Name: Lasagna Without Ricotta
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 12 lasagna noodles; 1 lb ground beef (or mix of beef and pork); 1 medium onion, finely chopped; 3 cloves garlic, minced; 28 oz crushed tomatoes or tomato sauce; 2 tbsp tomato paste; 2 tbsp olive oil; 2 tsp Italian seasoning; Salt and pepper, to taste; 4 tbsp butter; 4 tbsp all-purpose flour; 3 cups whole milk; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Whether you’re out of ricotta or just not a fan, this lasagna delivers all the warmth and satisfaction of the classic without sacrificing flavor or texture. The béchamel sauce adds a luxurious creaminess, while the savory meat sauce and gooey melted cheese bring it all together. It’s a crowd-pleaser that’s perfect for family dinners, holidays, or meal prepping for the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles
Ground beef (or a mix of beef and pork)
Onion, finely chopped
Garlic, minced
Crushed tomatoes or tomato sauce
Tomato paste
Olive oil
Italian seasoning
Salt and pepper
Butter
All-purpose flour
Whole milk
Mozzarella cheese, shredded
Parmesan cheese, grated

Directions

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
Add garlic and cook for another 30 seconds. Then add the ground meat, season with salt, pepper, and Italian seasoning. Cook until browned.
Stir in tomato paste and crushed tomatoes. Simmer the sauce for 15–20 minutes, stirring occasionally.
In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the milk, cooking and stirring constantly until the sauce thickens into a smooth béchamel.
To assemble the lasagna, spread a layer of meat sauce in a baking dish. Add a layer of noodles, followed by more meat sauce, béchamel, mozzarella, and parmesan.
Repeat layers until all ingredients are used, finishing with a layer of béchamel and shredded cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes until golden and bubbly.
Let rest for 10–15 minutes before slicing and serving.

Servings and timing

This recipe yields about 8 servings. Prep time is approximately 30 minutes, and total cook time is around 1 hour, including baking and resting time.

Variations

Vegetarian: Omit the meat and use sautéed mushrooms, zucchini, and spinach instead.
Spicy: Add crushed red pepper flakes or use spicy Italian sausage.
Cheese Lover’s: Mix in provolone or fontina cheese for extra richness.
Gluten-Free: Use gluten-free lasagna noodles and a gluten-free flour for the béchamel.
White Lasagna: Skip the tomato sauce altogether and use béchamel and vegetables or chicken.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months. To reheat, bake in the oven at 350°F (175°C) until heated through, or microwave individual portions for 2–3 minutes, adding a splash of water if needed to maintain moisture.

FAQs

What can I use instead of ricotta in lasagna?

A creamy béchamel sauce is a great alternative that provides a smooth texture and rich flavor.

Is it necessary to cook lasagna noodles before baking?

Most traditional noodles should be pre-cooked unless you’re using oven-ready noodles. Always check the packaging.

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance, cover it, and refrigerate it until ready to bake.

Can I freeze lasagna without ricotta?

Absolutely. It freezes well both before and after baking. Be sure to wrap it tightly.

How do I keep my lasagna from becoming watery?

Drain excess fat from the meat and avoid using too much sauce. Let it rest after baking to help set the layers.

What’s the difference between béchamel and ricotta in lasagna?

Béchamel is a cooked white sauce made from butter, flour, and milk, offering a smooth texture, while ricotta is a soft cheese with a grainier feel.

Can I use store-bought pasta sauce instead of homemade?

Yes, you can substitute a quality jarred sauce to save time.

What cheeses are best for lasagna?

Mozzarella and parmesan are staples, but you can also include provolone, fontina, or cheddar for variety.

How long should lasagna rest before serving?

Let it rest for at least 10–15 minutes after baking to allow the layers to set and make slicing easier.

Can I make this lasagna without meat?

Yes, simply omit the meat and use your favorite vegetables or a meat alternative.

Conclusion

Lasagna without ricotta is a delicious twist on the classic dish, offering creamy texture and bold flavors through a simple béchamel sauce. It’s versatile, easy to customize, and perfect for any occasion. Whether you’re avoiding ricotta or just trying something new, this recipe is sure to become a household favorite.

Lasagna Without Ricotta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This lasagna without ricotta uses a creamy béchamel sauce in place of ricotta, offering a smooth, rich texture that pairs perfectly with layers of savory meat sauce, pasta, and melted cheese. It’s a comforting and hearty dish ideal for any occasion.

Author: Laura
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Main Dish
Method: Baking
Cuisine: Italian
Diet: Halal

Instructions

Preheat the oven to 375°F (190°C).
Cook lasagna noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
Add garlic and cook for another 30 seconds. Then add ground meat, season with salt, pepper, and Italian seasoning. Cook until browned.
Stir in tomato paste and crushed tomatoes. Simmer the sauce for 15–20 minutes, stirring occasionally.
In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in milk, cooking and stirring constantly until the béchamel sauce thickens and is smooth.
In a baking dish, spread a layer of meat sauce. Add a layer of noodles, then more meat sauce, béchamel, mozzarella, and parmesan.
Repeat layers until all ingredients are used, finishing with béchamel and shredded cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until golden and bubbly.
Let rest for 10–15 minutes before slicing and serving.

Notes

Use oven-ready noodles to skip boiling.
Let the lasagna rest before slicing to help layers set.
You can substitute a quality jarred tomato sauce to save time.
Make ahead and refrigerate or freeze for future meals.

Nutrition

Serving Size: 1 slice (1/8 of pan)
Calories: 450
Sugar: 6g
Sodium: 680mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 3g
Protein: 25g
Cholesterol: 65mg