Easy Lasagna without Ricotta

Ingredients

• unsalted butter (0.25 cup)
• all-purpose flour (2 tablespoons)
• salt (0 )
• ground black pepper (0 )
• warm milk (2 cups)
• lean ground beef (2 pounds)
• spaghetti sauce (2 (28 ounce) jars)
• ground nutmeg (1 pinch)
• no-boil lasagna noodles (1 (16 ounce) package)
• shredded Mexican cheese blend (1 (8 ounce) package)
• grated Parmesan cheese (0.5 cup)
• water (0.5 cup)

Instructions

1. Melt butter in a medium saucepan over medium-low heat. Stir in flour, salt, and pepper until flour dissolves. Slowly whisk milk into butter-flour mixture until a thick white sauce forms, 2 to 4 minutes. Remove the saucepan from the heat.
2. Heat a large skillet over medium-high heat. Cook beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce and nutmeg. Cook until spaghetti sauce is heated through, about 5 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C).
4. Spread a layer of meat sauce on the bottom of a 9x13-inch baking dish. Cover meat sauce with a layer of lasagna noodles. Top with 1/3 white sauce, 1/2 the remaining meat sauce, 1/3 Mexican cheese blend, and 1/3 Parmesan cheese. 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 the dish with foil.
5. Bake in the preheated oven until bubbly, about 45 minutes. Remove aluminum foil and continue baking until cheeses melts, about 10 more minutes. Let lasagna stand 10 minutes before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 493
• fat: 27 g
• sats: 13 g
• carbs: 37 g
• fibre: 4 g
• protein: 26 g
• salt: 824 g