Festive Baked Lasagna with Cranberry and Walnut Ragu

Name: Festive Baked Lasagna with Cranberry and Walnut Ragu
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) ground beef, 80/20; 1 cup (120 g) walnuts, toasted, finely chopped; ¾ cup (110 g) dried cranberries; 1 whole yellow onion, medium, finely diced; 4 cloves (20 g) garlic cloves, minced; 2 cans (28 oz each) (800 g) canned crushed tomatoes; 2 tbsp (30 g) tomato paste; 1 cup (240 ml) beef broth; ½ cup (120 ml) dry red wine; 2 tbsp (30 ml) extra-virgin olive oil; to taste kosher salt; to taste black pepper, freshly ground; 1 tsp (3 g) dried oregano; 2 whole bay leaves; 4 tbsp (57 g) unsalted butter; 4 tbsp (30 g) all-purpose flour; 3 cups (720 ml) whole milk, warmed, warmed; ¼ tsp (½ g) nutmeg, freshly grated; to taste kosher salt; to taste white pepper, freshly ground; 1 lb (454 g) lasagna noodles, dried, cooked according to package directions, drained; 1½ cups (360 g) whole milk ricotta; 3 cups (340 g) whole milk mozzarella, shredded; ¾ cup (75 g) Parmigiano-Reggiano, finely grated; 1 whole large egg

From the MyKitchenBank Kitchen

A show-stopping holiday lasagna that layers tender pasta with a rich, slightly sweet beef ragu studded with toasted walnuts and tart cranberries, bound with creamy béchamel and melted cheese. The contrast of earthy nuts, fruity cranberries, and savory beef creates a sophisticated dish perfect for celebratory meals.

Prep: 30 min
Cook: 55 min
Wait: 30 min
Total: 1 hr 55 min
Makes: 1 lasagna (8 servings)

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Ingredients

8 servings

For the Cranberry-Walnut Ragu
1½ lb (680 g) ground beef, 80/20
1 cup (120 g) walnuts, toasted, finely chopped
¾ cup (110 g) dried cranberries
1 whole yellow onion, medium, finely diced
4 cloves (20 g) garlic cloves, minced
2 cans (28 oz each) (800 g) canned crushed tomatoes
2 tbsp (30 g) tomato paste
1 cup (240 ml) beef broth
½ cup (120 ml) dry red wine
2 tbsp (30 ml) extra-virgin olive oil
to taste kosher salt
to taste black pepper, freshly ground
1 tsp (3 g) dried oregano
2 whole bay leaves
For the Béchamel
4 tbsp (57 g) unsalted butter
4 tbsp (30 g) all-purpose flour
3 cups (720 ml) whole milk, warmed, warmed
¼ tsp (0.5 g) nutmeg, freshly grated
to taste kosher salt
to taste white pepper, freshly ground
For Assembly
1 lb (454 g) lasagna noodles, dried, cooked according to package directions, drained
1½ cups (360 g) whole milk ricotta
3 cups (340 g) whole milk mozzarella, shredded
¾ cup (75 g) Parmigiano-Reggiano, finely grated
1 whole large egg

Equipment (8)

Large heavy-bottomed pot or Dutch oven
Large sauté pan (12-inch/30 cm)
Medium saucepan
9×13-inch (23×33 cm) baking dish
Wooden spoon
Measuring cups and spoons
Whisk
Box grater

Steps

Before you start

Preheat oven to 375°F (190°C) 15 minutes before assembling
Have all ingredients prepped and measured before you begin—lasagna assembly moves quickly
Use a 9×13-inch (23×33 cm) baking dish

