Introduction
There’s something about Christmas Eve that calls for a meal both comforting and celebratory. For many families, that dish is lasagna. The layers of pasta, rich sauce, and creamy cheese create a sense of warmth that feels just right before the big day. This Christmas Eve Lasagna is everything a holiday meal should be—hearty, flavorful, and made with love. It brings together a homemade bolognese, basil pesto ricotta, and plenty of melted cheese. The result is a dish that fills the house with the aroma of comfort and togetherness. It’s not just food. It’s tradition on a plate.
The Story and Inspiration Behind the Christmas Eve Lasagna
A Family Classic That Brings Everyone Together
Growing up, Christmas Eve was always about anticipation. The lights were glowing, presents were wrapped, and the kitchen was filled with the sound of bubbling sauce. While some families served seafood or roasts, ours always had lasagna at the center of the table. The Christmas Eve Lasagna became more than a meal. It was the final pause before the magic of Christmas Day, a comforting ritual that everyone looked forward to.
This dish holds that same charm today. The layers of pasta, meat, and cheese feel familiar but special, and the process of assembling it the night before makes it even better. When it bakes, the sauce thickens, the cheese melts into every corner, and the edges turn golden and crisp. It’s a meal that invites sharing, laughter, and one more story before midnight.
Unlike quick weeknight lasagna, this version takes its time. The homemade bolognese simmers for over an hour, building deep, rich flavor. The basil pesto ricotta adds a touch of brightness that keeps every bite balanced. It’s a dish worth making once a year, not because it’s complicated, but because it feels like a celebration.
Why Lasagna Belongs on the Christmas Eve Table
For many Italian-American families, Christmas Eve Lasagna is as traditional as turkey is on Thanksgiving. It represents comfort, abundance, and the joy of feeding those you love. Lasagna is also practical for holiday cooking. It can be made ahead, refrigerated overnight, and baked just before serving. That means less time in the kitchen and more time around the tree.
Each layer tells its own story the bolognese made from scratch, the creamy ricotta blended with pesto, and the generous topping of mozzarella and Italian cheese. Together, they create a dish that’s both rustic and elegant. Whether you serve it with garlic bread, a crisp salad, or a glass of red wine, this lasagna makes Christmas Eve feel like the warmest night of the year.
Christmas Eve Lasagna (Festive Lasagna Bolognese!)
Ingredients
- nonstick cooking spray
- one 13.2-ounce box DeLallo No-Boil Lasagna
- Best-Ever Bolognese below
- basil pesto ricotta below
- 24 ounces shredded low-moisture part-skim mozzarella cheese (about 6 cups)
- 12 ounces Italian cheese blend such as asiago, parmesan, etc. (about 3 cups)
- for the Best-Ever Bolognese Sauce:
- 2 large carrots roughly chopped
- 1 stalk celery roughly chopped
- 1 large yellow onion roughly chopped
- 4 ounces pancetta roughly chopped (see Recipe Notes)
- 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
- for the basil pesto ricotta:
- 15 ounces ricotta cheese whole milk or part-skim as desired
- 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
- for the Best-Ever Bolognese Sauce:
- 2 large carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 large yellow onion, roughly chopped
- 4 ounces pancetta, roughly chopped (see Recipe Notes)
- 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
- for the basil pesto ricotta:
- 15 ounces ricotta cheese, whole milk or part-skim as desired
- one 6.3-ounce jar DeLallo Simply Basil Pesto
- 2 large eggs
- ½ cup grated parmesan
- kosher salt and ground black pepper, to season
- Best-Ever Bolognese Sauce:
- Prep:
- Soffritto: Add the roughly chopped carrot, celery and onion to the bowl of a food processor. Pulse just until the mixture is broken down into fine pieces. The mixture should not be puréed; you should still be able to see small pieces of carrot, celery and onion. Transfer to a medium bowl and set aside.
- Pestata: Add the pancetta and garlic to the bowl of the same food processor used to make the soffritto (no need to wash it!). Pulse just until the mixture is broken down into fine pieces. Set aside.
- Cook the pestata: Add the olive oil to a heavy-bottomed pot (at least 4-quart capacity) over medium heat. Once hot, carefully add the pestata mixture from Step 1 and cook, stirring occasionally, until the pancetta renders and the garlic is fragrant, 4-5 minutes.
- Brown the soffritto: Add the soffritto mixture from Step 1 to the pot with the pestata. Season with 1 teaspoon kosher salt, and stir to combine. Cook, stirring occasionally, until deeply browned and fragrant, 15-20 minutes. If the veggies begin to brown too quickly, reduce the heat to medium-low or low. Once browned, push the pestata and soffritto mixture to the outer edges of the pot.
