Low Sodium Homemade Lasagna
Savor the comforting flavors of Italian cuisine with this Low Sodium Homemade Lasagna, a heart-healthy twist on a traditional classic. Crafted with tender, lean ground turkey, no-salt-added crushed tomatoes, and reduced-sodium cheeses, this recipe is perfect for those looking to enjoy a delicious meal without compromising on health. Aromatic herbs like basil and oregano infuse the dish with rich flavor, while part-skim ricotta adds a creamy texture. Layered to perfection with lasagna noodles and baked until bubbling and golden, this easy-to-follow recipe delivers all the satisfaction of lasagna with less sodium. Ideal for family dinners or meal prepping, this dish is both wholesome and indulgent—proof that healthy eating can be delicious. Prepare to wow your taste buds while keeping your sodium intake in check!
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Recipe Information
Ingredients
- 9 pieces lasagna noodles
- 1 pound lean ground turkey
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 28 ounces canned no-salt-added crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon ground black pepper
- 15 ounces part-skim ricotta cheese
- 1 large egg
- 0.25 cup fresh parsley, chopped
- 2 cups reduced sodium mozzarella cheese, shredded
- 0.5 cup reduced sodium parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and cook for an additional minute until fragrant.
Add the ground turkey, cooking and breaking it apart with a spatula until browned, about 7-8 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, basil, and black pepper. Simmer the mixture for 15 minutes, stirring occasionally.
In a medium bowl, combine ricotta cheese, egg, and chopped parsley. Mix well.
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
Place 3 lasagna noodles on top of the sauce.
Spread half of the ricotta mixture over the noodles.
Sprinkle 1/3 of the mozzarella cheese over the ricotta layer.
Repeat the layers with sauce, noodles, remaining ricotta mixture, and another 1/3 of the mozzarella cheese.
Finish with a final layer of noodles, remaining sauce, and top with the remaining mozzarella and parmesan cheese.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 3940 mg | 171% | |
| Total Carbohydrate | 486.3 g | 177% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 69.2 g | ||
| Protein | 321.3 g | 643% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4490 mg | 345% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 5916 mg | 126% | |
*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.
