Lasagne – Ultimate Comfort Food! Made Low-Sodium and Gluten Free.
Lasagne is one of the most-loved Italian dishes out there. It is sinfully delicious with its layers of cheese, meat, and pasta. I consider it one of the ultimate comfort foods! I don’t know about you, but I am always on the lookout for a new lasagne recipe.
The Lasagne Challenge
My challenge was how to make it lower in sodium. I decided to take it a step further and use gluten-free pasta. Go me, huh? But, I think I accomplished my goal. Low-sodium, gluten-free lasagne that looks and tastes delicious.
This recipe calls for no-salt added canned goods: diced tomatoes, tomato sauce, and tomato paste. I have been successful in locating no-salt added canned foods at my local Vons (Safeway), Wal-Mart, and Trader Joe’s stores.
I wanted a really rich sauce, so I decided I would let the sauce simmer for 3-4 hours on the stove. What I like to do is to take out a few cups of the sauce (without meat) for the bottom of the pan and to put on the top. So, I cook the ground beef and half of the onions separately and add them to the sauce before I assemble the lasagne.
Chop the onions and add them to the dutch oven to cook on medium-low heat for about 6-8 minutes.
Once the onions were translucent, I added the tomatoes,
then tomato sauce, and tomato paste
It’s all ready to simmer. I added the lid and left it on my stove on around 3 hours.
After 3 hours of simmering, I browned the meat along with the rest of the onions. I pulled out two cups of sauce, added the browned meat to the sauce, along with 1 cup of red wine, brought it to a boil and cooked on medium-low heat for about 15 minutes to burn off the alcohol.
Ricotta, egg, and parmesan cheese mixed together.
I got so wrapped up in putting together the lasagne, I forgot to get pictures of the assembly!
Ready for the oven…
And here it is! Hot and puffy, and oh so delish!
Put it together with a green salad or maybe some hot garlic bread and you have a wonderfully, comfort dish for dinner.
- 1 cup of onion, chopped
- 1 Tbsp olive oil
- 2 cloves of garlic, minced
- 2 cans of 14 oz. no-salt diced tomatoes, undrained
- 1 can of 8 oz no-salt tomato paste
- 1 can of 8 oz no-salt tomato sauce
- 1 Tbsp Italian seasoning
- 1 tsp crushed fennel seeds
- 1 cup of red wine (or 1/2 cup of red wine vinegar)
- 1 lb. ground beef
- 1 package of gluten-free no-boil lasagne noodles (I got mine from Target)
- 1 egg, beaten
- 15 oz ricotta cheese
- 1/4 cup parmesan cheese (grated or shaved)
- 1 1/4 cup shredded mozzarella
Brown onions in olive oil until almost translucent, about 6-8 minutes. Add garlic, and cook until garlic is fragrant, about 2 minutes. Add in tomatoes, tomato paste, tomato sauce, and spices, bring to a boil. Turn down to simmer, add lid, and let cook at least 45 minutes. Check periodically and add a little water, if necessary.
Remove 2 cups of sauce and set aside for later. Brown ground beef in a skillet on medium heat. While ground beef is browning, mix the ricotta cheese, egg, and parmesan cheese together in a medium-sized bowl and set aside. When the ground beef is browned and drained, add it to the pot of sauce, along with 1 cup of red wine or 1/2 red wine vinegar. Bring to a boil, then turn down to med-low and cook for 15 minutes (to burn off the alcohol).
Preheat your oven to 350 degrees. Add 1 cup of the reserved sauce to the bottom of the 9″ x 9″ lasagne pan. Layer your lasagne noodles above it. Alternatively layer your lasagne noodles with the ricotta cheese mixture, meat mixture, and mozzarella cheese, then ricotta cheese and meat again. When you have added the last layer of lasagne noodles, add the last cup of sauce and the rest of the mozarella cheese on top.
Add foil to the top of the lasagne pan (spray the foil with cooking oil spray first so it doesn’t stick) and seal on all sides. Cook for 20 minutes then remove foil for the last 15 minutes of cooking. The lasagne is done when it is golden and bubbled on the top, including the center. Let cool for 15 minutes before serving.