- Brown the meat: Generously season the beef and pork with 1 teaspoon kosher salt each. Add the meat to the center of the pot with the soffritto and pestata mixture. Do not touch the meat for 2-3 minutes, allowing it to brown deeply. Turn the meat over and brown the second side for 2-3 minutes. Once browned on both sides, use a wooden spoon to break the meat apart into fine crumbles. Stir to combine with the soffritto mixture. Cook, stirring occasionally, until browned completely, 8-10 minutes. Add the tomato paste, stirring to coat the meat and soffritto mixture. Cook for 2-3 minutes to brown.
- Deglaze: Increasing the heat to medium-high, pour the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 4-5 minutes, until the wine is almost completely absorbed into the meat mixture.
- Aromatics: Tie the herbs together using kitchen twine (or finely chop if you do not have twine), then add to the pot with the bay leaves and parmesan rind, if using. Add the crushed tomatoes and broth or water, stirring to combine.
- Simmer: Reduce the heat to medium-low and simmer, stirring occasionally, for 90 minutes. If the bolognese begins to reduce too much (losing too much of its liquid too quickly), feel free to add in a splash more broth/water, reduce the heat further, and/or cover the pot.
- Finish the bolognese: Stir in the heavy cream and grated parmesan. Taste and season with additional kosher salt and ground black pepper, as desired. Remove from the heat and set aside, or store in an airtight container in the refrigerator for up to 5 days.
- Basil Pesto Ricotta:
- Mix the basil pesto ricotta: Meanwhile, as the bolognese sauce simmers, prepare the basil pesto ricotta. Add all listed ingredients to a medium mixing bowl, seasoning with ½ teaspoon each kosher salt and ground black pepper, or to taste. Stir until combined. Set aside, or store in an airtight container in the refrigerator for up to 3 days.
- Christmas Lasagna Assembly:
- Assemble the lasagna: Spray a large piece of foil with nonstick cooking spray and set aside. Spray a 9×13 baking pan with nonstick cooking spray (see Recipe Notes, below). Ladle about 1 cup of the bolognese sauce into the baking dish, spreading it out to evenly coat the bottom. This prevents the pasta from sticking to the bottom of the dish as the lasagna bakes. Build your lasagna layer by layer:
- Layer 1: Start by arranging the lasagna such that it covers the bottom of the baking dish. The pasta should create an even layer without overlapping – you may need to get crafty and break the noodles to fill your baking dish nicely (see photos, above, for reference). Ladle half of the remaining bolognese over top, spreading into an even layer. Sprinkle some mozzarella and Italian cheeses over top, using about ¼ of the cheese.
- Layer 2: Arrange a second layer of lasagna. Top with ½ of the prepared basil pesto ricotta, spreading into an even layer. Sprinkle some the mozzarella and Italian cheeses over top, using about ¼ of the cheese.
- Layer 3 and 4: Repeat Layers 1 and 2, creating 4 alternating layers of bolognese and ricotta. Finish with one last generous sprinkling of cheese, using any remaining mozzarella and Italian cheese.
- Rest: Top with the prepared foil. Transfer to the refrigerator to rest for at least 12 hours before baking.
- Bake the lasagna: Preheat the oven to 375 degrees F, ensuring an oven rack is positioned in the center of the oven. Remove the lasagna from the refrigerator, and set the baking dish on a large rimmed baking sheet. Transfer to the oven and bake the lasagna for 60 minutes, carefully removing the foil from the baking dish in the last 10 minutes of baking to brown the top. If desired, turn the broiler on in the last 5 minutes to give the cheesy top an especially golden brown and crispy finish.
- Rest, slice, and serve: Carefully remove the lasagna from the oven. Set aside to rest for 10-15 minutes before slicing into 12-15 squares and serving. Enjoy!
Notes
Pancetta is cured, unsmoked Italian bacon. Widely available at most conventional grocery stores, you can typically find pancetta already diced up in an individual container near the cured meats and bacon, or cut-to-order at the deli counter. Feel free to swap it out with regular ol’ bacon if that’s what you can find easily – thick, center-cut bacon works best for this recipe.
Baking dish: This recipe was tested and developed using a 9×13 pan, roughly 3 inches in depth. If your baking dish is a little smaller, layer the lasagna using slightly less bolognese sauce than described in Assembly Steps 2-4 above. Any extra bolognese sauce freezes beautifully and will make for a wonderfully easy Pasta Bolognese dinner down the road.
Make-Ahead Lasagna: Since there are a number of different components involved in this Christmas lasagna recipe, prepping it ahead of time is a great option for the busy holiday season. There are 2 make-ahead approaches you can take depending on the amount of time you have to prep:
Make-Ahead Approach #1 – Prepping components in advance. If you prefer to prep individual components and assemble the lasagna later, this approach is for you. Prepare the bolognese sauce and mix the basil pesto ricotta, then store the components in separate airtight containers in the refrigerator for 3-4 days, until you’d like to assemble your Christmas lasagna.
