Christmas Eve Lasagna Bolognese (Print-Friendly Version)

Celebrate December holidays with a showstopping Christmas eve lasagna bolognese, featuring layers of rich beef and pork ragu, three cheeses, basil pesto ricotta, and a bubbling, golden top. One to keep handy for festive gatherings and memorable winter dinners.

# Ingredients You’ll Need:

→ Cheese and Dairy

01 - 24 ounces shredded low-moisture part-skim mozzarella cheese (about 6 cups)
02 - 12 ounces Italian cheese blend, such as asiago and parmesan (about 3 cups)
03 - 15 ounces ricotta cheese, whole milk or part-skim
04 - 0.5 cup heavy cream
05 - 1 cup grated parmesan cheese, divided

→ Vegetables

06 - 2 large carrots, roughly chopped
07 - 1 stalk celery, roughly chopped
08 - 1 large yellow onion, roughly chopped
09 - 6 cloves garlic

→ Meat and Protein

10 - 1 pound ground beef
11 - 1 pound ground pork
12 - 4 ounces pancetta
13 - 2 large eggs

→ Sauces, Tomato, and Broth

14 - 1 jar (6.3 ounces) basil pesto
15 - 1 can (6 ounces) tomato paste
16 - 1 can (28 ounces) crushed tomatoes
17 - 2 cups low-sodium chicken broth or water
18 - 1 cup medium-bodied red wine, such as Chianti

→ Herbs and Spices

19 - 3-4 sprigs fresh rosemary
20 - 10-12 sprigs fresh thyme
21 - 2 bay leaves
22 - 1 parmesan rind, optional
23 - kosher salt
24 - ground black pepper

→ Pantry and Other

25 - 2 tablespoons olive oil
26 - 16-18 sheets no-boil lasagna noodles

# How to Make It:

01 - Combine the chopped carrots, celery, and onion in a food processor. Pulse until finely broken down but not pureed. Transfer to a medium bowl and set aside.
02 - Place pancetta and garlic into the food processor and pulse until finely minced. Set aside.
03 - Warm olive oil in a heavy-bottomed pot over medium heat. Add the pancetta and garlic mixture. Sauté, stirring, until the pancetta renders and the garlic is fragrant, about 4 to 5 minutes.
04 - Add the processed carrot, celery, and onion mixture to the pancetta-garlic base. Season with 1 teaspoon kosher salt. Cook, stirring occasionally, until deeply browned and aromatic, about 15 to 20 minutes; lower the heat if browning too rapidly. Move the mixture to the pot's edges.
05 - Generously season ground beef and pork with 1 teaspoon kosher salt each. Add the meats to the center of the pot. Let brown undisturbed for 2 to 3 minutes per side, then break up into crumbles and combine with the vegetables. Sauté until thoroughly browned, 8 to 10 minutes.
06 - Stir in tomato paste and cook for 2 to 3 minutes, allowing it to coat the meat and vegetables and darken slightly.
07 - Raise the heat to medium-high and add the red wine. Stir vigorously, scraping any browned bits from the bottom. Cook until the wine is nearly absorbed, about 4 to 5 minutes.
08 - Bundle together rosemary and thyme and secure with kitchen twine, or chop finely if needed. Add herbs, bay leaves, parmesan rind if using, crushed tomatoes, and broth or water. Stir thoroughly.
09 - Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 90 minutes. If the sauce thickens excessively, add a splash more broth or water, adjust heat lower, or partially cover the pot.
10 - Stir in heavy cream and 0.5 cup grated parmesan. Taste and add salt and pepper as needed. Remove from heat and reserve for assembly.
11 - In a medium bowl, mix ricotta cheese with basil pesto, eggs, 0.5 cup grated parmesan, salt, and black pepper until smooth.
12 - In a large baking dish, spread a thin layer of bolognese sauce. Arrange lasagna noodles over sauce. Layer half of the ricotta mixture, then top with mozzarella and Italian cheese blend, using about one quarter of combined cheeses. Repeat bolognese, noodles, ricotta, and cheese layers to create four alternating layers. Finish with remaining cheeses.
13 - Cover tightly with foil and refrigerate for at least 12 hours to allow flavors to meld and structure to set.
14 - Preheat the oven to 375°F (190°C) with the rack in the center position. Transfer cold baking dish to a rimmed baking sheet. Bake covered for 60 minutes, removing foil for the final 10 minutes to brown the top. For an extra golden finish, broil during the last 5 minutes if desired.

# Extra Suggestions:

01 - For optimal texture and flavor, refrigerate the assembled lasagna at least 12 hours before baking.
02 - Allow the baked lasagna to rest 15 minutes before slicing for cleaner portions.

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