Who says sweet and sour sauce should only be paired with chicken or noodles? Why not combine it with the ultimate comfort food—lasagna—to create an easy, delicious dish that melts in your mouth and uses no ricotta cheese?
A Twist on a Classic Lasagna Recipe
To be honest, this was my first impression of what lasagna was. Not the classic one with ricotta cheese and beef. Not even close.
I hadn't tried the traditional lasagna for many years but was loving this variation. And when I finally had a chance to try the classic one, I was slightly disappointed that it didn't give me that 'wow' effect, and my whole family admitted that our homemade lasagna was far better than that at the restaurant.
Why sweet & sour? Because it's super easy, really creamy, and so DELICIOUS! While tastes differ, and someone might prefer classical values, I am confident this easy lasagna recipe deserves a place on your 'to-be-tested' menu.
The combination of the sweet and sour sauce and lasagna sheets makes this dish appealing to a large audience, including kids who enjoy Mac & Cheese type dishes. The simple ingredients and easy cooking process make it suitable for beginners and busy weeknight meals.
Why not Ricotta? Ricotta is great, but it might not be for everyone. Cheddar, on the other hand, is a popular choice in so many dishes, from pasta to pizza, julienne, and casseroles.
While the one we cooked might not be the tallest lasagna out there (I'm sure you've seen lasagnas with several more layers), I've found that this structure works best for us. If you desire that extra thickness, add an additional layer of lasagna sheets, slightly increasing the amount of the rest of the ingredients (furthermore, they can be spread in a thinner layer without compromising the dish's overall taste).
This easy homemade lasagna is super creamy, cheesy, and extremely satisfying, and it also works perfectly for those looking for a lasagna without Ricotta cheese. Instead of the traditional béchamel sauce, this recipe offers a creamy and cheesy sauce without flour. Try it, and you'll love it!
Although we've mostly removed carb-loaded dishes from our menu and rarely make any pasta dishes, this lasagna remains our family favorite. It's simply too good to leave it behind, and I guess we'll have to develop a low-carb version of it eventually. While this happens, let us share this gem of ours.
Frequently Asked Questions
While the original recipe contains ground pork, we've tried mixing pork and beef 50:50 and using only ground beef. It worked great in all of the cases. At the end of the day, it's a matter of taste. This easy meat lasagna recipe is versatile enough to work well with different types of meat. If you prefer beef, go with it.
We haven't yet tried making this recipe with chicken, though. Do let us know in the comments if you have and how you liked it!
Choose whichever you prefer and which is available in your local store. Other great options are, for instance, Kikkoman or Kraft Sweet & Sour Sauce. The sweet and sour sauce is one of the key components of this dish. However, you can replace it with a Marinara sauce, Bolognese sauce, spaghetti sauce, or a similar one. Don't forget that you can also make the sweet and sour sauce yourself! If on a keto diet, use a keto-friendly alternative.
This lasagna can easily be frozen and reheated; therefore, it's a perfect meal prep dish.
You can, of course. It will allow you to make a more traditional version of lasagna. However, do note that Ricotta doesn't melt like Cheddar, and the texture will be completely different. You may not achieve the desired cheesy flavor and texture with Ricotta cheese.
Now, enough talking. Without further ado, let's get cooking!
Ingredients
Here's a full list of ingredients you'll need to make this delicious, cheesy lasagna:
- Lasagna pasta sheets—With the different versions available at the store, you are free to choose any type according to your preferences, including gluten-free pasta sheets.
- Ground pork—Although we used ground pork in this recipe, it can be easily switched with beef to achieve a more traditional taste.
- Cheddar cheese—or another type of cheese that melts well. This is a key difference from the traditional lasagna with Ricotta cheese. Ricotta is a type of cheese that is heat resistant and does not melt like Cheddar and other similar cheeses. In our recipe, our goal is to achieve a perfect cheese pull, like in a pizza. You'll, therefore, need to look for Cheddar, Colby, Gouda, or a similar cheese. Mozzarella cheese can also be added for extra cheesy texture.
- Parmesan cheese—you can always skip Parmesan and cook lasagna without it, but it will NEVER taste that good without it. It's, therefore, a "must-have" and the secret ingredient that adds a special touch to any pasta dish.
- Garlic and Onion—Adjust the number of garlic cloves based on your garlic appetite.
- Uncle Ben's Sweet & Sour sauce (or a similar tomato sauce of another brand)—The key is not the brand but the sweet & sour flavors. On the market, there are several brands of sweet and sour sauces available in different variations. Some of these variations include pineapple, bamboo shoots, and other ingredients. We've tried several of them, and the result has always been great, but in this recipe, we recommend the sauce that we liked the most, Ben's Original Sweet & Sour Sauce. It'll ensure a balanced and rich meat sauce full of flavors.
- Heavy cream—It's one of the key ingredients of the creamy homemade lasagna sauce that replaces bechamel sauce from the traditional recipe. With only two ingredients in the sauce, you cannot go wrong.
