Low Sodium Easy Beef Lasagna

Total time1 hr 40 min

Prep time20 min

Cook time1 hr 5 min

Layer after layer, this classic beef lasagna delivers everything you want from a cozy baked pasta dish — savory ground beef simmered with onion, garlic, and marinara sauce, tucked between sheets of no-boil noodles and a rich ricotta mixture studded with Parmesan and fresh parsley. The whole thing gets blanketed in melty mozzarella and baked until the top turns golden and bubbling at the edges, with that satisfying cheese-pull on every slice. Letting it rest before cutting keeps every layer intact, so you get clean, hearty squares packed with beefy, herby flavor in every bite. It's a comforting, crowd-pleasing dinner that works beautifully for anyone tracking their sodium intake, since you control exactly how much seasoning goes into the sauce and the cheese layer yourself. Make it once and it easily becomes a regular in the weeknight dinner rotation.

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Ingredients

8 servings

For the meat sauce

1 lb ground beef (80/20)
Kroger Ground Beef 80/20 Simple Truth 80% Lean Natural Ground Beef Harris Teeter Premium 80% Lean Ground Beef SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Kroger 80/20 Ground Beef
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1 medium yellow onion, finely diced
3 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 tsp dried italian seasoning
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 ricotta layer

1 container (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.
2 tbsp fresh parsley, finely chopped
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the layers

12 no-boil lasagna noodles
3 cups shredded mozzarella cheese, divided
Chef's tip
Use low-moisture mozzarella and shred before measuring.

Instructions

1
Preheat the oven to 375°F (190°C).
2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain off excess fat, leaving about 1 tbsp in the pan.

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