This is a recipe that is a favorite of mine. Being that most times between the sauce and the cheese, lasagna is a dish way outside the low sodium limits of most loso diets. The estimated nutrition information is assuming you’re a piggy like my husband and I and want a giant piece. You could easily cut that amount in half by opting for a more portion accurate slice. 🙂


Reduced sodium lasagna
Prep Time45 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: lasagna, lasagna recipe, low sodium dinner
Servings: 8
Calories: 963kcal



  • 2 tbsp Unsalted Butter
  • 1 large Yellow Onion diced
  • 4 Garlic Cloves minced
  • 4 oz Cabernet Sauvignon
  • 2 lbs Ground Beef
  • 1 tsp Black Pepper
  • 3 Tbsp LiteHouse Italian Herb Blend Seasoning
  • 1 tsp Red Pepper Flakes OPTIONAL
  • 1 tsp Red Wine Vinegar
  • 1 tsp Balsamic Vinegar
  • 6 oz Tomato Paste
  • 64 oz San Marzano Tomatoes Whole Peeled Tomatoes

Ingredients for Lasagna Layer Assembly

  • 1 lb Lasagna Noodles cooked per package instruction
  • 16 oz Swiss Cheese Block hand shredded
  • 16 oz Sharp Cheddar Cheese Block hand shredded
  • 16 oz Belgioioso Ricotta Cheese


  • Cook lasagna noodles per package instructions, drain and fill pot with cool water, then set aside
  • In large sauce pan over medium/high heat, sauté diced onions and garlic in unsalted butter until fragrant
  • Add Cabernet Sauvignon, reduce heat to simmer and cook until liquid is almost completely evaporated
  • Add ground beef, spices, and vinegars and continue cooking until beef is cooked through
  • Add tomato paste and continue cooking on low until paste is completely mixed in
  • Reduce heat to low, stir in canned San Marzano Tomatoes breaking up and smashing tomatoes as you stir
  • Simmer sauce on low for 15 minutes, remove from heat
  • Pre Heat Oven 375°F
  • In a 9×13-inch casserole or (2 – 9×9 baking dish), ladle sauce and spread it over the bottom of the dish until entire bottom is lightly covered. Arrange one layer of lasagna noodles lengthwise over the sauce covering the bottom of the pan. Ladle a more of the remaining sauce over the noodles until completely covered.
    Add small dollops of the ricotta cheese, by placing cheese dollops every couple inches. Sprinkle a layer of the grated swiss and cheddar on top of lasagna sauce.
    Apply second layer of noodles, top it with sauce. Add another layer of cheeses
    Finish with another layer of noodles, sauce, and top with remaining cheese.
  • Bake uncovered for 45 minutes or until brown and bubbly on top!


  • Shredding your own cheese from the block helps prevent gritty texture in your sauces. Pre Shredded cheese has anti caking ingredients that will change the texture of your final recipe.
    This recipe freezes wonderfully!

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


    Calories: 963kcal | Carbohydrates: 60.6g | Protein: 65.5g | Fat: 51.1g | Saturated Fat: 30.8g | Trans Fat: 0.1g | Cholesterol: 229mg | Sodium: 683mg | Potassium: 1056mg | Fiber: 4.9g | Sugar: 11.5g | Calcium: 950mg | Iron: 2mg
    (Visited 369 times, 1 visits today)

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating