Low Sodium Lasagna Rolls

Reimagine your favorite comfort food with these Low Sodium Lasagna Rolls—a healthier twist on a classic dish that's packed with flavor and perfect for those watching their salt intake. Tender lasagna noodles are rolled with a creamy spinach and ricotta filling, enhanced by aromatic garlic, nutmeg, and fresh basil. Topped with a robust no-salt-added tomato sauce and melty low sodium mozzarella, these rolls are baked to perfection for a hearty yet wholesome dinner. With a quick prep time of 30 minutes, this recipe balances rich taste with a nutritional edge, making it an ideal choice for weeknight meals or cozy family gatherings. Serve these lasagna rolls with a crisp side salad or steamed veggies for a complete, satisfying meal that doesn’t compromise on flavor.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 8 pieces Lasagna noodles
• 1.5 cups Ricotta cheese
• 2 cups Spinach, fresh
• 1 cup Low sodium mozzarella cheese, shredded
• 0.25 cup Parmesan cheese, grated
• 1 piece Egg, large
• 4 cloves Garlic, minced
• 1 tablespoon Olive oil
• 28 ounces Tomatoes, crushed, no salt added
• 1 teaspoon Italian seasoning
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Nutmeg, ground
• 2 tablespoons Fresh basil, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to the package instructions, making sure not to add salt to the water. Once cooked, drain and lay them flat on a clean towel or a lightly greased baking sheet to prevent sticking.

Step 3

In a large skillet, heat olive oil over medium heat. Add half the minced garlic and sauté for 1-2 minutes until fragrant. Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.

Step 4

In a large bowl, combine ricotta cheese, cooked spinach, 1/2 cup of low sodium mozzarella, Parmesan cheese, egg, nutmeg, ground black pepper, and half of the chopped basil. Mix until well combined.

Step 5

To prepare the sauce, return the skillet to medium heat and add the remaining garlic. Sauté for a minute before adding the crushed tomatoes, Italian seasoning, and remaining black pepper. Let it simmer for 10 minutes, stirring occasionally.

Step 6

On each lasagna noodle, spread about 3 tablespoons of the ricotta mixture evenly. Carefully roll the noodle and place seam-side down in a baking dish.

Step 7

Pour the tomato sauce evenly over the lasagna rolls. Sprinkle the remaining low sodium mozzarella cheese on top.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Step 9

Remove from the oven and let it cool for a few minutes. Garnish with the remaining fresh basil and serve warm.

Nutrition Facts

Serving size	(2186.4g)

Amount per serving	% Daily Value*
Calories	3042.4

Total Fat 99.5g	0%
Saturated Fat 46.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 512.2mg	0%
Sodium 1993.9mg	0%
Total Carbohydrate 416.4g	0%
Dietary Fiber 33.9g	0%
Total Sugars 42.1g
Protein 159.7g	0%

Vitamin D 40IU	0%
Calcium 3085.9mg	0%
Iron 29.7mg	0%
Potassium 4828.0mg	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: 28.0%

Protein: 20.0%

Carbs: 52.1%