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Festive Christmas Eve Lasagna Bolognese with Basil Pesto Ricotta Recipe

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★★★★★

4.5 from 136 reviews

Celebrate the holidays with this festive Christmas Eve Lasagna featuring a rich Bolognese sauce layered with basil pesto ricotta and a blend of Italian cheeses. This no-boil lasagna is thoughtfully prepared ahead to develop deep flavors and baked to a golden cheesy perfection, making it a perfect centerpiece for your festive feast.

Ingredients

Scale

Lasagna Base

  • 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)

Best-Ever Bolognese

  • 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

Basil Pesto Ricotta

  • 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

Instructions

  1. Soffritto: Add the roughly chopped carrot, celery, and onion to a food processor. Pulse just until the mixture breaks down into fine pieces but still retains small distinct bits. Transfer to a medium bowl and set aside.
  2. Pestata Preparation: Using the same food processor bowl, pulse pancetta and garlic until finely chopped. Set aside the mixture.
  3. Cooking Pestata: Heat olive oil in a heavy-bottomed pot over medium heat. Add the pestata mixture and cook, stirring occasionally, for 4-5 minutes until pancetta renders and garlic becomes fragrant.
  4. Brown the Soffritto: Add the soffritto mixture to the pot with the pestata. Season with 1 teaspoon kosher salt and cook over medium to medium-low heat for 15-20 minutes until deeply browned and fragrant, stirring occasionally. Push the mixture to the pot edges when done.
  5. Brown the Meat: Season ground beef and pork with 1 teaspoon kosher salt each. Add meats to the center of the pot and let brown undisturbed for 2-3 minutes per side. Break apart the meat and combine with soffritto. Cook until fully browned, about 8-10 minutes. Stir in tomato paste and cook 2-3 more minutes.
  6. Deglaze: Increase heat to medium-high and pour in red wine. Stir constantly, scraping browned bits from the bottom, cooking for 4-5 minutes until wine is mostly absorbed.
  7. Add Aromatics and Liquids: Tie rosemary and thyme sprigs with twine (or chop), add them along with bay leaves and optional parmesan rind to the pot. Add crushed tomatoes and chicken broth or water, stirring to combine.
  8. Simmer Sauce: Reduce heat to medium-low and simmer the bolognese for 90 minutes, stirring occasionally. Add extra broth/water or reduce heat if liquid reduces too quickly.
  9. Finish Bolognese: Stir in heavy cream and grated parmesan. Season with kosher salt and ground black pepper to taste. Remove from heat and set aside.
  10. Prepare Basil Pesto Ricotta: While the Bolognese simmers, combine ricotta, basil pesto, eggs, parmesan, salt, and pepper in a bowl. Mix well and set aside.
  11. Assemble Lasagna: Spray foil and a 9×13 baking pan with nonstick spray. Spread 1 cup of Bolognese on the bottom of the pan to prevent sticking. Layer with lasagna sheets, half the pesto ricotta, and a quarter of the cheeses. Repeat layering twice more ending with cheese on top for a total of 4 layers.
  12. Rest Before Baking: Cover with prepared foil and refrigerate for at least 12 hours to allow flavors to meld.
  13. Bake: Preheat oven to 375°F with a rack in the center. Place the baking dish on a rimmed sheet and bake for 60 minutes. Remove foil in the last 10 minutes to brown the top. Optionally, broil for 5 minutes for a crispy finish.
  14. Rest and Serve: Let lasagna rest 10-15 minutes after baking. Slice into 12-15 portions and serve warm. Enjoy your festive meal!

Notes

  • Using no-boil lasagna noodles saves preparation time and absorbs flavor better during the long bake.
  • Pancetta adds a rich depth to the pestata; substitute with good quality bacon if unavailable.
  • Resting the assembled lasagna before baking enhances flavor and helps it cook evenly.
  • If parmesan rind is unavailable, omit or replace with additional parmesan cheese.
  • Cover the pot during simmering only if the sauce reduces too quickly to preserve moisture.
  • Broiling at the end is optional but recommended for a golden, crispy cheese crust.

Keywords: Christmas lasagna, Bolognese lasagna, festive lasagna, basil pesto ricotta, no-boil lasagna, holiday dinner, Italian lasagna recipe

Find it online: https://platedbyemma.com/festive-christmas-eve-lasagna-bolognese-with-basil-pesto-ricotta-recipe/