Low Sodium Garlic Parmesan Beef Lasagna with Crispy Garlic

Total time2 hr 10 min

Prep time40 min

Cook time1 hr 15 min

Low Sodium Garlic Parmesan Beef Lasagna with Crispy Garlic

Layers of tender pasta build toward something truly special here — a rich garlic Parmesan béchamel, seasoned ground beef with fragrant garlic and a touch of heat from red pepper flakes, and a creamy ricotta layer studded with fresh parsley. Whole milk and heavy cream give the béchamel its silky, cling-to-the-spoon texture, while nutmeg adds warmth in the background. Melted mozzarella and freshly grated Parmesan blanket the top, baking into a golden, bubbling crust that's impossible to resist. The final flourish of thin, crisp garlic chips scattered over the rested lasagna adds a delicate crunch and even more garlicky depth to every bite. It's a hearty, comforting bake that fits easily into a low-sodium kitchen, letting the beef, cheese, and aromatics do all the flavor work. This one's a great choice to keep on rotation for an added salt–conscious table.

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Ingredients

8 servings

For the noodles

12 dry lasagna noodles
De Cecco Lasagna No.1 Pasta 1LB Creamette® Lasagna Pasta Noodles Private Selection® Oven Ready Lasagna Macaroni Product Teflon Cut #106, 16 oz Kroger Oven Ready Lasagna Noodles Kroger Lasagna Noodles
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1 tbsp olive oil

For the beef layer

1 ½ lb ground beef (80/20)
1 tbsp olive oil
5 cloves garlic, minced
1 tsp dried italian seasoning
½ tsp red pepper flakes
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the garlic parmesan béchamel

4 tbsp unsalted butter
4 cloves garlic, minced
¼ cup all-purpose flour
3 cups whole milk, warmed
1 cup heavy cream
1 ½ cups freshly grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
¼ tsp ground nutmeg
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the ricotta layer

2 cups whole-milk ricotta cheese
1 large egg
½ cup freshly grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 tbsp fresh parsley, finely chopped
¼ tsp black pepper

For the cheese topping

2 cups shredded mozzarella cheese, divided
Chef's tip
Use low-moisture mozzarella and shred before measuring.
½ cup freshly grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For the crispy garlic

6 cloves garlic, very thinly sliced
3 tbsp olive oil
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Bring a large pot of heavily salted water to a boil. Add the lasagna noodles and 1 tbsp olive oil and cook until just shy of al dente — tender but with a firm bite at the center, about 8 minutes. Drain, lay flat on a lightly oiled sheet pan, and set aside.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 7–8 minutes. Drain excess fat, leaving about 1 tbsp in the pan.

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