I decided to put this recipe online because every one loves my lasagna. It's so good and easy to make. You can use extra-lean ground beef if desired. I like to use spaghetti sauce with mushrooms.

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Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
additional:
10 mins
total:
1 hr 35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a small saucepan over medium-low heat. Stir flour, salt, and pepper into melted butter until flour is dissolved. Slowly whisk milk into butter-flour mixture until a thick white sauce forms, 2 to 4 minutes. Remove saucepan from heat.

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  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and nutmeg to ground beef; cook until spaghetti sauce is heated through, about 5 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Spread a layer of meat sauce into the bottom of a 9x13-inch baking dish. Cover meat sauce layer with a layer of lasagna noodles; top with 1/3 the white sauce, 1/2 the remaining meat sauce, 1/3 the Mexican cheese blend, and 1/3 the Parmesan cheese, respectively. Repeat 1 more layer of each ingredient; top with 1 more layer lasagna noodles, remaining white sauce, Mexican cheese blend, and Parmesan cheese. Pour water around the edges of the dish. Cover dish with aluminum foil.

  • Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until cheeses are melted, about 10 more minutes. Let lasagna stand 10 minutes before serving.

Nutrition Facts

493 calories; protein 25.6g 51% DV; carbohydrates 37.2g 12% DV; fat 26.6g 41% DV; cholesterol 84.6mg 28% DV; sodium 824.3mg 33% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/01/2019
the recipe is good I would never have used a Mexican cheese blend. My white sauce didn t thicken but everything turned out fine. I cut this in half and it filled my 9x13 and 8 servings. Read More

Most helpful critical review

Rating: 2 stars
05/01/2014
I was glad to find a recipe without ricotta cheese. I did not find the recipe any easier to prepare than any other lasagna recipe, and it did take me a lot longer than 20 minutes. Also I couldn't get the white sauce to thicken up, even after 30 minutes! Finally I added a third Tbsp of flour and it thickened. The final lasagna looked okay before cutting, but it was incredibly soupy. I had added some cooked and drained vegetables to the red sauce so that may have somewhat increased the liquidness, but it was really just lasagna noodles floating in liquid sauce on one's plate. I think there is too much pasta sauce in the recipe as written. The recipe calls for 2 (28 ounce) jars of sauce, so i added 2 24 ounce jars of sauce. But perhaps the person meant 2 jars of sauce TOTALLING 28 ounces. Read More
(3)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
05/01/2014
I was glad to find a recipe without ricotta cheese. I did not find the recipe any easier to prepare than any other lasagna recipe, and it did take me a lot longer than 20 minutes. Also I couldn't get the white sauce to thicken up, even after 30 minutes! Finally I added a third Tbsp of flour and it thickened. The final lasagna looked okay before cutting, but it was incredibly soupy. I had added some cooked and drained vegetables to the red sauce so that may have somewhat increased the liquidness, but it was really just lasagna noodles floating in liquid sauce on one's plate. I think there is too much pasta sauce in the recipe as written. The recipe calls for 2 (28 ounce) jars of sauce, so i added 2 24 ounce jars of sauce. But perhaps the person meant 2 jars of sauce TOTALLING 28 ounces. Read More
(3)
Rating: 4 stars
11/01/2019
the recipe is good I would never have used a Mexican cheese blend. My white sauce didn t thicken but everything turned out fine. I cut this in half and it filled my 9x13 and 8 servings. Read More
Rating: 5 stars
03/11/2017
I liked this recipe. I added mushroom & onions cause my family loves them and used well drained hot sausage with lots of Italian seasonings. Since no ricotta I put cream cheese on eat noodle. Family loved it. Read More
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Rating: 5 stars
04/28/2019
Perfect quick and easy. I did everything exactly as recipe state. It set up fine! I let it rest for about1/2 hour as we were chatting. I used 2 jars of Ragu and I added water around the edges. It was great! Read More
Rating: 5 stars
05/28/2017
We really liked it. The white sauce was a bit difficult I recommend you mix the flour salt and pepper together before putting it in the butter and I did end up adding an additional tbsp of flour to thicken it. But it turned out really good. I had a block of Coby Jack cheese that I shredded to used with shredded mozzarella instead of the mexican cheese mix. I think that helped keep the Lasagna together. All my past lasagnas just fell apart on the plate but this was easy to cut into even pieces and stayed together on the plate. I didn't have any problem with it being too liquidy like someone else said. You have to be careful to drain the meat really well and not over cook the spaghetti sauce because it can get soupy and since it's going in the oven for 55 minutes it doesn't need to be pre-cooked. I thought it was going to be too much sauce but it was perfect. I didn't add any other ingredients. Overall we enjoyed it and I'll definitely use this recipe again. Read More
Rating: 5 stars
11/15/2015
This dish was very tasty and easy to make. Read More
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