When you want your holiday dinner to stand out, this Christmas Eve Lasagna brings both flavour and festive flair. Vibrant red and green layers make it visually striking, while the combination of slow-simmered bolognese and soft basil-pesto ricotta brings warmth, comfort and richness to the table. This dish is ideal for a Christmas Eve gathering, family dinner or holiday pot‐luck when you want something memorable.
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Why it works
The red and green theme gives this lasagna an unmistakably festive look, making it as much a visual treat as a taste sensation. The hearty meat sauce provides deep, comforting flavour; the pesto-ricotta layer adds freshness and creamy texture; and the cheese melt ties it all together. The fact that it can be assembled ahead and baked when you’re ready makes it holiday-host-friendly.
Ingredients (serves approx. 12-15)
For the lasagna layers:
- 1 (13.2-ounce) box no-boil lasagna noodles Plays Well With Butter
- 24 oz shredded low-moisture part-skim mozzarella (about 6 cups) Plays Well With Butter
- 12 oz Italian cheese blend (asiago, parmesan etc) (about 3 cups) Plays Well With Butter
- Prepared bolognese sauce (see below)
- Basil-pesto ricotta (see below)
For the bolognese sauce:
- 2 large carrots, roughly chopped Plays Well With Butter
- 1 stalk celery, roughly chopped Plays Well With Butter
- 1 large yellow onion, roughly chopped Plays Well With Butter
- 4 oz pancetta, roughly chopped (or bacon alternative) Plays Well With Butter
- 6 cloves garlic Plays Well With Butter
- 2 Tbsp olive oil Plays Well With Butter
- 1 lb ground beef Plays Well With Butter
- 1 lb ground pork Plays Well With Butter
- 6-oz tomato paste Plays Well With Butter
- 1 cup medium‐bodied red wine (e.g., Chianti) Plays Well With Butter
- 3-4 sprigs fresh rosemary Plays Well With Butter
- 10-12 sprigs fresh thyme Plays Well With Butter
- 2 bay leaves Plays Well With Butter
- 1 (28-ounce) can crushed tomatoes Plays Well With Butter
- 2 cups low-sodium chicken broth or water Plays Well With Butter
- ½ cup heavy cream Plays Well With Butter
- ½ cup grated parmesan Plays Well With Butter
- Kosher salt & black pepper to taste Plays Well With Butter
For the basil-pesto ricotta:
- 15 oz ricotta cheese (whole milk or part-skim) Plays Well With Butter
- 1 jar (6.3-oz) basil pesto Plays Well With Butter
- 2 large eggs Plays Well With Butter
- ½ cup grated parmesan Plays Well With Butter
- Kosher salt & black pepper to taste Plays Well With Butter
Instructions
Step 1: Make the bolognese sauce
Begin by preparing the soffritto: chop carrots, celery and onion finely and sauté with pancetta in olive oil until fragrant. Add garlic, then brown ground beef and pork thoroughly. Stir in tomato paste, deglaze with red wine, add herbs and bay leaves, crushed tomatoes and broth, then simmer slowly for approximately 90 minutes until deeply rich. Finish by stirring in heavy cream and parmesan, and season with salt and pepper. Plays Well With Butter
Step 2: Make the basil-pesto ricotta
In a mixing bowl combine the ricotta, pesto, eggs and parmesan until smooth. Season with salt and pepper. This mixture creates the green layer and adds a creamy, herbaceous counterpoint to the meat sauce. Plays Well With Butter
Step 3: Assemble the lasagna
Pre-spray a 9×13 baking dish with nonstick spray. Ladle about 1 cup of bolognese sauce into the bottom of the pan to prevent sticking. Then build layers: no-boil lasagna sheets, bolognese sauce, sprinkle of mozzarella + Italian cheese blend; then a layer of noodles, then half the pesto-ricotta, mozzarella blend; repeat to make four alternating layers, finishing with a generous top layer of cheese. You may need to break some noodles to fit the dish evenly. Plays Well With Butter
Step 4: Rest the assembled lasagna
Cover the baking dish with foil and place in the refrigerator for at least 12 hours, or up to 4 days ahead. Resting allows flavors to meld and the lasagna to set for clean slices. Plays Well With Butter
Step 5: Bake and serve
Pre-heat oven to 375 °F. Place the covered pan on a rimmed baking sheet; bake for about 60 minutes. Remove foil in the last 10 minutes (or broil last 5 minutes) to get a golden, bubbly top. Allow to rest 10–15 minutes before slicing into 12–15 portions. Plays Well With Butter
Serving Suggestions
This lasagna pairs beautifully with simple sides that allow it to shine. Consider a crisp mixed greens salad, garlic bread, or roasted seasonal vegetables. A glass of full-bodied red wine enhances the richness of the bolognese.
