Low Sodium Classic Beef Lasagne
Indulge in a family-favorite comfort dish with this Low Sodium Classic Beef Lasagne, a heart-healthy twist on the traditional recipe. Packed with rich flavors from lean ground beef, a medley of no-salt-added tomato products, and aromatic herbs like oregano and basil, this lasagne combines wholesome ingredients with reduced sodium for a guilt-free indulgence. Grated carrots and zucchini sneak in extra nutrients while part-skim ricotta and mozzarella cheeses deliver creamy, satisfying layers. No-boil lasagne noodles make assembly a breeze, and the golden, bubbly finish will have everyone reaching for seconds. Perfect for weeknight dinners or meal prepping, this delicious dish serves 8 and is ready in about an hour. Keywords: low sodium lasagne, heart-healthy recipe, classic beef lasagna, easy dinner ideas.
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Recipe Information
Ingredients
- 1 pound Lean ground beef
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 15 ounces No-salt-added tomato sauce
- 14.5 ounces No-salt-added diced tomatoes
- 6 ounces Tomato paste
- 1 medium Carrot, grated
- 1 medium Zucchini, grated
- 2 teaspoons Dried oregano
- 2 teaspoons Dried basil
- 0.5 teaspoon Black pepper
- 0.5 cup Water
- 9 pieces Lasagne noodles, no-boil
- 15 ounces Part-skim ricotta cheese
- 1 large Egg
- 1.5 cups Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add the lean ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Drain any excess fat.
Add the chopped onion and minced garlic to the beef. Sauté for another 3 minutes until the onion is soft.
Stir in the no-salt-added tomato sauce, diced tomatoes, tomato paste, grated carrot, grated zucchini, oregano, basil, black pepper, and water. Bring to a simmer and let it cook for 15 minutes to blend the flavors.
In a small bowl, combine the ricotta cheese, egg, and half of the chopped parsley. Mix well.
To assemble the lasagne: Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish. Place three no-boil lasagne noodles on top.
Add another layer of meat sauce over the noodles, then spread half of the ricotta mixture over the sauce. Sprinkle with a third of the mozzarella cheese.
Repeat this layering process once more, using three more noodles, the remaining ricotta mixture, another portion of meat sauce, and a third of the mozzarella.
Top with the final three noodles, the remaining meat sauce, and the rest of the mozzarella cheese.
Sprinkle the grated Parmesan cheese evenly over the top.
Cover the dish with aluminum foil. Ensure the foil does not touch the cheese to avoid sticking.
Bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 20 minutes or until the cheese is golden and bubbly.
Remove from the oven and let it sit for about 10 minutes before slicing.
Garnish with the remaining parsley before serving.
Nutrition Facts
Calories |
4239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 3268 mg | 142% | |
| Total Carbohydrate | 501.0 g | 182% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 85.5 g | ||
| Protein | 280.8 g | 562% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2906 mg | 224% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 5284 mg | 112% | |
*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.
