Christmas Eve Lasagna (Festive Lasagna Bolognese!)
Pull up a chair, friend—my Christmas Eve Lasagna story
I should probably start by admitting: the first time I made this Christmas Eve Lasagna, I burnt my thumb (classic!) and dropped a whole jar of passata, which exploded like a festive crime scene. But honestly, that’s the stuff that makes this dish special. Every year, around the 23rd or so, someone in my family will say, “So, you’re making the lasagna, right?” Nothing else on the table gets asked for by name—not even my shortbread. Maybe it’s the layers, maybe it’s the meat sauce, maybe it was just that winter where it snowed so much we couldn’t leave the house, so I made it three times in a week and it sort of stuck. Anyway, get comfy and let’s dive in. (Oh—and if you don’t get sauce everywhere, are you even doing it right?)
Why You’ll Love This—From My, Uhm, Not Always Perfect Track Record
I make this when I want something that *really* feels like Christmas. My family goes crazy for it because, well, it’s basically comfort food in a glorious stack. Plus, it makes the house smell like someone actually knows what they’re doing in the kitchen (even if you, like me, occasionally forget where you put the nutmeg—every, single, time). Once or twice, I’ve tried sneaking veggies into the sauce; sometimes I get away with it, sometimes I get “the look.” And leftovers? Honestly, it tastes even better the next day, if you can manage to save some.
Here’s What You’ll Need (and What You Can Get Away With)
- Fresh egg lasagna sheets—I love homemade, but if I’ve had a day, Barilla works fine (don’t sweat it)
- 2 cups béchamel sauce (I use my own recipe, but honestly, the store-bought carton is okay too in a pinch)
- About 500g ground beef (sometimes I do half beef, half pork if there’s some in the freezer)
- 1/2 cup diced onion—red or white, whichever’s about to sprout in the pantry
- 3 cloves garlic, minced
- 1 chiffonade carrot (or a regular one, grated—does anyone really chiffonade?)
- 1 celery stalk, diced
- 600ml passata or crushed tomatoes (my grandmother always insisted on Mutti, but honestly any version works fine)
- A glass of red wine (optional, but I rarely skip it—and sometimes I pour a bit for myself too)
- 1 tablespoon tomato paste
- Nutmeg, salt, pepper (I urge a light grating of fresh nutmeg, but hey, the pre-ground stuff does the trick as well)
- 400g mozzarella, shredded (or about two good handfuls)
- 100g parmesan, grated (Parmigiano Reggiano is ace, but honestly, pre-grated is fine if that’s what ya got)
Let’s Do This—Directions My Way (With a Side Order of Chaos)
- Make the Bolognese: In a big pot (I call mine “The Cauldron”), heat a generous swirl of olive oil over medium. Sauté onion, carrot, and celery until soft—if you forget the celery, honestly, it’ll be ok. Add garlic, cook for 30 seconds or so.
- This is where I sneak a taste—stir in the ground meat, breaking it up. Brown it well. Don’t worry if it clumps, just keep poking at it. Add the tomato paste and cook it off for a minute (it gets more flavor this way, or so I read somewhere).
- Wine time: Splash in your wine (or skip, but I wouldn’t). Scrape up all the brown bits.
- Tomatoes in: Stir in crushed tomatoes or passata, a good pinch of salt, and a twist of black pepper. Add a little nutmeg if you’re feeling fancy. Bring to a bubblin’ simmer, cover mostly (I lose my lid every year), and cook for 30—40 mins till thick.
- Béchamel moment: If homemade, melt 2 tbsp butter, whisk in 2 tbsp flour until blond, then add about 500ml warm milk, whisking till thick. If carton—pour and go. Season with salt, pepper, and a whisper of nutmeg.
- Assembly chaos: Preheat oven to 180C (or 350F-ish). In your biggest baking dish, ladle a bit of béchamel and Bolognese to coat the bottom. Layer lasagna sheets, meat sauce, béchamel, mozz, then parmesan. Repeat—stack it however suits your mood, but finish with sauce and lots of cheese. I tend to lose count of layers—just make sure you’re generous.
- Bake: Cover (foil if you can’t find your lid), bake 25 min, then uncover and bake 20 more till golden and bubbling. (This is where I want to faceplant into it, but let it rest for 15 min—trust me.)
