Christmas Eve Lasagna Recipe

Ben Carraoli

Christmas Eve Lasagna Recipe

I recently made this Christmas Eve Lasagna, 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.

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Prep Time 25

Cook Time 3

Servings: 15

Ingredients Method Notes

Ingredients

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.
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.
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.

Method

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.
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.
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.
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.
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.

Notes

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.