Easy Lasagna Without Ricotta

Prep Time:
20 mins

Cook Time:
1 hr 10 mins

Additional Time:
10 mins

Total Time:
1 hr 40 mins

Servings:
12

Yield:
1 (9×13-inch) casserole

Ingredients

Directions

Melt butter in a medium saucepan over medium-low heat. Stir in flour, salt, and black pepper until forms a paste. Slowly whisk in milk until forms a thick white sauce, 2 to 4 minutes. Remove sauce from the heat.

Heat a large skillet over medium-high heat. Add beef; cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce and nutmeg; cook until sauce is heated through, about 5 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Spread a layer of meat sauce on the bottom of a 9×13-inch baking dish; cover with a layer of lasagna noodles. Top with 1/3 white sauce, 1/2 remaining meat sauce, 1/3 Mexican cheese blend, and 1/3 Parmesan cheese. Repeat layering once more. Top Parmesan cheese layer with 1 layer more lasagna noodles, remaining white sauce, remaining Mexican cheese blend, and remaining Parmesan cheese. Pour water around edges of the dish. Cover the dish with aluminum foil.

Bake in the preheated oven until bubbly, about 45 minutes. Remove aluminum foil; continue baking until cheeses melt, about 10 minutes more. Let lasagna stand 10 minutes before serving.

Nutrition Facts (per serving)