Irresistible Christmas Eve Lasagna

A rich and layered lasagna featuring a savory Bolognese, creamy ricotta, and melty mozzarella, perfect for holiday feasts.

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Prep Time 1

Cook Time 40

Total Time 1 40

Servings: 12 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 682

Ingredients Method Notes

Ingredients

For the Bolognese Sauce

2 tablespoons olive oil For sautéing the vegetables.
1 large yellow onion Aromatic base for flavor.
2 large carrots, finely chopped Adds sweetness and texture.
1 stalk celery Adds crunch and freshness.
4 ounces pancetta Savory depth to the sauce.
6 cloves garlic, minced Essential flavor punch.
1 pound ground beef Rich and hearty flavor.
1 pound ground pork Blend of textures.
1 cup medium-bodied red wine Enhances flavor complexity.
1 28-ounce can crushed tomatoes Base of the sauce.
1 6-ounce can tomato paste Intensifies tomato flavor.
2 cups low-sodium chicken broth or water Perfect sauce consistency.
3-4 sprigs fresh rosemary Earthy aroma and taste.
10-12 sprigs fresh thyme Brightens up the dish.
1 optional parmesan rind For added umami.
Kosher to taste salt Enhance flavors.
Kosher to taste ground black pepper Enhance flavors.

For the Ricotta Layer

15 ounces ricotta cheese Creamy layer to balance richness.
2 large eggs To bind the ricotta mixture.
1 6.3-ounce jar DeLallo Simply Basil Pesto Fresh basil flavor.
½ cup grated parmesan cheese Classic flavor burst.
Kosher to taste salt Enhance flavor.
Kosher to taste ground black pepper Enhance flavor.

For the Lasagna Assembly

1 spray nonstick cooking spray Helps prevent sticking.
13.2 ounces DeLallo No-Boil Lasagna Saves time on preparation.
24 ounces shredded low-moisture mozzarella cheese Gooey texture.
12 ounces Italian cheese blend Extra depth of flavor.
½ cup heavy cream For a luxuriously creamy texture.

Method

Prepare the Bolognese Sauce

Heat olive oil in a large saucepan over medium heat.
Add the onions, carrots, and celery. Sauté until softened, about 5 minutes.
Stir in pancetta and garlic and cook until fragrant.
Add ground beef and pork; cook until well browned.
Mix in red wine, allowing it to simmer and reduce for 2-3 minutes.
Stir in the tomato paste, crushed tomatoes, broth or water, rosemary, thyme, bay leaves, and the optional parmesan rind.
Season with salt and pepper. Let the sauce simmer for at least 30 minutes to fully develop the flavor.

Make the Basil Pesto Ricotta

In a mixing bowl, combine ricotta cheese, eggs, basil pesto, and grated parmesan.
Add salt and pepper to taste; mix until smooth.

Assemble the Lasagna

Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
Start layering the lasagna: place a layer of Bolognese sauce on the bottom, followed by a layer of no-boil lasagna sheets.
Spread on a layer of the basil pesto ricotta, a sprinkle of mozzarella, and half of the Italian cheese blend.
Repeat the layers, ending with a final layer of Bolognese, mozzarella, and Italian cheese blend on top.

Bake

Cover the dish with aluminum foil and bake for 25 minutes.
Remove foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden.

Rest and Serve

Allow the lasagna to rest for about 15 minutes before slicing.
Enjoy the rich aroma wafting through your home!

Notes

Make Ahead: Prepare the lasagna a day in advance, cover it, and refrigerate. Just bake it when you’re ready to serve. Don’t Skip the Resting Time: Letting the lasagna sit after baking helps it set, making for easier slicing. Customize the Cheese: Feel free to mix in your favorite cheeses or add more layers to truly make it your own!