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This easy lasagna recipe without ricotta cheese has been a family favorite for decades – and it really is so simple! It only requires a few simple ingredients, and for those looking for a lasagna without ricotta, this recipe uses mozzarella and Colby-Jack cheese. It freezes beautifully, too!
Below you will find the step-by-step ingredients for this crowd-pleasing, simple lasagna. After the recipe, you can find all sorts of tips and tricks for making this recipe, as well as the history behind it!
This will serve about six people. The time to prepare it is about 15-20 minutes, and it bakes for about 60 minutes.
What is Ricotta?
Ricotta is a traditional Italian cheese celebrated for its creamy texture and mild, slightly sweet flavor. Its origins lie in the unique process of cheese-making, where it emerges not from the primary curd, but from the leftover whey.
The name “ricotta” directly translates to “recooked” in Italian, which provides a hint to its production method. After other cheeses have been made and the curd has been removed, the remaining whey is heated. This heat prompts the proteins left in the whey to coagulate, leading to the creation of the soft, granular cheese known as ricotta.
Lasagna without Ricotta Cheese Ingredients
- 16 oz can spaghetti sauce
- 8 oz can tomato sauce
- ¼ cup onions, chopped
- 1 tablespoon Italian Seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 cup water
- 1 pound ground beef or turkey
- 1 pound Italian sausage, any variety
- 2 cups mozzarella cheese
- 2 cups Colby jack cheese
- 15 lasagna noodles *oven ready make this recipe even easier*
- Several tablespoons of powdered Parmesan cheese
How to Make Lasagna without Ricotta
- Preheat oven to 350 degrees.
- Fill a pot with water and bring to a boil, then cook lasagna noodles until al dente. If you are using oven-ready, just skip this step!
- In the meantime, dice onions, and then put them in a deep skillet with the sausage and ground beef.
- Brown the meats. Add spaghetti sauce, tomato sauce, and water to the meat and onion mixture. Add in all the spices, and let simmer for 15 minutes.
- When lasagna noodles are done, drain excess water, and put off to the side.
- Sprinkle Parmesan cheese on the bottom of a 9×13 pan. Layer four lasagna noodles on the bottom of the dish. Then layer 1/3 of the sauce, ½ cup of colby jack cheese, and 1/2 cup of mozzarella. Sprinkle with Parmesan.
- Repeat noodles, sauces, and cheeses two more times. Make sure the top layer of the lasagna is mozzarella cheese. If there are any gaps at the ends of pans where there are no noodles, put a noodle there as well. Cover with tin foil and bake for 50 minutes. Then remove the tin foil and let bake for about 10 more minutes.
- If cheese is still not melted completely, put it on broil for about two minutes.
Tips and Tricks of this Lasagna
- Layering is Key: Ensure even distribution of your ingredients across every layer for consistent flavor in every bite. I always to 3 layers.
- Prevent a Soggy Bottom: Drain your meat mixture thoroughly to avoid excess moisture, ensuring the base remains firm.
- Rest After Baking: Allow the lasagna to sit for 15-20 minutes post-baking. This rest time helps the layers set and makes slicing much easier.
- Golden Crust Tip: Brush the top layer with a mixture of melted butter and grated Parmesan cheese to achieve a crispy, golden crust.
- Noodle Choice: Opt for no-boil lasagna noodles for convenience, but if using regular noodles, slightly undercook them as they’ll continue cooking while baking.
Why I Love Lasagna without Ricotta Cheese
If there’s one type of food I never get tired of, it’s Italian.
Unfortunately, Italian is not one of my mom’s favorites, so we didn’t have it as often as I would have liked growing up.
But, there is one dish she made a lot, and it’s always a hit. It’s a truly foolproof recipe that everyone loves.
That’s right, lasagna.
I know, I know. EVERYONE has a lasagna recipe. But there’s something different about this lasagna recipe. It’s full of meat, cheese, and sauce. Plain and simple. I also have another simple Mexican lasagna recipe that you would want to check out!
And, at my house, we aren’t big fans of adding fancy cheeses, like ricotta or cottage cheese. Nope. The only cheeses in this are mozzarella, Colby jack, and parmesan!
This is the meal my dad, and my grandpa, always request on their birthdays. It’s the only lasagna one of my good friends has ever liked (and let me tell you, her mom makes a killer lasagna.)
Whenever I’m missing home, this is the meal I make. While it is not a healthy lasagna recipe by any means, I think breaking a diet is okay every once in a while — especially for something like this.
If you’re a meat lasagna lover, look no further. It has both ground beef and sausage, which combine amazingly.
Granted, you could always add some veggies to make it a little bit more healthy, but I love it just the way it is. This is such an easy lasagna recipe and smells divine as it cooks.
This recipe is just so simple. It has:
- Ground beef
- Ground Sausage
- Pasta Sauce
- Mozzarella
- Parmesan
- Colby Jack Cheese
- Noodles
So if you’re on the lookout for a new recipe for simple lasagna — look no further. This is it. And in case you’re like me and love to make recipes even easier, when you are at the grocery store, pick up a package of oven-ready lasagna noodles.
They work like magic and eliminate the need for one more dish to clean up afterward.
And if you want to a lot (and believe me, it disappears quickly), this Rachel Ray casserole dish works perfectly. It’s deep and large. Perfect for a large family, gathering, or just if you want a little leftover. My mom got one a while ago, and I’ve wanted it ever since!
