil Pesto Ricotta: In a medium bowl, combine ricotta, basil pesto, eggs, parmesan, and season with ½ teaspoon kosher salt and black pepper. Mix well and set aside or refrigerate up to 3 days.
  11. Assemble the Lasagna: Spray a 9×13-inch baking pan and a large piece of foil with nonstick spray. Spread about 1 cup bolognese on the bottom of the pan to prevent sticking. Layer lasagna noodles over the sauce.
  12. Layer Ingredients: Spread half of the basil pesto ricotta over noodles, sprinkle a quarter of mozzarella and Italian cheese blend. Repeat layering bolognese, noodles, ricotta, and cheeses to create four alternating layers. Finish with remaining cheeses on top.
  13. Rest Before Baking: Cover with sprayed foil and refrigerate for at least 12 hours to allow flavors to meld.
  14. Bake the Lasagna: Preheat oven to 375°F with rack centered. Place lasagna on a rimmed baking sheet; bake covered for 50 minutes. Remove foil for last 10 minutes to brown cheese topping. Optionally broil last 5 minutes for extra crispness.
  15. Rest, Slice, and Serve: Remove from oven and let rest 10-15 minutes before slicing into 12-15 pieces. Serve warm and enjoy your festive Christmas Eve lasagna!

Notes

  • Using no-boil lasagna noodles simplifies preparation and layering.
  • Pancetta adds depth and richness to the bolognese; if unavailable, substitute with good quality bacon or omit.
  • Resting the assembled lasagna overnight improves flavor melding and texture.
  • Use medium-bodied dry red wine such as Chianti for optimal flavor in the sauce; avoid cooking wines.
  • Covering the lasagna during initial baking prevents drying out; removing foil later promotes a crispy cheese topping.
  • Leftover lasagna can be refrigerated up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: Christmas lasagna, holiday lasagna, bolognese lasagna, basil pesto ricotta, make-ahead lasagna

Find it online: https://platedandproud.com/christmas-eve-lasagna-recipe/