This easy lasagna without béchamel is made with layers of rich, slow-cooked meat sauce, lasagna noodles, and a very generous amount of mozzarella cheese. It is based on my mom’s lasagna recipe—and it took my husband three years to agree to try it.

You see, most of the lasagna he had eaten in Jordan was made with béchamel sauce, and apparently the trauma ran deep. But mine has no béchamel and no ricotta. Just my mom’s special meat sauce and lots and lots of mozzarella.

Once he finally tried it, he was converted. Now, trust me, we barely have leftovers.

Why You’ll Love This Lasagna Without Béchamel

This is the lasagna I grew up eating. My mom makes the meat sauce in her slow cooker, letting it cook gently until the flavors come together and the meat becomes soft and fine.

I use my Instant Pot on the slow-cooker setting because it saves me from pulling out another appliance. You can also pressure-cook the sauce when you are short on time.

The finished lasagna is:

• Rich, cheesy, and comforting
• Made without béchamel or ricotta
• Filled with homemade meat sauce
• Easy to assemble with no-boil noodles
• Perfect for family dinners and entertaining
• A great make-ahead meal

The secret is using enough sauce to cook and soften the noodles—and refusing to be shy with the mozzarella.

Ingredients You’ll Need

For the Meat Sauce

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 500 grams ground beef, or a ground beef and lamb mixture
• 2 jars or boxes marinara sauce, approximately 700 grams each
• 1 teaspoon sugar
• 1–2 teaspoons Italian seasoning
• 1 teaspoon hot sauce, or to taste
• Salt, to taste

For the Lasagna

• 1 package (500g) no-boil lasagna noodles, enough for approximately 4 layers
• Approximately 1 kilogram shredded mozzarella cheese
• Prepared meat sauce
• Olive oil or cooking spray for the baking dish, if needed

How to Make the Slow-Cooker Meat Sauce

1. Sauté the Onion and Garlic

Heat the olive oil using the sauté function of your Instant Pot or in a skillet over medium heat.

Add the diced onion and cook for 4–5 minutes, or until it begins to soften. Add the garlic and cook for another 30 seconds, stirring so it does not burn.

2. Brown the Meat

Add the ground beef or beef and lamb mixture. Cook, breaking it apart with a wooden spoon, until browned and no longer pink.

Season it lightly with salt.

3. Process the Meat Until Fine

Remove the cooked meat mixture and transfer it carefully to a food processor.

Pulse it several times until the meat has a fine, even texture. Do not purée it into a paste. You are simply breaking up any larger pieces so the meat blends smoothly into the sauce.

This is one of the things that makes my mom’s sauce so good. The finely processed meat creates a sauce that spreads evenly between every layer of noodles.

4. Add the Sauce Ingredients

Return the meat mixture to the Instant Pot or slow cooker.

Add:

• Marinara sauce
• Sugar
• Italian seasoning
• Hot sauce
• A little additional salt, if needed

Stir everything together well.

5. Cook the Meat Sauce

Slow-Cooker Method

Cover and cook the sauce on high for approximately 3 hours.

If your slow cooker runs hot or the sauce begins to thicken too much, check it occasionally and add a small splash of water.

Pressure-Cooker Method

Secure the Instant Pot lid and set the valve to Sealing.

Pressure-cook on High for 20 minutes, followed by a 10-minute natural pressure release. Carefully release any remaining pressure.

Stir the sauce well. If it appears thinner than you would like, switch back to Sauté and simmer uncovered for a few minutes.

How to Assemble the Lasagna

Preheat your oven to 180°C or 350°F.

Lightly grease a deep 23 x 33-centimeter or 9 x 13-inch baking dish if necessary.

1. Begin With the Sauce

Spread a generous layer of meat sauce across the bottom of the baking dish.

Do not skip this step. The sauce underneath the noodles provides the moisture needed to soften no-boil lasagna sheets.

2. Add the First Layer of Noodles

Arrange the no-boil lasagna noodles over the sauce in a single layer. Break or overlap the noodles slightly as needed to fit your baking dish.

3. Add Mozzarella and More Sauce

Sprinkle a layer of shredded mozzarella over the noodles.

Spoon another generous layer of meat sauce over the cheese, spreading it carefully from edge to edge.

