Indulge in the comforting flavors of homemade lasagna without the fuss of ricotta. This recipe delivers layers of savory goodness, perfect for a weeknight meal or a crowd-pleasing gathering.

Follow The Directions

01

Step

Prepare the Béchamel: In a medium saucepan, melt butter over medium-low heat. (2 minutes)

02

Step

Whisk in flour, salt, and pepper until a paste forms (a roux). (1 minute)

03

Step

Gradually whisk in warm milk until smooth and thickened, creating a luscious white sauce. (2-4 minutes). Remove from heat.

04

Step

Brown the Beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and crumbly. (5-7 minutes)

05

Step

Drain off any excess grease. Stir in spaghetti sauce and nutmeg. Simmer until heated through. (5 minutes)

06

Step

Preheat the oven to 350 degrees F (175 degrees C).

07

Step

Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.

08

Step

Cover with a layer of no-boil lasagna noodles, overlapping as needed.

09

Step

Top with 1/3 of the white sauce, 1/2 of the remaining meat sauce, 1/3 of the Mexican cheese blend, and 1/3 of the Parmesan cheese.

10

Step

Repeat the layering process once more: noodles, 1/3 white sauce, remaining meat sauce, 1/3 Mexican cheese blend, and 1/3 Parmesan cheese.

11

Step

Top with a final layer of noodles, remaining white sauce, remaining Mexican cheese blend, and remaining Parmesan cheese.

12

Step

Pour water around the edges of the dish to prevent sticking.

13

Step

Cover tightly with aluminum foil.

14

Step

Bake: Bake in the preheated oven for 45 minutes, or until bubbly.

15

Step

Remove the foil and continue baking for another 10 minutes, or until the cheese is melted and golden brown.

16

Step

Rest: Let the lasagna stand for 10 minutes before slicing and serving to allow the layers to set.

For a richer flavor, consider using a combination of ground beef and Italian sausage.
Feel free to customize the cheese blend to your liking. Mozzarella, provolone, or Monterey Jack are all great options.
If you prefer a tangier flavor, you can add a dollop of sour cream or cream cheese to the white sauce.
To prevent the lasagna from drying out, make sure to cover it tightly with foil during the initial baking period.
Leftover lasagna can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 8 Ratings)

Total Reviews: (8)

Norberto Tremblayreichert
Jun 29, 2025
I was skeptical about skipping the ricotta, but it turned out amazing! My family loved it.
Earline Abbott
May 28, 2025
This is the best lasagna recipe I've ever tried! So easy and delicious.
Carlo Jast
Apr 27, 2025
I added some chopped veggies to the meat sauce, and it was a hit!
Leon Abernathy
Apr 26, 2025
The no-boil noodles are a game-changer. So much easier than the traditional method.
Emilio Kessler
Apr 22, 2025
I made this for a potluck, and it was gone in minutes!
Keara Jacobson
Apr 8, 2025
I've made this recipe several times, and it's always a crowd-pleaser.
Gus Homenick
Mar 22, 2025
This recipe is a lifesaver on busy weeknights.
Jade Hermiston
Mar 20, 2025
The béchamel sauce makes all the difference. So creamy and flavorful.

Easy Lasagna Without Ricotta