Make-Ahead Approach #2 – Assemble the lasagna in advance. Assemble the Christmas lasagna, then store in the refrigerator for up to 4 days. (As a bonus, the pasta soaks up any excess liquid in the lasagna as it sits, making it much easier to slice and serve picture-perfect pieces!) At dinnertime, simply preheat and bake according to Steps 8 and 10, noting you may have to add 5-10 minutes of baking time to ensure the lasagna warms through.
Storage, Reheating, and Freezing:
Storage and Reheating: Store any leftover Christmas lasagna in airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through.
Freezer Instructions: This Christmas lasagna is also incredibly freezer-friendly. Transfer cooled leftovers to a freezer container or divide between multiple freezer containers for smaller portions – these are my absolute favorite freezer containers! – and freeze for up to 3 months. To thaw, place the frozen lasagna in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat in the microwave until warmed through.
How to Make the Perfect Christmas Eve Lasagna
Gathering Your Ingredients
The secret to a memorable Christmas Eve Lasagna starts with the ingredients. Each layer plays an important role in creating that comforting, rich flavor everyone expects from a holiday dish. This version combines a slow-cooked bolognese, creamy basil pesto ricotta, and plenty of melted cheese for a balance of depth and brightness.
You’ll need:
- One 13.2-ounce box DeLallo No-Boil Lasagna
- Best-Ever Bolognese (see below)
- Basil pesto ricotta (see below)
- 24 ounces shredded mozzarella (about 6 cups)
- 12 ounces Italian cheese blend (about 3 cups)
- Nonstick cooking spray
For the Bolognese Sauce:
- 2 large carrots, 1 stalk celery, and 1 yellow onion, roughly chopped
- 4 ounces pancetta, roughly chopped
- 6 cloves garlic
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound ground pork
- 1 can tomato paste (6 ounces)
- 1 cup red wine
- 3–4 sprigs fresh rosemary, 10–12 sprigs thyme, 2 bay leaves
- 1 can crushed tomatoes (28 ounces)
- 2 cups chicken broth or water
- ½ cup heavy cream
- ½ cup grated parmesan
- Salt and black pepper
For the Basil Pesto Ricotta:
- 15 ounces ricotta cheese
- One 6.3-ounce jar basil pesto
- 2 large eggs
- ½ cup grated parmesan
- Salt and black pepper
Each ingredient contributes to the overall flavor. The bolognese brings a slow-simmered richness, the ricotta mixture adds creamy freshness, and the mozzarella creates that perfect cheesy stretch. The combination transforms simple ingredients into something truly special for the holidays.
Building the Layers
Before you begin, spray a 9×13-inch baking dish with nonstick spray. Spread one cup of bolognese across the bottom. This prevents the pasta from sticking and helps it cook evenly. Arrange the no-boil noodles in a single layer to cover the bottom.
Add the first layer of flavor by spreading half the bolognese over the noodles. Sprinkle mozzarella and Italian cheeses over the top. Then, add a second layer of noodles and spread half the basil pesto ricotta evenly across. Sprinkle more cheese.
Repeat this layering process until you’ve created four alternating layers of bolognese and ricotta, finishing with a generous amount of cheese on top. Cover the dish with foil sprayed lightly with nonstick spray to prevent sticking. Refrigerate the lasagna overnight so the flavors meld and the noodles soften.
When you’re ready to bake, preheat the oven to 375°F. Bake for about 60 minutes, uncovering in the final 10 minutes so the top becomes golden and bubbly. For an extra-crispy top, you can broil it briefly at the end. Let the lasagna rest for 10 to 15 minutes before slicing. This helps it hold its shape beautifully when served.
Serving Ideas and Holiday Variations
How to Serve Your Christmas Eve Lasagna
When the Christmas Eve Lasagna comes out of the oven, the aroma alone feels like a celebration. The bubbling cheese, the rich sauce, and the golden edges make it the star of the table. Let the lasagna rest for at least 10 minutes before slicing so that each piece holds its layers beautifully.
For serving, cut the lasagna into neat squares and plate them on warm dishes to keep everything at the perfect temperature. Sprinkle a touch of grated parmesan or a few fresh basil leaves on top for a polished presentation. The combination of melted cheese and herbs creates a picture-perfect finish that belongs on any holiday table.
This dish pairs wonderfully with simple sides. A crisp green salad with vinaigrette or roasted vegetables adds freshness and balance to the meal. Garlic bread or warm focaccia is ideal for soaking up any extra sauce. For drinks, a glass of Chianti or Cabernet Sauvignon complements the bolognese perfectly, though sparkling water with lemon also works for a lighter touch.
