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Made with a creamy bechamel sauce that oozes over a rich bolognese and layer after layer of noodles, this meat lasagna recipe without ricotta cheese will surely be your new favourite recipe! This is truly the best lasagna recipe, and you’ll be a bechamel sauce convert once you try it!
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Healthy Lasagna Recipe without Ricotta Cheese
If you’re not a fan of ricotta or don’t have any on hand, this lasagna recipe without ricotta cheese is just for you! In this tasty dish, we make a rich, smooth white sauce for a deliciously creamy, authentic Italian-style lasagna recipe!
Although it takes longer to prepare than most of my other recipes, the extra time is well worth the effort. It’s the ultimate lasagna recipe for holidays or family gatherings since it’s super creamy, flavourful and always a crowd-pleaser!
Plus, with the lean meat, a wide assortment of veggies, and the option to use whole grain noodles and flour, it offers a healthier twist on your classic Italian lasagna recipe.
Substitute for Ricotta Cheese in Lasagna
Whether you don’t like ricotta or can’t find it in your local store, there are a few popular substitutes for ricotta cheese in lasagna.
One option is to use cottage cheese, which is similar to ricotta. Select small curd cottage cheese and use it exactly like ricotta.
Italians also sometimes use mascarpone cheese, which has a slightly tart flavor. Some people even use whipped cream cheese!
My favorite substitute for ricotta, however, isbechamel, which is a classic white sauce. As this creamy sauce oozes into all of the nooks and crannies of the pasta and rich bolognese, it adds a silky smooth texture you’ll adore!
Why We Love This Lasagna Recipe with Bechamel
- Rich & creamy:The bechamel bakes into a thick, creamy sauce that coats every inch of the noodles and tomato sauce. It makes a creamy lasagna you won’t stop thinking about!
- So filling:This homemade lasagna recipe packed with fibre-rich veggies, grains and protein will satisfy your whole family.
- Perfect for meal prep: Lasagna makes the best leftovers! Reheat or bake the leftovers for a tasty meal anytime.
- Crowd-pleaser: No one will complain when you serve this easy lasagna recipe! It’ll disappear quickly and is sure to be a new family favorite.
Required Ingredients
- Lean ground beef & Italian sausage:Combining these two proteins adds the perfect balance of flavour to this easy homemade lasagna. You can use mild or spicy Italian sausage for an extra kick.
- Olive oil:You’ll need a little oil to sauté the vegetables.
- Vegetables: Saute carrots, onion, celery, garlic cloves, and zucchini for lots of flavour and extra nutrition. You can also add in your own veggies of choice.
- Milk:You’ll use milk to make the béchamel sauce and bolognese. You can use regular or a non-dairy milk such as unsweetened almond milk.
- Tomato sauce:We’re making a classic tomato-based bolognese to contrast the creamy white sauce in this lasagna recipe without ricotta cheese.
- Fresh basil & parsley:These fresh herbs are a great garnish and bring a little freshness to this savory dish.
- Salt & black pepper:Be sure to taste each component and season to your preference.
- Olive oil or butter:To make the bechamel sauce, you’ll need to make a roux by heating butter or olive oil. Either type of fat works.
- Flour:The flour will cook in the melted butter, and as you add milk and whisk, it will become a creamy sauce. White flour, whole wheat, or white whole wheat flour will all work, as well as measure for measure GF flour.
- Parmesan Cheese:Parmesan will season the creamy sauce with tons of flavour.
- Lasagna noodles:Feel free to use whole wheat or gluten-free lasagna sheets if desired!
- Fresh mozzarella cheese:Shredded mozzarella will hold each of the layers of lasagna together and give it a nice stretchy pull.
How to Make Lasagna without Ricotta Cheese – Step-by-Step
Step 1: Prep the Bolognese
1. In a large pan or Dutch oven, brown the ground beef and sausage over medium high heat until fully cooked. Remove the meat with a slotted spoon and drain all but 2 tablespoons of fat from the pan.
2. Add in the carrot, onion, celery and zucchini. Cook for 6-7 minutes stirring occasionally, until softened. Add garlic, salt and pepper and cook for another 30 seconds.
