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Six-Layer Lasagna Without Ricotta: Rich and Creamy

A thick, tall slice of 6-layer lasagna without ricotta, featuring rich meat sauce and melted, browned cheese.
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Make a satisfying, traditional-style lasagna with six distinct layers, using a creamy béchamel sauce as the perfect alternative to ricotta cheese.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1.5 pounds ground beef or Italian sausage
  • 28 ounces crushed tomatoes
  • 15 ounces tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • For the Béchamel Sauce:
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg

Instructions

  1. Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add ground meat and cook, breaking it up, until browned. Drain excess fat. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for 20 minutes. Stir in 1/2 cup of the Parmesan cheese.
  2. Cook the lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking.
  3. Make the béchamel sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in the warm milk until the mixture is smooth. Continue whisking constantly until the sauce thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and stir in salt and nutmeg. This creates your creamy alternative to ricotta in lasagna.
  4. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  5. Assemble the six layers: Start with a thin layer of meat sauce on the bottom of the dish. Layer 1: Noodles. Layer 2: One-third of the béchamel sauce, spread evenly. Layer 3: One-third of the meat sauce. Layer 4: Noodles. Layer 5: Another one-third of the béchamel sauce. Layer 6: The remaining meat sauce, topped with the remaining mozzarella and Parmesan cheese.
  6. Bake: Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is bubbly and lightly browned.
  7. Rest: Let the rich homemade lasagna rest for 15 minutes before slicing and serving.

Notes

  • For a more traditional Italian flavor profile, use a mix of beef and pork for your meat sauce.
  • If you prefer a tangier flavor, add 1/2 cup of dry white wine to the meat sauce while it simmers.
  • This layered pasta bake recipe freezes well before baking; wrap tightly and freeze up to three months.

Nutrition

Find it online: https://kitchenuser.net/6-layer-lasagna-without-ricotta-recipe/