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
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.
Cook the noodles as directed on the package.
Preheat the oven to 350 degrees.
Once the meat and noodles are cooked, whisk together the eggs and milk 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.
Looking for more lasagna? Try this delicious Lasagna Soup recipe!