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5 from 3 votes

Lasagna without Ricotta

An easier, quicker version of the the classic Italian lasagna recipe made with ground beef. A rich decadent lasagna with no ricotta.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: dinner, Main Course
Cuisine: Mediterranean
Diet: Halal
Servings: 12 servings
Calories: 475kcal
Author: Amira

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

You might also like these Pasta Casseroles:
If you're looking for more delicious pasta recipes, be sure to check out these.
    • 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.

Nutrition

Calories: 475kcal | Carbohydrates: 32g | Protein: 25g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 624mg | Potassium: 494mg | Fiber: 1g | Sugar: 7g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 256mg | Iron: 2mg