This hearty and flavorful lasagna without ricotta recipe is a straightforward recipe with ground beef in a tomato sauce, layers of tender noodles, creamy white sauce, and mozzarella cheese. This is a dish that everyone will love and will be asking for seconds.
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This lasagna recipe skips the ricotta without sacrificing any of the creamy, cheesy goodness you crave. Whether you’re avoiding ricotta for dietary reasons or simply prefer a different texture, this recipe is here to win you over.
Homemade Lasagna
- No Ricotta, no Problem, and I am not going to ask you to use cottage cheese either; how easy is that? Instead, we are using a blend of creamy bechamel sauce with cheese to create that creamy smooth texture.
- This recipe is packed with flavor with tomato sauce, tender pasta, and gooey cheese. This dish is a crowd-pleaser no one will even miss the ricotta!
- Perfect make-ahead meal, easy to double casserole, and kid and freezer-friendly.
Lasagna is one of those dishes that comes with a universal code of satisfaction. One of the most loved foods in the whole wide world there is something for everyone here, so comforting.
What goes in lasagna: Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Ingredient Notes
- Oil - I used olive oil to help saute the onion. You can use canola oil or even avocado oil instead.
- Produce - You will need a white or yellow onion to make this hearty pasta, and also some fresh garlic cloves.
- Beef - Lean ground beef will help you make the homemade tomato sauce.
- Seasonings - You will need salt, black pepper, ground cinnamon, Italian seasoning, nutmeg, and white sugar to add flavor to your homemade lasagna. If you are avoiding nutmeg, check these Nutmeg Substitutes.
- Tomato sauce - Tomato sauce helps to make your meat sauce.
- Tomato paste - This is used to add more flavor and help thicken your homemade sauce.
- Butter - I like to use unsalted butter to be able to control the salt more; however, you can also use salted butter to make your roux.
- Flour - All-purpose flour will help thicken your roux.
- Pasta - You can't have lasagna without delicious lasagna noodles.
- Mozzarella - This cheese is essential for adding that gooey, melty goodness to your lasagna. You can also use Parmesan cheese with the bechamel sauce.
Adaptable recipe – variations
- Add flavor by adding a diced green bell pepper or shredded carrots to the meat mixture.
- You can also use a jar of store-bought spaghetti sauce or marinara sauce if you want to save a little time.
- Add a mix of ground beef with Italian sausage or even ground turkey.
- You can use cheddar or a mild gouda in place of the mozzarella if you wish.
- Make a veggie lasagna by layering roasted vegetables like zucchini or eggplants with the meat sauce.
- Make a vegan lasagna by using Impossible or Beyond ground meat or a mix of roasted vegetables or a lentil-based sauce.
Before you begin: essential tools
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- Large skillet
- Baking dish or lasagna pan
- Cooking spray
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🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Cook the noodles in salted boiled water until al dente. Drain the noodles and lay them flat on a baking sheet. Spray with oil spray and place parchment paper in between layers.
- In a large pot, saute onions until translucent, add minced garlic, and cook for 30 seconds.
- Add ground beef, breaking it apart, cook until no longer pink, and drain the excess fat.
- Add spices, tomato paste, and sauce, and mix everything well to combine.
- Bring meat mixture to a boil, then reduce heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally.
- To make the white sauce, place milk in a microwave-safe measuring cup or bowl and heat for 1-2 minutes. In a skillet over medium heat, melt butter with oil. Whisk in flour and cook for a couple of minutes until it turns pale yellow.
- Gradually pour in hot milk while whisking and stirring until the mixture is smooth with no lumps.
- Keep cooking until the mixture thickens, about 8 minutes.
- Season with salt and pepper.
- Before assembling the lasagna, preheat oven to 375°F. In a 13x9 dish, spread about 1 cup of the meat sauce at the bottom of the dish.
- Top with three sheets of cooked lasagna.
- Spread about 1 cup of the white sauce, then top with ⅓rd of the remaining meat sauce.
- Sprinkle ¼ of the mozzarella cheese you are using. Repeat these steps for two more times in this order. 3 sheets of noodles, white sauce, meat sauce and mozzarella.
- Lay the final three sheets of lasagna and top with the remaining béchamel sauce. Sprinkle the remaining mozzarella cheese on top. Bake in the oven for 25-30 minutes until bubbly and top has browned a bit.
My notes
- Do not rinse the lasagna noodles, as we need the starch layer forming on them for the sauce to cling to.
- Drain the excess fat from the beef to prevent your sauce from being too greasy.
- Sugar is added to balance the acidity in the meat sauce. If you do not like adding sugar, you can also add a small grated carrot.
- I use only 2 cups of shredded mozzarella cheese as my family does not like it extra cheesy. You can use up to 3 cups or even more, depending on your liking.
- You can use oven-ready lasagna if you wish to; add a ½ cup of beef broth or water to the sauce.
- Don't forget to top each serving with a sprinkle of fresh Parmesan cheese for extra flavor.
💬 FAQs
If you are not a fan of ricotta, you can use cottage cheese, or you can do as I did in this recipe and use a bechamel sauce.
Traditionally, lasagna should have 3 -4 layers, but really you can have as many layers as you desire.
