Quick and Easy Beef & Cheese No-Boil Lasagna Recipe

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Today I am making Homemade Oven-Ready Beef and Cheese Lasagna with homemade ragu meat sauce and Bechamel sauce. This Lasagna recipe is easy to make at home and perfect for Christmas Day dinners or for any special occasion. I am sure it will become your favorite recipe! If you like this recipe then don’t forget to LIKE 👍 and SUBSCRIBE 🔔my channel ‪@SpiceElementsinLife‬ I also love to hear from you. Your support encourages me to bring more recipes for you. Please share with others. Thank you for watching 😀
Ingredients
Oven-ready lasagna sheets 1+1/2box
Mozeralla cheese(grated) approx.20oz.
Mozeralla cheese block (sliced) 1pack
Parmesan cheese (grated) approx10-12oz.
*Ragu Meat Sauce:
Ground beef (93%lean,7%fat)2lbs(16oz each)
Large brown onion 1no(finely chopped)
Organic white mushrooms5-6oz(finely chopped)
Celery stalks 2nos(finely diced)
Carrots 2nos(finely diced)
Garlic cloves2-3nos minced
Fresh basil 1/4cup(chopped)
Fresh parsley (garnishing) half bunch(finely chopped)
2 Canned diced tomatoes 2x400g
15 ozCan tomato sauce 1/2cup
Tomato paste 2-3tbsp(as needed)
Salt totaste
Black pepper 1tsp/to taste
Dried oregano 1tsp
Dried Italian seasoning 1/2tsp
Dried thyme 1/2tsp
Olive oil 4tbsp
Fresh rosemary(optional)
*Bechamel Sauce:
Milk 3.5cups(cold)
All-purpose flour 1/3cup
Unsalted butter 4tbsp
Nutmeg (grated) 1/2tsp
Bay leaf 1no.
Salt totaste
Black pepper 1/2tsp/totaste
Things Require:
Casserole dish/Lasagna pan 3.8quart=7.5”x12”
Oven-ready(no-boiling) lasagna sheets 9oz.X2boxes
Foil sheet
Non-stick cookingspray
Directions
Wash all veggies pat dry. Chop & dice veggies, setaside.
For Ragu Sauce:
Set large Dutch pan over medium-high heat and add olive oil then chopped onion to sauté for 3-4minutes until soften.
Add minced garlic and stir it about a minute.
Add chopped carrots,celery,mushroom and cook for3-4minutes until all the veggies moisture evaporates.
Season with dried oregano, Italian herbs, thyme, salt and black pepper totaste and stir it.
Then add chopped fresh basil leaves into the pot and mix it.
Add minced beef and break meat clumps with wooden spoon and cook until it changes color and meat starts to caramelize.
Add all canned diced tomatoes, half a cup of tomato sauce, tablespoons of tomato paste and mix together. Add water if sauce is too thick.
Mix and cook ragu meat sauce on high heat until it starts to simmer. Stir with spoon in between.
Turn heat on low, cover lid on and leave it to reduce for 60-90minutes until meat is cooked well and sauce is reduced.
Once ragu sauce cook time finishes, check the sauce thickness and meat tenderness. (Keep little sauce or gravy for assembling lasagna because in this recipe I used Oven-ready (no-boiling) lasagna sheets.
For Bechamel Sauce:
Add whole milk into measuring jug with a bay leaves.
Set a sauce pan over medium heat then add butter to melt or simmer.
Add flour into butter and stir flour using wooden spoon continuously. Whisk until it becomes sandy texture or until flour mixture is golden.
Add cold milk into in two batches (remove bay leaf before pouring) and whisk or stir vigorously. Make sure no flour lumps remain and all mixture is incorporated well.
After adding flour to the mixture, the sauce starts to thicken then lower the heat and cook the white sauce for 5-10 minutes.
Season sauce with salt, black pepper according totaste.
Grate a little nutmeg, turn off heat and setaside.
For Assembling Pasta:
Pre-heat oven at375.
Spray and brush cooking oil on a large foil sheet&lasagna pan.
divide cheese into three different bowls.
Slice mozzarella cheese block into thin slice and set aside.
For Assembling Lasagna First Layer:
In a greased baking dish, coat bechamel sauce on the bottom surface so the lasagna sheet does not stick to the bottom.
Place 4 lasagna pastasheets.
Add large spoons of ragu meat sauce to spread evenly on pastasheets.
Then scatter grated mozzarella cheese all over the ragu sauce, followed by parmesan cheese on top.
Garnish with chilli flakes and fresh chopped parsley.
Repeat step2-3times or as much you need to cover the baking dish to the top.
On the top layer, place mozeralla cheese slices (you can skip this step).
Cover the whole pan with greased foil and bake into the preheated oven at375F on center rack for 35minutes.
Remove foil once time over, return uncovered pan into oven for another15-20minutes at temperature350 F.
Then broil on high for2-3minutes or accordingly to brown the cheese from top. Make sure to keep eye on the lasagna when you start to broil to prevent cheese from turning brown quickly.
Once cooked, let it cool for20-30minutes.
Then cut into squares and garnish with fresh herbs such as rosemary, basilorparsley.
Enjoy your meal 🍽️

Music by Paulus Jo from Pixabay
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