Low Sodium Lamb Lasagne
Indulge in the comforting layers of "Low Sodium Lamb Lasagne," a healthier twist on the classic Italian favorite that doesn’t compromise on flavor. Featuring tender ground lamb simmered in a rich, aromatic sauce of no-salt-added crushed tomatoes, garlic, and classic Italian herbs, this recipe is perfect for those watching their sodium intake. The lasagne is built with hearty layers of wholesome lasagne sheets, creamy ricotta, and bubbling mozzarella and Parmesan cheeses, offering a perfectly balanced, low-sodium meal that’s rich in protein and full of vegetables like carrots, celery, and onions. With a cook time of just over an hour and the ability to serve eight, this dish is ideal for family gatherings or meal prep. Garnished with fresh parsley, it’s a cozy, flavorful delight everyone will love!
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 large Celery stalk, finely diced
- 800 grams Crushed tomatoes (no salt added)
- 2 tablespoons Tomato paste (no salt added)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 240 milliliters Low sodium chicken broth
- 250 grams Lasagne sheets
- 250 grams Ricotta cheese
- 200 grams Mozzarella cheese, shredded
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 180°C (350°F).
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are soft.
Add the ground lamb to the skillet and cook until browned, breaking it up with a wooden spoon.
Stir in the crushed tomatoes, tomato paste, oregano, basil, black pepper, nutmeg, and low sodium chicken broth.
Bring the mixture to a simmer. Reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally until the sauce thickens.
While the sauce is simmering, cook the lasagne sheets according to the package instructions, then drain and set aside.
In a mixing bowl, combine the ricotta cheese with half of the mozzarella and Parmesan cheeses.
To assemble the lasagne, spread a layer of the lamb sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.
Place a layer of lasagne sheets over the sauce.
Spread one-third of the ricotta mixture over the lasagne sheets, followed by a layer of the lamb sauce.
Repeat the layers, finishing with a layer of lasagne sheets topped with the remaining lamb sauce and remaining mozzarella and Parmesan cheeses.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for another 15 minutes until the cheese is golden and bubbly.
Let the lasagne rest for at least 10 minutes before slicing. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
4067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.1 g | 278% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 5234 mg | 228% | |
| Total Carbohydrate | 277.1 g | 101% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 54.6 g | ||
| Protein | 262.9 g | 526% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 3509 mg | 270% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5880 mg | 125% | |
*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.
