Low Sodium Classic Beef Lasagna
Savor the comforting flavors of lasagna with a heart-healthy twist in this Low Sodium Classic Beef Lasagna recipe. Crafted to deliver all the indulgence of traditional lasagna while minimizing sodium, this recipe combines lean ground beef, no-salt-added tomato sauce and diced tomatoes, aromatic garlic and onion, and Italian herbs for a savory, robust filling. Layers of creamy low-sodium ricotta cheese, hearty no-boil lasagna noodles, and a blend of melted mozzarella and parmesan create a cheesy, satisfying experience without the excess salt. Perfect for gatherings or weeknight dinners, this low-sodium lasagna is an irresistible choice for anyone seeking a healthier spin on a family favorite. Ready in just 1.5 hours and serving up to 8 portions, it’s a wholesome delight that doesn’t compromise on flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound lean ground beef
- 16 ounces no salt added tomato sauce
- 14.5 ounces no salt added diced tomatoes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon ground black pepper
- 1 cup low-sodium ricotta cheese
- 1 large egg
- 9 pieces no-boil lasagna noodles
- 2 cups low-sodium mozzarella cheese, shredded
- 0.5 cup grated parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add the ground beef and cook until it's browned, about 5-7 minutes. Drain the excess fat.
Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent, about 3 minutes.
Stir in the no salt added tomato sauce and diced tomatoes, ensuring to include their juices.
Season the mixture with dried oregano, dried basil, and ground black pepper. Simmer for 15 minutes, stirring occasionally.
In a medium bowl, combine the low-sodium ricotta cheese and large egg. Mix until smooth.
In a 9x13 inch baking dish, spread a layer of the meat sauce on the bottom.
Place three no-boil lasagna noodles on top of the sauce, followed by a layer of the ricotta mixture.
Sprinkle a portion of the shredded mozzarella cheese over the ricotta layer.
Repeat the layering process two more times, finishing with a layer of meat sauce topped with mozzarella cheese and grated parmesan cheese.
Cover the baking dish with aluminum foil (non-stick side down) and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Remove from the oven and let the lasagna sit for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 465.4 g | 169% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 63.0 g | ||
| Protein | 281.3 g | 563% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2943 mg | 226% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 3434 mg | 73% | |
*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.
