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Easy Lasagna Without Ricotta Cheese

Love lasagna but don’t love ricotta cheese?  This Easy Lasagna Recipe without Ricotta Cheese is a must make!  Use my simple, secret ingredient to get the perfect creamy texture for homemade lasagna without ricotta cheese.

easy lasagna recipe without ricotta cheese

Nothing says comfort food to me like a big, hearty, plate of homemade lasagna.  It’s one of my favorite meals to make because my family loves it and 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.

casserole dish of lasagna topped with cheese and parsley

What is Ricotta Cheese?

Ricotta is a creamy white, mild, fresh cheese with a soft texture and a slightly sweet flavor that is commonly used in pasta dishes and even desserts.  It’s like a fine-textured cottage cheese and can be eaten as is with a little salt, pepper and fresh herbs.

Ricotta can be added to salads and dips, used as a filling for pastas like Ravioli and Tortellini, served as a dessert cheese with honey and fruit, or added to Cannoli and cheesecake recipes.

Ricotta translates to “re-cooked” and gets its name from the way it was originally produced using leftover whey from making Mozzarella and Provolone.

Easy Lasagna Recipe Without Ricotta Cheese

I may use Ricotta occasionally and welcome it in certain recipes, but I have never liked it in my lasagna.  Something about the texture disrupts the whole dish for me.  I want smooth and creamy bites of cheese that melt in with the hearty sauce and tender noodles.  Ricotta, especially when done poorly, comes off as more chunky than creamy.

The secret to deliciously creamy homemade lasagna is a hidden milky egg mixture that goes between the layers.  Something about mixing eggs with evaporated milk makes this lasagna magical.

No need to worry that you’ll have “scrambled eggs” in your lasagna… it all bakes up bubbly and perfect.  You won’t even have to tell anyone there’s a secret ingredient in there.

how to make lasagna without ricotta cheese

How to Make Lasagna

Fully cook the meat, add the sauce and let simmer while your noodles cook.  Once the noodles are fully cooked, layer the ingredients in a baking dish in this order: sauce on the bottom, followed by noodles, egg mixture, sauce, cheese and repeat for three layers.

Tips for Freezing Lasagna and Reheating

  • Fully cook the lasagna as directed below and allow to cool before freezing.
  • Freeze in an airtight container.  We typically eat 1/2 of the pan first and then freeze the remainder.
  • To reheat: place the frozen lasagna in the refrigerator to thaw overnight.  Cover with foil and bake at 350 for 20 minutes.  Uncover and bake an additional 10-15 minutes, or until fully heated through.
  • To reheat from frozen: Cover with foil and bake at 350 for 45 minutes.  Uncover and bake an additional 15-20 minutes, or until fully heated through.
  • Never put a cold glass pan into a hot oven!

a scoop of lasagna without ricotta cheese on a small plate

a scoop of lasagna without ricotta cheese on a small plate

Creamy Lasagna

4.02 from 469 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 346kcal
Author: Emily Grace


  • 1 lb ground beef
  • 24 oz jar of 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


  • Brown the meat over medium heat in a large skillet.
  • Once the meat is fully cooked, drain and add the sauce. 
  • Add the spices and simmer over low heat. (Start with 1/4 tsp and adjust as needed, how much you add will depend on your preferences and how seasoned the sauce you use already is.)
  • Cook the noodles as directed on the package.
  • Preheat the oven to 350 degrees.
  • Once the meat and noodles are cooked, whisk the eggs and milk together in a small bowl.
  • Add a thin layer of meat sauce to a 9x13 glass pan.
  • Layer with noodles, egg mixture, sauce, and cheese.
  • Repeat this for a total of three layers.
  • Top the final layer of noodles with the remaining egg mixture and cheese.
  • 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.


Calories: 346kcal | Carbohydrates: 25g | Protein: 20g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 577mg | Potassium: 406mg | Fiber: 1g | Sugar: 3g | Vitamin A: 565IU | Vitamin C: 4mg | Calcium: 225mg | Iron: 2mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!

Originally Published December 11, 2013 | Updated August 29, 2018


Looking for more lasagna?  Try this delicious Lasagna Soup recipe!

Recipe Rating


Tuesday 27th of September 2022

I made this as instructed except for using gluten free Catelli brand no cook lasagna noodles and cooked it in the oven for 45 minutes and it turned out perfectly. I am happy to find a delicious recipe for lasagna without ricotta, I just can't stand that stuff. Thx for sharing.


Monday 26th of September 2022

I have made this recipe several times now. It always turns out perfectly and my family absolutely loves it. Previous to this recipe, I always ended up with a runny lasagna but with this recipe it is perfect every time. Thank you for sharing it.


Thursday 31st of December 2020

Yummy! I used what I had at home. Made some homemade meat sauce. Only had heavy cream so used it instead with the three eggs. I only had 7 no bake lasagna noodles so made two layers. Still delicious. My sauce and meat is well seasoned so not bland. Easy and very delicious! Thanks for the recipe for no ricotta. This recipe is a Keeper

Tiffany Blalock

Wednesday 7th of July 2021

@Amy, how much heavy cream did you use?


Thursday 3rd of December 2020

Hi there,

This sounds delish! I am dairy sensitive so when it comes to lasagna, I prefer to omit the ricotta. I did some googling and your recipe came up! Question for you: Can I make this a day or 2 ahead, cool completely, and then reheat in the oven?

Thank you! :)


Saturday 14th of November 2020

Bake uncovered or covered? Thanks

Emily Grace

Sunday 15th of November 2020

Hi Kailey, I bake uncovered. If you see that the cheese is starting to brown too soon, you can cover with foil until safe and desired doneness.

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