Description
A rich and festive Christmas Eve Lasagna layered with slow-simmered Bolognese, creamy basil pesto ricotta, and melty cheeses. A holiday showstopper perfect for feeding a crowd!
Ingredients
Lasagna
- Nonstick cooking spray
- One 13.2-oz box no-boil lasagna sheets
- Best-Ever Bolognese
- Basil pesto ricotta
- 24 oz shredded low-moisture mozzarella cheese (about 6 cups)
- 12 oz Italian cheese blend (about 3 cups)
Best-Ever Bolognese Sauce
- 2 large carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 large yellow onion, roughly chopped
- 4 oz pancetta, roughly chopped
- 6 garlic cloves
- 2 tbsp olive oil
- 1 lb ground beef
- 1 lb ground pork
- One 6-oz can tomato paste
- 1 cup medium-bodied red wine
- 3–4 fresh rosemary sprigs
- 10–12 sprigs fresh thyme
- 2 bay leaves
- Optional: 1 parmesan rind
- One 28-oz can crushed tomatoes
- 2 cups chicken broth or water
- ½ cup heavy cream
- ½ cup grated parmesan
- Salt and pepper, to taste
Basil Pesto Ricotta
- 15 oz ricotta cheese
- One 6.3-oz jar basil pesto
- 2 large eggs
- ½ cup grated parmesan
- Salt & pepper, to taste
Instructions
1. Make the Bolognese
- Add carrots, celery, onion, pancetta, and garlic to a food processor; pulse until finely minced.
- Heat olive oil in a large pot over medium heat. Cook the vegetable mixture until soft, 8–10 minutes.
- Add ground beef and pork; cook until browned.
- Stir in tomato paste and cook 2 minutes.
- Add wine to deglaze the pot.
- Stir in crushed tomatoes, broth, herbs, bay leaves, and parmesan rind.
- Simmer 1½–2 hours.
- Stir in heavy cream and parmesan. Season to taste.
2. Prepare Ricotta Mixture
- In a bowl, mix ricotta, pesto, eggs, parmesan, salt, and pepper until smooth.
3. Assemble the Lasagna
- Preheat oven to 375°F (190°C). Coat a 9×13 dish with cooking spray.
- Spread a thin layer of Bolognese in the bottom.
- Add a layer of no-boil noodles.
- Spread ricotta mixture on top.
- Add mozzarella and Italian cheese.
- Add a thick layer of Bolognese.
- Repeat layers until finished, ending with cheese.
4. Bake
- Cover with foil and bake for 35 minutes.
- Uncover and bake 15–20 minutes until golden and bubbly.
- Rest 15 minutes before slicing.
Notes
- Make it ahead: Assemble the full lasagna and refrigerate up to 24 hours before baking.
- Freeze unbaked: Wrap tightly and freeze for up to 3 months.
- Use fresh herbs: Rosemary, thyme, and basil brighten the sauce beautifully.
- Let it rest: Resting is key for clean slices.
- Add-ins: Sautéed mushrooms, spinach, or roasted vegetables add depth.
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes