Lasagna Recipe Without Ricotta Cheese
A classic lasagna recipe without ricotta cheese it has a creamy bechamel sauce instead of ricotta cheese.
Prep Time20 minutes mins
Cook Time30 minutes mins
Resting time 30 minutes30 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Main Course
Cuisine: American, Italian
Keyword: 5 sides for lasagna, Best way to reheat lasagna, Lasanga without Ricotta cheese
Servings: 8
Calories: 527kcal
2 Frying Pan
1 Saucepan
1 Cutting board
1 Chef knife
1 Whisk
1 Box Grater
1 Lasagna pan
Meatsauce
- 1 lb Ground beef
- 1 White onion Small and diced
- 3 Garlic Cloves Diced
- 15 oz Tomato sauce
- 3 oz Tomato paste
- 28 oz Crushed tomatoes
- 3 tbsp Olive oil
- 1 pinch Salt
- 1/2 cup Water
- 1 tbsp Italian seasoning
- 1/8 tsp Black pepper
Bechamel sauce
- 1 1/2 cups Milk
- 4 tbsp Butter
- 1/4 cup Flour
Lasagna
- 9/12 Lasagna noodles
- 2 cups Mozzarella cheese Grated
- 1 cup Parmesan cheese Grated
Meat sauce
Heat up a pan on medium heat and put a tablespoon of olive oil in.
Once the oil can slide around in the pan add in the ground beef, chopping it into small pieces. Add a pinch of salt
Once it has browned and cooked thoroughly dump it into a bowl, and set it aside.
In the same pan add another tablespoon of olive oil and add your diced onions.
Once the onions are translucent add 3 oz of tomato paste and stir around the pan making sure it does not burn! Stir in diced garlic.
Add tomato sauce, crushed tomatoes, Italian seasoning, and cracked pepper stir occasionally so it doesn't burn or stick at the bottom. Add the beef back in and bring to a simmer and then set it aside.
Bechamel
Warm milk in a pan on medium/ low heat.
In another frying pan melt the butter. Once melted add the flour a little at a time do not stop mixing!
Add your milk in little by little whisking constantly to prevent clumping. Once smooth and creamy remove it from the heat and set it aside.
Lasagna Noodles
Bring water to a boil in a pot. Once boiling add your noodles into the water with two pinches of salt for about 5 minutes.
Remove the noodles from the pot and place them into an ice bath to stop them from cooking.
Layer the Lasagna
Preheat your oven to 350°F
Shred mozzarella and parmesan cheese.
Put one layer of meat sauce at the bottom then lay the across the pan side by side to cover the pan.
Cover the noodles with meat sauce, spread a layer of bechamel sauce then the shredded cheese. Repeat the layer 3 times ending with a layer of cheese.
Cook the lasagna in the oven for 30 minutes or until the cheese is golden brown.
Remove it from the oven and let it rest for about 30 minutes.
Serve and ENJOY!
Serving: 8g | Calories: 527kcal | Carbohydrates: 24g | Protein: 32g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1202mg | Potassium: 843mg | Fiber: 4g | Sugar: 11g | Vitamin A: 809IU | Vitamin C: 17mg | Calcium: 327mg | Iron: 4mg