Low Sodium Lasagna Bolognese
Indulge in the rich, comforting flavors of this **Low Sodium Lasagna Bolognese**, a healthier twist on the classic Italian favorite that's perfect for those watching their salt intake. This recipe combines a hearty, slow-simmered Bolognese sauce made with extra-lean ground beef, no-salt-added crushed tomatoes, and aromatic vegetables, layered with creamy ricotta, a luscious homemade béchamel sauce seasoned with a hint of nutmeg, and melty mozzarella. The no-boil lasagna noodles make assembly a breeze, while the blend of dried oregano, basil, and freshly cracked black pepper brings depth without the need for added salt. Finished with a golden crust of parmesan and mozzarella cheese, this lasagna is both nourishing and irresistibly flavorful—perfect for family dinners or meal prep. Ready in just over two hours, this wholesome, low-sodium delight serves 6 and is sure to become a favorite at your table! **Keywords:** low sodium lasagna, healthy Bolognese lasagna, homemade lasagna recipe, low sodium Italian recipes, easy lasagna dinner.
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Recipe Information
Ingredients
- 500 grams extra-lean ground beef
- 1 medium, diced onion
- 1 large, diced carrot
- 1 diced celery stalk
- 3 minced garlic cloves
- 800 grams canned no-salt-added crushed tomatoes
- 2 tablespoons tomato paste
- 250 milliliters unsalted chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon ground black pepper
- 500 milliliters whole milk
- 50 grams unsalted butter
- 50 grams all-purpose flour
- 0.25 teaspoon nutmeg
- 250 grams no boil lasagna noodles
- 250 grams ricotta cheese
- 150 grams part-skim mozzarella cheese
- 50 grams grated parmesan cheese
Instructions
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess fat.
Add the diced onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the no-salt-added crushed tomatoes, tomato paste, and unsalted chicken broth. Stir well to combine.
Season with dried oregano, dried basil, and ground black pepper.
Reduce the heat to low and simmer the sauce uncovered for about 45 minutes, stirring occasionally, until it thickens.
For the bechamel sauce, melt the unsalted butter in a saucepan over medium heat.
Add the all-purpose flour and whisk for about 1 minute until smooth.
Gradually pour in the whole milk, whisking constantly to prevent lumps.
Continue to cook and whisk until the sauce thickens, about 5 minutes.
Season the bechamel sauce with nutmeg.
Preheat your oven to 180°C (350°F).
In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Place a layer of no boil lasagna noodles over it.
Spread half of the ricotta cheese over the noodles, then top with one-third of the meat sauce.
Drizzle a quarter of the bechamel sauce over the meat sauce.
Repeat layers (noodles, ricotta, meat sauce, bechamel) once more.
Top with the final layer of noodles, the remaining meat sauce, and the remaining bechamel sauce.
Sprinkle the mozzarella and parmesan cheeses evenly over the top.
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 golden and bubbly.
Let the lasagna rest for 10 minutes before serving.
Nutrition Facts
Calories |
3892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 345.3 g | 126% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 78.3 g | ||
| Protein | 278.1 g | 556% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 3343 mg | 257% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 5906 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.
