Creamy Lasagna Recipe without Ricotta Cheese

Made with a creamy bechamel sauce that oozes over a rich bolognese and layer after layer of noodles, this meat lasagna recipe without ricotta cheese will surely be your new favourite recipe!


For The Bolognese – Ground Beef – Italian Sausage – Olive Oil – Carrots

Prep the Bolognese

In a large pan or Dutch oven, brown the ground beef and sausage over medium high heat until fully cooked. Remove the meat with a slotted spoon and drain all but 2 tablespoons of fat from the pan.

Add in the carrot, onion, celery and zucchini. Cook for 6-7 minutes stirring occasionally, until softened. Add garlic, salt and pepper and cook for another 30 seconds.

Add in the meat and the milk (if using) and cook for 3-4 minutes until all liquid is absorbed. Add in the jar of marinara sauce and half of the chopped herbs and cook, occasionally stirring over low heat, partially covered for up to 2 hours, or 30 minutes is okay if you are on a time constraint.

In a small saucepan, melt the 3 tablespoons of butter or olive oil, whisk in the flour and cook for 2-3 minutes.

Make the Bechamel Sauce + Cook Noodles

Slowly whisk in the almond milk and boil for 1 minute. Remove from the heat and stir in the salt, pepper, and parmesan cheese. Set aside.

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