Low Sodium Lasagna Recipe
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Jump to RecipeThis 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 sodium 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
I love this recipe, which does have cheese as a main ingredient. While a lot of cheeses can be high in sodium, there are a few options which can fit into a low sodium diet when eaten in moderation. Here are a few of my favorite cheese options.
- 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 low sodium pizza, these caprese salad bites, 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 low sodium ricotta cheese recipe.
- 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.
- Swiss Cheese – many block and shredded Swiss cheese varieties are lower in sodium than other cheeses! I found a store by me that has shredded Swiss at 40mg per 1/4 cup serving.
- If you have other favorite low sodium cheeses, let us know in the comments below!
If you have other favorite low sodium cheeses, let us know in the comments below! We are always looking for options that have less sodium than traditional cheese.
Ingredients You’ll Need
- 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. You could also use whole wheat lasagna noodles if desired.
- Extra Virgin Olive Oil
- Garlic
- Onion
- Mushrooms
- No Salt Added Tomato Sauce – When I don’t have the time for my homemade low sodium tomato sauce, this no salt-added tomato sauce is my go-to! It’s tasty, organic, and I love the flavor in my pasta recipes.
- Garlic Powder
- Parsley
- Spinach
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. Make sure you get a no-salt-added variety.
- Black Pepper
More Optional Additions
I kept this veggie lasagna recipe vegetarian, but you can add cooked lean ground turkey or ground chicken. Or use my low sodium sausage recipe too!
You can also add Red Pepper Flakes – for a little extra heat if desired. Or chopped bell peppers would be great.
Add zucchini slices or thinly spiced eggplant between the noodles. Top with fresh basil or fresh herbs if desired.
How To Make This Recipe
- Preheat the oven to 400 degrees Fahrenheit.
- In a large skillet, heat the olive oil over medium heat. 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. Stir well to combine all ingredients together in the ricotta mixture.
- Cut fresh mozzarella balls in half, or break apart fresh sliced mozzarella into 1/2 inch pieces.
- Grease a large 13×9 glass baking dish or casserole dish, and begin to layer the ingredients. A scoop of tomato sauce on the bottom, layer of 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 (remaining sauce, noodles, ricotta) until the dish is full (I had 3 layers in mine).
- Finish the top layer with remaining mozzarella, and cover with aluminum 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!
- Refrigerate and store leftover lasagna in an airtight container for up to 3 days.
More Low Sodium Pasta Ideas
- 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
- Low Sodium Peanut Noodles
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe. Plus I’d love to hear from you!
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 13×9 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
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?
Mama Mia it’s great