Oh my!! Lasagna!! Who doesn’t crave one of these once in a while? I do, despite all the guilt I feel after having a piece of calory-packed heaven. But you know what? My family loves it, and I make the sacrifice for them ;). Today I bring you my best lasagna recipe without Italian sausage ever.
Italian sausages are super versatile; you can look at this white bean soup with Italian sausage. But this lasagna didn’t need it.
I tried to add less cheese to make it a little less fatty. However, it won’t make much difference. It is what it is; lasagna is soul food, and you won’t deprive yourself of it.
And here I am, trying to mask my guilt for all the lasagna I had last night. You will love this recipe if you are not on a keto diet and don’t care about having some extra calories tonight.
Extra saucy, bubbly cheese sauce layered to perfection, hearty and satisfying lasagna is perfect for a comforting family meal or a dinner party with friends. If there is a dish I feel proud to share with friends and families is this lasagna recipe without Italian sausage.
This is going to be a long post since it takes a lot of work to pull this dish off. It is easy but labor intense. There is a lot to prepare to have the perfect lasagna recipe.
Grab your apron, and let’s get started!!
Ingredients you’ll need for this lasagna recipe without Italian sausage
As a whole, you need beef sauce, cheese, and lasagna noodles. I like my lasagna meaty and saucy. Otherwise, I can compromise on everything else.
Meat: I used a mixture of ground beef and ground pork. But you can use either of those. I have done it multiple times using ground beef alone.
Spices: I used to season the meat sauce with dry spices: oregano or a substitute, cumin, pepper, and salt. I used garlic powered because it saves me time, but you can use garlic cloves if you prefer to do so. And paprika for colour and a light smoky flavour. I like to add chicken bouillon to enhance the flavour.
Fire-roasted bell peppers. I use those because they are packed with a lot of flavours, and it happened I had them on hand. You can substitute those with fresh red bell peppers.
Tomatoes are redundant, but I bought a huge box of those, and I had to use them.
Fresh herbs: Use a bunch of your favorite fresh herbs. I used cilantro because I am not a big fan of basil. But you can use either basil or parsley. I leave this to your choice.
Onion: Onions are the queen of the kitchen. They bring an umami flavour to this dish and sweetness.
Olive oil to cook the beef sauce.
Pasta sauce: Thick and rich Hunt’s pasta sauce. I didn’t make my own sauce. Making lasagna is already quite time-consuming, so I don’t intend to add more labour to this dish.
For a simpler recipe, check this creamy pasta and beef strips
I buy pasta sauce when it is on sale and always have it on hand. If you have your own pasta sauce, use what you have on hand.
Ingredients for the cheese sauce
Lasagne Noodles: You can find oven-ready lasagne noodles. The ones I used were oven-ready. However, I still boiled them to shorten the cooking time.
I am telling you, whenever I can save time and money, I will take the shortcut as long as it doesn’t compromise the dish results. Which I promise you, it won’t.
Butter: Butter can’t miss this party!! You need it to make the cheese sauce.
All-purpose flour to thicken the cheese sauce, nutmeg, and salt again.
Cheese: I had mozzarella, and that is what I used. I intended to have a well-balanced lasagna without any ingredients overpowering the results. So I used mozzarella, so the cheese wasn’t the hero flavour. It was cheesy and creamy but perfectly balanced.
How to make the best lasagna recipe without Italian sausage
Start by cooking the beef sauce. Turn on the stove and add olive oil to a pan. Once the oil is hot, add the chopped onion and wait until they get translucid to add the ground beef and pork.
Add the dry spices and the salsa sauce when the meat starts to brown. Add a cup of water if you added the chicken bouillon. If not, add a cup of chicken, beef, or veggie stock.
Simmer the meat sauce at low heat for 10 minutes or until the meat is tender and the liquid has resumed. If your meat needs more cooking time and is drying out, you can add more liquid so it won’t burn and cooks thoroughly.
You could also follow my authentic Cuban picadillo recipe for this beef sauce. It will pair perfectly with this lasagna.
Set the beef sauce aside while you work on the rest of the recipe.
Cooking the lasagna noodles
Simultaneously cooking the beef sauce, set a pot with salted water on the stove to high heat. Bring it to a rolling boil before adding the lasagne noodles. I cooked the noodles for 9 minutes. However, follow the instructions in your noodles package.
Cooking the Bechamel sauce
Now for the bechamel sauce. In a saucepan over medium heat, melt the butter. I like adding some onions to infuse flavour, but this is optional.
Add the flour and stir until it gets golden. Then add the milk and whisk constantly until the sauce thickens. If your sauce gets lumpy, you can use the food processor to break it down and make it smooth.
Assembling the lasagna layers and baking
Now is the time to assemble the lasagna recipe without Italian sausage into perfect layers. I used a Pyrex baking dish.
Pour some bechamel sauce on the bottom of the baking dish. Then add 3 lasagna noodles and add the meat sauce on top. Add a layer of noodles and bechamel, followed by another layer of noodles and beef sauce.
I made 3 layers of meat sauce. After your last layer of meat sauce, add noodles, bechamel, and mozzarella cheese.
Preheat to over 350°F and cook the lasagna for 20 minutes or until everything bubbles. All your ingredients are already cooked, so you don’t have to worry that they will be undercooked. The oven stage is to bring everything together and melt the cheese.
Once you get the lasagna out of the oven, let it sit for 10 minutes before serving.
