This is an authentic Italian Homemade Lasagna recipe that doesn't require any ricotta or cottage cheese. It is made with layers of tomatoey meat sauce, precooked lasagna sheets, and béchamel sauce topped with a mixture of cheddar, parmesan, and mozzarella cheese.
Homemade Lasagna is the perfect dish to gather your family or friends around the dinner table. This world-famous classic Italian recipe is absolutely everyone's favorite comfort food. Unlike the American version, it contains velvety béchamel sauce instead of ricotta cheese or cottage cheese.
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This easy Lasagna Recipe Without Ricotta Cheese makes around 8 portions, so it's an absolute crowd-pleaser! You can keep the leftovers in the fridge for up to 5 days or freeze them for up to 3 months.
What is Béchamel Sauce?
Béchamel sauce (a.k.a white sauce) is a sauce traditionally made from a white roux and milk. It is one of the mother sauces in French cuisine and adds a smooth creamy texture to many savory dishes such as Smoked Gouda Mac and Cheese (Baked), Greek Moussaka, Baked Cheesy Cauliflower, and Easy Fish Pie with Leeks.
I use béchamel sauce to replace the ricotta cheese or cottage cheese that is traditionally used in making American-style Lasagna. However, you can skip the béchamel and make this delicious homemade lasagne with ricotta cheese!
Why This Recipe Works
- You can prepare it ahead and keep it refrigerated for up to 3 days until you need it.
- This Lasagna Recipe Without Ricotta Cheese is perfect for a large family or big celebrations such as Thanksgiving or Christmas. This recipe yields 8 good-sized portions, an absolute crowd-pleaser!
- It freezes beautifully! If you have any leftovers, freeze them in an airtight container and keep them for up to 3 months.
- The best part of this classic Lasagna Recipe Without Ricotta Cheese is that it uses no-boil precooked lasagna noodles as they save time and effort.
- This Italian-style homemade lasagna is rich & full of flavor and tastes even better when reheated.
Ingredients and Substitutes
Beef Ragu
- Ground beef - I use high-fat content beef mince for flavor. Also, it releases enough fat for cooking onions and vegetables without needing any olive oil.
- Tinned tomatoes - You can use fresh tomatoes in the summer when juicy and ripen ones are in season.
- Mirepoix - It is a mixture of diced onions, celery, and carrots. It is the seasoning and flavoring base for meat-based dishes such as Bolognese, Ragu, or Beef Bourguignon.
- Tomato paste - It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it online from Amazon.
- Red wine - It is the traditional ingredient for ragu sauce but you can skip it if you are cooking for kids. Use a good quality wine that you would be happy to drink.
- Milk - Adding milk might sound strange but don’t skip it. Milk gives the sauce a smooth and velvety texture and helps the mince cooking.
- Stock - The best choice is to use Homemade Beef Stock or Chicken Stock (Bone Broth). However, you can also use good quality shop-bought beef stock or stock cubes.
- Seasoning - Make sure you add the seasoning at the end of the cooking and check before you add any salt. Always be careful when adding the salt if using store-bought beef stock or stock cubes as they contain salt already.
Béchamel Sauce
- Butter - Use good quality unsalted butter. Make sure it is totally melted before adding the flour.
- Lasagna sheets - I prefer using precooked lasagna sheets to make this recipe easier and save some time. However, this recipe works great with fresh Lasagna sheets or regular lasagna sheets too.
- Milk - I use full-fat or semi-skimmed milk for béchamel sauce.
- Cheese - I use a mixture of freshly grated good quality block parmesan, mature or extra mature cheddar, and fresh mozzarella balls. You can substitute them with your favorites, and adjust the amount to your liking.
How to Make Lasagne Without Ricotta Cheese?
Making Homemade Lasagna is quite straightforward but it requires some time and patience. To achieve the best results, you need to follow a few simple steps:
Preparing The Meat Sauce
First thing first, get the meat sauce cooking. The secret to a tasty and hearty sauce is slow cooking.
Don't rush it, give it at least 2.5 hours for the best result. If you don't cook the meat sauce long enough, you will end up with a bland watery sauce.
