We started a Christmas Eve tradition a few years ago of making a big homemade lasagna dinner every year on Christmas Eve. Come to find out, it’s actually very Italian to have lasagna around Christmas time. It’s considered a Christmas time dish! There are few things more classic than homemade, from scratch lasagna. Yes it’s a lot of work and it takes a lot of time, but it is always 100% worth it. My version is adapted from The Pioneer Woman’s Three Meat Lasagna recipe with a few changes and tweaks.
The pepperoni, fresh basil and sliced mozzarella in this recipe, really push it over the top and give it a delicious twist on the classic. Since this lasagna requires quite a bit of time and effort, I like to make it up to two days before I’m going to serve it and store the unbaked assembled dish in the fridge for up to 48 hours. I pull it out an hour before I want to bake it to help it come to room temperature a bit before baking it. If you’re feeling really fancy, you can even make your own homemade ricotta. It’s actually very very easy! I use this recipe and double it. It’s worth the extra effort of making your own ricotta, trust me!
Tips & Tricks:
- This recipe makes a very large pan of lasagna so be sure to use a deep dish casserole pan or else you won’t have enough room to fit everything. Pro tip: Use a large disposable tin foil pan from the grocery, this way you can freeze leftovers in the same pan if you don’t eat it all.
- Go the extra mile and make the ricotta from scratch. Just double this recipe.
- You can make and assemble this lasagna up to 2 days in advance before baking it!
- Make sure and use fresh mozzarella, like the kind that’s super soft and usually encased in plastic with a little bit of liquid surrounding it.