Holiday Hosting Meets Christmas Eve Lasagna – The Perfect Match!
Ah, Christmas dinner. It’s the culinary wildcard of the holiday season. Unlike Thanksgiving, where the menu often stays the same year after year, Christmas dinner is a free-for-all. And honestly? I love it.
At our house, the Christmas menu changes each year, but one thing is always the same–there’s always lasagna.
This year, I wanted to take our classic lasagna up a few notches and make it extra special for the holiday season. Enter: Christmas Eve Lasagna. A twist on classic lasagna bolognese, this lasagna is stacked with the most festive red, green and white layers including:
- My homemade bolognese sauce – Slowly simmered for hours to develop rich, hearty flavor. It’s worth the wait!
- Basil pesto ricotta – So creamy, fresh, and herbaceous. The perfect balance to the savory meat sauce.
- Plenty of cheese – Of course! A blend of mozzarella, parmesan, and asiago for ultimate meltiness and flavor.
Not only is this lasagna a showstopper for any holiday gathering, but it’s also perfect for feeding a crowd (about 12-15 hearty servings). It’s a hit with both hungry adults and picky kids, and leftovers reheat beautifully–making it an easy second meal when friends and family are in town.
Best of all? While it does take a little time and love, it’s the perfect dish to make ahead. Simply, bake it off just before your holiday meal, and bam, you’ve got a stress-free, festive feast. Holiday hosting doesn’t get much easier than that!
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What is Bolognese Sauce?
If you’ve never made homemade bolognese sauce, you’re in for such a treat! Originating in Bologna, Italy, bolognese is a traditional Italian ragu (meat sauce) made with beef and pork for the ultimate rich flavor. While classic Italian bolognese often includes white wine, milk, and a little tomato, I’m a fan of the Italian-American version, which leans into the tomato for a richer, heartier sauce–similar to the savory ragus you’d find in Southern Italy.
This holiday lasagna features my Best-Ever Bolognese Sauce recipe, which I’ve tweaked and perfected over the past 10 years. It’s a PWWB reader favorite and adds the perfect depth of flavor to this Christmas Eve lasagna.
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How to Make Festive Lasagna Bolognese
Here’s the deal: This lasagna is likely one of the most involved recipes I’ll ever share here on PWWB. Classic lasagna, by nature, is a bit of a project – especially when you’re making the layers from scratch.
But! If there’s any occasion that deserves a little extra effort, it’s Christmas dinner, right? And just because it takes a bit of time doesn’t mean it’s difficult to make.
This lasagna comes together in 5 straight-forward phases, and the best part? You can spread the steps our over a couple of days, or get the whole family involved and make a fun event out of it.
The lasagna features a real-deal Italian bolognese, made with ground beef and pork, wine, and San Marzano tomatoes. As it bubbles and simmers on the stove for a couple of hours, it develops a rich, hearty flavor that’s nothing short of amazing. It’s my signature recipe, and trust me, it’s so good. Tip! ⇢ Before building your lasagna layers, spoon a little sauce on the bottom of the pan. This helps prevent the lasagna noodles from sticking as it bakes.
It’s as simple as adding ricotta, pesto, parmesan cheese, and eggs to a mixing bowl and mixing until smooth. Tip! ⇢ Both the bolognese sauce and the pesto ricotta can be made ahead of time! Prep either (or both) and store them in the fridge for 3-5 days, so you can save time on the big day.
This Christmas Eve lasagna has 4 layers, alternating between bolognese and pesto ricotta. When assembling your lasagna, make sure the pasta covers the entire length and width of the pan. Why? ⇢ This ensures sturdier lasagna! You may need to break a few pieces of pasta to get the perfect fit (see the photo, above).
Rest the lasagna. Once the lasagna is assembled, let it rest in the fridge overnight–or for at least 12 hours. Why? ⇢ Resting allows the layers to meld together, giving you a lasagna with better texture and flavor. Plus, it won’t ooze all over the place when you plate it!
