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Six-Layer Ricotta-Free Lasagna with Creamy Béchamel

A perfectly baked, thick slice of 6-layer lasagna without ricotta showing layers of pasta, meat sauce, and creamy white sauce.
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Make a rich, thick, six-layer lasagna without ricotta cheese. This recipe uses a smooth béchamel sauce to provide the creamy texture, resulting in a perfectly stacked and flavorful Italian bake.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1.5 pounds ground beef or Italian sausage
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup (1 stick) unsalted butter
  • 4 cups whole milk, warmed
  • 1/2 teaspoon ground nutmeg
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided

Instructions

  1. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
  2. Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add the ground meat to the pot. Cook, breaking it up with a spoon, until browned. Drain off excess fat.
  4. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. This is your rich, layered meat sauce pasta base.
  5. Prepare the béchamel sauce (the ricotta replacement): In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk until the mixture is smooth.
  6. Continue cooking, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 8-10 minutes. Stir in nutmeg, 1 cup of mozzarella, and 1/2 cup of Parmesan. Season with salt and pepper to taste. This creamy sauce replaces the ricotta.
  7. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish for your deep dish lasagna guide.
  8. Assemble the six-layer lasagna: Spread a thin layer of meat sauce on the bottom of the prepared dish.
  9. Place a layer of cooked noodles over the sauce.
  10. Spread one-third of the béchamel sauce over the noodles.
  11. Spoon one-third of the remaining meat sauce over the béchamel.
  12. Repeat the layering sequence: noodles, béchamel, meat sauce, until you have used all the sauce components, ending with a layer of noodles.
  13. Top the final layer of noodles with the remaining meat sauce and the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese.
  14. Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  15. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. This is key for perfectly stacked lasagna.
  16. Let the lasagna rest for 15 minutes before slicing and serving. This allows the layers to set.

Notes

  • Resting the lasagna after baking is crucial for a thick lasagna recipe; it helps the layers firm up so you get clean slices.
  • You can make the meat sauce and béchamel up to two days ahead of time. Store them separately in the refrigerator.
  • For a make ahead lasagna instructions option, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the fridge.

Nutrition

Find it online: https://blissbatter.com/6-layer-lasagna-without-ricotta-recipe/