This hearty lasagna is packed with
flavor and lacks no flavor with
skipping out on the ricotta.
What’s better than an ole fashion grandma’s style lasagna? Nothing can bring a family together better than a good meal and this is one of them. Now what if you find out your husband doesn’t like ricotta cheese? I mean how do you make lasagna without ricotta cheese?
Well, I did not want to give up one of my favorites because my husband wouldn’t eat it because of one ingredient. So time to change up this recipe a bit and see if I get the seal of approval.
So if I’m going to take out one cheese I have to replace it with another because I don’t want any shortage of cheese in my meal. I am a total cheese lover. Everyone knows lasagna always has mozzarella cheese and lots of it. So let’s add some oowey gooey provolone cheese to make it that much more tasty.
Before the cheese is melted it’s going to seem like you are using so much cheese, but believe me once it’s melted it won’t seem like much at all. And honestly you can never have too much cheese.
So once your lasagna is ready to eat, serve it with some yummy garlic bread and maybe a glass of red wine and enjoy.
No Ricotta Lasagna
- 9 Lasagna noodles cooked according to package
- 2 lbs Ground beef
- 4 cups Shredded mozzarella cheese
- 4 cups Shredded provolone cheese
- 28 oz Can of tomatoes (Diced or Crushed)
- 8 oz Can of tomato sauce
- 1/2 cup chopped sweet onion
- 3 Garlic cloves
- 3 TBSP Olive oil
- 1 TBSP Parsley fresh is best
- 1 TBSP Sugar
- 2 TSP Salt
- 1.5 TSP Italian seasonings
- 1 TSP Basil
- 1/2 TSP Pepper
- Preheat oven to 350 degrees
- Cook lasagna noodles according to package and set aside
- Add olive oil, chopped onions, and minced garlic to a large pan over high heat and cook for 5 minutes until onions are tender
- Add ground beef to pan and cook until meat is brown
- Add tomatoes, tomato sauce, parsley, sugar, salt, Italian seasoning, basil and pepper mix well and cook until most of the liquid is gone to have a chunky meat sauce
- Take a 9x13 glass casserole dish and spray with cooking spray
- Add a layer of 3 lasagna noodles and then a third of the meat sauce and spread evenly
- Then take a third of the mozzarella and provolone mixed cheese and put on top
- Repeat the above two steps 2 more times where you have 3 layers of noddles, meat sauce and cheese
- Take a piece of foil and spray with cooking spray and put the sprayed part on top of the lasagna and seal.
- Cook for 45 minutes and then take foil off and cook another 10 minutes and let it sit for 15 minutes before cutting into
- I prefer to use a sweet onion, but a regular yellow onion will work
- To avoid having to do a bunch of chopping, throw your half of onion in a food processor for easy chopping
- I used a garlic press to easily make minced garlic
- I prefer onions that are a little more cooked so I cook them for 5 minutes before adding ground beef. If you like crunchy cook for a minute before adding ground beef
- Don't drain the fat after browning your ground beef. You're going to lose some of the garlic and onion flavor by doing that.
- I prefer a more chunky tomato flavor in my lasagna, but if you do not want chunks use crushed tomatoes instead of diced
- Cook the meat sauce until there is only a little bit of liquid. You want your meat sauce to be thick and not runny
- I start with a noddle layer instead of meat sauce because I like that clean look on the bottom which is why I spray my casserole dish before. If you prefer you can put a little meat sauce on the bottom before the first lasagna layer.
- Be sure and spray your piece of foil with cooking spray before adding it on top of the lasagna. This prevents the cheese from sticking and coming off on your foil
- Let the lasagna sit for 15 minutes before you cut into it so it isn't as runny