If you’re craving a heartwarming, rich, and unforgettable meal to make your holiday gathering truly special, this Christmas Eve Lasagna (Festive Lasagna Bolognese) Recipe is exactly what you need. Imagine layers of tender no-boil lasagna sheets embracing a deeply flavored, slow-simmered Bolognese that bursts with the sweetness of roasted vegetables, the savoriness of pancetta and meats, all kissed by a splash of Chianti. This festive lasagna brings together a luscious basil pesto ricotta and a blend of Italian cheeses, creating an irresistible celebration of flavors that will have everyone asking for seconds. Perfect for feeding a crowd, this recipe lets you prepare ahead so you can relax and enjoy the festivities knowing a show-stopping dish is waiting in the oven.
Ingredients You’ll Need
The magic of this dish lies in its simple yet thoughtfully combined ingredients. Each one is essential—bringing texture, color, or depth to layers of flavor that create this classic festive lasagna experience.
- DeLallo No-Boil Lasagna: Saves time and ensures perfectly tender pasta layers without the fuss of pre-cooking.
- Ground beef and pork: A mix that creates a rich, savory base for our traditional Bolognese.
- Fresh vegetables (carrots, celery, onion): These form the soffritto, adding natural sweetness and body to the sauce.
- Pancetta: Adds a smoky, salty dimension to balance the meaty Bolognese.
- Garlic and olive oil: Essential aromatics that start off the flavor foundation brilliantly.
- Tomato paste and crushed tomatoes: Infuse the sauce with deep, robust tomato flavor.
- Medium-bodied red wine (Chianti): Adds acidity and complexity while deglazing the pan beautifully.
- Fresh herbs (rosemary, thyme, bay leaves): These embrace the sauce with fragrant, herbal notes.
- Heavy cream and parmesan: Smooth out the Bolognese and enhance its richness.
- Ricotta cheese, basil pesto, eggs, and parmesan: Combined to create a vibrant, creamy basil pesto ricotta layer.
- Mozzarella and Italian cheese blend: Provide gooey, melty cheese layers that tie everything together.
- Nonstick cooking spray: Prevents sticking and ensures easy cleanup.
How to Make Christmas Eve Lasagna (Festive Lasagna Bolognese) Recipe
Step 1: Prepare the Soffritto and Pestata
Start by pulsing the carrot, celery, and onion in a food processor just until finely chopped, making sure not to purée them. This texture gives the sauce a rustic depth. Next, pulse the pancetta and garlic separately. These finely chopped components build a flavorful foundation before cooking.
Step 2: Sauté Aromatics and Build Flavor
Heat olive oil in a heavy-bottomed pot and add the pancetta and garlic mixture. Cook gently until the pancetta renders fat and the garlic becomes fragrant, about 4 to 5 minutes. Then add the soffritto veggie mix with a good pinch of salt. Let everything brown slowly over medium-low heat, stirring occasionally for 15 to 20 minutes. This slow browning unlocks caramelized, savory notes that create the signature richness of the Bolognese.
Step 3: Brown the Meat
Season both the ground beef and pork generously with salt, then add them to the pot’s center without stirring immediately. Let each side brown deeply for 2 to 3 minutes before breaking down the meat into crumbles. Mix thoroughly with the soffritto. Add tomato paste and cook for a few more minutes to enhance the meaty flavor.
Step 4: Deglaze and Simmer
Pour in the red wine, stirring constantly to scrape up all the flavorful browned bits stuck to the pot’s bottom. Allow the wine to reduce mostly, concentrating the sauce’s depth. Tie fresh rosemary and thyme sprigs with kitchen twine (or finely chop), add bay leaves and optionally a parmesan rind to the pot. Then stir in crushed tomatoes and chicken broth or water. Reduce heat to a gentle simmer and cook uncovered for 90 minutes, stirring now and then to develop thick, concentrated Bolognese.
Step 5: Finish the Bolognese Sauce
When the sauce has reached perfect richness, stir in heavy cream and grated parmesan. Taste and adjust seasoning with salt and pepper. You can let this cool and refrigerate it for up to 5 days if preparing ahead, or move on to assembling your lasagna right away.
Step 6: Make the Basil Pesto Ricotta
While the sauce simmers, combine ricotta cheese, basil pesto, eggs, parmesan, salt, and pepper in a bowl. This luscious pesto ricotta layer will give your lasagna a bright, herbaceous contrast to the hearty Bolognese, making every bite sing with festive cheer.
Step 7: Assemble the Lasagna
Spray a 9×13 baking pan with nonstick spray. Start by spreading a cup of Bolognese on the bottom to prevent sticking. Then layer no-boil lasagna noodles, half the basil pesto ricotta spread evenly, a sprinkle of mozzarella and Italian cheese blend (about a quarter of the total cheese). Repeat this layering twice more, finishing with a generous topping of mozzarella and Italian cheese. Cover with foil sprayed with nonstick spray.