1
Toast the walnutsOven 375°F / 190°C
- Spread the chopped walnuts on a small baking sheet and toast in the preheated 375°F (190°C) oven for 5–6 minutes, stirring halfway through, until fragrant and lightly golden.
- Remove and set aside.
- Leave the oven on.
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Ready when: Walnuts are fragrant and lightly golden brown
Tip: Toast walnuts just until golden—they can burn quickly and become bitter
2
Brown the ground beef
- Heat the olive oil in a large sauté pan over medium-high heat.
- Once shimmering, add the ground beef and break it apart with a wooden spoon, cooking for 5–6 minutes until no pink remains and the beef reaches 160°F (71°C).
- Pour off excess fat if needed, leaving about 1 tablespoon.
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Ready when: Beef is fully cooked with no pink and reaches 160°F (71°C) on an instant-read thermometer; browned bits cling to the pan
Tip: Don't stir too frequently—let the beef sit briefly so it can brown and develop flavor
3
Build the ragu base
- Reduce heat to medium.
- Add the diced onion to the beef and cook for 3 minutes until softened slightly.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the tomato paste and stir constantly for 2 minutes to cook out the raw flavor and allow it to caramelize lightly.
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Ready when: Garlic is fragrant, tomato paste is deepened in color and slightly darkened at edges
Tip: Cooking the tomato paste concentrates its flavor—don't skip this step
4
Deglaze and build the ragu
- Pour in the red wine, scraping the bottom of the pan with the wooden spoon to lift up the browned bits.
- Let the wine reduce by half, about 2 minutes.
- Add the crushed tomatoes, beef broth, bay leaves, oregano, toasted walnuts, and dried cranberries.
- Stir well to combine.
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Ready when: Wine is visibly reduced by half, all ingredients are well combined
Tip: Scrape the pan well to incorporate the flavorful browned bits (fond) into the ragu
5
Simmer the ragu
- Bring the ragu to a gentle simmer, then reduce heat to medium-low.
- Cook uncovered for 20 minutes, stirring occasionally.
- The sauce should bubble gently—if it's boiling too vigorously, turn the heat down.
- Season with salt and black pepper to taste.
- The ragu should be thick and rich, with the cranberries softened and the walnuts integrated throughout.
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Ready when: Sauce is thick and glossy, cranberries are tender and dark, no thin liquid pools on top
Tip: The ragu will thicken further as it cools—it should look a bit loose when hot but firm up as it sets
6
Prepare the béchamel
- In a medium saucepan, melt the butter over medium heat.
- Once foaming, whisk in the flour to create a smooth paste (roux).
- Cook, stirring constantly, for 2–3 minutes until the roux is lightly golden and smells nutty.
- Gradually add the warmed milk while whisking continuously to avoid lumps.
- Continue whisking for 5–7 minutes until the sauce is smooth, thick enough to coat the back of a spoon, and no raw flour taste remains.
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Ready when: Béchamel coats the back of a spoon; no flour taste or lumps remain
Tip: Add milk slowly and whisk constantly to prevent lumps—warmed milk incorporates more smoothly than cold
7
Season the béchamel
- Remove the béchamel from heat.
- Season with salt, white pepper, and freshly grated nutmeg to taste.
- Stir well.
- The sauce should be smooth, creamy, and lightly thickened—not too thin or too stiff.
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Ready when: Sauce is well-seasoned, creamy, and uniform in texture
Tip: Taste the béchamel and adjust seasoning—it will be diluted slightly by other layers, so don't underseasoned
8
Prepare the cheese mixture
- In a small bowl, combine the ricotta, egg, half the shredded mozzarella (1.5 cups / 170 g), and one-quarter of the grated Parmesan (3 tablespoons / 19 g).
- Mix gently with a fork until just combined.
- Season lightly with salt and white pepper.
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Ready when: Cheese mixture is evenly combined and uniform throughout
Tip: Don't overmix—gently fold the egg in to keep the texture light
9
Assemble the lasagna
- Spread a thin layer of the cranberry-walnut ragu (about ½ cup / 120 ml) on the bottom of the 9×13-inch (23×33 cm) baking dish.
- Arrange a layer of cooked lasagna noodles (overlapping slightly, breaking pieces to fit as needed).
- Spread one-third of the cheese mixture over the noodles, then top with one-third of the remaining ragu.
- Spread a thin layer of béchamel (about ½ cup / 120 ml) over the ragu.
- Repeat this layering twice more: noodles, cheese, ragu, béchamel.
- Top with a final layer of noodles, the remaining béchamel, the remaining mozzarella, and the remaining Parmesan.
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Ready when: All noodles are covered with sauce or cheese; the top layer of mozzarella and Parmesan is evenly distributed
Tip: Break noodles to fit gaps so every layer is supported—don't leave bare spots or the lasagna may not hold together
10
Bake the lasagnaOven 375°F / 190°C
- Cover the baking dish with foil (spray the underside lightly with cooking spray so it doesn't stick to the cheese).
- Bake in the preheated 375°F (190°C) oven for 25 minutes covered.
- Remove the foil and bake for an additional 20–25 minutes until the top is golden and bubbly around the edges.
- The cheese should be melted and lightly browned in places, and a knife inserted into the center should feel hot when touched.
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Ready when: Top is golden and bubbly at edges, center is hot throughout, cheese is melted and lightly browned
Tip: If the top browns too quickly before the center is hot, cover loosely with foil partway through baking
11
Rest the lasagna
- Remove the lasagna from the oven and let it rest, uncovered, for 10–15 minutes at room temperature.
- This allows the layers to set slightly so the lasagna holds together when cut and plated.
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Ready when: Lasagna has stopped actively bubbling and feels firm at the edges
Tip: Skipping the rest will result in a loose, runny lasagna when served—patience is worth it

Good to know

Tips

The sweetness of cranberries balances the umami depth of the beef—don't skip them or reduce the amount, as they're essential to the festive flavor profile
For extra richness and holiday flair, add a pinch of cinnamon or a small splash of balsamic vinegar to the ragu in step 5
If the edges of the lasagna brown too quickly while baking, tent loosely with foil after 30 minutes
Let cooked lasagna noodles cool slightly on parchment before assembling so they don't tear or stick together in clumps

Make ahead

The ragu can be made up to 2 days ahead and refrigerated in an airtight container; reheat gently on the stovetop before assembling. The entire unbaked lasagna can be assembled, covered tightly, and refrigerated for up to 8 hours; add 10–15 minutes to the baking time if baking directly from the fridge.

Storage & reheating

Store covered in the refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven, covered, for 20–25 minutes until heated through. Freeze unbaked lasagna (wrapped in plastic wrap then foil) for up to 2 months; add 20–25 minutes to baking time. Do not thaw before baking from frozen.

Substitutions

dried cranberries → Dried tart cherries or dried currants. Tart cherries provide similar bright acidity; use the same amount. Currants are smaller and slightly less tart but work well in a 1:1 ratio.
walnuts → Toasted pine nuts or hazelnuts. Pine nuts add a subtle richness; hazelnuts are earthier. Use the same weight and toast the same way.
dry red wine → Beef broth or dry white wine. Beef broth adds savory depth; white wine is lighter. If using broth, add 1 tablespoon balsamic vinegar for complexity.
whole milk ricotta → Mascarpone or a mix of cottage cheese (drained) and Parmesan. Mascarpone makes a richer, creamier layer; cottage cheese is lighter but must be drained. Adjust salt accordingly.