Happy Holidays everyone! Boy do I have a treat for you! I wanted to share my famous Christmas Eve lasagna! I say famous but really only Carl knows how good it is! LOL! This lasagna is LOADED with so many things! I make a hearty, meaty vodka bolognese sauce and simmer it low and slow all afternoon before I build my lasagna to bake. What makes this pan of goodness so special is all the extra goodies I add in to give it that holiday flair! I use 3 types of meat to really add flavor and richness! I start out with spicy Italian sausage followed by lean ground beef and some ground pork. I then bulk up my bolognese with bacon, grated carrot, diced red pepper and broccoli. If I’m going to call it “Christmas Eve Lasagna” I need to make sure there’s red and green in it. LOL! I round out the richness with some heavy cream and parmesan cheese. OMG! This vodka bolognese lasagna is OUT OF THIS WORLD! It’s so rich and filling and it’s usually only Carl and I that partake so that’s why I only make it once a year because we always have leftovers that can easily be popped in the freezer. This dinner can feed an army so if you need an idea for your holiday dinner table, here you go! Enjoy it and have a Happy Holiday!
Christmas Eve Lasagna
8-10
servings30
minutesIngredients
4-5 4-5 Strips Bacon
1 1 Yellow Onion Diced
3 3 Cloves Minced Garlic
2-3 2-3 Carrots Grated
1 lb 1 Spicy Italian Sausage
1 lb 1 Ground Pork
1 lb 1 Lean Ground Beef
1 1 Red Pepper Diced
8 oz 8 Cremini Mushrooms Sliced
1/4 cup 1/4 Vodka
2 2 Jars of Marinara
Strong Pinch of Cinnamon
1-2 Tbsp 1-2 Chopped Fresh Basil
1 1 Bay Leaf
S&P to taste
1-2 1-2 Broccoli Crowns Steamed and Cut into Chunks
1/2-1 cup 1/2-1 Heavy Cream
1/2 cup 1/2 Parm Cheese
16 oz 16 Tub of Large Curd Cottage Cheese
12 oz 12 Shredded Mozzarella Cheese
1 1 Box Oven Ready Lasagna Noodles
Directions
- To begin, cut bacon into pieces and add to dutch oven. Render fat and add diced yellow onion. Sauté for a couple minutes then add minced garlic
- Grate carrot and add to pot
- Add all 3 meats and combine. Once browned, add diced red pepper and sliced mushrooms. Sauté for a few minutes to incorporate and cook down the mushrooms
- Add vodka and simmer at a hard bubble for at least 3 minutes to cook out the alcohol
- Add marinara, cinnamon, bay leaf and fresh basil or whatever herbs dried or fresh you would like to add
- Pop your lid on and turn to low. Simmer for 2-4 hours on the stove to marry all of those rich flavors together. With about 20 minutes left, add broccoli and stir to incorporate. Replace lid and cook until tender. Remove lid, add heavy cream and parmesan cheese.
- To build lasagna, preheat oven to 350. In your lasagna pan, place a ladle full of your bolognese on the bottom and layer your first layer of oven ready lasagna noodles. Place another layer of bolognese sauce, then dollops of cottage cheese, mozzarella cheese and some parm cheese. Repeat this process 3X. Cover your lasagna pan and bake for 1 hour checking your noodles for tenderness. If they need more time, place back in the oven to continue baking until your noodles are cooked through
- Allow lasagna to cool uncovered for 20-30 minutes so you can easily cut and scoop out your pieces. Serve with a nice green salad, some garlic knots and your favorite Italian wine! It’s time to celebrate the holiday and DIVE IN!
Recipe Video
Notes
- If you’re not a fan of cooking with alcohol, it’s ok to omit the vodka, but I will say it adds a depth of flavor and richness that really elevates the dish.
- Oven ready lasagna noodles are the WAY TO GO! If you’ve never tried them, I strongly encourage you to give them a whirl. You can do whatever you want with your lasagna noodles but I’m here to put the peer pressure on to try oven ready! You’ll never look back!
- I grew up with my mom using cottage cheese in her lasagna and I have to say, having both ricotta and cottage cheese in my lasagna, I prefer cottage cheese. I guess you can say it’s how I was raised but I honestly like cottage cheese better. If you prefer ricotta, be my guest to swap it out.
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