Vegetarian Garlic Parmesan Beef Lasagna with Crispy Garlic

Total time2 hr 10 min

Prep time40 min

Cook time1 hr 15 min

Vegetarian Garlic Parmesan Beef Lasagna with Crispy Garlic

Layers of tender lasagna noodles get tucked between a garlicky Parmesan béchamel and a rich ricotta filling studded with fresh parsley, all blanketed in melted mozzarella and more Parmesan. The béchamel itself is a project worth savoring — butter and garlic cooked into a nutty roux, then built into a velvety, cheese-flecked sauce that clings to every layer. Once baked until bubbling and golden at the edges, the whole dish gets finished with a scattering of thin, crispy garlic chips fried to a golden crunch, adding a savory, almost addictive crackle to each bite. It's the kind of deeply comforting, cheese-forward bake that feels indulgent without any fuss, and it holds together beautifully once rested and sliced. This one is a genuinely great fit for a vegetarian table, delivering all the richness and layered texture of a classic baked lasagna. Serve it with a simple green salad and you've got a complete, crowd-pleasing dinner.

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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)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 tbsp olive oil
5 cloves garlic, minced
1 tsp dried italian 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
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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