4. Continue Layering

Continue layering in the following order:

1. Meat sauce
2. Lasagna noodles
3. Mozzarella
4. More meat sauce

Repeat until you have used the noodles and most of the sauce.

Make sure every layer of pasta is well covered with sauce. Dry, exposed corners may remain hard during baking.

5. Finish With Plenty of Mozzarella

Finish the lasagna with a final layer of sauce and an extremely generous layer of mozzarella.

This is not the moment to use a restrained sprinkle. The thick layer of mozzarella is what creates that bubbly, browned, cheesy top.

How Long to Bake Lasagna

Cover the baking dish tightly with aluminum foil. Tent the foil slightly or spray the underside with cooking spray to keep it from sticking to the cheese.

Bake the covered lasagna for 30 minutes.

Carefully remove the foil and continue baking for another 25–30 minutes, or until the sauce is bubbling around the edges and the mozzarella is melted and golden brown.

Let the lasagna rest for at least 15–20 minutes before slicing. This allows the layers to settle so the pieces hold together instead of sliding apart.

Pro Tips for the Best Mozzarella Lasagna

Use Enough Sauce

No-boil noodles need plenty of moisture. Make sure the sauce covers the pasta completely, especially around the corners and edges.

Process the Cooked Meat

Pulsing the browned meat in a food processor gives the sauce a finer texture. This helps the sauce spread evenly and ensures that every bite contains meat.

Shred Your Own Mozzarella When Possible

Pre-shredded cheese is convenient, but it often contains anti-caking ingredients that can affect how smoothly it melts. Freshly shredded mozzarella usually gives you a softer, meltier finish.

Let the Lasagna Rest

Cutting into the lasagna immediately may cause the layers to collapse. Give it at least 15 minutes to rest after it comes out of the oven.

Taste the Sauce Before Assembling

Marinara sauces vary in saltiness and sweetness. Taste the finished meat sauce and adjust the salt, Italian seasoning, sugar, or hot sauce before layering your lasagna.

Keep the Foil From Sticking

Tent the foil slightly above the cheese or spray the underside with cooking spray before covering the pan.

Ingredient Substitutions

Ground Meat

Use all ground beef or a combination of ground beef and lamb. The beef and lamb mixture gives the sauce a slightly richer flavor.

Lasagna Noodles

No-boil noodles make this recipe much easier. If you use regular lasagna noodles, boil them according to the package directions before assembling the dish.

Mozzarella

Use low-moisture mozzarella rather than fresh mozzarella packed in liquid. Fresh mozzarella can release too much water into the lasagna.

Marinara Sauce

Use your favorite store-bought marinara. Since the recipe uses two large jars or boxes, choose one you already enjoy eating.

What to Serve With Lasagna

Because the lasagna is rich and cheesy, I like serving it with something fresh and simple, such as:

• A crisp green salad
• Garlic bread
• Roasted vegetables
• Cucumber and tomato salad
• Steamed green beans
• A simple arugula salad with lemon dressing

Frequently Asked Questions

Can You Make Lasagna Without Béchamel?

Yes. This lasagna uses a generous amount of mozzarella and rich meat sauce instead of béchamel. The result is cheesy, saucy, and satisfying without needing a separate white sauce.

Does This Lasagna Contain Ricotta?

No. This recipe is made without ricotta and without béchamel. The cheese layers are made entirely with mozzarella.

Can I Use Regular Lasagna Noodles?

Yes. Boil regular noodles according to the package directions, drain them, and then assemble the lasagna as instructed.

Do not add uncooked regular lasagna noodles unless the package specifically states that they are oven-ready.

Can I Make the Meat Sauce Ahead of Time?

Yes. Prepare the meat sauce up to three days in advance and keep it covered in the refrigerator.

You can also freeze the sauce for up to three months. Thaw it overnight in the refrigerator before assembling the lasagna.

Can I Assemble the Lasagna in Advance?

Yes. Assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking.

Allow the baking dish to sit at room temperature while the oven preheats. You may need to add approximately 10 minutes to the covered baking time if the lasagna is still very cold.

Can I Freeze the Lasagna?

Yes. You can freeze the lasagna either before or after baking.

Wrap the baking dish tightly in plastic wrap and foil. Freeze for up to three months.

For the best texture, thaw it overnight in the refrigerator before baking or reheating.

Why Are My No-Boil Noodles Still Hard?