Bake the lasagna, covered, at 375 degrees F for about 1 hour, until the cheese is melted and the lasagna is bubbling around the edges. Tip! ⇢ For a golden brown finish, uncover the lasagna in the last 10 minutes of baking. This creates a beautifully golden top layer of melted cheese. It’s so good!
Why Does My Lasagna Collapse?
If you’ve had trouble serving your lasagna in the past, a few small tweaks can make a big difference:
- Use no-boil lasagna noodles to avoid overcooked, mushy lasagna. Bonus: No need to pre-boil the noodles, which makes assembly a breeze.
- Take care while assembling the layers: Break the individual sheets of pasta to ensure an even fit that covers the entire pan. This helps create a sturdier lasagna.
- Let your lasagna rest and cool for a few minutes once it comes out of the oven. This helps it hold its shape and makes for a cleaner slice!
Serving Suggestions
To round out your meal, serve your Christmas Eve lasagna with your favorite crusty bread or my favorite Garlic Lover’s Garlic Bread to soak up that delicious bolognese sauce.
Given its rich flavor, you also can’t go wrong by pairing with simple roasted veggies or a fresh Mixed Greens Salad!
I hope you give this Christmas Eve Lasagna a try this holiday season! If you do, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Merry Christmas!
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Christmas Eve Lasagna (Festive Lasagna Bolognese!)
- Prep Time: 25 minutes
- Inactive Resting Time: 12 hours
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: serves 12–15 1x
- Category: Pasta Recipes, Main Dishes
- Method: Baked
- Cuisine: Italian
Description
Say hello to the most festive lasagna you’ll ever meet: Christmas Eve Lasagna!
A twist on classic lasagna bolognese, this dish is layered with rich, hearty homemade bolognese sauce and creamy, herbaceous basil pesto ricotta – creating a beautiful contrast of flavors. With vibrant red and green layers, it’s not just a meal, but a stunning centerpiece for your holiday table.
Whether you’re gathering with family or hosting friends, this lasagna is bound to become a cherished part of your Christmas Eve traditions. It’s equal parts delicious and show-stopping – perfect for making memories this holiday season. I have a feeling you’ll love it just as much as my family does.
Ingredients
- nonstick cooking spray
- one 13.2-ounce box DeLallo No-Boil Lasagna
- Best-Ever Bolognese (below)
- basil pesto ricotta (below)
- 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)
for the Best-Ever Bolognese Sauce:
- 2 large carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 large yellow onion, roughly chopped
- 4 ounces pancetta, roughly chopped (see Recipe Notes)
- 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
for the basil pesto ricotta:
- 15 ounces ricotta cheese, whole milk or part-skim as desired
- one 6.3-ounce jar DeLallo Simply Basil Pesto
- 2 large eggs
- ½ cup grated parmesan
- kosher salt and ground black pepper, to season
Instructions
Best-Ever Bolognese Sauce:
- Prep:
- 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. The mixture should not be puréed; you should still be able to see small pieces of carrot, celery and onion. Transfer to a medium bowl and set aside.
- Pestata: Add the pancetta and garlic to the bowl of the same food processor used to make the soffritto (no need to wash it!). Pulse just until the mixture is broken down into fine pieces. Set aside.
- Cook the pestata: Add the olive oil to a heavy-bottomed pot (at least 4-quart capacity) over medium heat. Once hot, carefully add the pestata mixture from Step 1 and cook, stirring occasionally, until the pancetta renders and the garlic is fragrant, 4-5 minutes.
- Brown the soffritto: Add the soffritto mixture from Step 1 to the pot with the pestata. Season with 1 teaspoon kosher salt, and stir to combine. Cook, stirring occasionally, until deeply browned and fragrant, 15-20 minutes. If the veggies begin to brown too quickly, reduce the heat to medium-low or low. Once browned, push the pestata and soffritto mixture to the outer edges of the pot.
