Delicious Lasagna Without Ricotta Cheese

Let’s talk about lasagna – but not the usual kind with ricotta cheese. Growing up, I actually didn’t like ricotta much, and I know I’m not alone. Some of my readers have told me they avoid making lasagna altogether because they’re not fans of that particular cheese.

That’s why this version has become such a favorite in my house. It’s still wonderfully cheesy and layered with all the classic Italian flavors we love, just without the ricotta. Instead, we use a combination of other cheeses that melt beautifully and create that creamy texture we’re after.

If you’ve been skipping lasagna because of the ricotta, or you’re just looking to try something different, this recipe might become your new go-to. It’s the kind of comfort food that makes everyone happy around the dinner table, and isn’t that what we’re all after?

What Kind of Ground Beef Should I Use?

For lasagna, lean ground beef with about 85-90% lean meat content hits the sweet spot. While you could use extra lean ground beef (93-95% lean), it might make your sauce a bit dry, and super fatty ground beef (80% lean) can make your lasagna too greasy. Ground sirloin works great if you want to splurge a little, but regular ground beef is perfectly fine too. If you’re buying from the meat counter, ask them to grind it fresh – this will give you the best flavor and texture for your sauce. Just remember to break up any large chunks while you’re browning the meat to ensure it distributes evenly throughout your lasagna layers.

Options for Substitutions

This no-ricotta lasagna is pretty flexible with substitutions. Here’s what you can swap:

• Ground meats: You can use all ground beef or all Italian sausage instead of the mix. Ground turkey or chicken also work well – just add an extra tablespoon of olive oil since they’re leaner. For a vegetarian version, try using finely chopped mushrooms or crumbled firm tofu.
• Vegetables: The carrots, celery, and zucchini can be swapped with other vegetables you have on hand. Bell peppers, mushrooms, or spinach are great options. Just make sure to finely chop them and remove excess moisture from wet vegetables.
• Milk in bechamel: While the recipe suggests 2% milk or almond milk, you can use any milk you prefer – whole milk, oat milk, or soy milk all work well. Just avoid coconut milk as it will change the flavor too much.
• Lasagna noodles: Regular, whole wheat, or gluten-free lasagna noodles all work here. You can even use no-boil noodles – just add an extra 1/2 cup of sauce to help them soften properly.
• Mozzarella cheese: Feel free to use any melting cheese like provolone, fontina, or a mix of cheeses. For the parmesan, pecorino romano makes a good substitute.
• Fresh herbs: If you don’t have fresh basil and parsley, use dried herbs instead. Use 1 tablespoon dried basil and 1 tablespoon dried parsley, as dried herbs are more concentrated than fresh.

Watch Out for These Mistakes While Cooking

The biggest challenge when making lasagna is dealing with undercooked or overly sticky noodles – to prevent this, make sure to cook the noodles just until al dente and toss them with a tiny bit of olive oil to keep them from sticking together while you assemble the dish. When making the béchamel sauce, constant whisking is crucial to avoid lumps – start with room temperature milk and add it gradually to your roux while whisking continuously. Another common mistake is creating watery lasagna, which often happens when the vegetables release too much moisture during baking – solve this by thoroughly draining your grated zucchini and sautéing the vegetables until they release their liquid before layering. For the perfect golden-brown top, remove the foil during the last 15-20 minutes of baking, and let the lasagna rest for at least 15 minutes before cutting – this helps the layers set properly and makes for cleaner slices.

What to Serve With Lasagna?

A big slice of lasagna calls for some light and fresh sides to balance out all that wonderful pasta and meat sauce! I love serving it with a crisp Caesar salad or a simple mixed green salad dressed with just olive oil and balsamic vinegar. Garlic bread is another classic choice – it’s perfect for soaking up any extra sauce on your plate. If you want to add some vegetables, roasted broccoli or sautéed green beans make great sides that won’t overpower the main dish. Just remember to keep the portions of your sides on the smaller side since lasagna is pretty filling on its own!

Storage Instructions

Keep Fresh: Once your lasagna has cooled completely, cover it tightly with plastic wrap or aluminum foil and pop it in the fridge. It’ll stay good for up to 5 days, and honestly, some people say it tastes even better the next day when all the flavors have had time to mingle!

Freeze: This lasagna is perfect for freezing! You can freeze the whole pan (make sure it’s wrapped well in foil) or cut it into individual portions. It’ll keep nicely in the freezer for up to 3 months. Pro tip: if you’re freezing individual portions, wrap them separately so you can grab just what you need.