To make the meat sauce, put a large pan or dutch oven on medium heat and brown the mince. Stir occasionally and break the mince using a wooden spoon to make sure there are no lumps left.
Add olive oil (if necessary) and lower the heat. The mince will release some fat so you might need less oil than stated in the recipe. Add the onions along with the garlic and cook until they are soft and translucent.
Add the carrot and celery, and cook for 5 more minutes until the vegetables start softening.
Pour in the red wine and deglaze the bottom of the Dutch oven, scraping the bits that are stuck to the bottom of the pan, and let it totally evaporate.
Stir in the tomato paste and cook for 2 more minutes.
Add the chopped tomatoes, chili, freshly ground black pepper, sugar, milk, beef stock, bay leaves, and thyme.
Give it a good stir, lower the heat, cover the lid and gently simmer for 2 hours.
Remove the lid and cook for another half an hour until the sauce has thickened and the meat is tender. Stir occasionally while cooking to make sure it doesn't stick to the pan and to check if there is enough liquid.
Remove the bay leaves before building the lasagne dish.
Preparing The Béchamel Sauce
Start making the bechamel sauce when the meat sauce is ready. If you cook the bechamel too early, it will start to thicken and will be more difficult to spread.
To make the bechamel sauce, melt the butter in a saucepan on medium heat and stir in the flour.
Mix well using a wooden spatula or a whisk and cook for two minutes stirring all the time.
Whisk in a little of the warm milk at a time stirring continuously until you have a smooth, velvety sauce.
Cook on low heat for a few minutes stirring all the time until the sauce has thickened and the flour taste has disappeared.
Remove the pan from the heat and whisk in the salt, nutmeg, and 100 g grated Parmesan cheese.
Assembling The Lasagne
Preheat the oven to 180° C - 360° F (fan oven). Use a rectangular dish approximately size of 33 cm x 22 cm (13" x 9") with a minimum of 9 cm (3.5") depth.
To assemble the lasagna, spoon about ⅓ of the meat sauce onto the base of the dish.
Cover the meat sauce with lasagna sheets. Brake them gently if necessary to fit in the dish, they don't need to be perfectly layered.
Top the lasagna sheets with the ⅓ of the béchamel sauce and gently spread it over the lasagna sheets.
Repeat the same for two more layers, and then top the last layer of pasta with the rest of the béchamel sauce. Sprinkle on the grated mozzarella and cheddar.
Place the lasagna dish into the preheated oven and cook it for 40 to 50 minutes, until golden and bubbling.
Let the lasagna rest for 15 to 20 minutes to let the béchamel sauce set before slicing and serving.
Top Tips From the Chef
- Always be careful when adding the salt if using store-bought beef stock or stock cubes as they contain salt already.
- For this easy Homemade Lasagna recipe, you need a large and deep enough dish to fit 3 layers of deliciousness without overfilling it. Make sure there is at least 1 cm space left on top of the dish to avoid spillage while baking the lasagna.
- Add a bit of sugar to balance the acidity in the tomatoey meat sauce.
- The secret to a tasty and hearty sauce is slow cooking. Don't rush it, give it at least 2.5 hours for the best result. If you don't cook the meat sauce long enough, you will end up with a bland watery sauce.
- Stir occasionally while cooking the ragu to make sure it doesn't stick to the pan and to check if there is enough liquid.
Recipe FAQs
Preheat your fan oven to 180°C (360° F). Place the lasagne in an oven-proof dish and cover it with tin foil. Reheat the lasagna for 20 to 25 minutes or until it is thoroughly hot, and the sauce is bubbling.
Preheat your fan oven to 180° C (360° F). Cover the lasagna with tin foil and bake it for one hour. Remove the tin foil and bake for another 30 to 40 minutes, or until the lasagna is bubbling and the top is golden brown.
The lasagna should have a minimum of 3 layers of each component. I usually start with the meat sauce and finish with béchamel sauce.
