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Christmas Eve—the magical night when families gather, laughter fills the air, and the aroma of delicious food wafts through the warm, cozy kitchen. There’s something truly special about sharing a meal with loved ones during the holiday season, and this is where my love affair with Christmas Eve Lasagna began. Every year, my mother would make her version of Bolognese lasagna, a recipe passed down through generations. As a kid, I couldn’t resist sneaking spoonfuls of the rich, tomatoey sauce while it bubbled away on the stove, the scent of garlic and herbs dancing in the air. It felt like magic in every layer.
Why do I love this festive lasagna? It brings everyone together around the table, a bubbling, cheesy masterpiece that embodies the spirit of the holidays. With every bite, you’ll experience the hearty flavors of the Bolognese, complemented by luscious layers of pesto ricotta and melted mozzarella, inviting coziness and comfort. And trust me, your family will adore this recipe just as mine does!
Why You’ll Love This Recipe
- Crowd-Pleasing: With its layers of cheese and rich Bolognese sauce, it’s a dish that appeals to everyone at the table!
- Make-Ahead Magic: Prepare it in advance, letting the flavors meld together, so you can spend more time with your loved ones on Christmas Eve.
- Comfort Food Redefined: Indulge in this hearty and satisfying meal, perfect for cozying up on a chilly winter night.
- Easy to Customize: With simple ingredient swaps or additions, you can tailor it to your family’s preferences.
- Kid-Friendly Fun: The cheesy, pasta goodness is sure to make even the pickiest eaters come back for seconds.
Ingredients
- Nonstick cooking spray – Prevents sticking, ensuring easy lifting when it’s time to serve.
- One 13.2-ounce box DeLallo No-Boil Lasagna – Saves time; no pre-boiling required!
- Best-Ever Bolognese (recipe below) – A rich, hearty sauce that makes a perfect base.
- Basil Pesto Ricotta (recipe below) – Creamy and herby, adding a delightful layer of flavor.
- 24 ounces shredded low-moisture, part-skim mozzarella cheese (about 6 cups) – Melts beautifully, creating gooey layers.
- 12 ounces Italian cheese blend, such as asiago, parmesan, etc. (about 3 cups) – For an extra cheesy, flavorful punch.
- 2 large carrots, roughly chopped – Adds natural sweetness and nutrition to the sauce.
- 1 stalk celery, roughly chopped – A classic addition to the soffritto for depth of flavor.
- 1 large yellow onion, roughly chopped – Sweetness and aroma that builds the foundation of the sauce.
- 4 ounces pancetta, roughly chopped – Adds a salty, savory flavor that rounds out the richness.
- 6 cloves garlic – Because garlic makes everything better!
- 2 tablespoons olive oil – For sautéing and enhancing flavors.
- 1 pound ground beef – A hearty base for the Bolognese.
- 1 pound ground pork – Adds tenderness and flavor to the meat sauce.
- One 6-ounce can tomato paste – Deepens the tomato flavor and thickens the sauce.
- 1 cup medium-bodied red wine, such as Chianti – Infuses the sauce with a rich, complex taste.
- 3-4 sprigs fresh rosemary – A fragrant herb that pairs wonderfully with meat.
- 10-12 sprigs fresh thyme – Earthy and aromatic, enhancing the overall flavor profile.
- 2 bay leaves – Adds a subtle depth to the sauce.
- Optional: 1 parmesan rind – A secret ingredient for an extra umami boost!
- One 28-ounce can crushed tomatoes – The heart of the sauce, providing that comforting tomato flavor.
- 2 cups low-sodium chicken broth or water – Helps to achieve the desired sauce consistency.
- ½ cup heavy cream – For richness, creating a creamy texture in the sauce.
- ½ cup grated parmesan – Sprinkle in for a delightful finish.
- Kosher salt and ground black pepper, to season – Brings out all the wonderful flavors in the dish.
- 15 ounces ricotta cheese, whole milk or part-skim as desired – A creamy layer that adds delicious texture.
- One 6.3-ounce jar DeLallo Simply Basil Pesto – For a burst of fresh basil flavor.
- 2 large eggs – Helps to bind the ricotta mixture smoothly.
- ½ cup grated parmesan – More cheese! Always a good idea.
Full recipe card is below.
