Easy Lasagna Without Ricotta

No-ricotta lasagna, thickened with a white sauce and topped with Mexican cheese, is easy to prepare and will surely become a favorite in your house!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 493 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 cups warm milk
• salt and ground black pepper to taste
• 2 pounds lean ground beef
• 2 (28 ounce) jars spaghetti sauce
• 1 pinch ground nutmeg, or to taste
• 1 (8 ounce) package shredded Mexican cheese blend
• 1 (16 ounce) package no-boil lasagna noodles
• 0.25 cup butter
• 0.5 cup water
• 0.5 cup grated Parmesan cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Melt butter in a medium saucepan over medium-low heat. Stir in flour, salt, and pepper until flour dissolves. Slowly whisk milk into butter-flour mixture until a thick white sauce forms, 2 to 4 minutes. Remove the saucepan from the heat.

Step 3

Heat a large skillet over medium-high heat. Cook beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce and nutmeg. Cook until spaghetti sauce is heated through, about 5 minutes.

Step 4

Spread a layer of meat sauce on the bottom of a 9x13-inch baking dish. Cover meat sauce with a layer of lasagna noodles. Top with 1/3 white sauce, 1/2 the remaining meat sauce, 1/3 Mexican cheese blend, and 1/3 Parmesan cheese. Repeat 1 more layer of each ingredient. Top with 1 more layer lasagna noodles, remaining white sauce, Mexican cheese blend, and Parmesan cheese. Pour water around the edges of the dish. Cover the dish with foil.

Step 5

Bake in the preheated oven until bubbly, about 45 minutes. Remove aluminum foil and continue baking until cheeses melts, about 10 more minutes. Let lasagna stand 10 minutes before serving.