Festive Christmas Eve Lasagna – A Holiday Centrepiece
This Festive Christmas Eve Lasagna is a stunning holiday centrepiece featuring vibrant red bolognese and green pesto-ricotta layers for a visual and flavorful showstopper. With its rich meat sauce, creamy herbed cheese, and make-ahead convenience, it's the perfect dish for Christmas Eve gatherings or any special occasion.
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.