Mediterranean Diet Friendly Classic Beef Lasagna

Total time2 hr 10 min

Prep time40 min

Cook time1 hr 15 min

Mediterranean Diet Friendly Classic Beef Lasagna

Layers of tender pasta, a bright tomato sauce built on softened onion and garlic, and a silky, nutmeg-kissed white sauce come together in this baked classic, finished with a golden blanket of melted mozzarella and Parmesan. The tomato base simmers low and slow with oregano, basil, and a touch of heat from red pepper flakes, developing real depth before it's layered in. A smooth ricotta filling, bound with egg and Parmesan, adds richness between each layer without weighing the dish down. Baked covered until set and then uncovered to brown at the edges, it comes out of the oven bubbling, with a rested slice that holds its shape beautifully. It's a comforting, family-style dinner that fits neatly into a Mediterranean-style kitchen, thanks to its olive oil–cooked aromatics, herb-forward sauce, and thoughtful use of cheese and eggs. Make it for a Sunday dinner or a make-ahead weeknight meal — either way, it delivers all the cozy, layered flavor you want from a lasagna while staying true to the diet's whole-food, olive oil–driven approach.

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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)
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).
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
¼ tsp black pepper

For assembly

2 cups shredded mozzarella cheese, divided
¼ cup grated parmesan cheese

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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