- Brown the meat: Generously season the beef and pork with 1 teaspoon kosher salt each. Add the meat to the center of the pot with the soffritto and pestata mixture. Do not touch the meat for 2-3 minutes, allowing it to brown deeply. Turn the meat over and brown the second side for 2-3 minutes. Once browned on both sides, use a wooden spoon to break the meat apart into fine crumbles. Stir to combine with the soffritto mixture. Cook, stirring occasionally, until browned completely, 8-10 minutes. Add the tomato paste, stirring to coat the meat and soffritto mixture. Cook for 2-3 minutes to brown.
- Deglaze: Increasing the heat to medium-high, pour the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 4-5 minutes, until the wine is almost completely absorbed into the meat mixture.
- Aromatics: Tie the herbs together using kitchen twine (or finely chop if you do not have twine), then add to the pot with the bay leaves and parmesan rind, if using. Add the crushed tomatoes and broth or water, stirring to combine.
- Simmer: Reduce the heat to medium-low and simmer, stirring occasionally, for 90 minutes. If the bolognese begins to reduce too much (losing too much of its liquid too quickly), feel free to add in a splash more broth/water, reduce the heat further, and/or cover the pot.
- Finish the bolognese: Stir in the heavy cream and grated parmesan. Taste and season with additional kosher salt and ground black pepper, as desired. Remove from the heat and set aside, or store in an airtight container in the refrigerator for up to 5 days.
Basil Pesto Ricotta:
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Mix the basil pesto ricotta: Meanwhile, as the bolognese sauce simmers, prepare the basil pesto ricotta. Add all listed ingredients to a medium mixing bowl, seasoning with ½ teaspoon each kosher salt and ground black pepper, or to taste. Stir until combined. Set aside, or store in an airtight container in the refrigerator for up to 3 days.
Christmas Lasagna Assembly:
- Assemble the lasagna: Spray a large piece of foil with nonstick cooking spray and set aside. Spray a 9×13 baking pan with nonstick cooking spray (see Recipe Notes, below). Ladle about 1 cup of the bolognese sauce into the baking dish, spreading it out to evenly coat the bottom. This prevents the pasta from sticking to the bottom of the dish as the lasagna bakes. Build your lasagna layer by layer:
- Layer 1: Start by arranging the lasagna such that it covers the bottom of the baking dish. The pasta should create an even layer without overlapping – you may need to get crafty and break the noodles to fill your baking dish nicely (see photos, above, for reference). Ladle half of the remaining bolognese over top, spreading into an even layer. Sprinkle some mozzarella and Italian cheeses over top, using about ¼ of the cheese.
- Layer 2: Arrange a second layer of lasagna. Top with ½ of the prepared basil pesto ricotta, spreading into an even layer. Sprinkle some the mozzarella and Italian cheeses over top, using about ¼ of the cheese.
- Layer 3 and 4: Repeat Layers 1 and 2, creating 4 alternating layers of bolognese and ricotta. Finish with one last generous sprinkling of cheese, using any remaining mozzarella and Italian cheese.
- Rest: Top with the prepared foil. Transfer to the refrigerator to rest for at least 12 hours before baking.
- Bake the lasagna: Preheat the oven to 375 degrees F, ensuring an oven rack is positioned in the center of the oven. Remove the lasagna from the refrigerator, and set the baking dish on a large rimmed baking sheet. Transfer to the oven and bake the lasagna for 60 minutes, carefully removing the foil from the baking dish in the last 10 minutes of baking to brown the top. If desired, turn the broiler on in the last 5 minutes to give the cheesy top an especially golden brown and crispy finish.
- Rest, slice, and serve: Carefully remove the lasagna from the oven. Set aside to rest for 10-15 minutes before slicing into 12-15 squares and serving. Enjoy!
Notes
- Ingredient and Equipment Notes:
- Pancetta is cured, unsmoked Italian bacon. Widely available at most conventional grocery stores, you can typically find pancetta already diced up in an individual container near the cured meats and bacon, or cut-to-order at the deli counter. Feel free to swap it out with regular ol’ bacon if that’s what you can find easily – thick, center-cut bacon works best for this recipe.
