If you’re looking for a low-sodium lasagna with a big flavor, this recipe is for you! Not only are you able to make a cheesy, zesty, perfectly comforting classic dish with less sodium, but I’ve also figured out how to turn this into the best gluten-free dinner for an even healthier meal that still tastes just as yummy and satisfying as your favorite traditional lasagna recipe.
WHAT’S COVERED IN THIS POST
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… And, 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.
Ingredients For This Lasagna
This recipe calls for a variety of no-salt-added canned goods.
Check large chains like Safeway, Publix, Kroger, and Wal-Mart to find a good selection of no-salt-added canned foods.
Traders Joe’s has an exceptional selection of healthier, no-salt and low sodium foods.
Where to get Gluten-Free Pasta
And 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 Wal-Mart for the best selection.
- olive oil
- no-salt diced tomatoes
- no-salt tomato sauce
- no-salt tomato paste
- Italian seasoning and fennel seeds
- red wine
- ground beef
- gluten-free, no-boil lasagna noodles
- ricotta cheese
- parmesan cheese
- shredded mozzarella
How to Make the Best Low Sodium and Gluten-Free Lasagna
TFN Tip: The best lasagnas start with a really rich sauce. So, I let the sauce simmer for about 3-4 hours on the stove before using it in this lasagna recipe.
The ground beef and half of the onions are cooked separately and added to the sauce before I assemble the casserole.
I like to take out a few cups of the sauce (before adding the meat) for the bottom of the pan and to pour it over the top.
1. To make the pasta sauce, chop the onions and add half of them with olive oil to a dutch oven. Cook on medium-low heat for about several minutes, until soft.
2. Once the onions are translucent, add the low sodium tomatoes, tomato sauce, tomato paste, Italian seasoning, and fennel.
It’s now ready to simmer. Add a lid and simmer on low for up to 3 hours, stirring occasionally.
3. As the sauce simmers, brown the ground beef and the rest of the onions in a large skillet. Pull out two cups of sauce (for layering the lasagna), and then add the browned meat to the sauce.
4. Stir in the red wine. Raise the heat and bring the sauce to a gentle boil. Cook on medium-low heat for about 15 minutes to burn off the alcohol.
5. Next, mix the ricotta, egg, and parmesan cheese in a large bowl.
Layering the Homemade Lasagna
Here is how to build your casserole in a square dish:
First, pour a cup of the reserved sauce onto the bottom of the baking dish. Then layer noodles, ricotta cheese mixture, beef and sauce, shredded mozzarella, more sauce, and beef, then more noodles, and repeat the process.
Top the last layer with the last cup of the reserved sauce and a hearty handful of mozzarella.
And into the oven, the lasagna goes…
Here it is! Hot and puffy, low sodium and gluten-free, and oh so delish!
See Below For the Complete Low Sodium and Gluten-Free Lasagna Recipe!
Shown below is my favorite romaine salad with Persian cucumbers, radishes, and white onions.
And you’ve got to try my incredible Easy Homemade French Bread recipe!
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!
FREQUENTLY ASKED QUESTIONS
Is lasagna better with ricotta cheese or cottage cheese? This is a personal preference, but homemade lasagna tastes equally as good as ricotta cheese or cottage cheese. Cottage cheese may give you a slightly lighter lasagna, while ricotta may make a bit thicker, more rich texture.
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 ooze out of the layers.
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 34- days. That said, the quality degrades with each reheat, so we suggest reheating lasagna only onc.
the Best Lower-Sodium Lasagna Recipe
Lasagna – Low Sodium and Gluten-Free
- Casserole dish
- 1 cup onion, chopped
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 28 oz can no-salt diced tomatoes, undrained
- 8 oz can no-salt tomato paste
- 8 oz can no-salt tomato sauce
- 1 Tbsp Italian seasoning
- 1 tsp crushed fennel seeds
- 1 cup red wine (or 1/4 cup of red wine vinegar + 1 T sugar)
- 1 lb. ground beef
- 16 oz box gluten-free, no-boil lasagna noodles
- 1 egg, beaten
- 15 oz container ricotta cheese
- 1/4 cup parmesan cheese, grated or shaved
- 1 ¼ 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, and bring to a boil. Turn down to simmer, add the lid, and let cook for 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 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 red wine vinegar and sugar. 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″ 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 for 20 minutes then remove foil for the last 15 minutes of cooking. The lasagna is done when it is golden and bubbled on the top, including the center. Let cool for 15 minutes before serving.
Although this lasagna recipe is much lower in sodium, the Nutritional Facts do not reflect the reduced sodium. My nutritional calculator doesn’t include “no salt” canned foods.