Description
Christmas Eve Lasagna is a festive twist on classic lasagna Bolognese, layered with a rich homemade meat sauce, creamy basil pesto ricotta, mozzarella, and Italian cheeses. Its beautiful red and green layers make it a delicious holiday centerpiece for Christmas Eve gatherings and family dinners.
Ingredients
- Nonstick cooking spray
- One 13.2-ounce box no-boil lasagna noodles
- Best-Ever Bolognese Sauce (ingredients below)
- Basil Pesto Ricotta (ingredients below)
- 24 ounces shredded low-moisture, part-skim mozzarella cheese (about 6 cups)
- 12 ounces Italian cheese blend, such as Asiago and Parmesan (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
- 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
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan
- Kosher salt and ground black pepper, to taste
For the Basil Pesto Ricotta
- 15 ounces ricotta cheese, whole milk or part-skim
- One 6.3-ounce jar basil pesto
- 2 large eggs
- 1/2 cup grated Parmesan
- Kosher salt and ground black pepper, to taste
Instructions
- Prepare the soffritto: Add the carrots, celery, and onion to a food processor. Pulse until finely chopped but not pureed. Transfer to a bowl.
- Prepare the pancetta mixture: Add the pancetta and garlic to the same food processor. Pulse until finely chopped.
- Cook the pancetta: Heat the olive oil in a heavy-bottomed pot of at least 4-quart capacity over medium heat. Add the pancetta mixture and cook, stirring occasionally, for 4–5 minutes until the pancetta renders and the garlic is fragrant.
- Brown the vegetables: Add the chopped carrot, celery, and onion mixture. Season with about 1 teaspoon kosher salt and cook for 15–20 minutes, stirring occasionally, until deeply browned and fragrant. Reduce the heat if the vegetables brown too quickly.
- Brown the meat: Season the ground beef and pork with about 1 teaspoon kosher salt each. Push the vegetable mixture toward the edges of the pot and add the meat to the center. Let it brown undisturbed for 2–3 minutes per side, then break it into small crumbles. Stir everything together and cook for 8–10 minutes until browned. Add the tomato paste and cook for another 2–3 minutes.
- Deglaze the pot: Increase the heat to medium-high and add the red wine. Stir, scraping up browned bits from the bottom of the pot. Cook for 4–5 minutes until the wine is nearly absorbed.
- Add the aromatics: Tie the rosemary and thyme together with kitchen twine, or finely chop them if needed. Add the herbs, bay leaves, optional Parmesan rind, crushed tomatoes, and chicken broth or water. Stir well.
- Simmer the Bolognese: Reduce the heat to medium-low and simmer for 90 minutes, stirring occasionally. Add a splash of broth or water if the sauce becomes too thick or reduces too quickly.
- Finish the sauce: Stir in the heavy cream and grated Parmesan. Taste and season with additional salt and black pepper as needed. Remove the herbs, bay leaves, and Parmesan rind before assembling the lasagna.
- Make the basil pesto ricotta: In a medium bowl, combine the ricotta, basil pesto, eggs, and Parmesan. Season with about 1/2 teaspoon each of kosher salt and black pepper, or to taste. Stir until smooth and well combined.
- Prepare the baking dish: Preheat the oven to 375°F. Spray a 9 × 13-inch baking dish with nonstick cooking spray. Spray one side of a large piece of foil with cooking spray and set aside. Spread about 1 cup of Bolognese sauce over the bottom of the dish.
- Build the first layer: Arrange the no-boil lasagna noodles in an even layer without overlapping, breaking pieces as needed to fit. Spread half of the remaining Bolognese sauce over the noodles and sprinkle with about one-quarter of the mozzarella and Italian cheese blend.
- Build the second layer: Add another layer of noodles. Spread half of the basil pesto ricotta over the noodles and sprinkle with another quarter of the cheese.
- Finish layering: Repeat the Bolognese layer and ricotta layer, alternating noodles, sauce, and ricotta to create four layers. Finish with the remaining mozzarella and Italian cheese blend.
- Rest before baking: Cover the dish with the prepared foil and refrigerate for at least 12 hours before baking.
- Bake the lasagna: Place the baking dish on a large rimmed baking sheet and bake at 375°F for 60 minutes. Carefully remove the foil during the final 10 minutes to brown the cheese. For a more golden, crispy top, broil for the final 5 minutes if desired, watching closely.
- Rest and serve: Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing into 12–15 portions. Serve warm.
Notes
- Pancetta is cured, unsmoked Italian bacon. Thick, center-cut bacon can be used as a substitute.
- Use a deep 9 × 13-inch baking dish, approximately 3 inches deep. If your dish is smaller, use less Bolognese sauce between the layers and save any extra sauce for another meal.
- Make the components ahead: Prepare the Bolognese sauce and pesto ricotta separately and refrigerate in airtight containers for 3–4 days before assembling.
- Assemble ahead: Assemble the lasagna and refrigerate for up to 4 days before baking. It may need an additional 5–10 minutes in the oven to heat through.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat until warmed through.
- The recipe requires at least 12 hours of resting time in the refrigerator before baking.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dinner, Main Course
- Method: Stovetop, Oven
- Cuisine: Italian-American