Simple & Creamy Ricotta Lasagna Without Béchamel Sauce

There’s something so comforting about a bubbling tray of lasagna fresh out of the oven. While I love the charm of traditional recipes, there are days—especially busy ones—when I just need an easier route to the same cozy flavors. This ricotta lasagna is my go-to for those moments. It skips the béchamel sauce entirely and still turns out irresistibly creamy, thanks to the dreamy ricotta filling.

And yes, I’ll admit it—I might have a bit of a lasagna obsession. It’s the kind of dish that instantly turns any night into something special, even if you’ve had a long day and little energy left.

This version is layered with a simple homemade meat sauce, a light and cheesy ricotta mixture, and lots of melty mozzarella on top. It’s a no-fuss recipe that feels indulgent but is surprisingly easy to pull together. Even if it’s your first time making lasagna, this one won’t let you down.

Creamy ricotta lasagna without béchamel sauce, baked until golden and bubbling, layered with meat sauce, ricotta filling, and melted mozzarella

Ingredients

• Lasagna sheets (fresh or dry)

• 300g ground beef

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 150g grated carrots

• 400g chopped tomatoes or passata

• 1 tbsp tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper to taste

• 3–4 tbsp olive oil

  
  

Ricotta mixture

• 250g ricotta

• 1 egg

• 30g grated parmesan

• Salt and pepper

• Chopped parsley or basil (optional)

To layer and top

• 150g grated mozzarella

• Fresh basil for garnish (optional)

Instructions

Sauté the chopped onion and minced garlic in olive oil over medium heat until soft and fragrant. Add the grated carrots and cook for a few minutes until slightly softened. Stir in the ground beef and cook until browned.

Add the tomato paste, canned chopped tomatoes (or passata), oregano, basil, salt, and pepper. Simmer the sauce uncovered for 15–20 minutes, allowing the flavors to meld and the sauce to thicken slightly.

In a separate bowl, mix the ricotta with the egg, grated parmesan, salt, and pepper. Stir in chopped parsley or basil if using.

Preheat the oven to 180°C (350°F) fan-forced. In a baking dish, layer the meat sauce, lasagna sheets, and ricotta mixture. Repeat the layers until everything is used up, finishing with a layer of meat sauce and a generous topping of grated mozzarella.

Cover the dish with foil and bake on the middle rack of the oven for 25 minutes. Remove the foil and bake for another 10–15 minutes until the top is golden and bubbling. Let the lasagna rest for about 10 minutes before serving. Garnish with fresh basil if desired.