Low Sodium Lamb Lasagne

Indulge in the hearty and flavorful comfort of Low Sodium Lamb Lasagne, a wholesome twist on a classic favorite that’s perfect for those watching their salt intake. This recipe features tender ground lamb simmered with a medley of aromatic vegetables and no-salt-added crushed tomatoes, creating a rich, herb-infused sauce accented with hints of nutmeg and black pepper. Layers of creamy ricotta cheese, gooey mozzarella, and freshly grated Parmesan pair beautifully with al dente lasagne sheets for a melt-in-your-mouth texture that’s sure to impress. With just the right balance of indulgence and health-consciousness, this lasagne is ideal for family dinners or meal prep, offering a comforting, low-sodium option without compromising on flavor. Garnished with fresh parsley, this dish is as beautiful as it is delicious!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 8

Ingredients

• 500 grams Ground lamb
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 medium Carrot, finely diced
• 1 large Celery stalk, finely diced
• 800 grams Crushed tomatoes (no salt added)
• 2 tablespoons Tomato paste (no salt added)
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg
• 240 milliliters Low sodium chicken broth
• 250 grams Lasagne sheets
• 250 grams Ricotta cheese
• 200 grams Mozzarella cheese, shredded
• 50 grams Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a large skillet, heat the olive oil over medium heat.

Step 3

Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are soft.

Step 4

Add the ground lamb to the skillet and cook until browned, breaking it up with a wooden spoon.

Step 5

Stir in the crushed tomatoes, tomato paste, oregano, basil, black pepper, nutmeg, and low sodium chicken broth.

Step 6

Bring the mixture to a simmer. Reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally until the sauce thickens.

Step 7

While the sauce is simmering, cook the lasagne sheets according to the package instructions, then drain and set aside.

Step 8

In a mixing bowl, combine the ricotta cheese with half of the mozzarella and Parmesan cheeses.

Step 9

To assemble the lasagne, spread a layer of the lamb sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.

Step 10

Place a layer of lasagne sheets over the sauce.

Step 11

Spread one-third of the ricotta mixture over the lasagne sheets, followed by a layer of the lamb sauce.

Step 12

Repeat the layers, finishing with a layer of lasagne sheets topped with the remaining lamb sauce and remaining mozzarella and Parmesan cheeses.

Step 13

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

Step 14

Remove the foil and bake for another 15 minutes until the cheese is golden and bubbly.

Step 15

Let the lasagne rest for at least 10 minutes before slicing. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2733.0g)

Amount per serving	% Daily Value*
Calories	4066.6

Total Fat 217.1g	0%
Saturated Fat 98.0g	0%
Polyunsaturated Fat 9.6g
Cholesterol 840.4mg	0%
Sodium 5234.1mg	0%
Total Carbohydrate 277.1g	0%
Dietary Fiber 29.9g	0%
Total Sugars 54.6g
Protein 262.9g	0%

Vitamin D 20IU	0%
Calcium 3509.0mg	0%
Iron 21.8mg	0%
Potassium 5880.2mg	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: 47.5%

Protein: 25.6%

Carbs: 26.9%