Reheat: When you’re ready to enjoy your leftover lasagna, heat it in the oven at 350°F for about 25-30 minutes if thawed, or 45-60 minutes if frozen. Cover with foil while reheating to keep it from drying out. For single servings, the microwave works too – just heat in 1-minute intervals until it’s heated through.

Make Ahead: You can assemble this lasagna up to 24 hours before baking. Just cover it well and keep it in the fridge until you’re ready to bake. You might need to add an extra 10-15 minutes to the baking time if you’re cooking it straight from the fridge.

Preparation Time	20-30 minutes
Cooking Time	120-150 minutes
Total Time	140-180 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 130-150 g
• Fat: 120-140 g
• Carbohydrates: 200-230 g

Ingredients

For the bolognese sauce:

• 1/4 cup fresh basil (chopped)
• 2 celery stalks (finely diced)
• 1 small yellow onion (diced)
• 2 tsp olive oil (I use Bertolli extra virgin olive oil)
• 1 tsp ground black pepper
• 1/4 cup fresh parsley (chopped)
• 2 medium carrots (finely diced)
• 8 oz Italian sausage
• 1/2 tsp salt
• 1 jar (24 oz) tomato sauce
• 1 small zucchini (finely diced)
• 1 lb ground beef
• 3 garlic cloves (minced)
• 2 tbsp milk (optional, adds richness)

For the béchamel sauce:

• 1 tsp salt
• 1/2 tsp ground black pepper (freshly ground preferred)
• 1/2 cup grated parmesan cheese (freshly grated for best flavor)
• a small pinch of nutmeg (optional, enhances flavor)
• 3 tbsp olive oil or butter
• 3 cups milk
• 3 tbsp flour

For the lasagna:

• 12 lasagna noodles (oven-ready preferred)
• 1 1/2 cups shredded mozzarella cheese (I use Sargento shredded mozzarella)

Step 1: Prepare the Meat and Vegetables

In a large saucepan or Dutch oven, brown the ground beef and sausage over medium-high heat until fully cooked.

Use a slotted spoon to remove the meat and drain all but 2 tablespoons of fat from the pan.

Add the diced carrot, onion, celery, and zucchini to the pan, cooking for 6-7 minutes while stirring occasionally, until the vegetables are softened.

Add the garlic, salt, and pepper and cook for an additional 30 seconds until fragrant.

Step 2: Simmer the Bolognese Sauce

Return the cooked meat to the pan and mix in the milk, if you’re using it.

Cook the mixture for 3-4 minutes until the liquid is absorbed.

Stir in the jar of marinara sauce and half of the chopped herbs.

Allow the sauce to simmer over low heat, partially covered, for up to 2 hours for full flavor development.

If you’re short on time, 30 minutes will suffice.

Once finished, stir in the remaining chopped herbs and set the sauce aside.

Step 3: Make the Béchamel Sauce

In a small saucepan, melt 3 tablespoons of butter or olive oil over medium heat.

Whisk in the flour and cook for 2-3 minutes, creating a roux.

Gradually whisk in the milk and bring the mixture to a boil for 1 minute until thickened.

Remove from the heat and incorporate the salt, pepper, and Parmesan cheese, stirring until smooth.

Set the béchamel sauce aside.

Step 4: Cook the Lasagna Noodles

In a large pot of boiling salted water, cook the lasagna noodles according to the package instructions until al dente.

Drain and lay them flat, possibly on a baking sheet, to prevent them from sticking together.

Step 5: Assemble the Lasagna

Preheat your oven to 375°F and grease a 13″x 9″ lasagna pan.

Spread a thin layer of the prepared Bolognese sauce on the bottom of the pan.

Lay down 4 lasagna noodles so that they slightly overlap.

Evenly spread ⅓ of the Bolognese sauce over the noodles, followed by ⅓ of the béchamel sauce, and then ⅓ of the shredded mozzarella cheese.

Repeat this layering process two more times, ensuring that all ingredients are evenly distributed.

Step 6: Bake and Serve the Lasagna

Cover the lasagna pan with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and continue to bake for another 30 minutes, or until the cheese is bubbly and golden brown.

Allow the lasagna to rest for 15-20 minutes before slicing and serving.

Garnish with fresh chopped parsley and basil, if desired, to enhance the presentation and flavor.