I usually make the sauce from this recipe to serve on top of baked ziti at family gatherings, to appease both meat eaters and non. Other reviewers mention salt concerns. When I DO make the recipe in its entirety, I leave the salt out of the cheese mixture altogether. I think the salt could be lowered in the sauce as well with equally good results. I have found that adding even a little too much fresh parsley can SERIOUSLY change the flavor of the sauce. I recommend adding it at the tail end of the sauce cook time, to taste. Lower by half or omit the parsley in the cheese mixture altogether. I make the sauce in the slow cooker (less mess). Next time I might switch to dried parsley, as it is less potent and less likely to 'build' in flavor over time.