How to Make It
Step 1: Prepare the Soffritto
Add the roughly chopped carrot, celery, and onion to the bowl of a food processor. Pulse just until the mixture is broken down into fine pieces, ensuring you can still see small bits of veggie goodness. Transfer to a medium bowl and set it aside.
Step 2: Prepare the Pestata
Add the pancetta and garlic to the bowl of the same food processor (no need to wash it!). Pulse until broken down into fine pieces. Go ahead and set this aside too.
Step 3: Sauté the Aromatics
In a heavy-bottomed pot over medium heat, add the olive oil. Once hot, add the pestata mixture. Cook, stirring occasionally, for 4-5 minutes until the pancetta renders and the garlic creates a fragrant symphony in your kitchen.
Step 4: Cook the Soffritto
Incorporate the soffritto mixture from step one into the pot. Season with 1 teaspoon of kosher salt and stir. Let it cook for about 15-20 minutes, until browned and fragrant. If the veggies begin to brown too quickly, reduce the heat to medium-low or low.
Step 5: Brown the Meats
Generously season the ground beef and pork with 1 teaspoon of kosher salt each. Add the seasoned meat to the center of the pot. Don’t touch it for 2-3 minutes, letting it brown. Then turn it over and brown the second side for another 2-3 minutes. Once browned on both sides, use a wooden spoon to break the meat apart and mix with the soffritto. Cook until fully browned, about 8-10 minutes.
Step 6: Add Flavorful Components
Stir in the tomato paste, making sure to coat the meat and soffritto mixture. Let it brown for 2-3 minutes to develop flavor. Then, pour in the red wine, scraping up any browned bits from the bottom of the pot. Cook for about 4-5 minutes until the wine is almost fully absorbed.
Step 7: Tie in the Herbs
Tie the rosemary, thyme, and bay leaves together with kitchen twine (or if you don’t have twine, finely chop the herbs) and add to the pot. Add the crushed tomatoes and chicken broth, stirring everything to combine.
Step 8: Simmer Away!
Reduce the heat to medium-low and let it simmer—stir it occasionally for about 90 minutes. Don’t worry if it thickens too much; just add a splash more broth or water if needed.
Step 9: Finish the Sauce
Once it’s well-cooked and aromatic, stir in the heavy cream and grated parmesan. Taste and season with more salt and pepper if desired. Set this aside, or store it in an airtight container if you’re prepping ahead!
Step 10: Make the Pesto Ricotta
While your Bolognese is simmering, let’s whip up the basil pesto ricotta! In a medium mixing bowl, add the ricotta, basil pesto, and eggs, seasoning to taste with salt and pepper. Stir until creamy and well combined.
Step 11: Assemble the Lasagna
Spray a 9×13 baking pan with nonstick cooking spray. Ladle about 1 cup of the Bolognese sauce into the bottom of the pan to prevent sticking. Layer your lasagna:
- First, 2-3 sheets of DeLallo lasagna.
- Then, half of the basil pesto ricotta, evenly spread.
- Top with ¼ of the mozzarella and Italian cheeses.
- Repeat layers two more times, finishing with a final layer of cheese on top.
Step 12: Rest and Refrigerate
Cover the assembled lasagna with foil (spray the foil with nonstick to avoid sticking). Place it in the refrigerator to rest for at least 12 hours (yes, that’s the secret for flavors to meld!).
Step 13: Bake
Preheat your oven to 375°F, ensuring the rack is in the center. Place the lasagna on a large rimmed baking sheet and bake for 60 minutes. Remove the foil during the last 10 minutes to brown the top. If you want extra crispy cheese, turn on the broiler for the last 5 minutes.
Step 14: Enjoy!
Remove from the oven and let it rest for 10-15 minutes before slicing into 12-15 squares. Serve up this dreamy dish, and watch those faces light up with joy!
Pro Tips for Success
- Don’t rush the simmering process! Letting it cook low and slow enhances all the flavors beautifully.
- Make it even more festive by adding sautéed mushrooms or spinach layers for added veggie love!
- Use quality ingredients, especially for your cheeses and wine. It makes a world of difference in taste!
Flavor Variations
- Swap out the ground beef and pork with ground turkey or chicken for a lighter version.
- For a holiday twist, add cranberries to the Bolognese! Just a handful will offer a delightful sweet-and-savory contrast.