- Baking dish: This recipe was tested and developed using a 9×13 pan, roughly 3 inches in depth. If your baking dish is a little smaller, layer the lasagna using slightly less bolognese sauce than described in Assembly Steps 2-4 above. Any extra bolognese sauce freezes beautifully and will make for a wonderfully easy Pasta Bolognese dinner down the road.
- Make-Ahead Lasagna: Since there are a number of different components involved in this Christmas lasagna recipe, prepping it ahead of time is a great option for the busy holiday season. There are 2 make-ahead approaches you can take depending on the amount of time you have to prep:
- Make-Ahead Approach #1 – Prepping components in advance. If you prefer to prep individual components and assemble the lasagna later, this approach is for you. Prepare the bolognese sauce and mix the basil pesto ricotta, then store the components in separate airtight containers in the refrigerator for 3-4 days, until you’d like to assemble your Christmas lasagna.
- Make-Ahead Approach #2 – Assemble the lasagna in advance. Assemble the Christmas lasagna, then store in the refrigerator for up to 4 days. (As a bonus, the pasta soaks up any excess liquid in the lasagna as it sits, making it much easier to slice and serve picture-perfect pieces!) At dinnertime, simply preheat and bake according to Steps 8 and 10, noting you may have to add 5-10 minutes of baking time to ensure the lasagna warms through.
- Storage, Reheating, and Freezing:
- Storage and Reheating: Store any leftover Christmas lasagna in airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through.
- Freezer Instructions: This Christmas lasagna is also incredibly freezer-friendly. Transfer cooled leftovers to a freezer container or divide between multiple freezer containers for smaller portions – these are my absolute favorite freezer containers! – and freeze for up to 3 months. To thaw, place the frozen lasagna in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat in the microwave until warmed through.
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This lasagna was OUT OF THS WRLD delicious and special, and was one of the best dishes I’ve ever made. There are several steps but they can be done ahead, and I received rave reviews from all my guests at dinner time. Not your average lasagna! This one will be added to our family cookbook for,posterity. You won’t be disappointed!
We’re honored to be added to your cookbook, Dianne! So happy to hear that the lasagna was a hit! It’s one of our favorites too 🙂
I have not made a lasagna in years but wanted an authentic recipe.
This lasagna is delicious. The sauce: amazing! I love the layers of flavor.
I spent about $65 on ingredients. Most of my ingredients were organic. I already had some Merlot on hand. I swapped out the ricotta for cottage cheese. This price is not bad considering it feeds about 8 – 10.
This recipe is well written and the steps were clear and easy to follow.
Be prepared to cook though! The sauce has many steps but it’s worth it! I didn’t have time to let it rest 12 hours. I rested it about 2 hours before cooking. It came out perfectly, not runny.
Thank you for this delicious meal!
Thank you so much for this thorough review, Carol! This lasagna is one of our favorites, too, so worth the effort! 🙂
I’m making this today but did not read thoroughly about the resting period. Can I rest it for a shorter amount of time? I don’t want to mess it up after all the work that went into the sauce
Hi Jackie, I hope you went ahead and made the lasagna without the resting period! I bet it was still totally delicious 🙂
I made this last week on Christmas eve and my family is still talking about it. My dad said its the best lasagna he has ever had. Thank you for such an amazing recipe.
You’re so welcome, Jamie! So happy to hear it was a hit for your Christmas Eve!
I made this lasagna for Christmas dinner this year and it turned out great! Really phenomenal flavor on the bolognese. This dish is a labor of love but so worth the effort.
