EASY LASAGNA RECIPES WITHOUT RICOTTA CHEESE RECIPES

Steps:

• Melt butter in a small saucepan over medium-low heat. Stir flour, salt, and pepper into melted butter until flour is dissolved. Slowly whisk milk into butter-flour mixture until a thick white sauce forms, 2 to 4 minutes. Remove saucepan from heat.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and nutmeg to ground beef; cook until spaghetti sauce is heated through, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a layer of meat sauce into the bottom of a 9x13-inch baking dish. Cover meat sauce layer with a layer of lasagna noodles; top with 1/3 the white sauce, 1/2 the remaining meat sauce, 1/3 the Mexican cheese blend, and 1/3 the Parmesan cheese, respectively. 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 dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until cheeses are melted, about 10 more minutes. Let lasagna stand 10 minutes before serving.

Steps:

• Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
• Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
• Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.
• Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce.