Andy Montoya
Lasagna is a classic Italian dish that typically includes ricotta cheese. However, not everyone is a fan of this creamy cheese, and some may want to try making lasagna without it. There are several alternative recipes available that omit ricotta cheese, substituting it with other cheeses like mozzarella, Colby jack, parmesan, or cottage cheese, or even grilled eggplant slices. These recipes still retain the traditional layers of pasta, meat sauce, and cheese, but with a twist that suits individual tastes. Whether you're a meat lover or a vegetarian, there are ways to customize your lasagna without ricotta cheese.
| Characteristics | Values |
|---|---|
| Oven temperature | 350-400°F |
| Noodle type | No-boil, fresh, or cooked |
| Noodle preparation | Cooked al dente, rinsed with cold water, and laid flat |
| Meat | Ground beef, sausage, or grilled eggplant slices |
| Other ingredients | Onion, garlic, pepper, spaghetti sauce, tomato sauce, water, parmesan cheese, Colby jack cheese, mozzarella cheese, Italian seasoning, salt, zucchini, egg |
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What You'll Learn
Lasagna noodles: boil or no-boil?
Lasagna can be made with boiled or no-boil noodles. The boiled noodles are cooked in a pot of salted water until al dente, according to package instructions. They are then drained and rinsed with cold water before being assembled into a lasagna. This method can be time-consuming and sticky.
No-boil noodles, also known as oven-ready noodles, are thinner than conventional noodles and are par-boiled and then dehydrated before being sold. They are layered into the lasagna raw and come out fully cooked, absorbing water from the surrounding ingredients to rehydrate and soften. This method is quicker and less laborious, but the noodles need to be well-coated in sauce or cheese to cook through properly.
Some people prefer the texture of no-boil noodles, finding them to be more tender and similar to the original, fresh pasta used in lasagna. However, others find that no-boil noodles can dry out the dish and make the bottom layer of noodles chewy.
Ultimately, the decision to use boil or no-boil noodles depends on personal preference and the amount of time and effort one wants to put into making lasagna.
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Meat sauce: beef, sausage, onion, garlic, and herbs
To make a meat sauce with beef, sausage, onion, garlic, and herbs for a lasagna, you can follow these steps:
Firstly, if your sausage has casings, slice them lengthwise and peel them off. If you are using ground sausage, you can skip this step. Place a large, heavy pot over medium-high heat and add your sausage and beef. Use a wooden spoon or spatula to break up the meat into fine crumbles. Cook the meat for around 8-10 minutes, or until it is browned and cooked through.
Next, add your aromatics: chopped onion and minced garlic. These ingredients add depth of flavour to the sauce and help balance the acidity of the tomatoes. You can also add carrots at this stage for extra sweetness. Cook the mixture for a further minute, stirring occasionally.
Now, it's time to add your tomatoes and seasonings. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, dried basil, salt, Italian seasoning, fennel seeds, pepper, and any other herbs and spices of your choice. Bring the sauce to a boil, then reduce the heat and simmer for around 10-15 minutes, or up to an hour and a half, until slightly thickened. Taste your sauce, and if it is too tangy, add a teaspoon of sugar to balance the acidity.
Your meat sauce is now ready to be used in your lasagna! Remember to preheat your oven and assemble your lasagna layers before baking. Enjoy your homemade, flavourful lasagna!
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Cheese: mozzarella, Parmesan, and alternatives
When making lasagna, it is important to use block cheese and grate it yourself, as pre-shredded cheese doesn't melt as well. Low-moisture, whole milk mozzarella is a good option as it melts well and is one of the cheeses used in the "World's Best Lasagna Recipe". Fresh mozzarella can also be used, but it may brown quickly.
Mozzarella can be combined with other cheeses to make a tasty lasagna without ricotta. Parmesan is a good option, as it is one of the three cheeses used in the "World's Best Lasagna Recipe". It can be sprinkled on the bottom of the pan before layering on the other ingredients.
Colby and jack cheese can also be used as alternatives to ricotta. One recipe calls for 1/2 cup of Colby and jack cheese, along with 1/2 cup of mozzarella.
Other alternatives to ricotta include mild white cheddar-like cheese and grilled eggplant slices.
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Assembly: layering the lasagna
To assemble a lasagna without ricotta cheese, you can follow these layering steps:
Firstly, preheat your oven to 375°F (190°C). Then, prepare the lasagna noodles according to the package instructions. You can use no-boil lasagna noodles, fresh lasagna noodles, or dried lasagna noodles. If using dried noodles, boil them in salted water until al dente, then drain and rinse with cold water.
Now, you can start layering your lasagna. In a 9x13-inch baking or casserole dish, spread a layer of meat sauce. You can make this sauce by browning ground beef, sausage, and onion in a pan, then adding spaghetti or tomato sauce, and seasoning. On top of the sauce, add a layer of lasagna noodles. You can overlap the noodles if needed.
Next, add a layer of cheese. You can use a combination of mozzarella, Colby jack, and Parmesan cheese. Sprinkle or spread the cheese evenly over the noodles. Then, add another layer of meat sauce, followed by more noodles. Repeat these layers until you have three layers of noodles, ending with a layer of meat sauce.
Finally, sprinkle or spread a generous amount of mozzarella cheese on top. You can also add some Parmesan cheese to the top layer for extra flavour. Now your lasagna is ready to be baked!
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Baking: temperature, time, and tips
The oven should be preheated to around 350–375 °F (190 °C). The lasagna should then be baked for around 25–45 minutes. If the recipe calls for covering the dish with foil, this should be removed around halfway through the cooking time. After removing the lasagna from the oven, it should be left to rest for at least 15 minutes, and up to 45 minutes, to allow it to thicken and keep its shape when cut.
If you are reheating leftover lasagna, place it in a lightly greased, covered casserole dish and bake at 350 °F for 25–30 minutes.
When preparing the lasagna, a deep casserole dish is recommended to prevent splatters of sauce. If your lasagna is very close to the top of the dish, place a baking sheet underneath to catch any sauce.
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