Alternative Lasagna Recipes: Bechamel-Free Delights

Traditional lasagne is known for its rich and creamy béchamel sauce layer, but not everyone has the time or desire to prepare this complex sauce. Fortunately, there are delicious ways to make lasagne without béchamel, using alternatives like ricotta or cottage cheese, or even increasing the amount of tomato sauce.

Basic Recipe for No-Béchamel Lasagne

Below is a straightforward recipe for lasagne that doesn’t require béchamel, allowing you to enjoy a hearty and flavorful meal without the hassle of additional steps.

Ingredients

Lasagne sheets (fresh or dried) Tomato sauce (homemade or store-bought) Ricotta or cottage cheese (about 2 cups) Egg (1 large) Grated Parmesan cheese (about 1 cup) Shredded mozzarella cheese (about 2 cups) Ground meat (beef, pork, or turkey, optional, about 1 pound) Onion (1, diced if using meat) Garlic (2 cloves, minced if using meat) Olive oil (for sautéing if using meat) Salt and pepper (to taste) Italian seasoning (optional) Fresh basil or spinach (optional for added flavor)

Instructions

Prepare the Meat Sauce (if using meat)

Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until softened. Add ground meat and cook until browned. Drain any excess fat if needed. Stir in the tomato sauce, Italian seasoning, salt, and pepper. Simmer the sauce for about 10-15 minutes.

Prepare the Cheese Mixture

In a bowl, combine the ricotta cheese (or cottage cheese), egg, half of the grated Parmesan, salt, pepper, and any herbs you like (such as basil or spinach). Mix well.

Assemble the Lasagne

Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a baking dish. Layer lasagne sheets over the sauce. Spread half of the ricotta mixture over the sheets. Add a layer of the meat sauce if using, followed by a layer of shredded mozzarella. Repeat the layers, alternating sheets of lasagne, ricotta, meat sauce, and mozzarella, ending with a layer of lasagne sheets topped with tomato sauce and the remaining mozzarella and Parmesan cheese.

Bake the Lasagne

Cover the baking dish with aluminum foil to prevent sticking. You can spray the foil with cooking spray. Bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Cool and Serve

Let the lasagne cool for about 10-15 minutes before slicing. This helps it hold its shape when serving.

Enjoy your delicious lasagne without béchamel!