Low Sodium Make-Ahead Beef Lasagna

Total time10 hr

Prep time45 min

Cook time1 hr 15 min

This hearty, make-ahead lasagna layers a rich beef and pork sauce with tomatoes, garlic, and a good hit of oregano and red pepper flakes, so every bite carries deep, slow-simmered flavor. A silky nutmeg-kissed béchamel blankets the top layer, while a creamy ricotta-Parmesan filling adds tang and body between the noodles. Melted mozzarella and Parmesan bubble into a golden, bronzed crust that's worth waiting for. Because the whole dish is assembled ahead and chilled before baking, the flavors have time to settle and deepen, making it an ideal centerpiece for a busy week or a weekend gathering. It bakes up bubbling at the edges with a firm, sliceable structure that holds its shape on the plate. This one's a genuinely satisfying option for anyone following an added salt–conscious way of cooking, without skimping on richness or comfort-food payoff.

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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 meat sauce

1 lb ground beef (80/20)
½ lb ground pork
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 tsp dried oregano
1 tsp dried basil
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 béchamel

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
¼ tsp ground nutmeg
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the ricotta layer

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

For assembly

3 cups shredded mozzarella cheese, divided
Chef's tip
Use low-moisture mozzarella and shred before measuring.
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Cook the lasagna noodles in a large pot of well-salted boiling water with 1 tbsp olive oil, stirring occasionally, until just shy of al dente — tender but with a firm center, about 8 minutes. Drain in a colander and lay the noodles flat on a lightly oiled sheet of foil or parchment to prevent sticking.
2
Heat a large skillet over medium-high heat. Add the ground beef and ground pork and cook, breaking the meat into small pieces, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 8 minutes. Tilt the pan and spoon off all but 1 tbsp of the rendered fat.

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