We made it for Christmas this year too, Stephanie! So worth the extra effort 🙂
This was a labor of love, but absolutely worth the time and effort. I make bolognese frequently, but usually skimp out on the mix of meats. I followed the recipe exactly (except I used white wine because that’s what I had) because it was for Christmas Eve so wanted it to be special. The sauce was so flavorful. I added thawed and drained spinach to the pesto ricotta because I had it, and also my pesto ricotta wasn’t green enough. Definitely didn’t notice it at all but it added a little bit of nutrition. I used fresh lasagna sheets (they were on sale) and was worried they would be mush but they were perfect. My pan wasn’t large enough so I only made 2 layers and used half the pesto, but I made 2 small pans for my parents and in-laws to take home so that was perfect! I’m not a huge lasagna fan but this was incredible. I stood at the fridge eating it cold before going to bed! Definitely a keeper!
You know it’s good when you’re eating the leftovers cold, Barrie! 🙂 Love the idea of making small pans for family to take home, too! Hope you had a great Christmas!
Prepped this a few days before Christmas and baked on Christmas – amazing! So rich and flavorful. Whole family approved.
Happy to hear it was a win for your whole family, Jessica! Hope you had a great Christmas! 🙂
This recipe has become my annual Christmas dinner and it’s beloved by all! Including my children who won’t usually eat lasagna. It’s pretty involved so plan to do it at least the day before (if following the resting period). I find that I often forget the resting period (oops!) and it ends up great anyway when I do the whole thing on Christmas day! I also half the amount of cheese because I found that it was a bit too much for us – I honestly just eyeball it. But I love it so much! And the bolognese makes excellent leftovers and freezes well.
It’s definitely a complicated recipe, Mo, but so glad to hear it’s beloved by your whole family! 🙂
I halved the recipe because it’s just me and my husband. Worked really well. 90 minutes to cook the sauce seemed excessive, but it’s so worth it. Thank you.
The slow simmer on the sauce is so worth it, Meg! Glad to hear halving the recipe worked well for you! 🙂
I would not make this again. I didn’t much like the flavor and it was very time consuming. Not recommended.
Sorry to hear this lasagna wasn’t a good fit for you, Karan!
Am going to make this today, so it’s ready for tomorrow! One question: I don’t do bacon, in any form. How much will I lose by leaving it out?
I made it without and it was still fantastic!
I found the same thing as well! So freaking delish!
I made this without pancetta and it was still the best lasagna ever! My pan only had room for three layers, so I’ll have to invest in a bigger one because I’m *definitely making this again! 👍🏼
We definitely recommend a deep casserole dish for this lasagna, Sarah! Glad it was still the best lasagna ever! 🙂
It’ll still be delicious, Cheryl! 🙂 Hope you enjoyed it and had a great Christmas!
It was so good! Even my cheese-hating son (don’t know where I went wrong with that one!) loved it. Might just become a Christmas Eve tradition!
I’ve made this lasagna with the bolognese for the last four years for Christmas Eve dinner. It’s incredible and a crowd favorite. I make the sauce on the 21st, assemble the lasagna on the 22nd, and let it sit in the fridge until ready to bake. One sub I make is using a spinach ricotta mixture instead of the pesto ricotta. Pro tip: double the bolognese recipe and freeze what you don’t use. It comes in so handy the last week of December when it feels like you don’t know what day it or feel like cooking.
Hey Kimmy, so happy to hear this lasagna has become a Christmas tradition for you! It really is the best make-ahead Christmas dinner! Doubling the bolognese to enjoy the next week is brilliant!!
It I prepped this on a Sunday, would it be okay to wait and bake until Thursday?
Hi JB, you can prep this lasagna up to 4 days in advance, so Sunday or Monday should be just fine!
I’m so excited to make this! Quick question: I am wanting to bring this to someone’s house for dinner but I need it to be ready pretty soon after I arrive. What’s the best way to reheat it in the pan so it still looks pretty but doesn’t take forever to bake?
Hey Ivy, if you’d rather not bake the lasagna at someone else’s house, your best bet is to bake the lasagna at home right before heading over! It’ll stay hot for awhile and the cooling period will help with achieving pretty slices, too!