I Learned These the Hard Way—Notes
- I once tried using dry lasagna sheets without boiling—let’s just say, al dente can be taken too far.
- If your sauce is runny, just cook it a bit longer (or, on second thought, let the lasagna sit longer after baking—it’ll set up!)
- Homemade béchamel is lovely, but I’m not above cheating when family’s waiting at the table.
Some Variations I’ve Tried (Some Are Hits, Some… Eh)
- Mushroom Bolognese instead of all meat—good for vegetarians, but add more herbs so it’s not just brown stuff.
- Chunky spinach layer—actually, kids didn’t notice when I mixed it into béchamel.
- I once added blue cheese—never again (tasted like sock soup, sorry Blue, but…no).
Do You Need Fancy Kit? Nah (Or, Improvise Like I Do)
A big pan or Dutch oven for sauce, a 9×13 inch baking dish, a cheese grater, and a whisk. Don’t have a whisk? A fork works. Lost your lasagna dish? Two smaller pans—no problem, just reduce baking time a bit. And if you’re really in a pinch, foil roasting pans from the supermarket get the job done (I promise).
How to Stash Your Leftovers (If You Can!)
Fridge: Keeps about 3 days covered—though honestly, in my house it never lasts more than a day! Freezer: Slice and freeze in portions, well wrapped, up to 2 months. Reheat covered in the oven or a microwave. I think the flavors are even better the day after, but that’s if it survives that long.
How I Like to Serve This—Not That You Asked
With a big, silly salad (the crispier the lettuce the better) and a loaf of garlic bread that’s way too garlicky. Sometimes a splash of red wine, sometimes just soda. We open a couple of posh olives if it’s a really festive vibe. Then everyone piles in, and yes, seconds are basically a requirement.
Lessons I’ve Picked Up (From Burning It, Mostly)
- Don’t rush resting time—once, I cut too early, and my slice slid off the spatula like lasagna lava.
- Add enough sauce between layers—or the top sheet will dry out and curl like old wallpaper (not appetizing).
- I’ve forgotten the foil more times than I care to admit—burnt cheese isn’t the end, but it’s not winning any awards either.
Actual FAQ From Friends (and Nosy Family)
- Can I make this ahead? Oh, absolutely! In fact, I think it tastes better the next day—just assemble, chill, and bake when ready. Or go full-on lazy and reheat the whole thing; nobody’s ever complained.
- Do I have to use wine? Nope! You can skip it, or use a bit of broth instead. I like the flavor, but honestly, it’s not make-or-break.
- How do you know when it’s done? Top should be bubbling and golden. If you poke the center with a knife and it feels hot and gooey, you’re golden. (I still sometimes poke twice; paranoia or perfectionism—you decide.)
- Can I use gluten-free noodles? Sure, but cook them for a few minutes first. Otherwise, they stay kind of tough and chewy—ask me how I know.
- Why’s my lasagna slipping apart? Probably didn’t let it set enough, or maybe too much sauce. Don’t worry—it’ll still taste good. Serve it in bowls and call it “Christmas Eve Lasagna Soup.”
And a little off-topic, but if you’re like me and sometimes need a visual step, Giada de Laurentiis does a pretty solid video. Or for authentic pasta tips, Serious Eats is worth a peek—even if I never quite follow their rules to the letter. (Who does, anyway?)
Merry feasting, and may your lasagna look only slightly lopsided!
Ingredients
- 12 sheets lasagna noodles, cooked
- 1 pound ground beef
- 1/2 pound Italian sausage, casings removed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups béchamel sauce
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
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1Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions; drain and set aside.
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2Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until fragrant. Add ground beef and Italian sausage, cook until browned. Drain excess fat.
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3Stir in crushed tomatoes, dried oregano, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally.
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4In a medium bowl, mix ricotta cheese with ground nutmeg, season with salt and pepper.
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5In a large baking dish, spread a thin layer of Bolognese sauce. Layer noodles, ricotta mixture, béchamel sauce, mozzarella, and Parmesan. Repeat layers, finishing with sauce and cheeses on top.
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6Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 20-25 minutes until golden and bubbling. Let rest 10 minutes before serving. Garnish with fresh parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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