Best Meat Lasagna without Ricotta Cheese Recipe
This Best Meat Lasagna without Ricotta Cheese recipe features a rich, slow-simmered Bolognese sauce layered with creamy bechamel and gooey mozzarella, baked to perfection. It offers a delicious twist on traditional lasagna by omitting ricotta, making it lighter while still creamy and satisfying. Perfect for a comforting family dinner, this recipe highlights homemade sauces, fresh herbs, and hearty meat for a classic Italian taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
For the Bolognese:
- 1 pound lean ground beef
- 1/2 pound Italian sausage (ground or casings removed)
- 2 teaspoons olive oil
- 2 medium carrots, finely chopped
- 1 small yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 small zucchini, grated and squeezed
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons milk (optional)
- 1 (24 ounce) jar high quality tomato sauce
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
For the Bechamel:
- 3 tablespoons olive oil or butter
- 3 tablespoons flour (white whole wheat or whole wheat)
- 3 cups 2% milk (or unsweetened almond milk)
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of nutmeg (optional)
For the Lasagna:
- 12 lasagna noodles (whole wheat or regular)
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Brown the Meat: In a large saucepan or Dutch oven over medium-high heat, cook the ground beef and sausage until fully browned. Remove meat with a slotted spoon and drain all but 2 tablespoons of fat from the pan.
- Cook the Vegetables: Add carrot, onion, celery, and zucchini to the pan and cook for 6-7 minutes, stirring occasionally, until softened. Add garlic, salt, and pepper and cook for an additional 30 seconds.
- Combine Meat and Sauce: Return the meat to the pan and add milk if using. Cook for 3-4 minutes until liquid is absorbed. Stir in tomato sauce and half of the chopped herbs. Simmer on low heat, partially covered, for up to 2 hours or at least 30 minutes if short on time. Stir in remaining herbs once done and set sauce aside.
- Make the Bechamel Sauce: In a small saucepan, melt butter or heat olive oil over medium heat. Whisk in the flour and cook for 2-3 minutes. Slowly add milk while whisking, bring mixture to a boil and cook for 1 minute. Remove from heat and stir in salt, pepper, parmesan, and nutmeg if using. Set aside.
- Cook the Lasagna Noodles: Boil a large pot of salted water. Cook noodles according to package directions until al dente. Drain and set aside.
- Assemble the Lasagna: Preheat oven to 375°F. Grease a 13″x9″ lasagna pan. Spread a light layer of Bolognese sauce on the bottom. Arrange 4 noodles overlapping slightly. Spread 1/3 of the Bolognese over noodles, then 1/3 of the Bechamel, and sprinkle with 1/3 of mozzarella. Repeat two more times ending with cheese on top.
- Bake: Cover pan with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 30 minutes until bubbly and cheese is golden brown.
- Rest and Serve: Let the lasagna rest for 15-20 minutes before slicing. Garnish with fresh parsley and basil if desired and serve warm.
Notes
- Use whole wheat noodles and whole wheat flour for a more nutrient-rich lasagna.
- Fat-free or reduced-fat evaporated milk can be used in the bechamel for a thicker sauce; skim milk may result in a thinner sauce that can separate.
- Bechamel fat sources can vary: butter, olive oil, coconut oil, or avocado oil are all suitable.
- Flour for the bechamel can be white, whole wheat, white whole wheat, or gluten-free (measure for measure).
- Longer simmer times for Bolognese sauce deepen flavor and thickness.
- Freshly shredded mozzarella is preferred for better melting, but pre-shredded works in a pinch.
Keywords: meat lasagna, lasagna without ricotta, bolognese sauce, bechamel sauce, Italian lasagna, homemade lasagna, meat pasta bake