Easy Lasagna Without Ricotta

This easy lasagna without ricotta recipe is thickened with a white sauce and topped with Mexican cheese. It's so good. Try extra-lean ground beef.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 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 black pepper until forms a paste. Slowly whisk in milk until forms a thick white sauce, 2 to 4 minutes. Remove sauce from the heat.

Step 3

Heat a large skillet over medium-high heat. Add beef; cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce and nutmeg; cook until 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 with a layer of lasagna noodles. Top with 1/3 white sauce, 1/2 remaining meat sauce, 1/3 Mexican cheese blend, and 1/3 Parmesan cheese. Repeat layering once more. Top Parmesan cheese layer with 1 layer more lasagna noodles, remaining white sauce, remaining Mexican cheese blend, and remaining Parmesan cheese. Pour water around edges of the dish. Cover the dish with aluminum foil.

Step 5

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