Low Sodium Lasagna Bolognese

Indulge in the comforting layers of this 'Low Sodium Lasagna Bolognese,' a lighter twist on the classic Italian favorite, perfect for those seeking a heart-healthy option without sacrificing flavor. Featuring a rich, slow-simmered Bolognese sauce made with extra-lean ground beef, aromatic vegetables, and no-salt-added crushed tomatoes, this recipe balances robust, savory flavors with a creamy homemade béchamel infused with a hint of nutmeg. Layered with tender no-boil lasagna noodles, ricotta, part-skim mozzarella, and grated Parmesan, it delivers a cheesy, hearty meal that’s lower in sodium yet wholly satisfying. Simple cooking techniques and wholesome ingredients come together for a lasagna that’s ideal for family dinners or meal prep. Serve with a fresh side salad for a complete, guilt-free Italian feast!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:105 mins

Total Time:135 mins

Servings: 6

Ingredients

• 500 grams extra-lean ground beef
• 1 medium, diced onion
• 1 large, diced carrot
• 1 diced celery stalk
• 3 minced garlic cloves
• 800 grams canned no-salt-added crushed tomatoes
• 2 tablespoons tomato paste
• 250 milliliters unsalted chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon ground black pepper
• 500 milliliters whole milk
• 50 grams unsalted butter
• 50 grams all-purpose flour
• 0.25 teaspoon nutmeg
• 250 grams no boil lasagna noodles
• 250 grams ricotta cheese
• 150 grams part-skim mozzarella cheese
• 50 grams grated parmesan cheese

Directions

Step 1

In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess fat.

Step 2

Add the diced onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the no-salt-added crushed tomatoes, tomato paste, and unsalted chicken broth. Stir well to combine.

Step 5

Season with dried oregano, dried basil, and ground black pepper.

Step 6

Reduce the heat to low and simmer the sauce uncovered for about 45 minutes, stirring occasionally, until it thickens.

Step 7

For the bechamel sauce, melt the unsalted butter in a saucepan over medium heat.

Step 8

Add the all-purpose flour and whisk for about 1 minute until smooth.

Step 9

Gradually pour in the whole milk, whisking constantly to prevent lumps.

Step 10

Continue to cook and whisk until the sauce thickens, about 5 minutes.

Step 11

Season the bechamel sauce with nutmeg.

Step 12

Preheat your oven to 180°C (350°F).

Step 13

In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Place a layer of no boil lasagna noodles over it.

Step 14

Spread half of the ricotta cheese over the noodles, then top with one-third of the meat sauce.

Step 15

Drizzle a quarter of the bechamel sauce over the meat sauce.

Step 16

Repeat layers (noodles, ricotta, meat sauce, bechamel) once more.

Step 17

Top with the final layer of noodles, the remaining meat sauce, and the remaining bechamel sauce.

Step 18

Sprinkle the mozzarella and parmesan cheeses evenly over the top.

Step 19

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

Step 20

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

Step 21

Let the lasagna rest for 10 minutes before serving.

Nutrition Facts

Serving size	(3176.2g)

Amount per serving	% Daily Value*
Calories	3892.2

Total Fat 168.3g	0%
Saturated Fat 89.2g	0%
Polyunsaturated Fat 0.6g
Cholesterol 825.8mg	0%
Sodium 2884.2mg	0%
Total Carbohydrate 345.3g	0%
Dietary Fiber 30.9g	0%
Total Sugars 78.3g
Protein 278.1g	0%

Vitamin D 261.9IU	0%
Calcium 3343.1mg	0%
Iron 29.6mg	0%
Potassium 5906.1mg	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: 37.8%

Protein: 27.8%

Carbs: 34.5%