This is a must-have favorite among my family and friends. Traditionally, I make it as a layered lasagna, but today I’m using 1/2 bag of noodles to make a lasagna bake. In the video, I’m making the same amount of sauce you’d need for a full lasagna.
My mom got the recipe from a family friend of ours after visiting Florence, Italy and loving a lasagna that was super creamy, but didn’t have ricotta or heavy tomato flavor. Where our friend Jen S. got the recipe is unclear. All we had was a handwritten recipe card with no measurements. I’ve tweaked the measurements over the years to our liking. It’s usually served with a salad and garlic bread. Recipe for lasagna below:
Creamy No Ricotta Lasagna
• 9 lasagna noodles prepared or no-boil noodles
• 1TBS olive oil (if using a lean meat)
• 1-1 1/2lbs ground beef
• 1tsp minced garlic
• salt and pepper – to taste
• 1 can Cream of Mushroom soup (plus 1 can water)
• 1 small can tomato sauce
• 1-1 1/2 tsp Italian seasoning or to taste
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Mozzarella cheese
1. Heat olive oil in pan over medium high heat and cook ground beef until no longer pink. Add garlic and salt/pepper to taste. Sauté one more minute or until garlic is fragrant.
2. Add cream of mushroom soup, plus one can of water, tomato sauce, and Italian seasoning. Bring to boil and then reduce to low simmer for at least 20 minutes.
3. Preheat oven to 350 degrees.
4. Spray 9×11” baking dish. Put a small amount of sauce on the bottom of the pan and then begin layers — noodles, meat sauce, shredded cheeses. Repeat until you have three complete layers.
5. Bake uncovered for 30 minutes or until cheese is slightly browned and bubbling.
**Alternatively, this can be made into a pasta bake with spiral noodles of your choice. Boil noodles, combine with meat sauce and cheeses.
My husband and children prefer it this way!
Let me know if you try this recipe! What is your favorite lasagna recipe? Feel free to share in the comments below.
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