FAQ for Lasagna Recipe without Ricotta Cheese
Can lasagna be made in an aluminum pan?
Yes, I often do this! It’s a great way to turn this into a freezer meal or easily take it to a friend.
How many layers should lasagna have?
I usually get about three layers with this recipe.
Meat Lasagna Substitutions and Variations
This recipe can be adapted for various tastes and needs:
- To make this recipe healthier, you could use a lower-sugar pasta sauce, ground turkey or ground chicken instead of ground beef, and turkey sausage instead of pork sausage.
- You can make this gluten-free by using gluten-free noodles and ensuring the meats you use are gluten-free
- Some people prefer to use slices of mozzarella cheese rather than grated cheese.
- Although this is clearly a meat lasagna, you could omit the meat and double up on the cheese!
How to Store, Freeze, and Reheat
Storing Freshly Made Lasagna
After indulging in a delicious creamy lasagna, it’s essential to store any leftovers properly to maintain their quality. Once your lasagna has cooled to room temperature, cover the baking dish with either plastic wrap or aluminum foil. This covering step is vital as it ensures the lasagna remains moist and prevents it from absorbing any unwanted refrigerator odors. Properly stored, your lasagna should stay fresh for up to 5 days in the refrigerator.
The Freezing Process
Freezing is an excellent option if you’ve prepared more lasagna than you can eat in a few days. Before freezing, it’s crucial to let the lasagna cool completely. For those who plan to enjoy the lasagna at a later date in its entirety, wrap the whole dish first in plastic wrap, ensuring no gaps or openings. Then, add an outer layer of aluminum foil. This dual layering minimizes the risk of freezer burn. However, if you’re someone who enjoys grabbing a slice of lasagna now and then, it’s better to pre-portion the lasagna. First, freeze individual slices on a parchment-lined baking sheet. Once solid, these can be transferred to airtight containers or heavy-duty freezer bags. Whether storing whole or in portions, always label with the date and contents. Frozen lasagna can last up to 3 months without a significant loss in quality.
Reheating Your Lasagna Delight
Reheating lasagna is a straightforward process, but a few tips can elevate the dish’s taste and texture. If your lasagna is in the refrigerator, preheat your oven to 375°F (190°C). Use fresh aluminum foil to cover the dish, which prevents the top from getting too crispy or burnt. A 25-30 minute stint in the oven should suffice for a bubbly and heated-through dish. For a crispier top, consider uncovering for the last 5-10 minutes of baking.
However, if you’re pulling the lasagna straight from the freezer, the process requires more patience. Keeping the original aluminum foil covering, bake the whole lasagna for about 1 hour at 375°F (190°C). Then, for that golden finish, remove the foil and bake for an additional 10-20 minutes. For individual frozen portions, bake them for 30-40 minutes, using the same uncovering technique for the crispy finish.
In all reheating scenarios, ensure the lasagna reaches an internal temperature of 165°F (74°C), signifying it’s safe and ready for consumption.
Serving Suggestions
This recipe has so many great things you can serve with it!
- Moms Easy Parmesan Breadsticks
- Garden Salad
- Caesar Salad
- Green beans
- Asparagus
- Garlic Bread
Printable Recipe
Lasagna Recipe without Ricotta Cheese
Yield: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
This easy lasagna recipe has been a family favorite for decades - and it really is so simple! It only requires a few simple ingredients, and for those looking for a lasagna without ricotta, this one fits the bill. It freezes beautifully, too!
Ingredients
- 16 oz can spaghetti sauce
- 8 oz can tomato sauce
- ¼ cup onions, chopped
- 1 tablespoon Italian Seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 cup water
- 1 pound ground beef or turkey
- 1 pound Italian sausage, any variety
- 2 cups mozzarella cheese
- 2 cups Colby jack cheese
- 15 lasagna noodles *oven ready make this recipe even easier*
- Several tablespoons of powder Parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Fill a pot with water and bring to a boil, then cook lasagna noodles until al dente.
- In the meantime, dice onions, and then put them in a deep skillet with the sausage and ground beef.
- Brown the meats. Add spaghetti sauce, tomato sauce, and water to the meat and onion mixture. Add in all the spices, and let simmer for 15 minutes.
- When lasagna noodles are done, drain excess water, and put off to the side.
- Sprinkle Parmesan cheese on the bottom of a 9x13 pan. Layer four lasagna noodles on the bottom of the dish. Then layer 1/3 of the sauce, ½ cup of Colby, and jack cheese 1/2 cup of mozzarella. Sprinkle with Parmesan.
- Repeat noodles, sauces, and cheeses two more times. Make sure the top layer of the lasagna is mozzarella cheese. If there are any gaps at the ends of pans where there are no noodles, put a noodle there as well. Cover with tin foil and bake for 50 minutes. Then remove the tin foil and let bake for about 10 more minutes.
- If the cheese is still not melted completely, put on broil for about two minutes.
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 795Total Fat: 45gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 150mgSodium: 1225mgCarbohydrates: 44gFiber: 4gSugar: 6gProtein: 52g
Other Lasagna Ideas
We have TONS of lasagna-themed recipes on Clarks Condensed. You can click here for our lasagna ideas post, but here are a few of our favorites:
- Chicken Alfredo Lasagna
- Lasagna Rolls
Katie Clark
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.
