Easy Lasagna Recipe without Ricotta Cheese
This lasagna recipe features creamy bechamel sauce with melted mozzarella and gouda, flavored with bolognese-like sauce.
Servings: 6 people
Calories: 255kcal
Ingredients
- 1 pack pasta sheets fresh or dry
- 1 cup parmesan cheese (for topping)
- 300 g mozzarella
For the Meat Sauce:
- 1 yellow onion
- 3 or 4 cloves of garlic
- 4 tbsp olive oil
- 500 g ground beef
- 500 g pelati
- salt and pepper to taste
- 1/2 tsp sugar
- 1 tsp basil
For the White Sauce:
- 4 tbsp olive oil
- 3 tbsp melted butter
- 2 tbsp flour
- 3 cups of milk
- 1 tsp salt
- 2 tsp pepper
- 2 cups of gouda or similar hard cheese
Instructions
- Cook fresh pasta sheets according to the packaging instructions. If you are using dry pasta sheets you can skip this step.
- Fry flour with butter and oil at low heat. After a few minutes, add milk and cook at medium heat until the sauce becomes thicker (around 30 minutes). Add shredded gouda and stir well so the cheese melts.
- While the white sauce is cooking, chop the onions and garlic. Fry the onions until translucent, then add garlic and ground beef. Stir fry the meat until almost cooked, then add pelati, salt, pepper, sugar and basil. Cook the sauce for about 20 minutes in total.
- In a baking dish, put some bolognese sauce then top with a lasagna sheet. Pour bechamel sauce and add another sheet. Add more bolognese sauce, slices of mozzarella, and another lasagna sheet. Top the lasagna with bechamel sauce and finish with bolognese sauce. In the last 10 minutes of baking, sprinkle some parmesan on it.
Notes
Depending on the brand you buy, you may end up with extra sheets of pasta. You can save it for later to make some other lasagna or use a larger baking pan to bake lasagna. In that case, just add some extra cheese in it, no need to double the amount of white and red sauce.