The noodles may not have been completely covered with sauce, or the pan may not have been covered tightly enough during the first part of baking.

Use a generous amount of sauce around every noodle and keep the dish tightly covered for the first 30 minutes.

How Long Should Lasagna Rest Before Cutting?

Let it rest for at least 15–20 minutes. The sauce and cheese will thicken slightly as they cool, helping the slices hold their shape.

How to Store and Reheat Leftovers

Store leftover lasagna in an airtight container in the refrigerator for up to four days.

Reheat individual servings in the microwave until hot. For a larger portion, cover it with foil and reheat it in a 180°C or 350°F oven until warmed through.

Add a spoonful of extra marinara sauce before reheating if the lasagna appears dry.

You May Also Like

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Try my Instant Pot Bamiya for an easy Arabic meal made with a rich tomato sauce.

Make my Almost Musakhan when you want a flavorful chicken dinner without all the traditional frying.

Save my One-Pan Roasted Chicken and Vegetables for another easy family meal with minimal cleanup.

🎥 Watch How to Make It

Print Recipe

Easy Lasagna Without Béchamel Recipe

Servings: 12

Ingredients

Meat Sauce

• 2 tablespoons olive oil
• 1 medium onion finely diced
• 3 garlic cloves minced
• 500 grams ground beef or a ground beef and lamb mixture
• 2 jars or boxes marinara sauce approximately 700 grams each
• 1 teaspoon sugar
• 1 –2 teaspoons Italian seasoning
• 1 teaspoon hot sauce or to taste
• Salt to taste

Lasagna

• 1 (500g) package no-boil lasagna noodles enough for approximately 4 layers
• Approximately 1 kilogram shredded low-moisture mozzarella cheese
• Prepared meat sauce
• Olive oil or cooking spray if needed

Instructions

Prepare the Meat Sauce

• Heat the olive oil using the Instant Pot’s Sauté function or in a skillet over medium heat.
• Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
• Add the minced garlic and cook for approximately 30 seconds.
• Add the ground beef or beef and lamb mixture. Cook, breaking the meat apart, until completely browned and no longer pink.
• Season the meat lightly with salt.
• Carefully transfer the cooked meat mixture to a food processor. Pulse several times until the meat is finely crumbled but not puréed.
• Return the meat to the Instant Pot or slow cooker.
• Add the marinara sauce, sugar, Italian seasoning, hot sauce, and additional salt as needed. Stir well.
• For the slow-cooker method, cover and cook on high for approximately 3 hours.
• For the pressure-cooker method, secure the lid, set the valve to Sealing, and pressure-cook on High for 20 minutes. Allow a 10-minute natural pressure release before carefully releasing the remaining pressure.
• Stir the finished sauce. If it is too thin, simmer it uncovered using the Sauté function until it reaches your desired consistency.

Assemble the Lasagna

• Preheat the oven to 180°C or 350°F.
• Lightly grease a deep 23 x 33-centimeter or 9 x 13-inch baking dish if needed.
• Spread a generous layer of meat sauce evenly across the bottom of the baking dish.
• Arrange a layer of no-boil lasagna noodles over the sauce. Break the noodles as needed to fit the dish.
• Sprinkle a layer of shredded mozzarella over the noodles.
• Spoon a generous layer of meat sauce over the mozzarella, making sure the noodles are completely covered.
• Continue layering the noodles, mozzarella, and meat sauce until the ingredients have been used.
• Finish with a final layer of sauce and a very generous layer of shredded mozzarella.
• Cover the baking dish tightly with aluminum foil. Tent the foil or spray its underside with cooking spray to prevent it from sticking to the cheese.
• Bake covered for 30 minutes.
• Remove the foil and continue baking for 25–30 minutes, or until the sauce is bubbling and the mozzarella is melted and golden brown.
• Remove the lasagna from the oven and let it rest for at least 15–20 minutes before slicing and serving.

Notes

• If using traditional lasagna noodles, boil them according to the package directions before assembling the dish.
• Make sure no-boil noodles are completely covered with sauce so they cook properly.
• Use low-moisture mozzarella for the best texture.
• The meat sauce can be prepared up to three days in advance.
• Adjust the hot sauce according to your family’s preference.
• If your marinara is already salty, wait until the sauce has cooked before adding more salt.
• The lasagna can be assembled and refrigerated for up to 24 hours before baking.