Vegetarian Make-Ahead Beef Lasagna

Total time10 hr

Prep time45 min

Cook time1 hr 15 min

This make-ahead lasagna builds its flavor in layers you can prep well before dinnertime, then simply bake off when you're ready. A rich tomato sauce, deepened with tomato paste, softened onion, garlic, and a blend of oregano, basil, and a hint of red pepper flakes, simmers low and slow until thick and glossy. A silky béchamel, spiked with a whisper of nutmeg, gets poured over the top layer of noodles for a creamy, golden finish, while a seasoned ricotta mixture adds richness between every layer. Mozzarella and Parmesan melt into every crevice as it bakes, creating that irresistible bubbling, golden top everyone fights over. Because the whole dish comes together and chills in the fridge for hours (or up to two days) before baking, the flavors have time to settle and deepen into something even better than fresh out of the pot. It's a comforting, crowd-pleasing casserole that fits right into a vegetarian spread, and the make-ahead format means all the work is done long before anyone sits down to eat.

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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)
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.
½ lb ground pork
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 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
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

For the ricotta layer

2 cups whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
¼ tsp black pepper

For assembly

3 cups shredded mozzarella cheese, divided
¼ cup grated parmesan cheese

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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