Make-Ahead, Storage & Freezing Tips
- You can prep both the bolognese and the pesto-ricotta ahead of time (up to 3-4 days). Plays Well With Butter
- After assembling the lasagna, refrigerate as instructed (12 hrs to 4 days).
- Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat gently in microwave or oven.
- Freezing: After fully baking and cooling, portion and freeze for up to 3 months. Thaw overnight and reheat. Plays Well With Butter
Variations & Customizations
- Use gluten-free no-boil noodles if needed — many readers report success.
- For a vegetarian twist, swap the meat sauce for a roasted vegetable ragù.
- Play with the cheeses: add goat cheese or fontina for extra creaminess.
- For less sauce, reduce the volume of bolognese slightly so the lasagna is not overly heavy.
- Add spicy heat by stirring in red pepper flakes to the sauce before layering.
Frequently Asked Questions
Can I skip the resting step?
Yes, you can bake immediately, but resting overnight gives better texture, cleaner slices and deeper flavour.
Can I assemble and freeze before baking?
Yes — some readers freeze the assembled lasagna and bake later; just adjust baking time if frozen (add ~10-15 minutes). Plays Well With Butter
Why do no-boil noodles work best?
They help maintain texture and avoid mushiness, especially when the lasagna sits overnight or is pre-assembled. Plays Well With Butter
How deep should the baking dish be?
The original recipe used a 9×13 pan roughly 3 inches deep. If your dish is larger or shallower, adjust sauce volumes or layering accordingly. Plays Well With Butter
Why This Recipe Stands Out
This lasagna captures holiday spirit not only through its vibrant presentation but through flavour and practicality. The layering of red bolognese and green pesto-ricotta echoes festive tones, while the make-ahead nature suits busy holiday cooking.
Festive Christmas Eve Lasagna – A Holiday Centrepiece
Equipment
- 9×13-inch deep baking dish
- Large saucepan or Dutch oven
- Mixing bowls
- Wooden spoon
- Aluminum foil
Ingredients
- 1 box (13.2 oz) no-boil lasagna noodles
- 24 oz shredded low-moisture part-skim mozzarella cheese (about 6 cups)
- 12 oz Italian cheese blend (Asiago, Parmesan, etc.) (about 3 cups)
- Prepared bolognese sauce (see below)
- Basil-pesto ricotta (see below)
- 2 large carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 large yellow onion, roughly chopped
- 4 oz pancetta (or bacon), roughly chopped
- 6 cloves garlic, minced
- 2 Tbsp olive oil
- 1 lb ground beef
- 1 lb ground pork
- 6 oz tomato paste
- 1 cup medium-bodied red wine (e.g., Chianti)
- 3–4 sprigs fresh rosemary
- 10–12 sprigs fresh thyme
- 2 bay leaves
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium chicken broth or water
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Kosher salt and black pepper to taste
- 15 oz ricotta cheese (whole milk or part-skim)
- 1 jar (6.3 oz) basil pesto
- 2 large eggs
- ½ cup grated Parmesan cheese
- Kosher salt and black pepper to taste
Instructions
- Prepare a soffritto by finely chopping carrots, celery, and onion. Sauté with pancetta in olive oil until fragrant. Add garlic, then brown the ground beef and pork. Stir in tomato paste, deglaze with red wine, then add herbs, bay leaves, crushed tomatoes, and broth. Simmer for 90 minutes until thick and rich. Finish with heavy cream, Parmesan, and season to taste.
- Combine ricotta, pesto, eggs, and Parmesan in a bowl until smooth. Season with salt and pepper. This creates the creamy green layer that contrasts the bolognese.
- Spray a deep 9×13-inch baking dish with nonstick spray. Spread 1 cup of bolognese on the bottom. Layer noodles, bolognese, mozzarella + Italian cheese, then noodles, half of the pesto-ricotta, and more cheese. Repeat to make four alternating layers, finishing with cheese on top.
- Cover the lasagna tightly with foil and refrigerate for at least 12 hours or up to 4 days. Resting allows the layers to firm and flavors to meld for clean slices.
- Preheat oven to 375°F (190°C). Bake covered for 60 minutes on a rimmed sheet pan. Remove foil in the last 10 minutes (or broil for 5 minutes) until the top is golden and bubbly. Let rest 10–15 minutes before slicing.