Low Sodium Lasagna Recipe
This Low Sodium Lasagna recipe is a delicious low salt dinner made with garlic, mushrooms, onions, spinach, and spices. This lasagna is great enjoy for a weekend dinner, or as a special occasion holiday meal.
Made with lower sodium cheese options like fresh mozzarella packed in water and a low salt ricotta to give this dish it’s classic creaminess. Loaded with vegetables and a healthy low so tomato sauce, this dish is one of our absolute favorite dinners!
This low sodium lasagna recipe is here to bring all the cozy vibes to your table, this is some serious comfort food made with reduced and low salt swaps.
I’ve always loved lasagna- either making it at home or enjoying it at a restaurant. There is something so magical about layers of pasta, vegetables, and low sodium cheese together as one. It’s a great low sodium classic recipe to enjoy all year round.
Note: this recipe does contain sodium (from the cheese and sauce), however it is lower in sodium than traditional lasagna recipes. Always check the ingredients you are using for total amounts of sodium in each recipe.
This Low Sodium Lasagna Recipe Is
- Creamy
- Bright
- Herby
- Vibrant
- Loaded with Vegetables
- Low in Sodium & No Added Salt
- A great vegetarian holiday recipe
Tasty Low Sodium Cheese Pasta Recipes
I love this low sodium lasagna recipe, which does have mozzarella and ricotta cheeses as ingredients. While many cheeses can be high in sodium, there are a few options which can still fit into a low sodium diet when eaten in moderation. Here are a few of my favorite cheese options.
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- Fresh Mozzarella – I get fresh mozzarella packed in water, which can be lower in sodium than other cheeses. For example, this fresh mozzarella has just 40mg of sodium per serving. I love it on low sodium pizza, my caprese salad bite appetizers, and tossed with pasta and my salt free tomato sauce.
- Ricotta Cheese – I love enjoying a low salt ricotta with lasagnas, pasta bakes, or just spread on toast with a drizzle of honey and fruit. This ricotta has just 50mg of sodium for a ¼ cup serving! You can even make your own ricotta (all you need is milk, vinegar, and cheesecloth), by following my easy recipe here.
- Goat Cheese – creamy, tangy, and savory, goat cheese is fantastic spread on crackers and topped with jam or fruit. This goat cheese has 80mg of sodium per serving.
- No-Salt-Added Cottage Cheese – I’ve seen a few brands out there that make a salt-free cottage cheese, which can be a great low sodium option.
If you have other favorite low sodium cheeses, let us know in the comments below!
What’s In This Low Salt Lasagna Recipe?
- Oven Ready Lasagna Noodles – I use a ‘ready to bake’ oven lasagna noodle, which you can layer right into the lasagna dish without cooking it first. A genius product that saves a ton of time – highly recommend.
- Extra Virgin Olive Oil: I like to use a fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive so I keep a few liters stocked up in my pantry. Olive oil gives this dish a great taste, and also can contain heart-healthy properties!
- Garlic
- Onion
- Mushrooms
- No Salt Added Tomato Sauce – When I don’t have the time for my homemade tomato sauce, this no salt-added tomato sauce is my go-to! It’s healthy, organic, and I love the flavor in my pasta recipes.
- Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
- Parsley
- Spinach
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. Make sure you get a no-salt-added variety like this one!
How Do I Make Low Sodium Lasagne with Spinach and Mushrooms?
- Preheat the oven to 400 degrees Fahrenheit.
- In a sauce pan, heat the olive oil on low. Add the garlic and onions, and sauté for 6 to 7 minutes until they begin to soften. Add the mushrooms and sauté for an additional 5 minutes with the lid on. Stir in the tomato sauce, and allow too gently simmer on the stove for 15 minutes.
- In a large bowl, add the low salt ricotta cheese, egg, parsley, spinach, garlic powder, and Italian seasonings. Use your hands to mash all the ingredients together until the mixture resembles a ricotta-like texture.
- Cut fresh mozzarella balls in half, or break apart fresh sliced mozzarella into 1/2 inch pieces.
- Grease a large 13×9 baking dish, and begin to layer the ingredients. A scoop of tomato sauce on the bottom, layer of noodles, layer of ricotta spinach mixture, and another layer of sauce. After the first layer of noodles, add in half of the diced mozzarella, save the other half for the top. Continue to layer in this order (sauce, noodles, ricotta) until the dish is full (I had 3 layers in mine).
- Top with remaining mozzarella, and cover with foil.
- Bake for about 35-40 minutes until cheese melts on top and the sauce is bubbling up on the sides.
- Remove from oven, slice, and enjoy!
Low Sodium Noodle Recipes
Pastas and noodles are one of our staples on a low sodium diet – most have 0mg sodium. I usually make my own sauce, but sometimes splurge on a low sodium variety from the store, like I did for this lasagna.
This low salt lasagne is perfect for a tasty meal for the family, and also great to make for company if you are having guests for dinner. While it does require a bit of prep, it takes 40 minutes to bake, so you can enjoy that hands-off cooking time to prep sides or a salad. Browse all our low sodium pasta and sauce recipes here!
More Low Sodium Pastas You’ll Love!
Low Sodium Tomato Sauce with Basil Recipe (No Salt Added)
Low Sodium Meat Sauce for Pasta Recipe (No Salt Added)
Creamy Low Sodium Macaroni Salad Recipe
Low Sodium Baked Ziti Pasta Recipe
Get The Same Ingredients I Used For This Easy Low Salt Lasagna Recipe!
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Low Sodium Lasagna
Equipment
- Mixing Bowl
- 13 x 9 inch baking dish
Ingredients
- 12 ounces oven-ready lasagna noodles
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 1 sweet onion diced
- 1 lb mushrooms chopped
- 4 cups low sodium tomato sauce my recipe is linked in the notes below!
- 8 ounces low salt ricotta cheese
- 1 egg
- 1 cup fresh parsley
- 2 cups chopped spinach I used frozen
- 1 tablespoon Italian seasoning
- 6 ounces fresh mozzarella packed in water drained and rinsed
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a sauce pan, heat the olive oil on low. Add the garlic and onions, and sauté for 6 to 7 minutes until they begin to soften. Add the mushrooms and sauté for an additional 5 minutes with the lid on. Stir in the tomato sauce, and allow too gently simmer on the stove for 15 minutes.
- In a large bowl, add the low salt ricotta cheese, egg, parsley, spinach, and Italian seasonings. Stir to mix all ingredients together.
- Cut fresh mozzarella in half, or break apart fresh sliced mozzarella into 1/2 inch pieces.
- Grease a large 13x9 baking dish, and begin to layer the ingredients. A scoop of tomato sauce on the bottom, layer of oven-ready lasagna noodles, layer of ricotta spinach mixture, and another layer of sauce. After the first layer of noodles, add in half of the diced mozzarella, save the other half for the top. Continue to layer in this order (sauce, noodles, ricotta) until the dish is full (I had 3 layers in mine).
- Top with remaining mozzarella, and cover with foil.
- Bake for about 35-40 minutes until cheese melts on top and the sauce is bubbling up on the sides.
- Remove from oven, slice, and enjoy!
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery. You can save up to 40% off grocery store prices. If you think produce delivery is too expensive… think again, and give Misfits Market a try!Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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Give me Italian any day..yummy
Made the lasagna and sauce, everything cooked right, food looked wonderful out of the oven, but not much taste.
What can I do for the next time?