Easy Lasagna Recipe Without Ricotta Cheese No Cottage Cheese

Easy Lasagna Recipe Without Ricotta Cheese No Cottage Cheese

Lasagna is a beloved comfort food, but not everyone enjoys ricotta or cottage cheese. If you are searching for easy lasagna recipe without ricotta cheese no cottage cheese. You have come to the right place.

This version replaces ricotta and cottage cheese with a rich, creamy béchamel sauce, creating a smooth, cheesy, and flavorful lasagna that’s perfect for family dinners or special occasions.

Why Make Lasagna Without Ricotta or Cottage Cheese?

Many people prefer lasagna without ricotta or cottage cheese due to texture or taste preferences. This recipe provides an alternative that maintains the creamy richness without those ingredients. The béchamel sauce and layers of mozzarella and Parmesan create a perfect, cheesy, and satisfying dish.

Easy Lasagna Recipe Without Ricotta Cheese No Cottage Cheese: A Flavorful Alternative

Easy lasagna recipe without ricotta or cottage cheese! Enjoy a rich, cheesy, and flavorful homemade lasagna with simple ingredients. Perfect for family dinners.

Ingredients

For the Meat Sauce:

• 1 pound ground beef (or Italian sausage for extra flavor)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 teaspoon red pepper flakes (optional for spice)
• 1 tablespoon olive oil

For the Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk (warm)
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional, for depth of flavor)
• 1 cup grated Parmesan cheese

For Assembly:

• 12 lasagna noodles
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

Step 1: Prepare the Meat Sauce

• Sauté the Aromatics – In a big skillet, heat the olive oil over medium heat and cook the chopped onion for 3 to 4 minutes, or until it is soft. Sauté the minced garlic for a further 30 seconds, or until it becomes aromatic.
• Brown the Meat – Add the ground beef (or Italian sausage) to the skillet. Use a spoon to split it up while it cooks until browned. Drain any excess grease.
• Simmer the Sauce – Stir in crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, pepper, sugar, and red pepper flakes. Reduce heat and let simmer for at least 20 minutes, stirring occasionally.

Step 2: Make the Béchamel Sauce

• Melt Butter – In a saucepan over medium heat, melt the butter.
• Add Flour – Whisk in the flour and cook for about 1 minute to remove the raw taste.
• Incorporate Milk – Slowly add the warm milk while whisking constantly to prevent lumps.
• Season and Thicken – Add salt and nutmeg (if using). Keep whisking for another three to five minutes or until the sauce thickens.
• Add Cheese – Remove from heat and stir in the Parmesan cheese until melted and smooth.

Step 3: Cook the Noodles

• Bring salted water to a boil in a big saucepan.
• Make sure the lasagna noodles are cooked to al dente, as instructed on the package.
• To avoid sticking, drain and rinse under cold water.

Step 4: Assemble the Lasagna

• Preheat Oven – Set the oven to 375°F (190°C).
• Layer the Ingredients:

1. Line a 9 x 13-inch baking dish with a thin coating of beef sauce.
2. Place 3–4 lasagna noodles over the sauce.
3. Cover the noodles with a coating of béchamel sauce.
4. Sprinkle a handful of mozzarella cheese.
5. Repeat layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan on top.

• Bake – After 25 minutes of baking, cover with foil. Remove foil and bake for another 15 minutes until the cheese is golden and bubbly.
• Rest and Serve – Before slicing, give the lasagna 10 minutes to rest.. Garnish with fresh parsley.
  
  

Tips for the Best No-Ricotta Lasagna

• Use Freshly Grated Cheese – Anti-caking chemicals found in pre-shredded cheese may interfere with melting.
• Make Ahead – The lasagna should be prepared a day ahead of time and chilled before baking.
• Add Vegetables – Sautéed mushrooms, spinach, or zucchini make great additions to the sauce.
• Use Oven-Ready Noodles – Skip boiling and save time by using no-boil lasagna noodles.

Storage and Reheating

• Refrigerate – Store leftovers for up to three days in an airtight container.
• Freeze – Wrap the lasagna tightly with plastic wrap and foil. Freeze for up to 3 months.
• Reheat – Bake at 350°F (175°C) for 20–25 minutes or until heated through.

Conclusion

This easy lasagna recipe without ricotta or cottage cheese is creamy, cheesy, and packed with flavor. The combination of a savory meat sauce and a smooth béchamel makes it a perfect alternative for those who prefer a different texture. Whether for a weeknight dinner or a special gathering, this lasagna will impress and satisfy everyone at the table.