Step 8: Refrigerate Overnight
For best flavor and perfect melded layers, refrigerate your assembled lasagna for at least 12 hours. This step lets the sauce deeply soak into the pasta and the basil pesto ricotta set beautifully, turning this dish into the ultimate festive crowd-pleaser.
Step 9: Bake to Perfection
Remove the lasagna from the fridge, preheat your oven to 375 degrees F, and place your baking dish on a rimmed baking sheet. Bake covered for 50 minutes, then uncover for the last 10 minutes to let the cheese on top turn golden and bubbly. For a stunningly crispy finish, broil for 3 to 5 minutes, watching closely to avoid burning. Let rest for 10-15 minutes before slicing to serve perfect squares that hold together effortlessly.
How to Serve Christmas Eve Lasagna (Festive Lasagna Bolognese) Recipe
Garnishes
A sprinkle of fresh basil leaves or a few torn rosemary sprigs on top adds a fresh, fragrant pop of color, giving your festive lasagna a professional and inviting look. A light dusting of grated parmesan before serving takes cheesiness up a notch.
Side Dishes
This hearty Christmas Eve Lasagna pairs beautifully with a crisp green salad dressed simply with lemon vinaigrette to cut through the richness. Roasted winter vegetables, sautéed garlic green beans, or a warm crusty bread complete the meal for a perfect holiday feast.
Creative Ways to Present
For a crowd, serve the lasagna in individual ramekins or small cast iron skillets to create charming personal portions. Alternatively, top each slice with a drizzle of extra basil pesto or a splash of good-quality aged balsamic for an unexpected but delightful flavor burst.
Make Ahead and Storage
Storing Leftovers
Cover any leftover lasagna tightly with foil or plastic wrap and refrigerate for up to 4 days. The flavors actually deepen after resting, so leftovers can be even tastier the next day.
Freezing
Wrap your leftover slices individually in plastic wrap and then aluminum foil to prevent freezer burn. Frozen lasagna keeps beautifully for up to 3 months. When you want to enjoy it again, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers covered in a 350-degree F oven for about 20-25 minutes until warmed through. You can also microwave individual portions on medium power, but heating gently will preserve the luscious textures of cheese and sauce.
FAQs
Can I make the Bolognese sauce ahead of time?
Absolutely! The Bolognese actually tastes better when allowed to rest overnight. You can refrigerate it for up to 5 days or freeze it for longer storage. Just reheat gently before assembling the lasagna.
Do I have to use no-boil lasagna noodles?
No-boil noodles make assembly easier and the lasagna less fussy, but you can use regular dry pasta if you prefer. Just be sure to cook the noodles al dente and drain them well before layering.
What’s the best way to prevent the lasagna from sticking to the pan?
Spraying the baking dish with nonstick cooking spray and spreading a thin layer of Bolognese on the bottom before layering pasta will keep everything from sticking. Covering with foil and proper resting also helps the flavors meld and release.
Can I substitute the meats?
You can experiment with ground veal or turkey, but for the classic depth of flavor in this festive lasagna, the beef and pork mix is highly recommended. Pancetta adds important savory richness, so try not to omit it entirely.
How long does it take to assemble the lasagna?
Once your Bolognese and ricotta pesto are ready, assembly takes about 15 to 20 minutes. Remember that the real magic happens during the long resting time in the fridge and the slow bake.
Final Thoughts
This Christmas Eve Lasagna (Festive Lasagna Bolognese) Recipe is such a joyful way to bring family and friends together around the table. Its layers of deeply satisfying flavors and cheeses, combined with the ease of make-ahead preparation, mean you can focus more on celebrating and less on last-minute cooking. I can’t wait for you to try it and experience the warmth and comfort it brings to the holidays!
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Christmas Eve Lasagna (Festive Lasagna Bolognese) Recipe
- Prep Time: 12 hours 25 minutes
- Cook Time: 3 hours
- Total Time: 15 hours 25 minutes
- Yield: 12-15 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This festive Christmas Eve Lasagna recipe combines a rich, slow-simmered Bolognese sauce with creamy basil pesto ricotta and layers of mozzarella and Italian cheese blend, creating a comforting and indulgent dish perfect for holiday gatherings. The lasagna is assembled with no-boil noodles, allowed to rest overnight, and baked to a bubbly, golden finish for an impressive yet approachable centerpiece meal.
