Classic Lasagna (Low Sodium + Gluten Free)

5 from 31 votes

Classic Lasagna (Low Sodium + Gluten Free)

This low sodium and gluten-free lasagna is a healthier lasagna recipe that tastes just as cheesy and delicious as the classic pasta dish!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Entree

Cuisine: Italian

Keyword: Pasta, Casserole, gluten-free, low-sodium, lasagna, comfort foods, Italian, low sodium lasagna

Servings: servings

Calories: 586kcal

Author: Renae Gerhardstein

Equipment

Baking dish 2-3 inches deep
medium sized bowl
lasagna pan
Aluminum foil

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 9x13-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.

Notes

Although this lasagna recipe is much lower in sodium, the Nutritional Facts do not reflect the reduced sodium. My nutritional calculator omits "no salt" canned foods.
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.
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.

Storing Instructions:

Leftover lasagna will be stored in an airtight container in the fridge for 3-4 days.
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 once.
Although this lasagna recipe is much lower in sodium, the Nutritional Facts do not reflect the reduced sodium. My nutritional calculator omits "no salt" canned foods.

Nutrition