Lasagna Recipe Without Ricotta with Creamy Bechamel

Make a lasagna recipe without ricotta using beef, tomato sauce, creamy bechamel and mozzarella. Learn how to layer, bake and rest it for neat slices.

Course Dinner

Cuisine Italian

Keyword lasagna recipe without ricotta

Prep Time 20

Cook Time 40

Total Time 1

Servings 9 servings

Calories 420kcal

Author C. Sophie

Preheat the oven to 375°F (190°C).
Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
Add the small onion, minced garlic, dried basil, and dried oregano to the skillet and cook until the onion is translucent.
Stir in the spaghetti sauce, water, salt, and pepper. Bring the sauce to a simmer and let it cook for a few minutes until heated through.
Cook the lasagna noodles according to package directions. Drain and set aside.
In a large baking dish, create a thin layer of the meat sauce on the bottom.
Arrange 3 lasagna noodles on top of the sauce.
Spread half of the remaining meat sauce over the noodles, followed by half of the shredded mozzarella cheese and half of the parmesan cheese.
Repeat the layering process, starting with the noodles, then the meat sauce, and finally the remaining mozzarella and parmesan cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Nutritional information:

Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.