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Lasagna Recipe without Ricotta Cheese

Lasagna Recipe without Ricotta Cheese: Comfort in Every Bite

Enjoy a comforting Lasagna Recipe without Ricotta Cheese, packed with rich layers and delicious flavors.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 12 ounces Oven-ready Lasagna Noodles Consider whole grain or gluten-free options
For the Meat Sauce
  • 1 pound Ground Beef/Turkey Feel free to swap with plant-based ground meat
  • 1 pound Italian Sausage Use chicken sausage for a lighter version or omit completely
  • 1 medium Onion Shallots or leeks are good alternatives
  • 24 ounces Canned Spaghetti/Tomato Sauce Homemade sauce can elevate your dish
  • 0.5 cups Water Adjusts sauce thickness; broth can enhance flavor
For the Cheeses
  • 0.5 cups Powdered Parmesan Cheese Substitute with grated mozzarella for a different feel
  • 1 cups Colby Jack & Mozzarella Cheese Experiment with mixtures like cheddar or provolone
For the Seasoning
  • 1 tablespoon Italian seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Equipment

  • Large pot
  • large skillet
  • 9x13-inch baking dish
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Bring water to a boil in a large pot and cook the oven-ready lasagna noodles for about 8 minutes until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add ground beef, Italian sausage, and diced onions. Cook for about 10 minutes until browned and onions are translucent.
  3. Lower the heat and stir in the canned spaghetti or tomato sauce and a splash of water. Season with Italian spices, salt, and pepper, then simmer for about 15 minutes.
  4. Layer powdered Parmesan cheese at the bottom of a 9x13-inch baking dish. Add a layer of noodles, meat sauce, and a mix of Colby Jack and mozzarella cheeses. Repeat layers until ingredients are used, finishing with mozzarella on top.
  5. Cover the lasagna with aluminum foil and bake for 50 minutes. Remove the foil in the last 2 minutes to broil for a golden-brown topping.
  6. Let the lasagna cool for about 10 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2.5mg

Notes

This lasagna recipe is perfect for customizing with different meats or cheeses, and can be made ahead of time.

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