Easy Lasagna Without Ricotta

Name: Easy Lasagna Without Ricotta
Prep time: 20 min
Cook time: 70 min
Total time: 100 min
Yield: ['12', '1 (9x13-inch) casserole']
Cuisine: italian
Ingredients: 0.25 cup butter; 2 tablespoons all-purpose flour; salt and ground black pepper to taste; 2 cups warm milk; 2 pounds lean ground beef; 2 (28 ounce) jars spaghetti sauce; 1 pinch ground nutmeg, or to taste; 1 (16 ounce) package no-boil lasagna noodles; 1 (8 ounce) package shredded Mexican cheese blend; 0.5 cup grated Parmesan cheese; 0.5 cup water

4.50 (8)

⏱ 100 mins 🍽 ['12', '1 (9x13-inch) casserole'] 🌶 italian 🏷 Main course

This Italian dinner dish offers a different take on classic lasagna by omitting ricotta. Instead, a simple white sauce made with butter, flour and milk provides the creamy element. Layers of no-boil noodles are assembled with a seasoned beef and spaghetti sauce mixture, the white sauce and a blend of Mexican and Parmesan cheeses. Baked until golden and bubbly, it yields a substantial 9x13-inch casserole that serves 12.

Ingredients

0.25 cup butter
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 cups warm milk
2 pounds lean ground beef
2 (28 ounce) jars spaghetti sauce
1 pinch ground nutmeg, or to taste
1 (16 ounce) package no-boil lasagna noodles
1 (8 ounce) package shredded Mexican cheese blend
0.5 cup grated Parmesan cheese
0.5 cup water

Method

Place the butter in a medium saucepan to melt over medium-low heat. Add the flour, salt and black pepper, stirring to create a paste. Gradually whisk in the warm milk until the mixture thickens into a sauce, which should take 2 to 4 minutes. Take the pan off the heat.
Set a large skillet over medium-high heat. Cook the ground beef in it until it is browned and broken into small pieces, 5 to 7 minutes. Drain away any fat. Stir in the spaghetti sauce and nutmeg, then heat the mixture through for about 5 minutes.
Turn your oven on to preheat to 350 degrees F (175 degrees C).
Spoon a portion of the meat sauce to cover the base of a 9x13-inch baking dish. Arrange a single layer of lasagna noodles over it. Spread one third of the white sauce on top, followed by half of the remaining meat sauce, one third of the Mexican cheese and one third of the Parmesan. Build another identical layer. Finish with a final layer of noodles, the rest of the white sauce, the remaining Mexican cheese and the last of the Parmesan. Pour the water around the dish's edges. Cover the entire dish tightly with aluminium foil.
Bake the covered lasagna in the hot oven until it is bubbling, about 45 minutes. Take off the foil and bake for a further 10 minutes or until the cheeses have melted. Allow the lasagna to rest for 10 minutes before you cut and serve it.

Nutrition (per serving)

Calories493 kcal

Fat27 g

Sugars14 g

Protein26 g

Sodium824 mg

Recipe details

CategoryMain course

Cuisineitalian

AuthorMaria Yarikov-Gamache