Name: Festive Christmas Eve Lasagna Bolognese with Basil Pesto Ricotta Recipe
Prep time: 30 min
Cook time: 2 h 15 min
Total time: PT-489421H50M24S
Cuisine: Italian
Ingredients: nonstick cooking spray; one 13.2-ounce box DeLallo No-Boil Lasagna; 24 ounces shredded low-moisture, part-skim mozzarella cheese (about 6 cups); 12 ounces Italian cheese blend (asiago, parmesan, etc., about 3 cups); 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; ½ cup heavy cream; ½ cup grated parmesan; kosher salt and ground black pepper, to season; 15 ounces ricotta cheese (whole milk or part-skim); one 6.3-ounce jar DeLallo Simply Basil Pesto; 2 large eggs; ½ cup grated parmesan; kosher salt and ground black pepper, to season

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Introduction

This Christmas Eve Lasagna is a festive twist on the classic Italian favorite, featuring a rich Bolognese sauce layered with basil pesto ricotta and plenty of melted cheese. Perfect for holiday gatherings, it’s a comforting and impressive dish that can be prepared ahead of time and baked just before serving.

A thick slice of lasagna sits on a white plate, showing multiple layers including a red tomato sauce layer with visible meat, a light creamy béchamel sauce, and melted golden cheese on top sprinkled with green herbs and red spices. The lasagna has a slightly browned top with bubbling cheese edges. Fresh green lettuce leaves are placed around the lasagna on the plate for contrast. The plate rests on a white marbled surface with small silver and white Christmas ornaments scattered nearby, and there are two blurred glasses filled with dark red liquid in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Nonstick cooking spray
One 13.2-ounce box DeLallo No-Boil Lasagna
24 ounces shredded low-moisture, part-skim mozzarella cheese (about 6 cups)
12 ounces Italian cheese blend (asiago, parmesan, etc., about 3 cups)
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
½ cup heavy cream
½ cup grated parmesan
Kosher salt and ground black pepper, to season
15 ounces ricotta cheese (whole milk or part-skim)
One 6.3-ounce jar DeLallo Simply Basil Pesto
2 large eggs
½ cup grated parmesan (for basil pesto ricotta)

Instructions

Step 1: Prepare the soffritto by pulsing the roughly chopped carrot, celery, and onion in a food processor until finely chopped but not pureed. Transfer to a bowl and set aside.
Step 2: Use the same food processor bowl to pulse the pancetta and garlic until finely chopped. Set aside as the pestata mixture.
Step 3: Heat olive oil in a heavy-bottomed pot over medium heat. Add the pestata mixture and cook, stirring occasionally, until pancetta renders and garlic is fragrant, about 4-5 minutes.
Step 4: Add the soffritto to the pot, season with 1 teaspoon kosher salt, and cook, stirring occasionally, until deeply browned and fragrant, about 15-20 minutes. If browning too quickly, reduce heat.
Step 5: Season ground beef and pork generously with kosher salt. Add meat to the center of the pot, let brown undisturbed for 2-3 minutes per side, then break into crumbles. Stir to combine with vegetables and cook until fully browned, about 8-10 minutes.
Step 6: Stir in tomato paste and cook for 2-3 minutes to brown it slightly.
Step 7: Pour in red wine and increase heat to medium-high. Stir constantly, scraping browned bits from the pot, and cook until wine nearly evaporates, about 4-5 minutes.
Step 8: Tie rosemary and thyme sprigs with kitchen twine (or chop finely), then add to the pot along with bay leaves, parmesan rind (if using), crushed tomatoes, and broth or water. Stir to combine.
Step 9: Reduce heat to medium-low and simmer the sauce, stirring occasionally, for 90 minutes. Add more broth if the sauce reduces too quickly and adjust heat as needed.
Step 10: Stir in heavy cream and grated parmesan. Season with additional kosher salt and black pepper to taste. Remove from heat and set aside.
Step 11: Meanwhile, prepare the basil pesto ricotta by mixing ricotta, basil pesto, eggs, parmesan, and ½ teaspoon each kosher salt and black pepper in a bowl until smooth. Set aside.
Step 12: Spray a 9×13 baking pan with nonstick cooking spray. Ladle about 1 cup of the Bolognese sauce into the bottom, spreading evenly.
Step 13: Assemble the lasagna in layers: arrange a layer of lasagna noodles, spread half the basil pesto ricotta over the noodles, then sprinkle with about a quarter of the mozzarella and Italian cheese blend. Repeat layers twice more, finishing with a final layer of cheeses on top.
Step 14: Cover the assembled lasagna with foil sprayed with cooking spray and refrigerate for at least 12 hours to allow flavors to meld.
Step 15: Preheat oven to 375°F (190°C) with a rack in the center. Place the lasagna on a rimmed baking sheet, bake covered for 50 minutes, then remove foil and bake an additional 10 minutes to brown the top. Optional: broil for the last 5 minutes for a crispier cheese crust.
Step 16: Let lasagna rest for 10-15 minutes before slicing into 12-15 squares and serving. Enjoy your festive meal!

Tips & Variations

Use a heavy-bottomed pot to prevent burning during the long simmering of the sauce.
If fresh herbs aren’t available, substitute with 1 teaspoon each dried rosemary and thyme.
For extra richness, add a splash of milk with the heavy cream at the end of the sauce cooking.
The lasagna can be frozen before baking. Wrap tightly and freeze for up to 3 months. Thaw overnight before baking.

Storage

Store leftover baked lasagna covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm covered in a 350°F oven until heated through. Unbaked assembled lasagna can be refrigerated for up to 2 days before baking. For longer storage, wrap tightly and freeze for up to 3 months.

How to Serve

A metal baking pan filled with a baked lasagna showing a top layer of melted, golden-brown cheese sprinkled with small green herbs and red pepper flakes, garnished with whole green basil leaves scattered on top; the edges have a browned, crispy crust. One square piece is lifted by a silver spatula held by a woman's hand, revealing multiple juicy layers underneath, including a green pesto-like sauce and a red tomato sauce visible at the sides. The pan rests on a white marbled surface with a black and white checkered cloth near the bottom right corner, small green herb pieces are spread around the pan along with a small dish of red pepper flakes at the top right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Bolognese sauce ahead of time?

Yes, the Bolognese sauce can be made up to 5 days in advance and stored in the refrigerator. It tastes even better as the flavors develop over time.

Do I need to boil the lasagna noodles before assembling?

No, this recipe uses no-boil lasagna noodles which soften during baking, saving time and reducing cleanup.