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Easy Lasagna Recipe Without Ricotta Cheese

Easy Lasagna Recipe Without Ricotta Cheese

A simple and delicious lasagna recipe made without ricotta cheese, perfect for anyone looking for a lighter, yet satisfying twist on this classic Italian dish. Layers of tender lasagna noodles, savory ground beef, and melted mozzarella create a rich, comforting meal that everyone will love.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Dinner
Cuisine Italian
Servings 4 people
Calories 400 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb (450g) ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups (720ml) tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 sheets lasagna noodles (uncooked)
  • 2 cups (200g) shredded mozzarella cheese

  • 1/2 cup (50g) grated Parmesan cheese
  • Fresh basil leaves (optional, for garnish)

Instructions
 

  • Prepare the Sauce:
    Heat 2 tablespoons of olive oil in a large skillet over medium heat.
    Add the ground beef, breaking it up with a spoon, and cook until browned.
    Add the diced onion and garlic to the pan, cooking until softened and fragrant, about 2-3 minutes.
    Stir in the tomato sauce, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then lower the heat and let it cook for 10-15 minutes to blend the flavors.
  • Cook the Lasagna Noodles:
    While the sauce is simmering, cook the lasagna noodles according to the package instructions, then drain and set aside.
  • Assemble the Lasagna:
    Preheat the oven to 375°F (190°C).
    In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
    Place a layer of lasagna noodles on top of the sauce, followed by another layer of sauce, a sprinkling of mozzarella cheese, and a sprinkle of Parmesan.
    Repeat the layering process until all ingredients are used, finishing with a layer of sauce and cheese on top.
  • Bake the Lasagna:
    Cover the baking dish with aluminum foil and bake for 25 minutes.
    Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
  • Rest and Serve:
    Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh basil leaves if desired.

Notes

  • Flaxseed Egg Alternative: You can replace the egg in this recipe with a flaxseed egg if you're looking for a plant-based option.
  • Vegetarian Option: Replace the ground beef with a meatless option like mushrooms or lentils for a vegetarian lasagna.
  • Storage: Leftover lasagna can be stored in the fridge for up to 3 days or frozen for up to 3 months.