Adapted by Mike McCauley with ❤️.


  • No-boil lasagna noodles
Red sauce layer
Ricotta layer
  • 1.5 cups ricotta cheese
  • 2 tablespoons plain greek yogurt
  • splash of milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 0.25 tsp nutmeg
  • 0.5 cup shredded mozz or parm cheese (optional)



  1. Prep the noodles by soaking them in warm water while preparing the rest of the recipe.


Red Sauce
  1. Simmer red sauce on stove.
  1. Mix ricota, greek yogurt, and splash of milk to desired consistency.
  1. Melt Butter in pot and add flour. Whisk until flour smells cooked.
  2. Slowly add milk (2 tablespoons at a time) and whisk until homogeneous.
  3. Cook on medium heat until thick.
  4. Add salt and nutmeg.
  5. Remove from heat and add cheese. Allow residual heat to melt the cheese.

Assembly and Baking

  1. In a baking dish - red sauce, noodles, red sauce, ricotta, bechamel, repeat.
  2. Top noodle should only be covered in bechamel.
  3. Bake at 375 for 45 - 60 minutes.