CHRISTMAS LASAGNA | festive lasagna with bolognese sauce and pesto ricotta

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive alternative with a similar flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground pork is often cheaper and adds a different flavor.

Prepare to make Christmas Eve lasagna with festive red and green layers.

Make the bolognese sauce by simmering pancetta, ground pork, and ground beef with tomatoes, wine, and herbs for 90 minutes until fragrant.

Finish the bolognese sauce with heavy cream and grated parmesan cheese.

Prepare the basil pesto ricotta by mixing ricotta cheese with basil pesto, two eggs, half a cup of grated parmesan, salt, and pepper until smooth.

Spray a 9 by 13 pan with non-stick cooking spray and spoon about 1 cup of bolognese sauce into the bottom to prevent sticking.

Layer uncooked lasagna noodles over the sauce, breaking them as needed to fit the pan without overlapping.

Add half of the remaining bolognese sauce over the noodles, then sprinkle with a mixture of shredded mozzarella and Italian blend cheese.

Layer half of the basil pesto ricotta over the cheese, then repeat the layering with bolognese sauce, noodles, and cheese until all ingredients are used, finishing with a layer of cheese on top.

Cover the assembled lasagna with aluminum foil sprayed with non-stick cooking spray, ensuring the sprayed side faces down.

Refrigerate the lasagna for at least 12 hours to allow the layers to meld together before baking.

Bake the lasagna at 375°F for 60 minutes until bubbling, removing the foil for the last 10 minutes to melt the cheese beautifully.

Optionally, broil for 5 to 10 minutes for a golden brown top.

Let the lasagna rest for 10 to 15 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens