Anti Inflammatory Classic Beef Lasagna

Total time2 hr 10 min

Prep time40 min

Cook time1 hr 15 min

Layer after layer of savory tomato sauce, built from a rich base of onion, garlic, and slow-simmered crushed tomatoes with oregano and basil, makes this a deeply comforting bake. Good olive oil starts nearly every layer, giving the sauce a silky backbone that carries the dried herbs and a hit of red pepper flakes if you like things spicier. The noodles are boiled just to that tender, structured point before going into the dish, so each bite holds together into neat, clean-cut slices once it rests. Assembly happens in classic style — sauce, noodles, creamy filling, and a golden, bubbling top — baked covered first and then uncovered until the edges turn deep golden brown. It's the kind of weeknight-to-weekend centerpiece that reheats beautifully and tastes even better the next day. This version comes together as a genuinely solid pick for an anti-inflammatory kitchen, without losing any of the cozy, layered lasagna experience you're after.

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Ingredients

8 servings

For the pasta

12 dry lasagna noodles
Jovial Organic Gluten Free Brown Rice Lasagna Pasta, 9 oz Jovial Pasta, Gluten Free, Lasagna
See all
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
1 tbsp olive oil

For the meat sauce

1 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 ½ lb ground beef (80/20)
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

For the béchamel

4 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.
¼ cup all-purpose flour
2 ½ cups whole milk, warmed
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
¼ tsp ground nutmeg
½ tsp salt

For the cheese layer

15 oz whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
¼ tsp black pepper

For assembly

2 cups shredded mozzarella cheese, divided
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Bring a large pot of heavily salted water to a boil. Cook the lasagna noodles with 1 tbsp olive oil until just shy of al dente — tender but with a firm center, about 8 minutes (they will finish cooking in the oven). Drain in a colander and lay flat on a lightly oiled baking sheet to prevent sticking.
2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute, watching closely so it does not brown.

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