If you’re looking for a low-sodium lasagna with big flavor, this recipe is for you! Not only does this comforting classic dish have less sodium, but it’s also gluten-free. You’ll love this heart-healthy lasagna dinner for a meal that’s just as yummy and satisfying as your favorite traditional lasagna recipe.
Content Covered Here
A Healthier Lasagna Recipe
I love lasagna, but I’m not so much a fan of the amount of sodium typically found in the ingredients of most traditional recipes. So I wondered: is it possible to make a healthier recipe for it that actually tastes good?
My challenge in creating this family favorite recipe was to make a low sodium lasagna without sacrificing any of the rich, zesty tomato flavor and essential gooey cheesiness.
Then, I decided to take it a step further and use gluten-free pasta that requires no boiling. Wouldn’t you know, this lasagna recipe is perfect! It’s cheesy goodness that’s easy to make with less sodium, is gluten-free, and has all the comforting deliciousness you crave.
Why We Love This Recipe
- Low sodium, but it has plenty of taste!
Less sodium doesn’t have to mean bland! This dish is full of rich, zesty tomato flavor and gooey cheesiness. - It uses gluten-free pasta that’s also no-boil!
We love no-boil noodles for their convenience and you can use gluten-free pasta, too!
Ingredient Notes and Substitutions
- Red wine: can also be substituted with a combination of red wine vinegar and sugar.
- Ground beef: if you prefer, you can use Italian sausage, ground pork, or ground chicken – there are so many options to tailor this to your preferences.
- Gluten-free, no-boil lasagna noodles: substitute with regular, no-boil noodles if you are not eating gluten-free. You can usually find these at Walmart and larger grocery stores with a wider selection.
- No-salt diced tomatoes, tomato sauce, and tomato paste: if you can’t find these at a smaller grocery store, try a large chain store (Walmart, Safeway, Publix, or Kroger, just for a few examples) and they’ll often carry them. You can also check Trader Joe’s for an excellent selection of no-salt, low-sodium, and other healthier foods.
- Ricotta cheese: substitute an equal amount of cottage cheese if you prefer! You can leave it in curd form or blend it in your food processor for a smooth texture.
- Parmesan cheese: grated or shaved. Fresh off the block, for best results.
Where to get Gluten-Free Pasta
Thankfully, more and more retailers are carrying gluten-free pasta. I’ve tried several brands, and my favorite is Barilla. Look at stores like Target and Walmart for the best selection.
How to Make the Best Low Sodium and Gluten-Free Lasagna
🎯 TFN Pro Tip
The best lasagnas start with a really rich sauce. I let the sauce simmer for about 3-4 hours on the stove before using it in this lasagna recipe.
Save This Recipe!
Enter your email below, and we'll send the recipe straight to your inbox.
Layering the Homemade Lasagna
Here is how to build your hearty healthy lasagna in a square dish:
- First, pour a cup of the reserved sauce onto the bottom of the baking dish.
- Layer noodles, the ricotta cheese mixture, beef and sauce, shredded mozzarella, more ricotta cheese, and then meat again. Finish off with a layer of noodles.
- Top the last layer of noodles with the last cup of the reserved sauce and a hearty handful of mozzarella.
Heart Healthy Lasagna – Tips For Success
TFN Tip: The best no-boil lasagna recipes start with a really rich sauce. Let the sauce simmer for about 3-4 hours on the stove before using it in this low-sodium lasagna recipe.
- To start the pasta sauce, cook half the onions with olive oil until translucent.
This ensures their soft texture and adds plenty of flavor to the sauce. - Before adding the meat, take out a few cups of the sauce to pour on the bottom of the pan and over the top of the dish.
We want the sauce distributed evenly throughout the lasagna pan. - If using red wine, cook out some of the alcohol.
Bring the sauce to a gentle boil and cook on medium-low heat for about 15 minutes.
Serving Suggestions
We recommend serving this low-sodium lasagna with a crispy kale salad and a side of carmelized brussell sprouts, for a hearty meal that satisfies.
And if you’re not eating gluten-free, you’ve got to try this incredible Easy Homemade French Bread recipe! It needs just a handful of ingredients you probably already have in your pantry.
There you have it: One of the absolute best classic comfort meals around is delicious and low sodium. I hope you give this recipe a try soon!
Recipe FAQs
This is just a personal preference! Homemade lasagna tastes equally as good with ricotta cheese or cottage cheese. Cottage cheese makes a slightly lighter lasagna, while ricotta-based lasagna has a thicker texture and richer flavor.
Tempting as it is to slice into your meaty, cheesy lasagna the second you pull it from the oven, wait at least ten minutes before slicing it. This allows the lasagna to firm up and set. Otherwise, the lasagna will spread and the layers will come apart.
You can reheat lasagna twice as long as it is brought to an internal temperature of 165° each time. This temperature kills most bacteria that might be present in your leftovers. Also, the lasagna must be stored properly in the refrigerator and used within 3-4 days.
That said, the quality degrades with each reheat, so we suggest reheating lasagna only once. Reheat individual portions in the microwave or oven, or as much as you plan to eat at one time.
More Easy Lasagna Recipes To Love…
If you tried this classic lasagna recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Classic Lasagna (Low Sodium + Gluten Free)
Equipment
- Baking dish - 2-3 inches deep
- lasagna pan
Ingredients
- 1 cup chopped onion
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 28 ounces canned diced tomatoes no-salt variety, undrained
- 8 ounces tomato paste no-salt variety
- 8 ounces tomato sauce no-salt variety
- 1 tablespoon Italian seasoning
- 1 teaspoon crushed fennel seeds
- 1 cup red wine or 1/4 cup of red wine vinegar + 1 tablespoon sugar
- 1 pound ground beef
- 16 ounces no-boil gluten-free lasagna noodles
- 1 egg beaten
- 15 oz container ricotta cheese
- 1 ounce parmesan cheese shredded or finely grated, to equal 1/4 cup shredded
- 5 ounces mozzarella shredded, to equal 1 1/4 cups shredded
Instructions
- 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, and bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer the sauce.
- Meanwhile, brown ground beef in a skillet over medium heat. While ground beef is browning, mix the ricotta cheese, egg, and parmesan cheese in a medium-sized bowl and set aside. When the ground beef is browned and drained, remove 2 cups of sauce and set aside for later, then stir ground beef into remaining sauce, along with 1 cup of red wine (or red wine vinegar and sugar). Bring to a boil, then reduce heat to medium-low and continue cooking the sauce for another 30 minutes.
- Preheat your oven to 350°F. Add 1 cup of the reserved sauce to the bottom of the 9×13-inch lasagna pan. Layer your lasagna noodles above it. (Alternatively, layer your lasagna 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 lasagna noodles, add the last cup of sauce and the rest of the mozzarella cheese on top.
- Add foil to the top of the lasagna pan (spray the foil with cooking oil spray first so it doesn't stick) and seal on all sides. Cook in preheated oven for 20 minutes then remove foil and continue cooking for another 15 minutes. The lasagna is done when it is golden and bubbly on the top, including the center.Let dish cool for 15 minutes before slicing and serving.
Previous
Katherine says
This lasagne was a winner for our gluten-free guests at a dinner party!