Low Sodium Vegetable Lasagne

Savor the wholesome goodness of a hearty, **Low Sodium Vegetable Lasagne**, the perfect dish for health-conscious foodies craving comfort without compromise! This nutritious recipe layers tender whole wheat lasagne noodles, a vibrant medley of zucchini, yellow squash, carrots, mushrooms, and baby spinach, with a rich, herb-infused tomato sauce made from no-salt-added ingredients. Creamy low-fat ricotta, fresh parsley, and gooey low-sodium mozzarella create a luscious, cheesy texture, while minimizing sodium for a heart-healthy twist. Packed with flavor from garlic and Italian seasoning, this oven-baked classic is a guilt-free indulgence that's perfect for family dinners or meal prep. Whether you're watching your sodium intake or just looking for a veggie-packed meal, this recipe satisfies every bite with wholesome comfort.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 12 pieces Whole wheat lasagne noodles
• 2 medium Zucchini
• 1 medium Yellow squash
• 2 medium Carrots
• 4 cups Baby spinach
• 2 cups Mushrooms
• 2 cups Low-sodium canned diced tomatoes
• 2 cups No-salt-added tomato sauce
• 3 cloves Garlic cloves
• 2 cups Low-fat ricotta cheese
• 1 large Egg
• 1 tablespoon Fresh parsley
• 2 cups Mozzarella cheese, shredded (low-sodium)
• 0.5 cups Parmesan cheese, grated (low-sodium)
• 2 tablespoons Olive oil
• 2 teaspoons Italian seasoning (no added salt)
• 0.5 teaspoons Black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cook the lasagne noodles according to package instructions. Drain and lay flat on a clean surface to prevent sticking.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 4

Add the zucchini, yellow squash, carrots (grated or thinly sliced), and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.

Step 5

Add the baby spinach to the skillet and cook for an additional 2 minutes until wilted. Remove from heat.

Step 6

Mix the ricotta cheese, egg, parsley, and black pepper in a medium bowl. Stir until well combined.

Step 7

In a separate bowl, combine the low-sodium canned diced tomatoes, tomato sauce, and Italian seasoning. Stir well to create the sauce.

Step 8

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

Step 9

Place 3 lasagne noodles over the sauce. Spread 1/3 of the ricotta mixture on top of the noodles. Add 1/3 of the cooked vegetable mixture. Sprinkle a layer of shredded mozzarella cheese.

Step 10

Repeat the layers two more times, starting with the tomato sauce and finishing with a generous layer of mozzarella and Parmesan cheese on top.

Step 11

Cover the baking dish with foil (avoid letting the foil touch the cheese) and bake in the preheated oven for 40 minutes.

Step 12

Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbling.

Step 13

Allow the lasagne to rest for 10 minutes before slicing and serving. Enjoy your low-sodium vegetable lasagne!

Nutrition Facts

Serving size	(3724.6g)

Amount per serving	% Daily Value*
Calories	5154.4

Total Fat 190.8g	0%
Saturated Fat 86.5g	0%
Polyunsaturated Fat 10.5g
Cholesterol 599.4mg	0%
Sodium 6023.6mg	0%
Total Carbohydrate 597.8g	0%
Dietary Fiber 98.6g	0%
Total Sugars 88.3g
Protein 290.4g	0%

Vitamin D 101.4IU	0%
Calcium 4957.7mg	0%
Iron 40.8mg	0%
Potassium 6761.6mg	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: 32.6%

Protein: 22.0%

Carbs: 45.4%