Lasagna Recipe without Ricotta Cheese

5 from 2 votes

An easier, quicker version of the the classic Italian lasagna recipe made with ground beef. A rich decadent lasagna with no ricotta.

Prep Time30 mins

Cook Time1 hr 30 mins

Total Time2 hrs

Course: dinner, Main Course

Cuisine: Mediterranean

Diet: Halal

Servings: servings

Calories: 475kcal

Author: Amira

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.

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.

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.

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.

Do not rinse the lasagna noodles as we need the starch layer forming on them for the sauce to cling to.
I do not usually drain excess fat when making seasoned ground beef but in this case, it will make the dish so greasy especially if you are using less than 85% lean ground beef.
Sugar is added to balance the acidity in the meat sauce, if you do no like adding sugar you can add a small grated carrot.
Some people like adding a diced green bell pepper to the meat mixture too.
I usually 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.
In traditional lasagna the meat sauce is simmered for at least 1 ½ hours, this makes for a heavenly rich sauce but unfortunately I do not always have that kind of time. This is an everyday lasagna recipe.
Authentic Italian lasagna is also made with a mix of pork, beef and pancetta and usually tomato paste. I do not consume pork, and I am making my life easier by using regular tomato sauce.
You can use oven ready lasagna if you wish to, just add a ½ cup of beef broth or water to the sauce. I am not a fan of oven ready lasagna though.

Storage

Place leftover lasagna in an airtight container and refrigerate for up to 4-5 days, freeze for longer.

Make ahead

You can assemble the dish, make sure it has cooled to room temperature then cover tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to cook, remove plastic wrap, cover with foil and cook from frozen or let it thaw in the fridge overnight.
You can also refrigerate the assembled dish for up to 2 days before baking.
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.