- Spice it up with a pinch of red pepper flakes or Italian sausage for an extra kick!
Serving Suggestions
Pair this festive lasagna with a fresh green salad dressed with a simple vinaigrette, garlic bread, or a cozy glass of red wine—Chianti or Merlot work splendidly. For plating, serve it piping hot and garnish with fresh basil leaves for a beautiful touch!
Make-Ahead & Storage
You can assemble this lasagna a day in advance! Just place it in the fridge, and when you’re ready, pop it straight into the oven. Stored properly, it lasts in the refrigerator for about 3-5 days.
Leftovers
When you have leftovers (if you’re lucky!), consider turning them into lasagna sandwiches! Simply layer them on garlic bread with some extra mozzarella and broil until bubbly and golden. Yum!
Freezing
Absolutely! This lasagna freezes well. Cover it tightly with plastic wrap, then foil, and store it in the freezer for up to 3 months. To thaw, transfer to the fridge overnight before baking!
Reheating
For best results, reheat slices in the oven at 350°F until warmed through—about 20-25 minutes. You can also use the microwave, but the oven keeps that fantastic cheesy crust!
FAQs
Can I use regular lasagna noodles instead of no-boil?
Yes, just make sure to follow the package instructions for boiling and adjusting cooking times.
Can I make this vegetarian?
Totally! Substitute the meat for extra vegetables and perhaps lentils or mushrooms for a heartier texture.
How can I make this gluten-free?
Simply use gluten-free lasagna noodles and ensure that your sauces and cheese blends are gluten-free.
Can I skip the wine?
Of course! You can replace it with additional broth or a splash of balsamic vinegar for depth.
Final Thoughts
As you gather around your table this Christmas Eve, know that this Lasagna Bolognese isn’t just a meal; it’s a labor of love, a way to connect, and a true holiday treasure. I hope this dish warms your heart and home as it has mine. Create beautiful memories, enjoy the laughter, and savor every cheesy, meaty bite. Happy cooking, and Merry Christmas from my kitchen to yours—may your holidays be filled with joy and abundance! 🌟
Christmas Eve Lasagna
Ingredients
Method
- Add the roughly chopped carrot, celery, and onion to the bowl of a food processor. Pulse until broken down into fine pieces. Transfer to a medium bowl and set aside.
- Add the pancetta and garlic to the food processor. Pulse until broken down into fine pieces. Set aside.
- In a heavy-bottomed pot over medium heat, add the olive oil. Once hot, add the pestata mixture. Cook for 4-5 minutes until the pancetta renders and the garlic is fragrant.
- Incorporate the soffritto mixture into the pot with 1 teaspoon of kosher salt. Cook for about 15-20 minutes until browned and fragrant.
- Season the ground beef and pork with 1 teaspoon of kosher salt each. Add the meat to the pot and let it brown for 2-3 minutes without stirring. Turn and brown the second side for another 2-3 minutes. Break apart and mix with the soffritto. Cook until fully browned, about 8-10 minutes.
- Stir in the tomato paste and let it brown for 2-3 minutes. Pour in the red wine, scraping the bottom to deglaze. Cook for about 4-5 minutes until absorbed.
- Tie the rosemary, thyme, and bay leaves together, add to the pot, and stir in the crushed tomatoes and chicken broth.
- Reduce heat to medium-low and let it simmer while stirring occasionally for about 90 minutes. Add more broth if it thickens too much.
- Stir in the heavy cream and grated parmesan, taste, and adjust seasoning with salt and pepper. Set aside.
- In a medium bowl, combine ricotta, pesto, and eggs, seasoning with salt and pepper. Stir until creamy.
- Spray a 9×13 baking pan with nonstick cooking spray. Ladle 1 cup of Bolognese sauce into the bottom. Layer with lasagna sheets, half of the pesto ricotta, and ¼ of the mozzarella and Italian cheeses. Repeat layers two more times, finishing with cheese on top.
- Cover with foil sprayed with nonstick spray. Refrigerate for at least 12 hours.
- Preheat oven to 375°F. Place the lasagna on a large baking sheet and bake for 60 minutes. Remove foil for the last 10 minutes to brown the top.
- Let it rest for 10-15 minutes before slicing into squares and serving.