- Olive oil (for cooking)
- Salt and pepper
- Fresh basil and parsley—Fresh herbs enrich any pasta dish, and this lasagna is no exception. Fresh basil and parsley leaves will elevate this dish from good to great. For best results, always choose fresh herbs over dried ones.
Expert Tips
- The sequence of layers can be adjusted, and additional layers of meat or cheese sauce can easily be added to achieve your desired texture and flavor. However, the bottom and the top layers must remain the same as in the recipe.
- When spreading the layers, ensure that the sauces fully cover all lasagna sheets. Otherwise, the uncovered pasta areas will become crispy and hard in the oven.
- For the best texture, ensure no large chunks are left when cooking the meat. Use a spatula to break down larger chunks into small pieces.
- Wait for the lasagna to cool slightly before serving so the sauce thickens a bit, and it's easier to slice and serve the dish. But don't wait too long either—it must still be warm and flavorful!
Directions
1. Fry onion & garlic: Preheat a large skillet; add olive oil, chopped onion, and minced garlic. Fry for 1-2 minutes (be careful not to brown the garlic too much).
2. Fry the pork: Add ground pork, salt, and pepper, and cook until the meat starts turning golden brown and is ready. Remember to stir once in a while so that the meat doesn't form chunks.
3. Boil lasagna noodles: While the meat is cooking, prepare lasagna sheets. Lay them out in a rather deep container (you can use the same oven dish that you'll be baking your lasagna in), pour with hot water, and leave for 5-8 minutes while lifting the sheets once in a while so they don't stick together. As a result, you'll have flexible lasagna that doesn't break, close to al dente but not there yet. Drain the water after the indicated time and set the lasagna sheets aside until it's time to assemble the dish.
4. Add the sauce: When the meat is done, add the sweet and sour sauce, stir to combine, and saute on medium-high heat for a few minutes to allow the flavors to merge well.
5. Prepare the cheese sauce: Mix grated Cheddar cheese and heavy cream in a separate bowl.
6. Assemble the lasagna in a baking dish (a ceramic or glass dish that's suitable for baking in the oven). Do it in the following order (from bottom up):
Lasagna sheets
A layer of meat sauce
A layer of cheese sauce
[Repeat 2 more times]
Lasagna sheets
A top layer of cheese sauce
Sprinkle with Parmesan cheese.
7. Bake the lasagna: Bake in the oven at 200°C (390°F) for 20-25 minutes or until a golden brown crust forms on the top of the lasagna.
8. Serve and enjoy: Let it cool for approximately 10 minutes and serve sprinkled with parsley and a basil leaf. Serve with red wine, a cup of your favorite tea, or a refreshing lemonade.
Easy Sweet and Sour Lasagna without Ricotta Cheese
Ingredients
- 12 lasagna sheets
- 800 g ground pork (feel free to use beef instead)
- 400 g grated Cheddar cheese
- 30 g grated Parmesan cheese (or another hard cheese)
- 2 cloves of garlic
- 1 medium-sized onion
- 400 g Uncle Ben's Sweet & Sour sauce (or a similar sauce of another brand)
- 500 ml heavy cream
- 1 tablespoon olive oil
- salt and pepper to taste
- parsley for serving
- 2-3 fresh basil leaves
Instructions
- Preheat a skillet, add olive oil, chopped onion, and minced garlic. Fry for 1-2 minutes (be careful not to brown the garlic too much).
- Add ground pork, salt, and pepper, and cook until the meat starts turning golden brown and is ready. Remember to stir once in a while so that the meat doesn't form chunks.
- While the meat is cooking, prepare lasagna sheets. Lay them out in a rather deep container, pour with hot water, and leave for 5-8 minutes while lifting the sheets once in a while so they don't stick together. Drain the water after the indicated time and set the lasagna sheets aside until it's time to assemble the dish.
- When the meat is done, add the sweet and sour sauce, stir well to combine, and saute for a couple of minutes to allow the flavors to merge.
- Prepare the sauce by mixing grated Cheddar cheese (not the Parmesan cheese—you'll be using it on top of the dish) and heavy cream in a separate bowl.
- Assemble the lasagna in the following order (from bottom up):Lasagna sheetsMeat sauceCheese sauce[Repeat 2 more times]Lasagna sheetsCheese sauceSprinkle with Parmesan cheese.
- Bake in the oven at 200°C (390°F) for 20-25 minutes or until a golden brown crust forms on the top of the lasagna.
- Let it cool for approximately 10 minutes and serve sprinkled with parsley.
Video
Notes
- Ground beef can easily replace pork to make it closer to the original recipe, or you can mix pork and beef 50:50.
- Feel free to use any cheese that melts well and that you typically use for a pizza.
- Replace the regular lasagna sheets with homemade low-carb pasta sheets to reduce your carb intake.
- This lasagna can easily be frozen and reheated, making a perfect meal prep dish.
- Feel free to use another sweet and sour sauce or make your own.
Nutritional Value
Disclaimer: This nutrition label has been created using the calculator provided by www.verywellfit.com, and it may not be 100% accurate.
Katie
Love the idea!