No-Noodle Lasagna Recipe

No-noodle lasagna sounds completely pointless. Why would you bother cooking lasagna at all if there aren’t any noodles involved?

Well, because I’ve been craving lasagna and I’m on a low-carb/high-protein diet, that’s why.

In my quest to search for recipes that comply with that, I found this. It’s also been referred to as a “ricotta bake.”

No-Noodle Lasagna


  • 15 oz part-skim ricotta cheese
  • 2 eggs
  • 1 lb ground beef
  • 2 cups low-fat shredded mozzarella cheese
  • 12 oz tomato sauce
  • Italian seasoning
  • Salt
  • Pepper
  • Garlic powder


  1. Preheat the oven to 450°.
  2. Cook 1 lb of ground beef, just till brown, and seasoned to taste with Italian seasoning, salt, pepper, and garlic powder.
  3. Once browned, strain ground beef and set aside to cool off.
  4. In a large bowl, mix ricotta, eggs, and seasoning (Italian, salt, pepper, garlic powder).
  5. Add beef to ricotta mixture and stir.
  6. Spread mixture in 9×9 square pan.
  7. Top with 12 oz sauce (I used Ragu Traditional Pizza Sauce because pizza sauce is delicious).
  8. Sprinkle 2 cups of shredded mozzarella cheese on top.
  9. Bake for 22 minutes.

In all, the meal probably takes about 30 minutes to make. It’s delicious and tastes just as good warmed up. Next time, I think I’ll add some mushrooms to the ricotta mixture. Enjoy!


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