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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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!
You are an enabler! I already have more lasagna recipes than anyone needs. But on the same day on Bloglovin’, I find your Best-Ever Lasagna Bolognese. And as part of your what to eat in December post, a 2nd lasagna recipe that I simply must have.
We simply won’t apologize for giving you new, delicious lasagna recipes to try! 😉 Hope you give the Lasagna Bolognese a try soon, Cheryl!
Can you assemble and freeze the lasagna before or after baking to serve much latet?
Hi Carol, if you’d like to freeze the lasagna, it’s best frozen after baking, in smaller portions. For a make-ahead approach, you can prepare the assembled lasagna up to 4 days in advance and store in the fridge!
Best lasagna ive ever had !!! I didnt have time to simmer the bolognese for hours, and I didn’t keep it in the fridge beforehand, but the taste was fabulous anyways. Everyone was raving and came back for seconds.
Wow Lenny, thank you so much for the rave review! So thrilled to hear it was a hit despite the shortcuts! It’s one of our all-time favorites, too 🙂
Emma,
Must I use no boil lasagna noodles? I’ve made other lasagna recipes without boiling the noodles. I added a little water around the edge. Would that work with this recipe?
Thank you,
Cheryl
Hey Cheryl, we always use no boil noodles, but you’re definitely welcome to try your go-to method here! Be sure to report back if you do 🙂
Is it possible to make the bolognese without the wine? I have several family members who don’t do alcohol even if it has cooked down. Thank you!
Hi there! You can definitely make the bolognese without the wine – simply substitute it for additional chicken broth. Hope you enjoy! 🙂
I typically make lasagne on Christmas Eve because it’s easy and I can send my adult kids home with freezer meals to lighten their load over the holidays.
I’ve used my aunt’s recipe for years, and it’s great. I really have no idea why I started to look for a new recipe – but I am so glad I did.
I came back to it today to make the bolognese for dinner tonight. It’s definitely the best EVER bolognese.
The lasagne is amazing too – but what I really love about it is the overnight resting period. This freed up so much time for a celebratory night which was such a gift. I made the lasagne and a cheesecake the day before and on Christmas Eve, I made some bread and Ceasar salad dressing in the morning and then prepped the salad, popped the lasagne and bread in the oven and spent the rest of the day enjoying my family without being trapped in the kitchen.
This will be my new tradition!
Hi Amanda, we love the tradition of sending leftovers home with your kids – so honored to be a part of your new traditions, too! 🙂
This is an involved recipe, but worth it!! I didn’t even let the sauce simmer for 90 minutes and I didn’t let it rest for 12 hours because I didn’t read the recipe all the way through 😅 But it still turned out amazing! I’m happily eating leftovers today and pleased with my choice of making this recipe yesterday!
The leftovers are such a great bonus! 🙂 So glad you enjoyed, thank you so much for taking the time to leave a review, Sarah!
We had this last night for our Christmas dinner and it was delicious. I made it on Xmas Eve so it was nice to have it all done! Thank you for a yummy recipe!
Making the lasagna ahead of time is such a game-changer for an easy holiday dinner! So glad you enjoyed, Amanda!
Why in the world don’t you include the 12 hours of rest time in the time to prep and cook? I’m glad to see I’m not the only one that missed that sentence buried in the instructions. Here it is, christmas day and I see that. Ugh. If you have read the responses, why haven’t you changed that?
Hi Tara, thanks for bringing this to my attention – we’ve added the rest time to the time in the recipe card. We prefer to let the lasagna rest for the best results, but it will turn out just fine without resting, too. Hope you enjoyed it and had a great Christmas! 🙂
We’ll in spite of my initial review in frustration that the rest time wasn’t included…. I made this without resting and it was THE BEST lasagna I’ve ever tasted. Truly a special meal. I will absolutely make this every Christmas going forward. I will start the day before this time!!!
SO glad to hear it still turned out great for you, Tara! Thank you so much for taking the time to come back and leave a review 🙂
Haven’t eaten it yet, but it’s ready to go and looks like a 5 star. What should be the internal temperature to make sure it’s done when I bake it?
Hi Elizabeth, the meat in the lasagna is pre-cooked in the sauce, so there’s no internal temperature to worry about. The lasagna will bake for about 60 minutes, until it’s golden and bubbly! 🙂
Completely delicious!!! You will need to set aside some time to make this one but it’s totally worth it!
We couldn’t agree more, Jessica – this one is totally worth the extra effort 🙂
Best lasagna ever! Made it earlier this week and missed the instructions about letting it sit overnight before starting it. I just assembled it and put it right in the oven, still turned out absolutely amazing!!
