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Low Sodium Vegetable Lasagna

Low Sodium Vegetable Lasagna

Tonia Bloom
Lasagna, in general, is not usually part of a Cardiac Diet. But here, we cut the sodium and saturated fat by using "no salt added" spaghetti sauce and fat-free or part-skim cheeses. The result is delicious and hearty enough to satisfy pasta lovers. This is also a great freezer meal that can be made ahead.
3.86 from 14 votes
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Servings 8

Ingredients
  

  • 1 (24-ounce) jar Low Sodium Marinara Sauce
  • ½ cup Carrots shredded
  • ½ teaspoon Dried Oregano
  • 6 Lasagna Noodles
  • 1 (16-ounce) container Part Skim Ricotta Cheese
  • 1 (8-ounce) bag Baby Spinach
  • 2 Eggs
  • 1 ½ cups Zucchini sliced
  • 1 cup Onion chopped
  • 1 cup Mushrooms sliced
  • 1 (8-ounce) package Part Skim Mozzarella Cheese shredded
  • ½ cup Parmesan Cheese shredded
  • Olive Oil Spray

Instructions
 

  • Preheat oven to 350°F. Spray 13 x 9 baking dish with cooking oil.
  • Cook Lasagna noodles as directed on package without salt. Drain and lay flat on rimmed baking sheet lightly sprayed with cooking oil (to prevent sticking together).

Sauce

  • In medium bowl, mix carrots, oregano, and marinara sauce together. Set aside.

Ricotta Mix

  • In large bowl, mix eggs and Ricotta well. Add spinach and blend thoroughly. Set aside.

Assemble the Lasagna

  • Spread 1/2 cup sauce in bottom of prepared baking dish. Layer 3 lasagna noodles, 1/2 remaining sauce, 1/2 Ricotta mix, 1/2 sliced zucchini, 1/2 chopped onion, 1/2 sliced mushrooms, 1/2 mozzarella, 1/2 Parmesan. Repeat layers and bake in preheated oven for approximately 45-55 minutes until bubbly. Remove from oven and let rest at least 15 minutes. Cut into 8 portions and serve.

Notes

Freezer Meal:  Prepare lasagna as directed in Steps 1-4. Press a layer of plastic wrap directly onto lasagna in dish and cover with foil. Label and freeze for up to 3 months. Cook:  Remove frozen lasagna from freezer and let sit at room temperature for 30 minutes. Bake in preheated 350°F oven for 1 hour.
Nutrition Facts
Low Sodium Vegetable Lasagna
Amount per Serving
Calories
304
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
63
mg
21
%
Sodium
 
466
mg
20
%
Carbohydrates
 
27
g
10
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
27
g
54
%
Carb Count
 
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Casserole Dishes, Dinner Recipes, Freezer Meals, Heart Healthy, Holiday Recipes, Meatless Meals, Pasta and Pizza
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