The white sauce in this beef lasagna recipe is called Béchamel. Béchamel is a simple sauce made from a mix of butter, flour, milk and seasonings.
Storage and reheating
Storage - Place leftover lasagna in an airtight container and refrigerate for up to 3-4 days.
Freezing - One great thing about lasagna is that it's freezer-friendly, so you can freeze it wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before heating.
Reheating - Reheat lasagna in a 350°F oven covered with foil or in the microwave.
Make ahead
- You can assemble and bake the dish up to 2 days ahead of time just make sure it has cooled to room temperature, and then cover it tightly with plastic wrap and foil.
- You can also make the sauce(s), refrigerate for up to 2 days, then assemble the dish on the day you need to bake it. Make sure to reheat the meat sauce gently with an additional ¼ cup of water or beef broth to loosen the sauce a bit. Your bechamel might need a splash of milk or water too when reheating.
Serve With
This easy lasagna recipe is a hearty meal that can be served on its own, but you can also add a fabulous antipasto or green salad.
If you need more side dishes check this out for a complete list of what to serve with lasagna.
📣 Related Recipes
- This creamy pasta recipe is so delicious and an easy no-boil pasta recipe.
- This is my go-to weeknight meal when I'm in the mood for something fast and comforting. Easy Beef Stroganoff is creamy delicious and lighter family favorite dinner.
- A delicious and effortless Penne Pizza for hectic weeknight dinners. Serve the best of the two worlds, pasta and pizza, in a tasty cheesy casserole dish.
- Tortellini Ground Beef is the perfect comfort food dinner for busy weeknights. Tender cheese filled tortellini in a rich meat sauce topped with stretchy cheese, a hearty and satisfying meal for your family.
The moment when you cut through all these creamy, saucy, and cheesy layers to serve a hot, bubbly piece is heavenly and satisfying. One of the very rewarding recipes and worth the effort, don't you think so?
Lasagna without Ricotta
Equipment
- Large pot
- 13x9 oven safe dish
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 lbs ground beef
- 1½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 Tablespoons tomato paste
- 1 15oz can of tomato sauce
- ½ cup hot water
- ½ teaspoon ground cinnamon
- 1 teaspoon Italian seasoning
- 1 teaspoon sugar
Béchamel white sauce
- 3 Tablespoons butter
- 2 Tablespoons oil
- 8 Tablespoons all purpose flour
- 5 cups milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg optional
For lasagna
- 12 sheets dry lasagna noodles
- 2-3 cups shredded mozzarella
Instructions
Cook the pasta
- In a large pot, boil salted water and cook noodles until al dente.
- Drain noodles, lay them flat on a baking sheet, spray with oil spray and place parchment paper in between layers.
Make the meat sauce
- In a large pot pour oil and heat on medium high.
- Add onions and sauté until translucent, add garlic and cook for 30 seconds more.
- Add ground beef, breaking it apart, cook until no longer pink, drain the excess fat.
- Add spices, tomato paste, sauce and dmix everything well to combine.
- Bring meat mixture to a boil then reduce heat to medium low and simmer uncovered for 30 minutes stirring occasionally.
Make the white sauce
- Place milk in a microwave safe measuring cup or bowl and heat for 1-2 minutes.
- In a pot over medium heat pour oil, butter and wait until butter has melted.
- Whisk in flour and cook for a couple of minutes until it turns pale yellow.
- Gradually pour in hot milk while whisking and stirring until mixture is smooth with no lumps.
- Keep cooking until the mixture thickens, about 8 minutes.
- Season with salt and pepper.
Assemble the lasagna
- Preheat oven to 375° F.
- In a 13x9 lasagna dish spread about 1 cup of the meat sauce at the bottom of the dish.
- Top that with 3 sheets of cooked lasagna.
- Spread about 1 cup of the white sauce, then top with a ⅓rd of the remaining meat sauce.
- Sprinkle ¼ of the mozzarella cheese.
- Repeat these steps for two more times in this order 3 sheets of lasagna noodles, white sauce, meat sauce and mozzarella.
- Lay the final 3 sheets of lasagna and top with the remaining béchamel sauce.
- Sprinkle the remaining mozzarella cheese on top.
- Bake in the oven for 25-30 minutes until bubbly and the top has browned a bit.
- Let it cool down for 30 minutes before cutting and serving.
Notes
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- Comforting and simplified Easy Lasagna Casserole for those nights when you are craving the classic Italian dish with minimal effort.
- Pesto Chicken Lasagna with white sauce is a hearty comfort casserole loaded with Mediterranean flavors. Layers of tender noodles, pesto bechamel sauce and three cheese sauce, a rich irresistible dinner.
- For a comforting and satisfying meal that's packed with flavor and wholesome ingredients, try this delicious chicken broccoli ziti recipe that will become a family favorite in no time!
- Are you a fan of chicken spaghetti?, try this easy chicken spaghetti recipe with rotel and cheddar cheese. A family favorite.
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- Need a quick pasta dish, try this shrimp scampi without wine.
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Nutrition
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Gayelle
I do not easily have access to ricotta so this was very suitable for us. Came out perfect and my whole family liked it even my 4 years old who barely eats.