Love lasagna but don’t love ricotta cheese? This Creamy Lasagna without Ricotta Cheese recipe is a must make! There is a secret ingredient to get the perfect creamy texture for lasagna without ricotta cheese.
Nothing says comfort food to me like a big, hearty, plate of lasagna. It’s one of my favorite meals to make because everyone in my family loves it so much, but also because it’s one of those dishes that looks like it took more effort than it really did.
Most lasagna recipes call for ricotta cheese, but there’s just something about the texture that ruins it for me. I’m coming around, there’s a really yummy stuffed shells recipe that uses ricotta and I love it, but I just don’t seem to like it in my lasagna.
So while this may be lasagna without ricotta cheese, it is still deliciously cheesy and creamy. The secret is the milky egg mixture that goes between the layers. Everything bakes up bubbly and perfect.
Dive into this creamy lasagna filled with beef and a creamy sauce.
- 1 lb ground beef
- 1 jar Marinara Sauce
- 12 Lasagne Noodles
- 4 cups mozzarella cheese
- 3 eggs
- 3 tbsp evaporated milk
- Italian Seasoning to taste
- Salt & Pepper to taste
- Garlic Powder to taste
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Brown the meat over medium heat in a large skillet.
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Once the meat is fully cooked, drain and add the sauce.
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Add the spices and simmer over low heat.
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Cook the noodles as directed on the package.
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Preheat the oven to 350 degrees.
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Once the meat and noodles are cooked, whisk together the eggs and milk in a small bowl.
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Add a thin layer of meat sauce to a 9x13 glass pan.
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Layer with noodles, egg mixture, sauce, and cheese.
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Repeat this for a total of three layers.
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Top the final layer of noodles with the remaining egg mixture and cheese.
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Bake for 30 minutes, or until bubbly and melted.
I always make a few extra noodles in case any break in the process. I find it easier to use rubber tipped tongs to pick up and layer my noodles.
Looking for more lasagna? Try this delicious Lasagna Soup recipe!
Beth Lindsey says
What size jar of marinara do you use for the Lasagna w/o Ricotta recipe?
Emily Grace says
25oz
Isabella Grace says
Yum!
Jhanyz says
what are other substitutes for barilla sauce? will spaghetti sauce do?
Emily Grace says
Yes, any of your favorite spaghetti sauces will work
Maria Shaw says
I love your recipe. Have made it a few times. Even though i like ricotta and cottage cheese I usually don’t have it on hand. This recipe has saved me, many a time. Only thing I do different is I add more than 3 tablespoons of evaporated milk. I have a large family and I make two trays. I add lots of meat too as my husband isn’t too fond of pasta. We all still enjoy it. Thanks so much for posting your recipe 😊
Emily Grace says
So glad you enjoy it, Maria! 🙂
Veronica Nix says
What would the warm up directions be if you put this in the freezer?
Emily Grace says
I would either let it defrost in the refrigerator the night before, or defrost it slightly in the microwave before putting it in the oven. I would bake it at the same time and temp and check to see if the center is heated through. If it’s not I would add another 10 minutes and check again. Hope this helps!
Tammy says
This definitely looks like something I want to try. I love lasagna but I do not care for the texture of ricotta or cottage cheese that recipes usually require. They are a bit mushy to me. I like the thought of creamy instead. Can’t wait to try this.
Liz says
Can I make this at night uncooked,then cook it the next day?
Liv says
Real lasagna actually does not call for ricotta. If you are from Italy, you’d use a bechamel sauce instead of ricotta. Italians will look at you as if you’re crazy if you use ricotta.
Tricia B. says
Just searched the web for a creamy lasagna with no ricotta since I’m living overseas & they don’t have many cheeses and this turned out perfectly!
I added roasted cubed eggplant, lots of oregano and didn’t put as much cheese in since it’s expensive here, but it turned out so delish still!! Thanks for the tips!!
Wendy says
Amazing! I had planned on making a Lasagna and spaced on buying ricotta. This recipe exceeded my expectations! Definitely bookmarking! Thanks xo
Whitney says
Made this tonight and it was wonderful! My 3 years old gobbled it up too! I don’t like ricotta and this recipe is spot on! Thanks!
Alina Hayes says
I am so glad I came across your recipe. Lazagna is one of my favorite dishes and I have not been making it because my husband hates ricotta. This solved my problem and I just made it for the second time tonight!
Thank you!
Emily Bruno says
So glad you like it Alina!
katie says
can this recipe be made ahead of time?
Emily Bruno says
Hi Kate- I’ve never tried that, but I do think it tastes just as good reheated the next day!
Nightphyre says
My family started using Cottage Cheese instead of Ricotta – and now with the 2% Low Fat varieties, they work just fine. Just make sure it’s “small curd”. It melts great and no one has ever figured out it’s cottage cheese. (I hate cottage cheese – but it’s great in Lasagne)
Cheryl says
I love lasagna and I was intrigued by the “no ricotta” idea. Thank so much for sharing on Weekend Potluck! Happy Holidays & HUGS!
Elizabeth @ Confessions of a Baking Queen says
I love that you made Lasagna without ricotta, I have a love/hate relationship with Ricotta. I will have to try ricotta-less lasagna next! Gorgeous photos 🙂
Lisa says
I thought I was alone in my dislike for the texture of ricotta! I have always made my lasagne without and I’ve just added more mozzarella and provolone. I love your addition. I’m going to try this, soon!
Chris at Hye Thyme Cafe says
Sounds odd with the evaporated milk, but that has definitely piqued my curiosity! Looks beautiful!! 🙂
Linda says
On my to make list! I’ll link it back to you when I make it, thanks for sharing.
Heather @ French Press says
looks SO good Emily! LOVE all that cheese 🙂
Trish - Mom On Timeout says
This lasagna looks amazing Emily! And without ricotta too 🙂 Awesome! Pinned this one!
Lauren @ Hall Nesting says
This screams warmth and comfort to me! And yes wine is a necessity during a storm!