Best Meat Lasagna without Ricotta Cheese Recipe

Ingredients

• 1 pound lean ground beef
• 1/2 pound Italian sausage (ground or casings removed)
• 2 teaspoons olive oil
• 2 medium carrots, finely chopped
• 1 small yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 1 small zucchini, grated and squeezed
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons milk (optional)
• 1 (24 ounce) jar high quality tomato sauce
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil or butter
• 3 tablespoons flour (white whole wheat or whole wheat)
• 3 cups 2% milk (or unsweetened almond milk)
• 1/2 cup grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch of nutmeg (optional)
• 12 lasagna noodles (whole wheat or regular)
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. 1

   Brown the Meat: In a large saucepan or Dutch oven over medium-high heat, cook the ground beef and sausage until fully browned. Remove meat with a slotted spoon and drain all but 2 tablespoons of fat from the pan.

2. 2

   Cook the Vegetables: Add carrot, onion, celery, and zucchini to the pan and cook for 6-7 minutes, stirring occasionally, until softened. Add garlic, salt, and pepper and cook for an additional 30 seconds.

3. 3

   Combine Meat and Sauce: Return the meat to the pan and add milk if using. Cook for 3-4 minutes until liquid is absorbed. Stir in tomato sauce and half of the chopped herbs. Simmer on low heat, partially covered, for up to 2 hours or at least 30 minutes if short on time. Stir in remaining herbs once done and set sauce aside.

4. 4

   Make the Bechamel Sauce: In a small saucepan, melt butter or heat olive oil over medium heat. Whisk in the flour and cook for 2-3 minutes. Slowly add milk while whisking, bring mixture to a boil and cook for 1 minute. Remove from heat and stir in salt, pepper, parmesan, and nutmeg if using. Set aside.

5. 5

   Cook the Lasagna Noodles: Boil a large pot of salted water. Cook noodles according to package directions until al dente. Drain and set aside.

6. 6

   Assemble the Lasagna: Preheat oven to 375°F. Grease a 13″x9″ lasagna pan. Spread a light layer of Bolognese sauce on the bottom. Arrange 4 noodles overlapping slightly. Spread 1/3 of the Bolognese over noodles, then 1/3 of the Bechamel, and sprinkle with 1/3 of mozzarella. Repeat two more times ending with cheese on top.

7. 7

   Bake: Cover pan with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 30 minutes until bubbly and cheese is golden brown.

8. 8

   Rest and Serve: Let the lasagna rest for 15-20 minutes before slicing. Garnish with fresh parsley and basil if desired and serve warm.