So happy to hear that you loved this lasagna and that it turned out great for you, Andie! We appreciate you taking the time to leave a review 🙂
Oh my, me too! I just started panicking because I didn’t read throughly and missed the 12 hrs in the fridge part. I’m happy you posted that, I’m gonna go ahead and give it a try today anyway! Thank you 🙂
Hope it turned out well for you, Nicole! Merry Christmas!
This. Lasagna. Is. Life. Changing. !!! I seriously love the flavors in this version of lasagna! I have made it for Christmas eve and also made it and delivered to friends with new babies and it has always been a huge hit!! Thanks Jess for making such a bomb recipe as well as detailed instructions for success.
That’s the highest praise, we love to hear about our recipes being part of so many huge life moments! Thanks for being part of the PWWB community, Brittany! 🙂
My lasagna is all constructed however it’s very watery. I’m nervous because your photos don’t look the same. I hope this won’t be an issue and the excess water will burn off. I’m putting it in the refrigerator overnight and hopefully that will help. Any suggestions? Thanks!
Hi Melanie, letting the assembled lasagna sit overnight should help it firm up a bit, as will the baking time. It should be just fine! Did you follow the recipe as written? If so, you shouldn’t have anything to worry about! Make sure to let us know how it turns out for you, and Merry Christmas! 🙂
Lasagna came out wonderfully (even with the excess liquid, I’m not sure why that happened). Everyone loved it and it will be a make again for sure! Thank you and Merry Christmas!
This is my absolute favorite lasagna recipe- I make it exactly as written and my guests always rave about it. It’s become my Christmas Eve staple and everyone comes to expect it now.
Hi Angie, we absolutely love to hear that this lasagna is a tradition for your family – it’s one of our favorite traditions, too! Thank you so much for taking the time to leave a review! 🙂
Hi! I’m going to make this for my in-laws next week. If I leave out the pork, will I completely ruin it? Multiple family members do not eat pig. Thank you!
Hi Alyssa, you can definitely leave out the pork, the sauce will still be delicious! Can’t wait to hear what you think! 🙂
Yum! I already had some of your Bolognese in the freezer so this worked perfectly. We made it Thanksgiving weekend and brought it over to the neighbors. it fed eight adults with leftovers. Some people were self-proclaimed “lasagna snobs”, and they loved it. Will be making it again for Christmas. Thanks for your great recipes.
This lasagna is the PERFECT use for frozen bolognese! So glad to hear everyone loved it, Gretchen! 🙂
This dish was absolutely delicious! Thanks for sharing this amazing recipe! Also, I was wondering if you could use your short rib ragu in place of the bolognese? Would that work in this recipe?
Hi Megan, you’re definitely welcome to try that! I bet it would be delicious!! Make sure to let us know how you like it with the substitution! 🙂
I have not made this recipe yet, but have a question about the amount of tomato paste as the paste is very bitter. Will adding the whip cream temper the bitterness as it would be a lot of money to have to throw in the garbage if the sauce turned out too bitter to use.
Hi Anna – I don’t think you need to worry about throwing anything in the garbage. 🙂 I have made the recipe as written countless times and it works well (many, many readers have as well over the years, and echo that sentiment). The intense flavor of the tomato paste melds with the rest of the ingredients as everything simmers – browning tomato paste off and slowly simmering the sauce is key.
If you are still doubtful, feel free to scale back the tomato paste to your tastes.
Hope this helps!
Jess
Can I build more than 4 layers using this recipe?
Hi Ruby, you can definitely increase the number of layers by increasing the amount of each component you use (more bolognese, more ricotta mixture, more noodles, etc.) – you’ll just want to be aware that it may not fit in a casserole dish! The dish we used for our 4-layer lasagna is about 3 inches deep, for reference. Hope that helps!
Christmas lasagna it was and it was delicious with fav reviews. I always appreciate a good break-down of the steps with photos. Thanks for sharing this.
Cheers!
Hi Dani, glad to hear the Christmas Eve Lasagna was a hit!! Hope you had a great holiday! 🙂
I made this for Christmas Eve dinner with the in laws and it was a hit. The work on the front end (which really wasn’t that much) is totally worth it to make the bolognese which makes this so flavorful. The pesto mixed into the ricotta made it unique. And being able to pre-assemble and pop it into the oven the day of was so convenient and the flavors melded so nicely. Another great recipe from Jess. Thank you!
The make-ahead aspect is one of the best parts of Christmas Eve Lasagna! Happy to hear you and your family enjoyed it, Sammy! Merry Christmas!