Low Sodium Lasagna Recipe

This cheesy, comforting Low Sodium Lasagna Recipe is made with no-salt-added crushed tomatoes and lean ground beef, ready in 1 hour and 10 minutes. Slicing through the thick, bubbling layers of pasta and melted cheese feels like a real achievement. I always rely on this recipe when cooking for family members watching their salt intake.

Try More Recipes:

• Low FODMAP Lasagna Recipe
• Low FODMAP Lasagna Soup Recipe
• Low Sodium White Chicken Chili Recipe

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Why This Classic Works

I used to think making a flavorful lasagna without salt was impossible. Most traditional recipes rely heavily on processed cheeses and canned sauces packed with hidden sodium.

The surprise for me was how much flavor comes from fresh garlic, onions, and dried Italian herbs. By swapping in no-salt-added tomatoes and carefully choosing low-sodium cheeses, I learned you do not need extra salt for a rich dinner.

Low Sodium Lasagna Recipe Ingredients

• 1 lb lean ground beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 28 oz can no-salt-added crushed tomatoes
• 2 tbsp no-salt-added tomato paste
• 1 tbsp dried Italian seasoning
• 15 oz low-sodium ricotta cheese
• 1.5 cups shredded part-skim mozzarella cheese
• 1 large egg
• 9 no-boil lasagna noodles

How To Make Low Sodium Lasagna Recipe

1. Brown the Meat: In a large skillet over medium heat, cook the ground beef, onion, and garlic until the meat is no longer pink. Drain any excess fat.
2. Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, and Italian seasoning. Reduce heat and let it simmer for 15 minutes to develop flavor.
3. Mix the Ricotta: In a medium bowl, combine the low-sodium ricotta cheese and the egg, mixing until completely smooth.
4. Layer the Lasagna: Spread a thin layer of sauce in a 9×13 inch baking dish. Add three noodles, top with ricotta, more sauce, and a sprinkle of mozzarella. Repeat twice.
5. Bake: Cover tightly with foil and bake at 375°F for 35 minutes. Remove foil and bake 10 more minutes until bubbly and golden.

Recipe Tips

• Check your cheese labels: Different brands of mozzarella vary wildly in sodium content, so always read the back before buying.
• Let it rest: Waiting 15 minutes before slicing keeps the hot layers from sliding apart on your plate.
• Boost the herbs: Because there is no added salt, ensuring your dried herbs are fresh makes a huge difference in taste.

What To Serve With Low Sodium Lasagna

Pair this heavy dish with a crisp green salad tossed in a simple lemon and olive oil dressing. Roasted zucchini or steamed green beans also make great salt-free side options.

How To Store

Keep leftover lasagna in an airtight container in the fridge for up to 4 days. You can also freeze individual slices wrapped tightly in foil for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use ground turkey instead of beef?

Yes, lean ground turkey works perfectly here and keeps the fat content lower. Just make sure to brown it thoroughly with the onions and garlic.

Do I have to use no-boil noodles?

Standard lasagna noodles are fine, but you will need to boil them first according to the package directions. No-boil noodles simply save prep time.

Is cottage cheese a good substitute for ricotta?

You can use cottage cheese, but be very careful as it typically contains much higher sodium levels than ricotta. Check the nutrition label carefully if you make the swap.

Nutrition

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 65mg
• Sodium: 140mg
• Total Carbohydrate: 28g
• Protein: 25g

Try More Recipes:

• Low Sodium Chicken Salad Recipe
• Low Sodium Chicken Soup Recipe
• Low Sodium Chicken Noodle Soup Recipe