Low Sodium Classic Veggie Lasagna

Enjoy a hearty and wholesome twist on a beloved comfort food with this Low Sodium Classic Veggie Lasagna! Packed with vibrant vegetables like zucchini, red bell peppers, mushrooms, and spinach, this recipe delivers layers of rich flavor without relying on added salt. A homemade no-salt-added tomato sauce, seasoned with aromatic oregano and basil, pairs perfectly with creamy part-skim ricotta and gooey mozzarella cheese for a lighter take on indulgence. Nestled between tender lasagna noodles and baked to golden perfection, this dish is perfect for those looking to enjoy a satisfying meal while keeping sodium levels in check. Ready in just 90 minutes and serving 8, it’s the ultimate family-friendly dinner that combines health and flavor in every bite!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 12 sheets Lasagna noodles
• 2 tablespoons Olive oil
• 1 large, chopped Onion
• 4 minced Garlic cloves
• 2 medium, chopped Zucchini
• 1 large, chopped Red bell pepper
• 8 ounces, sliced Mushrooms
• 6 ounces, fresh Spinach
• 28 ounces No-salt-added tomato sauce
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 15 ounces Part-skim ricotta cheese
• 1 large Egg
• 2 cups, shredded Mozzarella cheese
• 0.5 cup, grated Parmesan cheese
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to the package directions, then drain and set aside.

Step 3

In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the chopped onion for about 5 minutes until translucent.

Step 4

Add the minced garlic and sauté for another minute.

Step 5

Stir in the chopped zucchini, red bell pepper, and mushrooms. Sauté until the vegetables are tender, about 8-10 minutes.

Step 6

Add the fresh spinach to the skillet and cook until wilted, about 3 minutes.

Step 7

Stir in the no-salt-added tomato sauce, dried oregano, dried basil, and black pepper. Let the sauce simmer for 10 minutes.

Step 8

In a bowl, mix the ricotta cheese with one beaten egg.

Step 9

To assemble the lasagna, spread a thin layer of the vegetable sauce on the bottom of a 9x13-inch baking dish.

Step 10

Layer 4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then add a third of the mozzarella cheese and a third of the vegetable sauce.

Step 11

Repeat the layers once more: noodles, ricotta mixture, mozzarella cheese, and vegetable sauce.

Step 12

For the final layer, place the remaining noodles, top with the last of the vegetable sauce, and sprinkle with the remaining mozzarella cheese and the grated Parmesan cheese.

Step 13

Cover the baking dish with aluminum foil and bake for 30 minutes.

Step 14

Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.

Step 15

Let the lasagna rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3404.3g)

Amount per serving	% Daily Value*
Calories	4861.7

Total Fat 156.5g	0%
Saturated Fat 64.2g	0%
Polyunsaturated Fat 10.6g
Cholesterol 582.4mg	0%
Sodium 7354.7mg	0%
Total Carbohydrate 648.5g	0%
Dietary Fiber 46.1g	0%
Total Sugars 109.3g
Protein 236.7g	0%

Vitamin D 89.9IU	0%
Calcium 3537.4mg	0%
Iron 36.3mg	0%
Potassium 6926.0mg	0%

*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.

Source of Calories

Fat: 28.5%

Protein: 19.1%

Carbs: 52.4%