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white plate of a piece of no ricotta lasagna with asparagus and toasted bread

No Ricotta Lasagna

This no ricotta lasagna is just as tasty as the traditional lasagna even with skipping on the ricotta. The perfect family meal to make everyone happy.
Course Main Course
Cuisine Italian
Keyword lasagna, no ricotta lasagna, pasta dish
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Calories 871kcal


  • 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


Serving: 1g | Calories: 871kcal | Carbohydrates: 31g | Protein: 53g | Fat: 59g | Saturated Fat: 28g | Cholesterol: 170mg | Sodium: 1738mg | Potassium: 623mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1137IU | Vitamin C: 4mg | Calcium: 822mg | Iron: 4mg