Low Sodium Lasagna Rolls
Elevate your weeknight dinner routine with these irresistible Low Sodium Lasagna Rolls, a healthier twist on the classic Italian dish packed with flavor and comfort. This recipe combines tender lasagna noodles rolled with a creamy ricotta and spinach filling, featuring the perfect balance of nutmeg, parmesan, and black pepper for depth and richness. A homemade no-salt-added tomato sauce infused with garlic, Italian seasoning, and fresh basil adds a vibrant layer of flavor, making it both heart-healthy and satisfying. Topped with oozy low-sodium mozzarella, these baked lasagna rolls are easy to serve, portion-friendly, and ideal for anyone watching their sodium intake without compromising on taste. Ready in just over an hour, this crowd-pleaser is perfect for family dinners or meal prepping—don’t forget that fresh basil garnish for a fragrant finish!
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Recipe Information
Ingredients
- 8 pieces Lasagna noodles
- 1.5 cups Ricotta cheese
- 2 cups Spinach, fresh
- 1 cup Low sodium mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 1 piece Egg, large
- 4 cloves Garlic, minced
- 1 tablespoon Olive oil
- 28 ounces Tomatoes, crushed, no salt added
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg, ground
- 2 tablespoons Fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions, making sure not to add salt to the water. Once cooked, drain and lay them flat on a clean towel or a lightly greased baking sheet to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add half the minced garlic and sauté for 1-2 minutes until fragrant. Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
In a large bowl, combine ricotta cheese, cooked spinach, 1/2 cup of low sodium mozzarella, Parmesan cheese, egg, nutmeg, ground black pepper, and half of the chopped basil. Mix until well combined.
To prepare the sauce, return the skillet to medium heat and add the remaining garlic. Sauté for a minute before adding the crushed tomatoes, Italian seasoning, and remaining black pepper. Let it simmer for 10 minutes, stirring occasionally.
On each lasagna noodle, spread about 3 tablespoons of the ricotta mixture evenly. Carefully roll the noodle and place seam-side down in a baking dish.
Pour the tomato sauce evenly over the lasagna rolls. Sprinkle the remaining low sodium mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let it cool for a few minutes. Garnish with the remaining fresh basil and serve warm.
Nutrition Facts
Calories |
3042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1994 mg | 87% | |
| Total Carbohydrate | 416.4 g | 151% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 42.1 g | ||
| Protein | 159.7 g | 319% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 3086 mg | 237% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 4828 mg | 103% | |
*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.