Ingredients
Lasagna and Cooking Supplies
- Nonstick cooking spray
- One 13.2-ounce box DeLallo No-Boil Lasagna
- Spray a 9×13 baking pan with nonstick cooking spray
Best-Ever Bolognese
- 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
- One 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
- One 28-ounce can crushed tomatoes
- 2 cups low-sodium chicken broth or water
- ½ cup heavy cream
- ½ cup grated parmesan
- Kosher salt and ground black pepper, to season
Basil Pesto Ricotta
- 15 ounces ricotta cheese, whole milk or part-skim
- One 6.3-ounce jar DeLallo Simply Basil Pesto
- 2 large eggs
- ½ cup grated parmesan
- Kosher salt and ground black pepper, to season
Cheeses
- 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)
Instructions
- Prepare Sofritto Veggies: Add roughly chopped carrot, celery, and onion to a food processor. Pulse until finely chopped but not pureed, leaving small visible pieces. Transfer to a medium bowl and set aside.
- Prepare Pancetta and Garlic: Using the same food processor bowl, add the pancetta and garlic. Pulse until finely chopped and set aside.
- Sauté Pancetta and Garlic: Heat olive oil in a heavy-bottomed 4-quart (or larger) pot over medium heat. When hot, add the pancetta and garlic mixture and cook, stirring occasionally, until the pancetta renders fat and garlic is fragrant, about 4-5 minutes.
- Cook Sofritto: Add the chopped vegetables (soffritto) to the pot with pancetta and garlic. Season with 1 teaspoon kosher salt and cook, stirring occasionally, until deeply browned and aromatic, 15-20 minutes. Lower heat if vegetables brown too fast. Push mixture aside in pot.
- Brown Meats: Generously season ground beef and pork with 1 teaspoon kosher salt each. Add meat to center of pot and allow to brown undisturbed for 2-3 minutes per side. Break apart with wooden spoon and stir into soffritto. Cook until meat is fully browned, about 8-10 minutes. Stir in tomato paste and cook 2-3 minutes to brown.
- Deglaze with Wine: Increase heat to medium-high and pour in red wine. Stir constantly, scraping browned bits from pot bottom. Cook until wine is almost fully absorbed, about 4-5 minutes.
- Add Herbs and Liquids: Tie rosemary and thyme sprigs with kitchen twine (or finely chop if no twine). Add herbs, bay leaves, and parmesan rind (if using) to the pot. Stir in crushed tomatoes and chicken broth or water.
- Simmer Sauce: Reduce heat to medium-low and simmer sauce, stirring occasionally, for 90 minutes. Add broth or water as needed if sauce reduces too quickly. Cover pot partially if needed to maintain moisture.
- Finish Sauce: Stir in heavy cream and grated parmesan. Adjust seasoning with kosher salt and ground black pepper to taste. Remove from heat and set aside or refrigerate up to 5 days.
- Prepare Basil Pesto Ricotta: In a medium bowl, combine ricotta, basil pesto, eggs, parmesan, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper. Stir until evenly combined. Refrigerate up to 3 days if not using immediately.
- Prepare Baking Pan: Spray a large piece of foil and a 9×13 baking dish with nonstick cooking spray. Ladle about 1 cup bolognese sauce into the dish and spread evenly to coat bottom to prevent sticking.
- Assemble Lasagna – Layer 1: Arrange a layer of no-boil lasagna noodles over the sauce. Spread half the basil pesto ricotta evenly on noodles, then sprinkle about one-quarter of the mozzarella and Italian cheese blend over the ricotta.
- Assemble Lasagna – Layer 2: Repeat layering with bolognese sauce, noodles, remaining basil pesto ricotta, and another quarter of the cheeses. Continue alternating to create 4 layers of bolognese and ricotta.
- Finish Assembly: Top the final noodle layer with remaining bolognese sauce and the rest of the mozzarella and Italian cheese blend evenly distributed.
- Refrigerate Before Baking: Cover the assembled lasagna with the prepared foil. Refrigerate for at least 12 hours to let flavors meld and pasta soften.
- Bake Lasagna: Preheat oven to 375°F (190°C) with rack in center. Remove foil and place baking dish on a rimmed baking sheet. Bake for 60 minutes, removing foil for the final 10 minutes to allow browning.
- Optional Broil: For extra golden and crispy top, broil for the last 5 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove lasagna from oven and let rest 10-15 minutes before slicing into 12-15 squares. Serve warm and enjoy the rich, festive flavors.
Notes
- For best flavor and texture, rest the lasagna assembled in the refrigerator overnight before baking.
- Pancetta adds richness and depth, but can be substituted with good quality bacon if unavailable.
- Use a heavy-bottomed pot to prevent burning the Bolognese during the long simmer.
- No-boil lasagna noodles save time and simplify the layering process, absorbing sauce moisture during refrigeration and baking.
- Keep an eye on the sauce during simmering and add liquid as needed to maintain the right consistency.
- Letting the lasagna rest before slicing ensures clean cuts and allows flavors to develop fully.
