Low Sodium Vegetable Lasagne
Savor the comforting layers of flavor in this Low Sodium Vegetable Lasagne, a wholesome twist on a classic Italian favorite. Packed with vibrant zucchini, yellow squash, spinach, mushrooms, and carrots, this recipe offers a nutrient-rich medley of fresh vegetables wrapped in tender whole wheat lasagne noodles. A creamy ricotta and egg mixture pairs perfectly with a robust no-salt-added tomato sauce, seasoned with garlic and Italian herbs for a savory depth that is low on sodium but big on taste. Topped with a gooey blend of low-sodium mozzarella and Parmesan cheeses, this hearty dish is baked to perfection with a golden, bubbling finish. Ideal for health-conscious families or anyone looking to enjoy lasagne guilt-free, this recipe is easy to prepare and serves up to eight. Perfect for dinner parties or weeknight meals, let this dish transform your table into a celebration of flavor without sacrificing nutrition.
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Recipe Information
Ingredients
- 12 pieces Whole wheat lasagne noodles
- 2 medium Zucchini
- 1 medium Yellow squash
- 2 medium Carrots
- 4 cups Baby spinach
- 2 cups Mushrooms
- 2 cups Low-sodium canned diced tomatoes
- 2 cups No-salt-added tomato sauce
- 3 cloves Garlic cloves
- 2 cups Low-fat ricotta cheese
- 1 large Egg
- 1 tablespoon Fresh parsley
- 2 cups Mozzarella cheese, shredded (low-sodium)
- 0.5 cups Parmesan cheese, grated (low-sodium)
- 2 tablespoons Olive oil
- 2 teaspoons Italian seasoning (no added salt)
- 0.5 teaspoons Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagne noodles according to package instructions. Drain and lay flat on a clean surface to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the zucchini, yellow squash, carrots (grated or thinly sliced), and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Add the baby spinach to the skillet and cook for an additional 2 minutes until wilted. Remove from heat.
Mix the ricotta cheese, egg, parsley, and black pepper in a medium bowl. Stir until well combined.
In a separate bowl, combine the low-sodium canned diced tomatoes, tomato sauce, and Italian seasoning. Stir well to create the sauce.
Spread a thin layer of the tomato sauce mixture on the bottom of a 9x13-inch baking dish.
Place 3 lasagne noodles over the sauce. Spread 1/3 of the ricotta mixture on top of the noodles. Add 1/3 of the cooked vegetable mixture. Sprinkle a layer of shredded mozzarella cheese.
Repeat the layers two more times, starting with the tomato sauce and finishing with a generous layer of mozzarella and Parmesan cheese on top.
Cover the baking dish with foil (avoid letting the foil touch the cheese) and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbling.
Allow the lasagne to rest for 10 minutes before slicing and serving. Enjoy your low-sodium vegetable lasagne!
Nutrition Facts
Calories |
5154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 6024 mg | 262% | |
| Total Carbohydrate | 597.8 g | 217% | |
| Dietary Fiber | 98.6 g | 352% | |
| Total Sugars | 88.3 g | ||
| Protein | 290.4 g | 581% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 4958 mg | 381% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 6762 mg | 144% | |
*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.