3. Add in the meat and the milk (if using) and cook for 3-4 minutes until all liquid is absorbed. Add in the jar of marinara sauce and half of the chopped herbs and cook, occasionally stirring over low heat, partially covered for up to 2 hours, or 30 minutes is okay if you are on a time constraint. Once the sauce is done cooking, stir in the rest of the chopped herbs and set aside.
Step 2: Make the Bechamel Sauce + Cook Noodles
4. In a small saucepan, melt the 3 tablespoons of butter or olive oil, whisk in the flour and cook for 2-3 minutes. Slowly whisk in the almond milk and boil for 1 minute. Remove from the heat and stir in the salt, pepper, and parmesan cheese. Set aside.
5. In a large pot of boiling salted water, cook the lasagna noodles according to the package directions.
Step 3: How to Layer Lasagna without Ricotta Cheese
6. Preheat your oven to 375℉, and grease a 13″ x9″ lasagna pan. Place just enough sauce in the bottom of the lasagna pan to lightly cover it.
7. Place in 3 or 4 of the lasagna noodles so that they just slightly overlap.
8. Add ⅓ of the bolognese spreading it evenly over the noodles.
9. Evenly spread ⅓ of the bechamel followed by ⅓ of the shredded mozzarella. Repeat this process two more times.
Step 4: Cook the Lasagna
10. Cover the pan with foil and bake for 20-30 minutes. Uncover and bake for another 30 minutes until bubbly and the cheese is browned.
11. Let lasagna rest for 15-20 minutes before slicing and serving. Garnish with fresh chopped parsley and basil, if desired.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips:
- For an even healthier lasagna, you can easily swap out the regular lasagna noodles for whole wheat noodles and can use whole wheat flour for the bechamel sauce.
- You can use fat free or reduced fat evaporated milk for the bechamel if preferred. You can use skim milk, but the sauce will not be as thick and can more easily separate, whereas the evaporated milk will help to keep the bechamel thicker.
- Bechamel can be made with any combo of fat and flour. You can use butter, olive oil, coconut oil, or avocado oil. White flour, whole wheat, or white whole wheat flour will all work, as well as measure for measure GF flour.
- The longer the bolognese sauce simmers the thicker and more rich it will become.
- Although freshly shredded mozzarella is best, pre-shredded will work as well.
Recipe FAQs
Is a bechamel sauce traditionally used in lasagna recipes?
Although this recipe might seem unusual to people who grew up eating lasagna with ricotta, different versions of lasagna are made across Italy.
Many traditional lasagna recipes include bechamel cream sauces served over a rich beef ragu with fresh noodles. This recipe is a great take on that and you’ll really love it!
Should you bake lasagna covered or uncovered?
Since lasagna takes quite a bit of time in the oven, it’s best to cover your dish to keep it from drying out. I like to start my lasagna pan covered with foil, then remove it about halfway through to let the cheese on top start bubbling and turn golden brown.
Is it better to make lasagna a day ahead?
Since lasagna has so many layers and takes a while to bake, it’s a great recipe to make before a special occasion. Try preparing your pan of lasagna on Sunday for an easy dinner during the week. This rest time also allows all those flavors to meld together to make every serving taste amazing.
Storage Guidelines
Lasagna can be stored in an airtight container in the fridge for up to 5 days. Just reheat individual slices in the microwave, or wrap the pan in foil and reheat for 45-50 minutes in a 325℉ oven until the centre reaches 165℉.
Lasagna can be frozen for up to 3 months. Wrap tightly in a layer of plastic wrap and then foil.
Serving Suggestions
Although this classic lasagna recipe contains a balance of protein, carbohydrates, and fat, it’s even more satisfying served with a side of veggies!
Pair it with a green salad, like my Healthy Caesar Salad, Tossed Green Salad, Spring Mix Salad or theseGreen Beans with Red Peppersfor a balanced meal.
Recipe Variations
- Switch up the veggies:You can saute chopped mushrooms with the bolognese vegetables, or a few handfuls of fresh spinach can be added to the sauce during the last few minutes of cooking.
- To make without a bechamel:Make a simple custard by whisking together three eggs with three tablespoons of milk. Pour this on in place of the bechamel layers.
- Make it spicy: Add some red chili flakes to the meat sauce for a spicy lasagna that will warm you up!
- Vegetarian: Make thislentil bologneseinstead of the rich meat sauce.