What to serve with this lasagna recipe
Lasagna is a delicious and hearty dish that you can enjoy on its own. But if you want to round out your meal or add some variety, several side dishes can be served with it. Here are some ideas:
- Salad: A crisp green salad with a light dressing can be a refreshing contrast to the richness of the lasagna.
- Roasted vegetables: Roasting vegetables such as zucchini, eggplant, bell peppers, or mushrooms is a healthy and flavorful way to add some extra veggies to your meal.
- Bruschetta: A simple appetizer of toasted bread topped with diced tomatoes, garlic, basil, and olive oil can be an excellent complement to the lasagna.
- Antipasto platter: An assortment of cured meats, cheeses, olives, and marinated vegetables can also be delicious.
- Wine: A glass of red wine can perfectly accompany a rich and flavorful lasagna.
Ultimately, the choice of side dish will depend on your personal preferences and the occasion. I prefer to have it on its own.
Try this beef Milanese recipe when you need to finish dinner quickly. The results are fantastic
How to store lasagna recipe leftovers.
Depending on how soon you plan to eat, you can store Lasagna in the refrigerator or freezer.
Store the Lasagna in an airtight container if you plan to eat it within the next few days. Or cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. Lasagna will keep well in the fridge for up to 4 days.
You can freeze the Lasagna if you want to store it for longer. To freeze Lasagna, make sure it is completely cooled and then wrap it tightly with plastic wrap and aluminum foil or place it in an airtight container.
It’s best to freeze the Lasagna in individual portions so you can thaw only what you need. You can keep the Lasagna in the freezer for up to 3 months.
How to reheat Lasagna
If your Lasagna is in the freezer, when you are ready to reheat the Lasagna, thaw it overnight in the refrigerator if it is frozen.
Once it is thawed, there are a few methods for reheating Lasagna, depending on how much time you have and what equipment you have available:
- Oven: Preheat the oven to 375°F (190°C). Cover the Lasagna with foil and bake for about 30-40 minutes or until heated through and the cheese is melted and bubbly.
- Microwave: Place individual portions of Lasagna in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and microwave on high for 2-3 minutes or until heated through. Larger portions may require more time.
- Stovetop: Place the Lasagna in a non-stick pan over medium heat. Cover with a lid and let it heat up for about 10-15 minutes or until heated through, stirring occasionally.
- Air fryer: Preheat the air fryer to 375°F (190°C). Place individual portions of Lasagna in the air fryer basket and cook for about 8-10 minutes or until heated and the cheese is melted and bubbly.
No matter which method you choose, make sure the Lasagna is heated to an internal temperature of at least 165°F (74°C) before eating. Enjoy!
Watch How to Make This Lasagna
Lasagna recipe without Italian sausage
- 1 sauce pan
- 1 baking pan
- 1 spaula
- 1 whisk
- 1 stock pot to boil the pasta
Ingredients for beef sauce
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon chicken bouillon
- 1/2 yellow onion
- 1 cup fire rusted peppers substitue with 1 cup of red bell pepper
- 1 fresh tomato
- 1 cilantro or parslie to taste
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/2 pound ground pork
- 1 can pasta sauce
- 1 teaspoon salt season with salt to taste
Ingredients for Bechamel sauce
- 2 tablespoon Butter
- 2 tablespoon All purpose flour
- 2 cups whole milk
- 1 cup cheese optional, I omit this cheese from my recipe
- 1/2 teaspoon nutmeg
- 2 tablespoon finely chopped onions optional
To assemble the lasagna
- 1 package lasagna noodles
- 10 slices mozzarella cheese
To cook the meat sauce without italian sausage
- Turn on the stove and add olive oil to a pan. Once the oil is hot, add the chopped onion and wait until they get translucid to add the ground beef and pork.
- Add the dry spices and the salsa sauce when the meat starts to brown
- Add a cup of water if you added the chicken bouillon. If not, add a cup of chicken, beef, or veggie stock.
- Simmer the meat sauce at low heat for 10 minutes or until the meat is tender and the liquid has resumed. If your meat needs more cooking time and is drying out, you can add more liquid so it won’t burn and cooks thoroughly.
- Set the beef sauce aside while you work on the rest of the recipe
Cooking the noodles
- Set a pot with salted water on the stove to high heat. Bring it to a rolling boil before adding the lasagne noodles. I cooked the noodles for 9 minutes. However, follow the instructions in your noodles package.
- When the noodles are al dente, drain them and reserve.
Cooking the bechamel sauce
- In a saucepan over medium heat, melt the butter. I like adding some onions to infuse flavor, but this is optional.
- Once the butter has melted, Add the flour and stir until it gets golden.
- Add the milk and whisk constantly until the sauce thickens. If your sauce gets lumpy, you can use the food processor to break it down and make it smooth.
- When it thickens, you can add cheese if you like. Then remove from the stove and reserve .
Assembly the lasagna
- Pour some bechamel sauce on the bottom of the baking dish. Then add 3 lasagna noodles and add the meat sauce on top. Add a layer of noodles and bechamel, followed by another layer of noodles and beef sauce. Until you have all your layers
- The last layer should be cheese and bechamel auce
- Preheat the oven to 400°F
- Bake the lasagna for 45 minutes or until the cheese starts to bubble and it has melted. All ingredients are already cook so there is no need to check temperature of the lasagna.
|Amount per serving|
|% Daily Value*|
|Total Fat 16.4g||21%|
|Saturated Fat 7.3g||37%|
|Total Carbohydrate 13.2g||5%|
|Dietary Fiber 1.6g||6%|
|Total Sugars 5.4g|
|Vitamin D 21mcg||106%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
|Recipe analyzed by|