Low Sodium Classic Veggie Lasagna
Savor every bite of this heartwarming Low Sodium Classic Veggie Lasagna, a wholesome twist on the beloved Italian classic. Brimming with garden-fresh vegetables like zucchini, red bell pepper, mushrooms, and spinach, this lasagna is layered with no-salt-added tomato sauce and herb-forward seasonings like oregano and basil for a burst of bold flavor without the added sodium. A creamy ricotta and egg mixture, sprinkled with gooey mozzarella and nutty Parmesan, creates a perfect balance of textures, while tender lasagna noodles bring it all together. Ideal for those watching their sodium intake, this healthy vegetarian recipe is as comforting as it is nutritious—perfect for feeding a crowd or enjoying as meal-prep leftovers. Whether you’re serving it at a family gathering or indulging midweek, this veggie-packed lasagna is sure to satisfy while keeping your wellness goals on track.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 4 minced Garlic cloves
- 2 medium, chopped Zucchini
- 1 large, chopped Red bell pepper
- 8 ounces, sliced Mushrooms
- 6 ounces, fresh Spinach
- 28 ounces No-salt-added tomato sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 15 ounces Part-skim ricotta cheese
- 1 large Egg
- 2 cups, shredded Mozzarella cheese
- 0.5 cup, grated Parmesan cheese
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package directions, then drain and set aside.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the chopped onion for about 5 minutes until translucent.
Add the minced garlic and sauté for another minute.
Stir in the chopped zucchini, red bell pepper, and mushrooms. Sauté until the vegetables are tender, about 8-10 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 3 minutes.
Stir in the no-salt-added tomato sauce, dried oregano, dried basil, and black pepper. Let the sauce simmer for 10 minutes.
In a bowl, mix the ricotta cheese with one beaten egg.
To assemble the lasagna, spread a thin layer of the vegetable sauce on the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then add a third of the mozzarella cheese and a third of the vegetable sauce.
Repeat the layers once more: noodles, ricotta mixture, mozzarella cheese, and vegetable sauce.
For the final layer, place the remaining noodles, top with the last of the vegetable sauce, and sprinkle with the remaining mozzarella cheese and the grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.5 g | 201% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 7355 mg | 320% | |
| Total Carbohydrate | 648.5 g | 236% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 109.3 g | ||
| Protein | 236.7 g | 473% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3537 mg | 272% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 6926 mg | 147% | |
*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.
