Low Sodium Gluten Free Beef Lasagna

Total time2 hr

Prep time30 min

Cook time1 hr 15 min

This layered lasagna builds its flavor the classic way, with ground beef simmered slowly alongside softened onion and garlic in a rich crushed tomato sauce until deeply savory. Sheets of gluten free noodles are stacked with a creamy ricotta filling brightened with fresh parsley and Parmesan, then blanketed in melted mozzarella that turns golden and bubbly at the edges. Baking it covered first and finishing uncovered gives you that perfect contrast of a tender, saucy interior and a lightly browned top. Every bite delivers big, comforting Italian flavor without relying on a heavy hand of extra seasoning to get there. It's a satisfying, crowd-pleasing dinner that works well for anyone watching their sodium intake, since the flavor comes from real aromatics, herbs, and slow-simmered tomatoes rather than a salty shortcut. Let it rest before slicing so the layers hold together for clean, hearty portions.

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Ingredients

8 servings

For the lasagna

1 lb gluten free lasagna noodles
Tinkyada Pasta Joy Ready Brown Rice Pasta Lasagne Bag - 10 Oz Jovial Organic Gluten Free Brown Rice Lasagna Pasta, 9 oz Le Veneziane Gluten Free Lasagna Corn and Rice Pasta Jovial Pasta, Gluten Free, Lasagna San Remo Gluten Free Lasagna Sheets
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3 cups shredded mozzarella cheese, divided
Chef's tip
Use low-moisture mozzarella and shred before measuring.

For the meat sauce

1 tbsp olive oil
1 lb ground beef (85% lean)
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
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
1 pinch red pepper flakes (optional)

For the ricotta filling

2 cups 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.

Instructions

1
Preheat the oven to 375°F (190°C). Cook the gluten free lasagna noodles in a large pot of well-salted boiling water according to the package directions, until just tender but not falling apart. Drain, lay flat on a lightly oiled sheet of parchment or foil to prevent sticking, and set aside.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain off any excess fat.

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