What do Italians use instead of ricotta in lasagna?

In traditional northern Italian cooking, béchamel sauce is the classic substitute. It’s a creamy white sauce made from butter, flour, and milk that adds smooth texture and richness. This is especially common in authentic lasagna alla Bolognese, where the focus is on meat sauce and silky béchamel instead of ricotta.

Can I make lasagne without ricotta cheese?

Absolutely! This Italian lasagna recipe without ricotta cheese proves you don’t need ricotta for a delicious result. Use béchamel, blended cottage cheese, mascarpone, or even dairy-free cheese substitutes depending on your needs. The key is building layers that hold together while still tasting indulgent.

Is ricotta necessary in lasagna?

Ricotta isn’t necessary at all. While popular in American versions, many Italian recipes don’t use it. What matters is having a creamy layer between your noodles and sauce—and that can come from béchamel or another cheese. In fact, this Italian lasagna recipe without ricotta cheese often turns out smoother and more balanced than traditional versions.

What is the substitute for ricotta cheese?

Top substitutes include béchamel, cottage cheese (pureed for a smooth texture), mascarpone (used sparingly), or even vegan cheese sauces. For an authentic Italian feel, béchamel is the most traditional and works wonderfully in this Italian lasagna recipe without ricotta cheese.

Italian Lasagna Recipe Without Ricotta Cheese: Creamy & Authentic

Name: Italian Lasagna Recipe Without Ricotta Cheese
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 12 lasagna noodles, cooked and drained; 2 tbsp olive oil; 1 onion, finely chopped; 4 garlic cloves, minced; 1 lb ground beef or Italian sausage; 1 can (28 oz) crushed tomatoes; 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 4 tbsp butter; 4 tbsp all-purpose flour; 3 cups whole milk; Pinch of nutmeg (optional); 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese

Ingredients

Scale

12 lasagna noodles, cooked and drained
2 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 lb ground beef or Italian sausage
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
4 tbsp butter
4 tbsp all-purpose flour
3 cups whole milk
Pinch of nutmeg (optional)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet. Add onion and garlic, sauté until fragrant.
Add ground meat, cook until browned. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 20–30 minutes.
In a saucepan, melt butter over medium heat. Stir in flour to make a roux. Gradually whisk in milk, cooking until thickened. Season with salt, pepper, and nutmeg if using.
Spread a thin layer of meat sauce on the bottom of a baking dish.
Layer noodles, meat sauce, béchamel, mozzarella, and a sprinkle of Parmesan. Repeat layers until ingredients are used up.
Top final layer with noodles, meat sauce, béchamel, mozzarella, and Parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes until golden and bubbly.
Let rest 10–15 minutes before slicing and serving.

Notes

You can prepare the lasagna ahead and refrigerate or freeze it before baking. Béchamel can be replaced with blended cottage cheese or mascarpone for variation.

Author: Jake
Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 6g
Sodium: 780mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg

Keywords: lasagna without ricotta, Italian lasagna, béchamel lasagna, comfort food, ricotta-free lasagna