Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
No Cheese Lasagna
- add review
- #85209
No cheese necessary in this rich lasagna dinner. It's made with two kinds of meat in a tomato sauce layered between sheets of lasagna and topped with a rich white sauce.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
4 comments
ingredients
Lasagna Sauce
1 pound lean ground beef
1 pound lean ground pork
1 onion, very finely chopped
1 can (16 ounce size) chopped tomatoes
1 quart tomato puree
1 teaspoon sweet smoked paprika
1 tablespoon olive oil
salt and pepper, to taste
White Sauce
1 tablespoon flour
1 tablespoon butter
12 ounces milk, more to taste
1/2 teaspoon nutmeg, or to taste
Assembly
1 package dried lasagna sheets
directions
For Lasagna Sauce: Heat the olive oil in a large lidded pot. Put the chopped onion in and fry until the onion turns translucent.
Add the smoked paprika. Add the ground pork and beef and fry until browned. Season with salt and pepper. Add the chopped tomatoes and the tomato puree and bring to a boil.
Reduce the heat to the lowest setting and let simmer for a couple of hours, until the sauce is thick. Set aside.
For White Sauce: In a separate pan, melt the butter and add the flour and make a roux. Cook this for a few minutes but do not allow it to color.
Add the milk to the roux a little at a time and allow it to absorb the first few times before putting more in. Add the remaining milk and cook until the consistency of heavy or double cream. Grate in about nutmeg and set aside.
To Assemble: Put in a thin layer of the meat sauce into a lasagna dish and put in a layer of lasagna sheets. Alternate the layers until you get up to about a half inch below the rim of the dish, ending with a layer of lasagna.
Pour on the white sauce.
Put into a preheated 375 degrees F oven for 25 to 30 minutes until the white sauce turns golden brown.
added by
twbart72
recipe tips
For a richer tomato sauce, add a splash of red wine during cooking.
To prevent the lasagna sheets from sticking, make sure they are not touching each other in the layers.
Letting the lasagna rest for 10-15 minutes after baking makes it easier to cut and serve.
For added flavor, include herbs like basil or oregano in the tomato sauce.
To make sure the white sauce doesn't become lumpy, whisk continuously while adding the milk.
If the white sauce is too thick, add more milk until the desired consistency is reached.
Try adding vegetables like spinach or mushrooms to the meat sauce for variety.
Always taste and adjust the seasoning of the sauces before assembling the lasagna.
Serve with a side salad or garlic bread for a complete meal.
common recipe questions
Can I use only one type of meat?
Yes, you can use either all beef or all pork, or even substitute with turkey or chicken.
What can I use instead of sweet smoked paprika?
Regular paprika can be used, and to keep the smokey flavor, a bit of liquid smoke.
Is there a substitute for olive oil?
Any vegetable oil or even butter can be used for frying the onions and meat.
Can I make this lasagna with fresh tomatoes?
Yes, you can use fresh tomatoes, but you may need to cook the sauce longer to reduce it.
What can I use instead of nutmeg in the white sauce?
Nutmeg adds a flavor that works well in a white sauce, but it can be omitted or replaced with a pinch of white pepper.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator and reheat in the oven or microwave.
Can this lasagna be frozen?
Yes, it can be frozen before or after baking. Thaw in the refrigerator before reheating.
Can I add cheese to this recipe?
Kind of defeats the entire purpose of the recipe, but, yes, if you wish you can add cheese between the layers or on top. Or, try one of our other lasagna recipes that already call for cheese.
tools needed
Large Lidded Pot: Used for cooking the sauce. It must be large enough to accommodate the ground meats, onions, and liquids.
Saucepan: For making the white sauce, where the roux is prepared and milk is gradually added to make the sauce.
Measuring Cups and Spoons: For measuring the ingredients such as paprika, olive oil, flour, and milk.
Cutting Board and Sharp Knife: For chopping the onion.
Wooden Spoons or Spatulas: Used for stirring the meat and onion mixture in the large pot and for mixing the roux in the saucepan.
Whisk: Helpful for combining the flour and butter in the pan to make a roux and for mixing milk into the roux.
Lasagna Pan or Baking Dish: For assembling the lasagna layers with meat sauce, white sauce, and lasagna sheets.
Aluminum Foil (optional): Can be used to cover the lasagna if it browns too quickly during baking.
nutrition data
465 calories, 20 grams fat, 40 grams carbohydrates, 31 grams protein per serving.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
reviews & comments
I haven't made it yet but i am this week.
April 1, 2019
I love that it has no cheese, I do not tolerate cheese well, but I have no problem with milk! So Thank you!!
who is the whiz kid who put milk in a cheeseless lasagna - most people who can't tolerate cheese also can't tolerate milk (you know, one is made from the other)!!
This isn't a dairy-free lasagna, it's meant for those who just don't want a cheese-laden version.
October 25, 2016
Recipe doesn't say to cook the noodles - are we supposed to? I did but I know you can also make lasagna without cooking the noodles. Anyway, it turned out delicious!I'm not a fan of cheesy lasagna but I do love lasagna so this was a nice treat.
I'm gonna try Monday
Im cooking this right now and I'm 13, it is smelling awesome:)