Go Back
–+ servings
Course Main Course

Lasagna Recipe without Ricotta Cheese

By: Elysia
Servings 12 servings
Made with a creamy bechamel sauce that oozes over a rich bolognese and layer after layer of noodles, this lasagna recipe without ricotta cheese will surely be your new favourite recipe! This is truly the best lasagna recipe, and you'll be a bechamel sauce convert once you try it!
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes

Ingredients
  

For the Bolognese

  • 1 pound lean ground beef
  • 1/2 pound Italian sausage ground or with 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

Prepare the Bolognese Sauce

  • In a large saucepan 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, stirring occasionally over low heat, partially covered for up to 2 hours, or 30 minutes is okay if you're short on time. Once the sauce is done cooking, stir in the rest of the chopped herbs and set aside.

Make the Bechamel

  • In a small saucepan, melt the 3 tablespoons of butter or olive oil, whisk in the flour and cook for 2-3 minutes. Slowly whisk in the milk and bring to a boil for 1 minute. Remove from the heat and stir in the salt, pepper, and parmesan cheese. Set aside.

Cook the Noodles

  • In a large pot of boiling salted water, cook the lasagna noodles according to the package directions.

Assemble & Cook Lasagna

  • Preheat your oven to 375℉, and grease a 13"x 9" lasagna pan. Place just enough sauce in the bottom of the lasagna pan to lightly cover it. Place in 4 of the lasagna noodles so that they just slightly overlap. Add ⅓ of the bolognese spreading it evenly over the noodles, then evenly spread ⅓ of the bechamel followed by ⅓ of the shredded mozzarella. Repeat this process two more times.
  • Cover the pan with foil and bake for 25 minutes. Uncover and bake for another 30 minutes until bubbly and the cheese is browned. Let lasagna rest for 15-20 minutes before slicing and serving. Garnish with fresh chopped parsley and basil, if desired.

Notes

    • For a more nutrient-rich lasagna, you can easily swap out regular lasagna noodles for whole wheat noodles and can use white whole wheat flour or regular whole wheat flour for the bechamel sauce.
    • You can use fat free or reduced fat evaporated milk for the bechamel if preferred. While you can use skim milk, the sauce will not be as thick and can more easily separate, whereas the evaporated milk will help to keep the bechamel thicker.
    • Bechamel can be made with any combo of fat and flour. You can use butter, olive oil, coconut oil, or avocado oil. White flour, whole wheat, or white whole wheat flour will all work, as well as measure for measure GF flour.
    • The longer the bolognese sauce simmers the thicker and more rich it will become.
    • Although freshly shredded mozzarella is best, pre-shredded will work as well.

Nutrition

Calories: 417kcalCarbohydrates: 34gProtein: 25gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 64mgSodium: 805mgPotassium: 420mgFiber: 2gSugar: 2gVitamin A: 2127IUVitamin C: 7mgCalcium: 297mgIron: 3mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!