Cheesy Lasagna Recipe Without Ricotta | Easy & Flavorful Bake

Lasagna is one of the most comforting Italian dishes, loved for its layers of pasta, savory sauce, and gooey melted cheese. This lasagna recipe without ricotta cheese is a perfect twist for those who prefer a smoother, creamier texture without the grainy bite ricotta often brings. Instead, we use a rich béchamel sauce paired with mozzarella and Parmesan for a luscious, velvety finish. Every layer is perfectly seasoned, ensuring that every bite bursts with flavor. This dish is ideal for family dinners, gatherings, or even meal prepping. It’s hearty, flavorful, and guaranteed to be a hit at the table.

Ingredients Of Lasagna Recipe Without Ricotta

Why You Will Love This Lasagna Recipe Without Ricotta

This lasagna without ricotta is smooth, creamy, and incredibly satisfying. Instead of ricotta, a homemade béchamel sauce makes the layers silky and rich, while mozzarella and Parmesan deliver that irresistible cheesy pull. It’s a crowd-pleasing comfort food that’s easy to prepare, perfect for gatherings, and freezer-friendly for busy days.

Preparation Process Of Lasagna Recipe Without Ricotta

Start by making a hearty meat sauce with ground beef, tomato sauce, garlic, and Italian seasoning. Then, prepare the creamy béchamel by whisking butter, flour, and milk until thickened. Boil lasagna noodles until al dente. Assemble the dish in layers of noodles, meat sauce, béchamel, and cheese. Bake until golden and bubbly.

Step By Step Instructions

Cook the Meat Sauce
Sauté onion and garlic in olive oil until translucent, add ground beef or sausage and brown, then stir in tomato paste and crushed tomatoes to craft a rich, savory meat sauce.

Prepare the Béchamel
Melt butter in a saucepan, whisk in flour to make a roux and cook briefly. Slowly whisk in warm milk until smooth and thick; season with salt, pepper, and a pinch of nutmeg.

Boil the Noodles
Bring a pot of salted water to a boil and cook lasagna noodles until al dente; drain and lay flat on parchment or lightly oil them to prevent sticking while assembling layers.

Assemble the Lasagna
In a baking dish, layer noodles, meat sauce, béchamel, mozzarella, and grated Parmesan. Repeat layers until the pan is full, finishing with a generous final layer of cheese on top.

Bake to Perfection
Cover lasagna tightly with foil and bake at 375°F for thirty minutes, remove foil and bake an additional fifteen minutes until bubbling and golden. Let the dish rest before slicing.

How to Serve?

• Serve with garlic bread for a complete Italian meal
• Pair with a fresh green salad to balance flavors
• Garnish with fresh basil or parsley before serving
• Offer extra Parmesan on the side for cheese lovers

Tips & Variations

Nutrition

1. Calories: 420
2. Protein: 24g
3. Fat: 20g
4. Carbohydrates: 35g
5. Fiber: 3g
6. Sugar: 6g
7. Sodium: 780mg

Recipe Card

Lasagna Recipe Without Ricotta

Recipe by Rachael rayCourse: Lasagna Recipe

Servings

4-5 people

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

420

kcal

This lasagna recipe without ricotta is a creamy and comforting Italian classic made with layers of noodles, hearty meat sauce, and a velvety béchamel instead of ricotta cheese. Perfectly baked with plenty of mozzarella and Parmesan, it delivers the ideal balance of rich flavors and cheesy goodness. It’s an excellent choice for family dinners, gatherings, or meal prepping ahead of time. With simple steps and everyday ingredients, you can create a dish that looks impressive but feels homestyle. This lasagna is guaranteed to become a favorite, offering all the comfort of tradition without the use of ricotta cheese.

Ingredients

• Lasagna noodles – 12 noodles

• Olive oil – 1 tablespoon

• Garlic (minced) – 4 cloves

• Tomato paste – 2 tablespoons

• Salt – 1 teaspoon (adjust to taste)

• Sugar – 1 teaspoon

• Milk – 2½ cups (600 ml)

• Mozzarella cheese (shredded) – 3 cups

• Parmesan cheese (grated) – 1 cup

• Ground beef or Italian sausage – 1½ pounds (680 g)

• Onion (chopped) – 1 medium (about 1 cup)

• Tomato sauce – 1 (24 oz) jar

• Crushed tomatoes – 1 (14.5 oz) can

• Italian seasoning – 2 teaspoons

• Black pepper – ½ teaspoon

• Butter – 4 tablespoons (½ stick)

• All-purpose flour – 4 tablespoons

Directions

• Cook the Meat Sauce
• Sauté onion and garlic in olive oil until translucent, add ground beef or sausage and brown, then stir in tomato paste and crushed tomatoes to craft a rich, savory meat sauce.
• Prepare the Béchamel
• Melt butter in a saucepan, whisk in flour to make a roux and cook briefly. Slowly whisk in warm milk until smooth and thick; season with salt, pepper, and a pinch of nutmeg.
• Boil the Noodles
• Bring a pot of salted water to a boil and cook lasagna noodles until al dente; drain and lay flat on parchment or lightly oil them to prevent sticking while assembling layers.
• Assemble the Lasagna
• In a baking dish, layer noodles, meat sauce, béchamel, mozzarella, and grated Parmesan. Repeat layers until the pan is full, finishing with a generous final layer of cheese on top.
• Bake to Perfection
• Cover lasagna tightly with foil and bake at 375°F for thirty minutes, remove foil and bake an additional fifteen minutes until bubbling and golden. Let the dish rest before slicing.

Recipe Video

Notes

• Allow lasagna to rest for at least 10 minutes after baking to set the layers.
• Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.

FAQs

Conclusion