Low Sodium Bolognese Lasagna
Dive into the comforting flavors of this *Low Sodium Bolognese Lasagna*, a heart-healthy twist on the classic Italian favorite. Packed with layers of tender low-sodium lasagna noodles, rich and aromatic meat sauce, and a luscious ricotta-Parmesan blend, this recipe proves you can enjoy robust flavors without the extra salt. Fresh vegetables like onion, carrot, and celery form the base of the sauce, while no-salt-added crushed tomatoes bring a natural sweetness. A hint of dried oregano and basil infuses every layer with authentic Italian flair. Topped with melty low-sodium mozzarella, this lasagna is baked to golden perfection and is as indulgent as it is nutritious. Perfect for family dinners or meal prepping, this dish serves 8 generously and pairs beautifully with a simple side salad or roasted vegetables. Healthy eating has never been so satisfying!
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Recipe Information
Ingredients
- 500 grams Lean ground beef
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 1 medium Carrot, finely diced
- 1 Celery stalk, finely diced
- 3 Garlic cloves, minced
- 800 grams Crushed tomatoes, no salt added
- 2 tablespoons Tomato paste, no salt added
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Ground black pepper
- 450 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 1 large Egg
- 250 grams Low sodium lasagna noodles
- 150 grams Low sodium mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the onion, carrot, and celery, and sauté until soft, about 5 minutes.
Add minced garlic and cook for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking up with a wooden spoon, around 8-10 minutes.
Drain excess fat if necessary and add crushed tomatoes, tomato paste, dried oregano, dried basil, and ground black pepper. Stir well to combine.
Reduce heat to low and let the sauce simmer uncovered for about 30 minutes, stirring occasionally, until thickened.
While the sauce simmers, mix ricotta cheese, Parmesan cheese, chopped parsley, and egg in a bowl. Set aside.
Cook lasagna noodles according to the package instructions. Once cooked, lay them flat on a clean towel to drain excess water.
To assemble the lasagna, spread a thin layer of the meat sauce over the bottom of a greased 9x13-inch baking dish.
Layer 3-4 lasagna noodles over the sauce, then spread a third of the ricotta mixture over the noodles.
Add another layer of meat sauce on the ricotta and sprinkle with a third of the mozzarella cheese.
Repeat the layers two more times, ending with a layer of noodles topped with meat sauce and remaining mozzarella cheese.
Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
Allow the lasagna to cool for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
3627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 2240 mg | 97% | |
| Total Carbohydrate | 299.6 g | 109% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 54.9 g | ||
| Protein | 264.0 g | 528% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3829 mg | 295% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3870 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
