Delicious Low Salt Lasagna Recipe
Indulge in a delicious low salt lasagna that brings together wholesome ingredients without sacrificing flavor. This healthier version of a classic favorite is perfect for those looking to reduce sodium while still enjoying a hearty meal.
Ingredients
- 2 tablespoons Olive oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 2 cans Crushed tomatoes (low-sodium)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Black pepper
- 1 teaspoon Red pepper flakes (optional)
- 9-12 noodles Whole grain lasagna noodles
- 15 oz Low-sodium ricotta cheese
- 2 cups Part-skim mozzarella cheese
- As desired Optional vegetables (e.g., spinach, zucchini, mushrooms)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.
- Add the crushed tomatoes, oregano, basil, black pepper, and red pepper flakes. Let the sauce simmer on low heat for 20-30 minutes, stirring occasionally.
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
- Add a layer of lasagna noodles, followed by half of the ricotta cheese, a third of the marinara sauce, half of the mozzarella cheese, and any optional vegetables.
- Repeat the layers, finishing with noodles, marinara sauce, and the remaining mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- Allow the lasagna to cool for about 10 minutes before slicing to help the layers set for easier serving.