Mediterranean Diet Friendly Beef Lasagna

Total time1 hr 45 min

Prep time30 min

Cook time1 hr

Mediterranean Diet Friendly Beef Lasagna

This layered lasagna leans on a rich, slow-simmered sauce built from crushed tomatoes, tomato paste, oregano, and basil, giving every bite that deep, sun-warmed flavor Mediterranean cooking is known for. Lean ground beef browns alongside garlic-infused oil and sliced scallions, creating a savory base without feeling heavy. Layer after layer of tender noodles gets tucked between that tomato-rich sauce and a creamy, nutmeg-kissed béchamel, then finished with golden, bubbling cheese. It's a comforting, table-worthy centerpiece that fits naturally into a Mediterranean-style spread, especially served alongside a simple green salad or roasted vegetables. A scatter of fresh torn basil at the end brightens the whole dish and ties the flavors together. This one's a great pick when you want something hearty that still feels aligned with a Mediterranean way of eating.

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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 Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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4 scallions, green tops only, thinly sliced
1 ½ lb lean ground beef
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
¼ tsp black pepper

For the béchamel

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp gluten free flour
Chef's tip
All-purpose flour measures 1:1 in place of the blend.
2 cups milk
¼ tsp ground nutmeg
¼ tsp salt

For assembly

12 gluten free lasagna noodles (oven-ready or boiled per package directions)
1 ½ cups parmesan cheese, finely grated
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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