Ragù Lasagna without Ricotta

Ragù Lasagna without Ricotta has layer upon layer of comforting lasagna noodles, a flavorful meat sauce, and loads of gooey cheese. With this 5 ingredient recipe, you can skip the ricotta or cottage cheese to save time and money.

It’s simple to make because the noodles don’t need to be boiled and the meaty ragu is quickly made with your favorite marinara or spaghetti sauce.

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This is one lasagna that doesn't need ricotta cheese or cottage cheese but still is hearty, cheesy, and crave-worthy.

Jump to:

• What Is Ragù Sauce?
• Why This Recipe Works
• Ingredients
• Step-by-Step Instructions
• My Top Tips
• Substitutions & Variations
• Make-Ahead & Storage
• More Delicious Recipes
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• 💬 Comments

What Is Ragù Sauce?

A ragù sauce is an Italian pasta sauce that contains meat. These meat sauces are frequently simmered low and slow and are best served over hearty pasta or layered and baked with pasta and cheese.

Ragù is also a brand name for jarred pasta sauces that range from "meat flavored" to containing meat and possibly mushrooms, garden vegetables, extra onion, and extra garlic. The brand originated from an Italian family recipe and has grown to be a well-recognized American pasta sauce.

Why This Recipe Works

This is a streamlined, more economical version of traditional lasagna that does not include ricotta cheese. There is no need to boil the lasagna noodles before assembling the casserole and the sauce is a simple ragu sauce, meaning "meat sauce".

As the noodles cook layered with the sauce, the moisture in the sauce rehydrates the noodles, while the starch from the noodles thickens the sauce. Plus a single layer of cheese that is repeated in the layers holds everything together.

This is my husband's favorite recipe from childhood and his mom made it with the Ragù brand of jarred sauce and shredded sharp cheddar cheese. But is a very versatile recipe and you can use any tomato-based spaghetti sauce and any good melting cheese you like.

So, let's cook!

Ingredients

Here's what you need to make this Ragù Lasagna without Ricotta:

• Non-Stick Cooking Spray - I generally use the butter-flavored spray but the olive oil works great too.
• Ground Beef - My favorite ground beef is 85%. It has just enough fat to give good flavor to the meat as it browns.
• Finely Chopped Onions - You can use your favorite type of fresh onions. I prefer yellow varieties.
• Marinara Sauce - Marinara sauce is a tomato sauce containing tomatoes, onions, garlic, and herbs. This can be homemade or store-bought, and yes you can buy the Ragù brand of sauce. It is generally an inexpensive brand and you can choose any of their varieties for this recipe.
• Lasagna Noodles, Uncooked - You can use any brand of wavy, wide lasagna noodles. I like Barilla pasta because they cook easily and typically can be slightly overcooked and still be firm.
• Shredded Cheese - This can be any cheese that melts well like cheddar, mozzarella, Monterey Jack, and Colby. Blends like Colby Jack and Mexican 5 Cheese work very well. We prefer a cheddar blend.
• Chopped Fresh Herbs, Parsley, or Basil (Completely Optional) - I like to add a little sprinkling of green over the lasagna when entertaining guests.

Please see the recipe card for the exact quantities.

Step-by-Step Instructions

Prepare. Preheat the oven to 350°F/177°C and grease a 13”x9” baking dish with cooking spray.

Make Meaty Marinara. In a large, deep skillet brown the ground beef with the onions. Pour off any excess fat and mix in the marinara sauce. Bring to a simmer and cook for 2 to 3 minutes.

Layer. Spoon a thin layer of the sauce over the bottom of the prepared baking dish. Then layer the casserole as follows:

• Lasagna Noodles
• Sauce
• Cheese
• Repeat Layers Ending with Cheese on Top

Bake. Bake the lasagna casserole for 35 to 45 minutes or until heated through and the cheese is melted.

Once the lasagna is done, it's important to let it rest for a few minutes before serving. This allows the flavors to meld together and prevents the cheese from sliding off the noodles.

If I have them on hand, I like to garnish this cheesy lasagna with a sprinkling of chopped fresh herbs.

To serve, simply slice into squares and plate it with your choice of sides, such as a fresh green salad, garlic bread, or garlic knots.

My Top Tips

♡ It is much easier to cut the lasagna if you let it rest for 10 minutes after baking it.

♡ If you prefer a less dense lasagna add ¾ cup of water to the casserole around the edge of the lasagna. The extra liquid will be absorbed by the pasta and make a more tender noodle.

Substitutions & Variations

• Substitute Mushrooms. Instead of ground beef sauté mushrooms with the onions.
• Make it Vegetarian. Omit the ground beef and use a sauce that doesn't contain meat.
• Make Homemade Sauce. My Italian Meat Sauce is hearty and flavorful.

Make-Ahead & Storage

You can assemble this ragù lasagna in advance and store it covered with aluminum foil in the refrigerator for up to a day before baking it. It will take longer to bake when it has been refrigerated.

Leftovers can be stored in sealed containers in the refrigerator for up to 5 days and in the freezer for up to 3 weeks. A small amount of water helps with reheating lasagna in either an oven, microwave or a covered skillet.

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