Lasagna with No Ricotta

Name: Lasagna with No Ricotta
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: Italian
Ingredients: 2 tablespoon (30 ml) olive oil; 1 cup (150 g) yellow onion, diced; ½ cup (60 g) carrots, diced; ⅓ cup (75 g) celery, diced; salt and pepper to taste (see note!); 1 pound (450 g) ground beef; 2 links sweet Italian pork sausage, removed from its casings; Salt and freshly cracked pepper to taste; 1 tablespoon (15 ml) Italian Seasoning; 1 teaspoon (5 ml) fennel seed; 1 can/15 oz (445 ml) diced tomatoes; 1 can/15 oz (445 ml) tomato sauce; ¼ cup (60 ml) tomato paste; 1 cup (240 ml) white wine or chicken or vegetable broth; 2 cloves garlic; 2 Tbsp (10 g) flat leaf Italian Parsley, chopped; 4 tablespoons (57 g) unsalted butter; ¼ cup (35 g) flour; 4 cups ( 1000 ml) whole milk; 1 teaspoon (5 ml) salt; pinch of nutmeg; 2 teaspoon (10 ml) fresh thyme, minced; 16 ounces (452 g) Grated Italian Blend Cheese; 16 No-Boil (Oven Ready) Lasagna noodles (depending on the brand you may need two boxes of lasagna noodles)

13 steps

Prep:1hCook:1h

Learn how to make Lasagna an easy recipe that won't take you all day to make. A great Sunday Night Dinner idea you can make in advance. Includes Video Tutorial too!

Updated at: Sat, 23 Nov 2024 23:05:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1004 kcal (50%)

Total Fat54.3 g (78%)

Carbs70.1 g (27%)

Sugars17.7 g (20%)

Protein56.2 g (112%)

Sodium2094.1 mg (105%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large sauce pot heat olive oil and sauté onion, carrots and celery for 3-5 mins until fragrant and translucent. Season to taste with salt and pepper.

Step 2

Add beef, sausage, salt, pepper, Italian seasoning and fennel seeds and brown meat until cooked through completely. Add wine or broth and allow to simmer until the liquid is reduced by one third.

Step 3

Add diced tomatoes, tomato sauce, and paste, stir to combine with meat and veggies. Add garlic.

Step 4

Simmer meat sauce for 15 minutes. Then take it off the heat and stir in the fresh parsley and set aside.

Step 5

Meanwhile, prepare the béchamel sauce.

Step 6

In a large sauté pan melt the butter, once foamy add the flour. Whisk until it forms into a paste. Then slowly add the milk, whisking all the while until combined. Cook this mixture, simmering on medium-high heat until it thickens. It should coat the back of a spoon. Remove from the heat.

Step 7

Add salt, nutmeg, thyme, and garlic. Whisk to combine and set aside.

Step 8

Then take out a 9x13 oven-safe casserole dish that has been lightly greased. Add 1 ladle of bolognese sauce in the bottom, and smooth to distribute it on the bottom of the dish. It doesn’t need to cover it, just a thin layer.

Step 9

Turn your lasagna pan vertically so it’s facing towards you. Place a layer of four "Oven Ready" lasagna noodles vertically in the dish (No need to cook them first!), overlapping slightly at the ends. You will have gaps in between the noodles but they will expand as they cook in the oven.

Step 10

And add 1 ½ ladles of bechamel sauce on top of the noddles, then a ladle of meat sauce on top of each noodle, spreading it out with the back of a spoon, top with 1 cup of cheese on top. Repeat this process two more times to create three layers of noodles, sauces and cheese.

Step 11

For the final layer, place 4 more noodles on top, cover with the remaining bechamel sauce and top with the remaining cheese. Add cracked pepper and a sprinkle of the Italian seasoning on top before baking.

Step 12

Bake covered with foil at 325F for 45 min, then uncovered for 5-10 minutes until cheese is golden brown.

Step 13

Slice into squares and pair with a tossed green salad and my classic French Vinaigrette.

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