Low Sodium Classic Cheese Lasagna
Looking for a comforting, flavorful meal that’s heart-healthy? This Low Sodium Classic Cheese Lasagna offers all the indulgent layers of cheesy goodness and rich tomato sauce without the excess salt. Made with low sodium tomato sauce and no-salt-added tomato paste, this recipe retains all the savory flavors you love while supporting a low-sodium lifestyle. A blend of ricotta, mozzarella, and Parmesan cheeses creates a creamy, melt-in-your-mouth filling, while aromatic herbs like oregano and basil elevate each bite. Perfect for family dinners or gatherings, this lasagna is easy to prepare and makes eight generous servings. Satisfy your cravings for a classic Italian dish, guilt-free!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 28 ounces Low sodium tomato sauce
- 6 ounces No-salt-added tomato paste
- 2 teaspoons Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese
- 1 large Egg
- 0.25 cup Fresh parsley, chopped
- 3 cups Part-skim mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package directions, omitting the salt. Drain and set aside on a towel in a single layer to prevent sticking.
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the low sodium tomato sauce, no-salt-added tomato paste, dried oregano, dried basil, and black pepper. Stir to combine and let simmer on low heat for 15 minutes, stirring occasionally.
In a medium bowl, combine the ricotta cheese, egg, and chopped fresh parsley. Mix until well incorporated.
To assemble the lasagna, spread a thin layer of the tomato sauce mixture at the bottom of a 9x13 inch baking dish.
Place a layer of 4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with a third of the shredded mozzarella cheese.
Add another layer of sauce, followed by another 4 noodles, the remaining ricotta mixture, and another third of the mozzarella cheese.
Top with the final 4 noodles, the remaining sauce, and the remaining mozzarella cheese.
Sprinkle the grated Parmesan cheese over the top.
Cover the dish with a piece of foil that's been lightly greased to prevent sticking. Bake in the preheated oven for 25 minutes.
Remove the foil and bake an additional 20-25 minutes, until the cheese is bubbly and golden brown.
Let the lasagna rest for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 659.9 g | 240% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 105.2 g | ||
| Protein | 263.1 g | 526% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5123 mg | 394% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 6747 mg | 144% | |
*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.