If you’re feeding a crowd, this lasagna easily serves twelve to fifteen guests. You can double the recipe for a larger gathering or freeze one for later. The beauty of this dish is that it feels luxurious without being fussy, offering both convenience and comfort when it matters most.
Holiday Variations to Try
The classic Christmas Eve Lasagna is a treasure on its own, but you can easily adapt it to suit your family’s tastes. For a lighter version, replace the beef and pork with ground turkey or chicken. The texture remains rich, but the flavor becomes slightly milder.
If you prefer a vegetarian twist, substitute the meat sauce with layers of roasted eggplant, zucchini, and spinach mixed with marinara. Add extra pesto to the ricotta for a burst of herbal flavor. For a seafood-inspired Christmas Eve meal, layer cooked shrimp or crab between the pasta sheets along with a creamy tomato sauce.
You can also switch up the cheese. Fontina adds buttery smoothness, while provolone brings a sharper edge. For extra creaminess, add small spoonfuls of mascarpone between the layers.
Another simple but impressive variation is to top the lasagna with a light dusting of breadcrumbs mixed with parmesan before baking. It creates a crisp, golden crust that contrasts beautifully with the soft interior.
No matter how you personalize it, the Christmas Eve Lasagna remains a symbol of family and festivity. Its layers represent abundance, comfort, and care—exactly what the holiday season is all about.
Make-Ahead Tips, FAQs, and Nutrition Insights
Make-Ahead Tips and Storage
One of the best things about the Christmas Eve Lasagna is how beautifully it fits into a busy holiday schedule. You can prepare the components or even the entire dish in advance, leaving you free to enjoy the evening without rushing.
If you prefer to prep early, make the bolognese sauce and basil pesto ricotta up to three days ahead. Store each in separate airtight containers in the refrigerator. When you’re ready to assemble, layer everything as directed, then refrigerate the unbaked lasagna overnight. This resting period actually improves the flavor, allowing the sauce to soak into the noodles for perfect texture.
To bake, remove the lasagna from the refrigerator while preheating your oven to 375°F. Bake uncovered for the last ten minutes to let the cheese brown and bubble. Let it rest for at least 10 to 15 minutes before slicing.
Leftovers store well too. Keep them in an airtight container in the refrigerator for up to four days. To reheat, cover with foil and warm in a 350°F oven until heated through. Individual portions can also be microwaved for quick meals.
This lasagna also freezes beautifully. Cool completely, then wrap tightly or divide into freezer-safe containers. It can be frozen for up to three months. Thaw overnight in the refrigerator and reheat until hot and bubbling. The flavor only deepens with time, making it one of the best dishes to prepare ahead for holiday gatherings.
Nutrition Snapshot and Benefits
| Nutrient | Amount per Serving |
|---|---|
| Calories | 550 kcal |
| Protein | 36 g |
| Carbohydrates | 35 g |
| Fat | 28 g |
| Saturated Fat | 13 g |
| Fiber | 3 g |
| Sodium | 710 mg |
This hearty dish provides a satisfying balance of protein, carbs, and healthy fats. The addition of olive oil, fresh herbs, and slow-cooked sauce makes it flavorful and comforting without being overly heavy. It’s the kind of meal that nourishes and delights, perfect for sharing on a winter night.
FAQ Section
Is lasagna good for Christmas Eve?
Yes. Lasagna is a perfect choice for Christmas Eve because it feels special yet comforting. It feeds a crowd easily and can be made ahead, which makes it a stress-free option for the holiday table.
What to serve with lasagna for Christmas Eve?
A simple green salad, roasted vegetables, or garlic bread pair beautifully with lasagna. For drinks, red wine, sparkling cider, or a light Italian cocktail balance the richness of the dish.
Do Italians make lasagna for Christmas?
Yes, many Italian and Italian-American families prepare lasagna for Christmas or Christmas Eve. It’s a dish rooted in tradition, symbolizing family, abundance, and comfort.
What is it traditional to eat on Christmas Eve?
Traditions vary. Some families enjoy seafood dishes, while others serve baked pastas like lasagna or stuffed shells. The key is creating a meal that brings loved ones together before the holiday morning.
Conclusion
The Christmas Eve Lasagna is everything a holiday meal should be—rich, warm, and made with care. It’s the kind of dish that gathers people around the table and turns a simple dinner into a celebration. With its layers of flavor and melt-in-your-mouth texture, it’s a recipe worth saving and repeating every December. When the lights are glowing and the house smells like baked cheese and herbs, you’ll know Christmas has truly arrived.
