Do Share Recipe

Christmas Eve Lasagna Recipe | Cozy Holiday Dinner

I recently made this Christmas Eve Lasagna Recipe, and honestly, it became the highlight of my holiday table. There’s something magical about a bubbling, golden lasagna coming out of the oven on Christmas Eve — the aroma alone fills the whole house with warmth.

I love how this recipe combines the rich comfort of classic Italian lasagna with a festive twist of green pesto and creamy ricotta. When I made it, my kitchen smelled like garlic, herbs, and melted cheese heaven.

If you want a make-ahead dish that feeds a crowd and tastes incredible, this lasagna is it. You can also enjoy similar cozy holiday meals like Chicken Alfredo Sloppy Joes that bring comfort to your table.

Ingredients

Here’s everything you need for this beautiful holiday lasagna, along with a few pro tips to make it even better.

1 box (13.2 oz) no-boil lasagna noodles – These save time and keep the layers firm without turning soggy.
Non-stick cooking spray – Helps prevent sticking and makes cleanup easier.
24 oz shredded low-moisture part-skim mozzarella (about 6 cups) – Always grate fresh mozzarella for better melting and flavor.
12 oz Italian cheese blend (about 3 cups) – Adds extra cheesy depth with parmesan and asiago.

For the Bolognese Sauce:

2 large carrots, roughly chopped – Adds sweetness and texture.
1 stalk celery, roughly chopped – Brings balance and earthy flavor.
1 large yellow onion, roughly chopped – The base for any great Italian sauce.
4 oz pancetta, roughly chopped – Gives rich, smoky depth. Bacon works too!
6 garlic cloves – A must for bold, aromatic flavor.
2 tbsp olive oil – For sautéing the veggies and meat.
1 lb ground beef – Traditional choice for hearty texture.
1 lb ground pork – Adds juiciness and flavor balance.
1 (6 oz) can tomato paste – Thickens the sauce and deepens the color.
1 cup medium-bodied red wine – Chianti or Merlot works great for richness.
3-4 fresh rosemary sprigs – Adds an earthy, woodsy aroma.
10-12 fresh thyme sprigs – Balances the flavor beautifully.
2 bay leaves – For that classic slow-cooked taste.
1 parmesan rind (optional) – Adds savory umami to the sauce.
1 (28 oz) can crushed tomatoes – The base of your bolognese.
2 cups low-sodium chicken broth or water – Keeps the sauce from getting too thick.
½ cup heavy cream – Makes the sauce rich and silky.
½ cup grated parmesan – Adds a nutty, cheesy finish.
Salt and black pepper – To taste.

For the Basil Pesto Ricotta Layer:

15 oz ricotta cheese – Whole milk ricotta gives the creamiest texture.
6 oz jar basil pesto – For that festive green color and bright herby flavor.
2 large eggs – Help bind the ricotta mixture.
½ cup grated parmesan – Adds flavor and structure.
Salt and black pepper – To taste.

Note: This recipe makes about 12–15 hearty servings — perfect for a family gathering or holiday dinner party.

Variations

Want to customize your lasagna? Here are a few delicious options:

Dairy-Free Version: Use vegan ricotta and dairy-free cheese alternatives. You can also replace heavy cream with coconut cream or cashew cream.
Vegetarian Option: Skip the beef and pork — use a mix of mushrooms, lentils, or plant-based ground meat instead.
Gluten-Free Version: Use gluten-free no-boil lasagna noodles.
Spicy Kick: Add crushed red pepper flakes to your bolognese for a hint of heat.
Lighter Option: Use part-skim cheeses and omit the heavy cream — still tasty, just less rich.

If you’re into hearty comfort food, this Mexican Meatloaf Recipe is another family favorite that pairs perfectly with the holiday season.

