Low sodium lasagna
Low sodium lasagna

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, low sodium lasagna. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Low sodium lasagna is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Low sodium lasagna is something which I have loved my entire life.

Dinner Ideas You'll Love To Serve From Classico's Pasta Recipes. Get Inspired On Our Official Site. Typically filled with salty meats, sauce and cheese, lasagna can definitively be a challenge for the low sodium diet. But having tried some really great low sodium marinara sauces and growing up using dry curd cottage cheese (=low sodium!), I knew it was just a matter of getting the balance of flavors right.

To get started with this recipe, we must first prepare a few components. You can have low sodium lasagna using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Low sodium lasagna:
  1. Prepare 1 lb ground beef
  2. Take 1 cup onion, chopped
  3. Make ready 2 clove garlic
  4. Prepare 14 oz no salt diced tomatoes undrained
  5. Get 8 oz can no salt tomato sauce
  6. Prepare 1 tbsp Italian seasoning
  7. Take 1 tsp crushed fennel seeds
  8. Prepare 8 no salt lasagna noodles
  9. Take 1 egg beaten
  10. Get 15 oz cottage cheese
  11. Make ready 1/4 cup parmesan cheese
  12. Get 1 1/4 cup shredded mozzarella

Top with remaining sauce and sprinkle with remaining mozzarella cheese. Cook lasagna noodles per package directions and reserve. It takes longer to make lasagna our way, but we think the taste is worth it. For a big hearty meal, I make this recipe as a side dish to go with veal cutlets or a roast.

Steps to make Low sodium lasagna:
  1. For the sauce: cook ground beef onion and garlic until brown. Drain the fat, stir in undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds and black pepper into meat mixture. Bring to a boil and reduce heat, simmer for 15 minutes
  2. Cook lasagna noodles according to package directions. Drain the noodles rinse with cold water and set aside
  3. For the filling: combine egg, cottage cheese and parmesan cheese and set aside
  4. Spread about a 1/2 cup of the sauce on the bottom of a 2 quart rectangular baking dish. Then half of the cook noodles in the dish and spread with half of the filling, top with half of the remaining sauce and half of the mozzarella cheese repeat in layers and sprinkles mozzarella cheese over the top
  5. Bake at 350 in the oven for 30 to 35 minutes or until heated through. let stand for 10 minutes before serving

It takes longer to make lasagna our way, but we think the taste is worth it. For a big hearty meal, I make this recipe as a side dish to go with veal cutlets or a roast. But you could also serve the beefy lasagna as a main dish. To make the sauce, in a large saucepan combine the ground beef and onion. Cook over medium heat until the ground beef is browned and onion is translucent.

So that’s going to wrap this up for this exceptional food low sodium lasagna recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!