Low Sodium Spinach Lasagna

Indulge in a wholesome twist on a classic Italian favorite with this Low Sodium Spinach Lasagna. Perfect for those watching their salt intake, this recipe swaps traditional ingredients for no-salt-added options like crushed tomatoes, tomato sauce, and low-sodium cheeses, ensuring a flavorful yet heart-healthy dish. Layers of tender whole wheat or no-salt-added lasagna noodles, rich ricotta, melty mozzarella, and vibrant spinach are brought together with a savory homemade tomato sauce infused with garlic and Italian herbs. With just 30 minutes of prep time, this guilt-free comfort food is ideal for family dinners or meal prep, serving up to eight hearty portions. Satisfy your cravings while staying on track with this nutrient-packed, low-sodium delight!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 9 sheets lasagna noodles (no-salt-added or whole wheat, if preferred)
• 10 cups fresh spinach
• 2 cups ricotta cheese (low sodium if available)
• 2 cups mozzarella cheese (low sodium, shredded)
• 0.5 cups Parmesan cheese (optional, grated, low sodium if available)
• 2 cups no-salt-added crushed tomatoes
• 1.5 cups no-salt-added tomato sauce
• 1 onion (small, finely chopped)
• 3 garlic cloves (minced)
• 2 teaspoons dried Italian herbs (such as basil, oregano, thyme)
• 0.5 teaspoons black pepper (freshly ground)
• 2 tablespoons olive oil
• 1 egg

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to package instructions until al dente, then drain and lay them flat on a clean kitchen towel to cool slightly.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.

Step 4

Stir the no-salt-added crushed tomatoes, tomato sauce, dried Italian herbs, and black pepper into the skillet with the onion and garlic. Let the sauce simmer for 10 minutes, then remove from heat.

Step 5

In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, optional grated Parmesan cheese, and the egg. Mix until well combined.

Step 6

Steam the spinach in batches in a large skillet or microwave until wilted, then drain and press out as much moisture as possible. Roughly chop the wilted spinach and set aside.

Step 7

Spread a thin layer of the tomato sauce at the bottom of a 9x13-inch baking dish.

Step 8

Place 3 lasagna noodles over the sauce. Spread one-third of the ricotta mixture evenly over the noodles, then sprinkle one-third of the chopped spinach over the ricotta mixture, followed by a layer of sauce.

Step 9

Repeat the layering process (noodles, ricotta mixture, spinach, and sauce) two more times, finishing with a final layer of sauce on top.

Step 10

Sprinkle the remaining shredded mozzarella cheese evenly over the top layer.

Step 11

Cover the baking dish with aluminum foil (make sure the foil does not touch the cheese) and bake in the preheated oven for 30 minutes.

Step 12

Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.

Step 13

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

Nutrition Facts

Serving size	(2617.5g)

Amount per serving	% Daily Value*
Calories	4368.5

Total Fat 183.3g	0%
Saturated Fat 95.5g	0%
Polyunsaturated Fat 4.4g
Cholesterol 608.4mg	0%
Sodium 2915.7mg	0%
Total Carbohydrate 443.8g	0%
Dietary Fiber 50.4g	0%
Total Sugars 37.1g
Protein 235.9g	0%

Vitamin D 96.0IU	0%
Calcium 4468.5mg	0%
Iron 36.1mg	0%
Potassium 3279.4mg	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: 21.6%

Carbs: 40.6%