The Best Homemade Lasagna Recipe

Who doesn’t love a great lasagna recipe? It’s the perfect cold weather comfort food, or simply a quick, easy to make recipe for those nights when something simple is what you want. There are plenty of ways to make lasagna, but my lasagna recipe is my favorite because it contains no ricotta! Yes, my lasagna recipe contains no ricotta and what makes it so unique, is that I use a blend of meat for my meat sauce!

Why is a no ricotta lasagna the best?

Believe it or not, there are many people that aren’t a fan of ricotta cheese in their lasagna. I am one of them! Whether it be the texture or flavor of ricotta cheese, many opt out of it. My lasagna recipe replaces ricotta cheese with a smooth, mild bechamel sauce made out of three cheeses and heavy cream. Simmered until thick, the bechamel sauce is spooned into the layers along with mozzarella cheese and a meat sauce that is blended with 2-3 different types of meat.

Why is blending meat so tasty?

I’ve made this lasagna recipe plenty of times and I always blend different types of meat to make my meat sauce. I use ground lamb, ground kobe beef, and regular ground beef. The combination of ground meat makes a rich meat sauce with a depth of flavor that is sure to be the crowd pleaser. While blending the different types of meat to make your meat sauce isn’t a must, I’d highly recommend it!

The Best Homemade Lasagna Recipe

1 box of lasagna noodles
2 tsp of salt (to add the water while cooking lasagna noodles)
For the meat sauce:
1/2 lb of ground kobe beef
1/2 lb of ground lamb
1/2 lb of ground beef
*If you don’t want triple meat just use 1 1/2 lb of regular ground beef
3 tbsp of finely chopped onion
2 tbsp of finely chopped green pepper
1 1/2 cups of tomato sauce (half a jar)
2 tbsp dried oregano
1 1/2 tbsp all purpose seasoning
1 tsp meat seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup of canola or vegetable oil
For the bechamel sauce:
4 tbsp of butter
1 pint of heavy cream
8 ozs of shredded cheese (you can use mozzarella, parmesan, and gouda)

3-4 ozs of shredded cheese for the topping**
*Double this recipe if you want the lasagna very creamy

Directions:

This recipe requires a bit of multitasking, not to worry, it’s easy! Preheat your oven to 350 degrees Fahrenheit. Grab a large pot, fill with water, and add salt. Bring to a boil. While you’re waiting for your water to boil, grab a frying pan, place it on medium heat. Add your oil and warm for 2 minutes. Add your chopped onion & pepper and saute for 1 minute. Next add in your ground meat and saute for 2-3 minutes. Add the tomato sauce, and seasonings and stir. Bring to a simmer. It should take 10-12 minutes for your meat sauce to cook.

If your water has begun to boil, add your lasagna noodles. Grab a sauce pan and make your bechamel sauce now. Place it on low medium and add your butter. Once the butter has melted add your heavy cream and shredded cheese. Stir until the cheese is melted. Lower the flame and let it simmer. It will begin to thicken & may have a clumpy consistency.

Layers and more layers!! In a baking dish lay down your lasagna noodle, spoon a layer of bechamel sauce, spoon meat sauce onto it, and repeat! You’re welcome to add more cheese in between layers, but the cheesy bechamel sauce already makes this lasagna recipe nice and creamy! Once you’re done with all of your layers, make sure to layer the top with shredded cheese. Place into the oven uncovered for 45 minutes. Remove, allow to cool for 15 minutes and enjoy!