Easy Lasagna Without Ricotta

Ingredients

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

Instructions

1. 1

   Melt butter in a medium saucepan over medium-low heat. Stir in flour, salt, and black pepper until forms a paste. Slowly whisk in milk until forms a thick white sauce, 2 to 4 minutes. Remove sauce from the heat.

2. 2

   Heat a large skillet over medium-high heat. Add beef; cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce and nutmeg; cook until sauce is heated through, about 5 minutes.

3. 3

   Preheat the oven to 350 degrees F (175 degrees C).

4. 4

   Spread a layer of meat sauce on the bottom of a 9x13-inch baking dish; cover with a layer of lasagna noodles. Top with 1/3 white sauce, 1/2 remaining meat sauce, 1/3 Mexican cheese blend, and 1/3 Parmesan cheese. Repeat layering once more. Top Parmesan cheese layer with 1 layer more lasagna noodles, remaining white sauce, remaining Mexican cheese blend, and remaining Parmesan cheese. Pour water around edges of the dish. Cover the dish with aluminum foil.

5. 5

   Bake in the preheated oven until bubbly, about 45 minutes. Remove aluminum foil; continue baking until cheeses melt, about 10 minutes more. Let lasagna stand 10 minutes before serving.