Christmas Eve Lasagne: The Ultimate Winter Warmer

A Christmas Eve lasagne – yes please!

When it’s freezing outside, nothing beats a bubbling lasagne coming out of the oven. Ours has a slow-simmered beef ragù, a silky béchamel and a golden, cheesy top. It’s become a Christmas Eve tradition in many UK homes, because you can make it the day before and simply pop it in the oven while you wrap the last presents.

Serves: 6 | Prep: 30 mins | Cook: 1 hr 40 mins | Rest: 15 mins
Dish: about 30 x 20cm ovenproof dish (2.5–3 litre)

What you’ll need

• A large ovenproof lasagne dish (about 30 x 20cm)
• A heavy-based saucepan for the ragù.
• A balloon whisk for a lump-free béchamel.
• A box grater for the cheese.
• A cake slice or lasagne server for that perfect slice.

Ingredients for the Christmas Eve lasagne

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 3 garlic cloves, crushed
• 500g beef mince (15% fat), or 250g beef mince and 250g pork mince (veggie alternative: 500g vegetarian mince, or 2 x 400g tins green lentils, drained)
• 2 tbsp tomato purée
• 150ml red wine, optional (veggie alternative: a vegetarian-friendly red wine, or extra vegetable stock)
• 2 x 400g tins chopped tomatoes
• 300ml beef stock, made with 1 stock cube (veggie alternative: 300ml vegetable stock)
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp caster sugar
• Salt and black pepper

For the béchamel sauce

• 60g butter
• 60g plain flour
• 750ml whole milk
• Pinch of ground nutmeg
• 40g Parmesan (or Italian hard cheese), finely grated – (veggie alternative: vegetarian Italian-style hard cheese)

To assemble

• 12 dried lasagne sheets (about 250g)
• 125g mozzarella, grated (the block kind gives the best cheese pull)
• 75g mature Cheddar, grated
• 20g Parmesan, finely grated (veggie alternative: vegetarian Italian-style hard cheese)

Method for the Christmas Eve lasagne

1. Soften the veg. Heat the oil in a large pan over a medium heat. Add the onion, carrot and celery and cook gently for 8–10 minutes until soft. Stir in the garlic for 1 minute.
2. Brown the mince. Turn up the heat, add the mince and cook for 6–8 minutes, breaking it up with a wooden spoon, until browned all over.
3. Build the ragù. Stir in the tomato purée for 1 minute. Pour in the wine (if using) and bubble for 2 minutes. Add the chopped tomatoes, stock, oregano, bay leaf and sugar. Season well.
4. Simmer. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 45 minutes to 1 hour, stirring now and then, until thick and rich. Remove the bay leaf.
5. Make the béchamel. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Take it off the heat and gradually whisk in the milk until smooth. Return to a medium heat and keep whisking for 5–8 minutes until thickened. Stir in the nutmeg and Parmesan, then season.
6. Heat the oven to 200°C / 180°C fan/gas 6.
7. Layer it up. Spread a thin layer of ragù over the base of the dish. Top with a layer of lasagne sheets, then a third of the remaining ragù, then a quarter of the béchamel. Repeat twice more, finishing with a layer of pasta topped with the remaining béchamel.
8. Add the cheesy top. Scatter over the mozzarella, Cheddar and Parmesan.
9. Bake for 35–40 minutes until golden, bubbling, and the pasta is tender when pierced with a knife.
10. Rest. Leave it to stand for 15 minutes before cutting. This is the secret to a perfect, clean slice.

Garlic bread and a crisp green salad are classic partners. Try our refreshing Christmas-inspired salad for something festive. Start with a bowl of our Winter Carrot & Coriander Soup, and serve a warming glass of homemade mulled wine alongside. For gluten-free guests, our Gluten-Free Christmas Bread makes a great garlic bread.

Make ahead for Christmas Eve

Assemble the lasagne up to the end of step 8, cover and chill for up to 24 hours. Bake from the fridge for 45–50 minutes, covering with foil if the top browns too quickly.

Freezing

Freeze the assembled, unbaked lasagne, well wrapped, for up to 3 months. Defrost overnight in the fridge, then bake as above.

Tips and swaps

• Vegetarian: swap the mince for 500g veggie mince or 2 x 400g tins of drained green lentils, and use vegetable stock.
• Shortcut: use a 500g jar of fresh white sauce from the supermarket chiller instead of making béchamel.
• Extra cheesy: add a thin layer of mozzarella in the middle layer.
• No red wine? Use the same amount of extra stock with a splash of balsamic vinegar.

Feeding a vegetarian on Christmas Day? Try our Pistachio & Cranberry Nut Roast.

Whether it’s bubbling away on Christmas Eve or warming you up on a frosty weekend, this lasagne is comfort food at its best: rich, cheesy and made for sharing. Make it ahead, pop it in the oven and enjoy a stress-free night with the people you love. If you make it, we’d love to see it! Tag us on Instagram or save it to Pinterest for your next cosy night in.