Festive Christmas Lasagna

Make this stunning Christmas lasagna with red bolognese and green spinach bechamel! Festive layers perfect for holiday dinner. Easy make-ahead recipe!

Course Dinner

Cuisine Italian

Keyword Christmas lasagna, homemade lasagna, lasagna

Prep Time 30

Cook Time 1 30

Total Time 2

Servings

Calories 525kcal

Author Alida Ryder

Ingredients

1 large onion finely chopped
2 carrots peeled and finely chopped
2 celery ribs finely chopped
500 g (1lb) beef mince / ground beef
500 g (1lb) pork mince / ground pork
2 sprigs fresh rosemary
6 sprigs fresh thyme
4 garlic cloves crushed
1 cup beef stock
750 g (3 cups) tomato passata chopped tomatoes will also work
1 tsp sugar
salt and pepper to taste
6 cups Bechamel sauce (recipe linked)
4 cups fresh spinach
500 g (1lb) lasagna sheets
1 cup grated Parmesan
3 cups grated mozzarella cheese
fresh basil to serve

Instructions

In a large pot or Dutch oven, heat a few tablespoons of olive oil.
Add the onion, carrot, celery and fresh herbs. Cook for 10 minutes, stirring occassionally, until they are golden brown and starting to soften. Add the garlic and herbs and cook for another 30 seconds.
Add the meat into the pot and allow to brown. Pour in the wine, tomatoes, sugar, salt and pepper.
Partially cover with a lid and reduce the heat. Allow to simmer for 45-60 minutes, stirring occassionally, until the sauce is rich and slightly reduced.
While the bolognese cooks, make the bechamel sauce according to recipe instructions.
Bring a pot of salted water the a boil. Add the spinach and allow to blanche for 30 seconds then drain.
Blend the spinach until smooth then stir into the bechamel sauce.
To assemble the lasagna add a few spoons of bolognese sauce into the bottom of a deep casserole dish then add a layer of lasagna sheets. Add a few more spoons of bolognese then layer with the remaining lasagna sheets, bechamel sauce and grated cheese. Finishing with a layer of bolognese and cheese.
Cover the lasagna loosely with foil and place in a preheated oven (180°C/350°F).
Bake for 30-45 minutes until a knife can easily be inserted. Remove the foil and allow to bake for another 10-20 minutes to brown the top.
Remove the lasagna from the oven and allow to rest for at least 15 minutes. Slice, scatter with fresh basil leaves and serve.

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