Low Sodium Spinach Lasagna
Savor the comforting flavors of a classic Italian favorite with our Low Sodium Spinach Lasagna—perfect for those looking to reduce their sodium intake without compromising on taste. This wholesome and delicious recipe layers tender no-salt-added lasagna noodles, creamy low-sodium ricotta and mozzarella cheese, nutrient-rich fresh spinach, and a naturally flavorful tomato sauce made with no-salt-added crushed tomatoes and aromatic Italian herbs. With just the right balance of savory and cheesy goodness, this heart-healthy dish is ideal for family dinners, meal prep, or even special occasions. Quick to prepare and yielding eight generous servings, it’s a satisfying, low-sodium vegetarian lasagna that proves eating healthy can be utterly indulgent.
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Recipe Information
Ingredients
- 9 sheets lasagna noodles (no-salt-added or whole wheat, if preferred)
- 10 cups fresh spinach
- 2 cups ricotta cheese (low sodium if available)
- 2 cups mozzarella cheese (low sodium, shredded)
- 0.5 cups Parmesan cheese (optional, grated, low sodium if available)
- 2 cups no-salt-added crushed tomatoes
- 1.5 cups no-salt-added tomato sauce
- 1 onion (small, finely chopped)
- 3 garlic cloves (minced)
- 2 teaspoons dried Italian herbs (such as basil, oregano, thyme)
- 0.5 teaspoons black pepper (freshly ground)
- 2 tablespoons olive oil
- 1 egg
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente, then drain and lay them flat on a clean kitchen towel to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Stir the no-salt-added crushed tomatoes, tomato sauce, dried Italian herbs, and black pepper into the skillet with the onion and garlic. Let the sauce simmer for 10 minutes, then remove from heat.
In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, optional grated Parmesan cheese, and the egg. Mix until well combined.
Steam the spinach in batches in a large skillet or microwave until wilted, then drain and press out as much moisture as possible. Roughly chop the wilted spinach and set aside.
Spread a thin layer of the tomato sauce at the bottom of a 9x13-inch baking dish.
Place 3 lasagna noodles over the sauce. Spread one-third of the ricotta mixture evenly over the noodles, then sprinkle one-third of the chopped spinach over the ricotta mixture, followed by a layer of sauce.
Repeat the layering process (noodles, ricotta mixture, spinach, and sauce) two more times, finishing with a final layer of sauce on top.
Sprinkle the remaining shredded mozzarella cheese evenly over the top layer.
Cover the baking dish with aluminum foil (make sure the foil does not touch the cheese) and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 2916 mg | 127% | |
| Total Carbohydrate | 443.8 g | 161% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 37.1 g | ||
| Protein | 235.9 g | 472% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 4468 mg | 344% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 3279 mg | 70% | |
*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.