More Similar Recipes
- Slow Cooker Lasagna Soup
- Zucchini Lasagna
- Chicken Zucchini Casserole
- Lentil Pesto Pasta Salad
- Dairy Free Pesto
- Chicken Pesto Recipe
- Baked Pesto Salmon
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Course Main Course
Lasagna Recipe without Ricotta Cheese
By: Elysia
Servings 12 servings
Made with a creamy bechamel sauce that oozes over a rich bolognese and layer after layer of noodles, this lasagna recipe without ricotta cheese will surely be your new favourite recipe! This is truly the best lasagna recipe, and you'll be a bechamel sauce convert once you try it!
Prep Time 15 minutes mins
Cook Time 1 hour hr 40 minutes mins
Total Time 1 hour hr 55 minutes mins
Ingredients
For the Bolognese
- 1 pound lean ground beef
- 1/2 pound Italian sausage ground or with casings removed
- 2 teaspoons olive oil
- 2 medium carrots finely chopped
- 1 small yellow onion finely chopped
- 2 stalks celery finely chopped
- 1 small zucchini grated and squeezed
- 3 garlic cloves minced
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons milk optional
- 1 24 ounce jar high quality tomato sauce
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
For the Bechamel
- 3 tablespoons olive oil or butter
- 3 tablespoons flour (white whole wheat or whole wheat)
- 3 cups 2% milk (or unsweetened almond milk)
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of nutmeg optional
For the Lasagna
- 12 lasagna noodles (whole wheat or regular)
- 1 1/2 cups shredded mozzarella cheese
Instructions
Prepare the Bolognese Sauce
In a large saucepan or Dutch oven, brown the ground beef and sausage over medium high heat until fully cooked. Remove the meat with a slotted spoon and drain all but 2 tablespoons of fat from the pan.
Add in the carrot, onion, celery and zucchini. Cook for 6-7 minutes stirring occasionally, until softened. Add garlic, salt and pepper and cook for another 30 seconds.
Add in the meat and the milk (if using) and cook for 3-4 minutes until all liquid is absorbed. Add in the jar of marinara sauce and half of the chopped herbs and cook, stirring occasionally over low heat, partially covered for up to 2 hours, or 30 minutes is okay if you're short on time. Once the sauce is done cooking, stir in the rest of the chopped herbs and set aside.
Make the Bechamel
In a small saucepan, melt the 3 tablespoons of butter or olive oil, whisk in the flour and cook for 2-3 minutes. Slowly whisk in the milk and bring to a boil for 1 minute. Remove from the heat and stir in the salt, pepper, and parmesan cheese. Set aside.
Cook the Noodles
In a large pot of boiling salted water, cook the lasagna noodles according to the package directions.
Assemble & Cook Lasagna
Preheat your oven to 375℉, and grease a 13"x 9" lasagna pan. Place just enough sauce in the bottom of the lasagna pan to lightly cover it. Place in 4 of the lasagna noodles so that they just slightly overlap. Add ⅓ of the bolognese spreading it evenly over the noodles, then evenly spread ⅓ of the bechamel followed by ⅓ of the shredded mozzarella. Repeat this process two more times.
Cover the pan with foil and bake for 25 minutes. Uncover and bake for another 30 minutes until bubbly and the cheese is browned. Let lasagna rest for 15-20 minutes before slicing and serving. Garnish with fresh chopped parsley and basil, if desired.
Notes
- For a more nutrient-rich lasagna, you can easily swap out regular lasagna noodles for whole wheat noodles and can use white whole wheat flour or regular whole wheat flour for the bechamel sauce.
- You can use fat free or reduced fat evaporated milk for the bechamel if preferred. While you can use skim milk, the sauce will not be as thick and can more easily separate, whereas the evaporated milk will help to keep the bechamel thicker.
- Bechamel can be made with any combo of fat and flour. You can use butter, olive oil, coconut oil, or avocado oil. White flour, whole wheat, or white whole wheat flour will all work, as well as measure for measure GF flour.
- The longer the bolognese sauce simmers the thicker and more rich it will become.
- Although freshly shredded mozzarella is best, pre-shredded will work as well.
Nutrition
Calories: 417kcalCarbohydrates: 34gProtein: 25gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 64mgSodium: 805mgPotassium: 420mgFiber: 2gSugar: 2gVitamin A: 2127IUVitamin C: 7mgCalcium: 297mgIron: 3mg
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