easy lasagna without ricotta

Ingredients

• Servings: 12
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 2 cups warm milk
• 2 pounds lean ground beef
• 2 (28 ounce) jars spaghetti sauce
• 1 pinch ground nutmeg, or to taste
• 1 (16 ounce) package no-boil lasagna noodles
• 1 (8 ounce) package shredded mexican cheese blend
• 1/2 cup grated parmesan cheese
• 1/2 cup water

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 35 mins


• 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 sauce forms, 2 to 4 minutes. remove saucepan from heat.
• 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 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 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.