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Christmas Eve Lasagna

A warm, layered lasagna that combines homemade bolognese, creamy ricotta, and colorful basil pesto, perfect for gathering with family and friends during the holidays.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Lasagna Components
  • 12 oz Lasagna noodles Regular or no-boil varieties
  • 4 cups Homemade bolognese sauce Can be made a day ahead
  • 15 oz Ricotta cheese Full-fat for creaminess
  • 1 cup Basil pesto Adds flavor and color
  • 8 oz Mozzarella cheese Shredded
  • 1/2 cup Parmesan cheese Grated, for topping
  • 1 large Egg For binding the ricotta mixture
  • 2 cups Spinach Fresh, can be thawed and drained if frozen
Vegetable Base for Bolognese
  • 2 tbsp Olive oil For sautéing vegetables
  • 1 large Onion Chopped
  • 3 cloves Garlic Minced
  • 1 large Carrot Chopped
  • 1 stalk Celery Chopped
  • 2 tbsp Tomato paste
  • 28 oz Canned tomatoes Crushed or whole, blended
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook lasagna noodles according to package instructions. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery; sauté until softened.
  4. Stir in ground meat (if using) and cook until browned.
  5. Add tomato paste and canned tomatoes to the skillet, season with salt and pepper, and simmer for about 30 minutes to thicken the bolognese sauce.
Assembly
  1. In a bowl, mix ricotta cheese, basil pesto, egg, salt, and pepper.
  2. In a baking dish, layer noodles, bolognese sauce, ricotta mixture, spinach, and mozzarella cheese. Repeat layers and finish with mozzarella and parmesan on top.
Baking
  1. Cover with foil and bake for 25 minutes.
  2. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.
  3. Allow to cool for a few minutes, cut, and serve.

Notes

Let the lasagna rest 10–15 minutes after baking so it sets and slices cleanly. Serve with a simple green salad, crusty bread, and a light vinaigrette to cut the richness. Offer grated extra Parmesan and a drizzle of olive oil at the table.