Related Recipes
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Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this hearty and delicious Homemade Lasagna Without Ricotta Cheese as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Lasagna Recipe Without Ricotta Cheese
Ingredients
Meat Sauce
- 750 g beef mince
- 2 tablespoon olive oil
- 2 large onions (finely chopped)
- 4 cloves garlic (finely chopped)
- 1 large carrot (finely diced)
- 2 sticks celery (finely diced)
- 1 cup red wine
- 2 tablespoon tomato paste
- 1 red chili (optional) (finely chopped)
- 800 g chopped tomatoes (use fresh or tinned) (2 tins chopped tomatoes)
- 1 teaspoon freshly ground black pepper
- ½ teaspoon sugar
- ½ cup milk
- 1 cup beef stock
- 4 bay leaves
- 8 sprigs thyme (only leaves and finely chopped)
- 2 teaspoon salt
Béchamel Sauce
- 80 g butter
- 80 g all-purpose flour
- 800 ml milk (semi skimmed or full fat)
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 100 g grated parmesan cheese
Lasagna
- 300 g lasagna sheet (fresh or no precooked dry sheet)
- 100 g mozzarella cheese (grated)
- 50 g cheddar cheese (grated)
Instructions
Cooking the Meat Sauce
- Put a large pan or dutch oven on medium heat and brown the mince. Stir occasionally and break the mince using a wooden spoon to make sure there are no lumps left.
- Add olive oil if necessary, the mince will release some fat so you might need less oil than stated in the recipe.
- Add the onions and garlic, saute until soft and translucent then add, celery and carrots, and sauté for another 5 minutes.
- Add the red wine, deglaze the pan and let it totally evaporate.
- Stir in the tomato paste and cook for 2 minutes before adding the chopped tomatoes, chili, freshly ground black pepper, sugar, milk, beef stock, bay leaves, and thyme.
- Give it a good stir, lower the heat, cover it with the lid and gently simmer for 2 hours. Remove the lid and cook for another half an hour until the sauce has thickened and the meat is tender. Stir occasionally while cooking to make sure it doesn't stick to the pan and to check if there is enough liquid.
Cooking the Béchamel Sauce
- Melt the butter in a saucepan on medium heat and stir in the flour.
- Mix well using a wooden spatula or a whisk and cook for two minutes stirring all the time.
- Whisk in a little of the warm milk at a time stirring continuously until you have a smooth, velvety sauce.
- Cook on low heat for a few minutes stirring all the time until the sauce has thickened and the flour taste has disappeared.
- Remove the pan from the heat and whisk in the salt, nutmeg, and 100 g grated Parmesan cheese.
Assembling the Lasagna
- Preheat the oven to 180 °C - 360° F (fan oven).
- Spoon about ⅓ of the meat sauce on the base of a 33 cm x 22 cm x 9 cm (13" x 9" x 3.5") oven dish.
- Cover the meat sauce with lasagna sheets. Brake them gently if necessary to fit in the dish, they don't need to be perfectly layered.
- Top with a ⅓ of the béchamel sauce and gently spread over the lasagna sheets. Repeat two more layers, and then top the last layer of pasta with the rest of the béchamel sauce.
- Sprinkle on the grated mozzarella and cheddar and cook for 40 to 50 minutes, until golden and bubbling.
- Let it rest for 15 to 20 minutes before serving.
Notes
- Always be careful when adding the salt if using store-bought beef stock or stock cubes as they contain salt already.
- For this easy Homemade Lasagna recipe, you need a large and deep enough dish to fit 3 layers of deliciousness without overfilling it. Make sure there is at least 1 cm space left on top of the dish to avoid spillage while baking the lasagna.
- Add a bit of sugar to balance the acidity in the tomatoey meat sauce.
- The secret to a tasty and hearty sauce is slow cooking. Don't rush it, give it at least 2.5 hours for the best result. If you don't cook the meat sauce long enough, you will end up with a bland watery sauce.
- Stir occasionally while cooking the ragu to make sure it doesn't stick to the pan and to check if there is enough liquid.
Nutrition
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OLIVER
FOOD MY BEST FRIEND.
THANK YOU FOR GOOD RECIPES.
Ayla Clulee
It is my pleasure Oliver 🙂
Ayla
Didn’t expect to love this as much as I do! The whole family approves!