Low Sodium Beef Lasagna

Total time1 hr 45 min

Prep time30 min

Cook time1 hr

This layered beef lasagna leans on a rich, slow-simmered meat sauce built from lean ground beef, crushed tomatoes, tomato paste, and a fragrant hit of garlic-infused oil and scallion greens, with dried oregano and basil rounding out the flavor. A silky, from-scratch béchamel — butter whisked with flour and milk until glossy and thick, finished with a whisper of nutmeg — gets layered between tender gluten free noodles for that classic, creamy contrast to the tomato-rich beef. Parmesan and mozzarella melt into every layer and bubble up gorgeous and golden on top, while a scatter of torn fresh basil brightens the finished dish. Baked low and slow under foil, then uncovered until the edges turn deep golden, this lasagna holds its shape beautifully once it rests and slices into clean, hearty layers. It's a comforting, crowd-pleasing dinner that fits neatly into an added salt–conscious kitchen without sacrificing any of the richness or flavor you want from a classic lasagna.

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Ingredients

6 servings

For the meat sauce

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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4 scallions, green tops only, thinly sliced
1 ½ lb lean ground beef
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the béchamel

3 tbsp unsalted butter
3 tbsp gluten free flour
2 cups milk
¼ tsp ground nutmeg
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For assembly

12 gluten free lasagna noodles (oven-ready or boiled per package directions)
1 ½ cups parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
1 ½ cups mozzarella cheese, shredded

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). If using boil-required gluten-free lasagna noodles, cook them in a large pot of salted boiling water according to package directions until just tender, then drain and lay flat on a lightly oiled sheet of parchment to prevent sticking. Skip this step if using oven-ready noodles.
2
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion green tops and cook, stirring, until softened and fragrant, about 2 minutes.

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