Cooking Time

Prep Time: 25 minutes
Cooking Time: 3 hours (including simmering time for the sauce)
Total Time: 3 hours 30 minutes (plus optional overnight resting time)

Equipment You Need

9×13 inch baking dish – For layering and baking the lasagna.
Large heavy-bottomed pot – Ideal for simmering the bolognese sauce.
Mixing bowls – To combine your ricotta and cheese mixtures.
Food processor – For finely chopping the vegetables and pancetta.
Aluminum foil – To cover the dish during baking to prevent over-browning.
Rimmed baking sheet – Catch any drips in the oven and make transfer easier.

How to Make Christmas Eve Lasagna

Prepare the Bolognese Sauce

Start by finely chopping the carrots, celery, and onion in a food processor. Do the same with pancetta and garlic. In a large pot, heat olive oil, then cook the pancetta and garlic until fragrant. Add the chopped vegetables, season with salt, and sauté until golden and caramelized.

Brown the Meat & Build the Sauce

Add ground beef and pork to the pot, breaking it apart with a spoon. Cook until browned and slightly crisp on the edges. Stir in tomato paste and cook for a few minutes. Deglaze with red wine, scraping up any browned bits from the bottom. Add crushed tomatoes, herbs, bay leaves, and broth. Let the sauce simmer for about 90 minutes, then stir in heavy cream and parmesan.

Make the Pesto Ricotta

While the sauce simmers, mix ricotta, pesto, eggs, parmesan, salt, and pepper in a bowl until smooth and creamy. You can refrigerate this mixture up to three days ahead.

Assemble the Lasagna

Spray your baking dish with non-stick spray. Spread about a cup of bolognese on the bottom, then add a layer of noodles. Spoon half the remaining bolognese over the noodles, then half of the ricotta mixture. Sprinkle a portion of your cheeses. Repeat the layering process and finish with the rest of the cheese on top.

Rest, Bake & Serve

Cover the dish tightly with foil and refrigerate overnight (this helps the flavors meld). When ready to bake, preheat the oven to 375°F. Bake for 60 minutes, uncovering during the last 10 minutes for a golden top. Let it rest for 10–15 minutes before slicing.

Additional Tips for Making This Recipe Better

Here’s what I learned after making this lasagna a few times:

I always cook the veggies slowly over low heat — it builds the best flavor base.
Making it a day ahead gives the lasagna time to set and slice perfectly.
I grate all my cheese fresh — pre-shredded cheese has coating agents that affect melting.
After baking, I let it rest before cutting so the layers stay intact.
If reheating leftovers, add a splash of tomato sauce or broth to keep it moist.

How to Serve Christmas Eve Lasagna

Presentation matters — and this lasagna already looks gorgeous! I serve it on white plates to show off the festive red and green layers. A sprinkle of freshly grated parmesan and a few basil leaves make it pop. Pair it with a crisp salad or roasted veggies, and don’t forget garlic bread for scooping up the extra sauce. A glass of red wine turns it into a truly special meal.

Nutritional Information

Here’s an approximate nutrition summary per serving:

Calories: 450–500 kcal
Protein: 30 g
Carbohydrates: 35 g
Fat: 22 g

Make Ahead and Storage

Storage

Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or oven until hot all the way through.

Freezing

This lasagna freezes perfectly! You can freeze it either before or after baking. Wrap tightly in foil and store for up to 3 months. Thaw overnight in the refrigerator, then bake or reheat until warm and bubbly.

Why You’ll Love This Recipe

Here’s why this Christmas Eve Lasagna deserves a spot on your holiday menu:

Festive and beautiful: The red bolognese and green pesto layers make it perfect for the holidays.
Great for make-ahead prep: You can assemble it the day before and just bake it before dinner.
Feeds a crowd: Serves up to 15 people easily — ideal for large gatherings.
Rich and flavorful: The slow-simmered sauce and creamy ricotta create an unforgettable taste.
Versatile: You can tweak it for vegetarian, dairy-free, or gluten-free diets without losing flavor.

This Christmas Eve Lasagna has become my go-to holiday dinner centerpiece. It’s cozy, flavorful, and looks like a labor of love — even though most of the work is done in advance. Once you see those bubbling cheese layers and smell that rich sauce, you’ll understand why it’s a Christmas Eve tradition in my kitchen.

Ben Carraoli