Pregnancy Friendly Garlic Parmesan Beef Lasagna with Crispy Garlic
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Learn more →Ingredients
8 servings
For the noodles
- 12 dry lasagna noodles
- 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
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp red pepper flakes
- 1 tsp salt
- 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
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
For the ricotta layer
- 2 cups whole-milk ricotta cheese
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ cup freshly grated parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp black pepper
For the cheese topping
- 2 cups shredded mozzarella cheese, divided
- ½ cup freshly grated parmesan cheese
For the crispy garlic
- 6 cloves garlic, very thinly sliced
- 3 tbsp olive oil
- 1 pinch salt
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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