Low Sodium Homemade Lasagne
Indulge in comfort food with a healthy twist with this Low Sodium Homemade Lasagne—perfect for those seeking a hearty, flavorful dish without the extra salt. Featuring layers of nutrient-packed whole wheat lasagne noodles, a rich tomato-based meat sauce made with no-salt-added crushed tomatoes, and a creamy ricotta-spinach mixture, this recipe is a guilt-free take on the classic Italian favorite. Low-sodium mozzarella and parmesan cheeses provide the perfect cheesy topping, while fresh garlic, dried basil, and oregano infuse every bite with irresistible aroma and taste. Ideal for family gatherings or meal prep, this low sodium lasagne is both satisfying and heart-healthy. Ready in just 90 minutes and serving up to 8 portions, it’s a wholesome way to enjoy Italian cuisine without compromise.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 stalks celery stalks, finely chopped
- 3 cloves garlic cloves, minced
- 500 grams lean ground beef or turkey
- 800 grams crushed tomatoes, no salt added
- 2 tablespoons tomato paste, no salt added
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes
- 400 grams ricotta cheese, low sodium
- 1 large egg
- 300 grams spinach, fresh or thawed from frozen, and squeezed dry
- 250 grams lasagne noodles, no boil and whole wheat
- 200 grams mozzarella cheese, low sodium, shredded
- 50 grams parmesan cheese, low sodium, grated
Instructions
Preheat the oven to 180°C (350°F).
In a large skillet over medium heat, heat olive oil. Add onion, carrot, celery, and garlic. Sauté until vegetables are tender, about 5-7 minutes.
Add the ground beef or turkey to the skillet and cook until browned, breaking up the meat with a wooden spoon, about 8-10 minutes.
Stir in crushed tomatoes, tomato paste, basil, oregano, black pepper, and red chili flakes. Bring the mixture to a simmer, lowering the heat to medium-low. Let it simmer for about 15-20 minutes, stirring occasionally.
In a medium bowl, combine ricotta cheese, egg, and spinach. Mix well until thoroughly combined.
To assemble the lasagne, spread a thin layer of the meat sauce at the bottom of a 9x13 inch baking dish.
Arrange a layer of lasagne noodles over the sauce. Spread half of the ricotta mixture over the noodles, then sprinkle a third of the mozzarella over the ricotta. Repeat the process with more sauce, noodles, ricotta mixture, and mozzarella.
Finish with a layer of noodles topped with remaining meat sauce. Sprinkle the remaining mozzarella and parmesan cheese evenly over the top.
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.
Let the lasagne sit for 10 minutes before slicing. Serve warm.
Nutrition Facts
Calories |
4363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.5 g | 307% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 971 mg | 324% | |
| Sodium | 1694 mg | 74% | |
| Total Carbohydrate | 290.2 g | 106% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 54.0 g | ||
| Protein | 307.4 g | 615% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 3567 mg | 274% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 7284 mg | 155% | |
*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.
