Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, lower sodium lasagna. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Lower sodium Lasagna is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Lower sodium Lasagna is something that I have loved my whole life. They’re nice and they look wonderful.
Typically filled with salty meats, sauce and cheese, lasagna can definitively be a challenge for the low sodium diet. If you're looking for a low sodium lasagna that has big flavor, this is the recipe for you! Not only are you able to make a cheesy, zesty, perfectly comforting classic dish with less sodium, I've also figured out how to turn this into the best gluten-free lasagna for an even healthier meal that still tastes just as yummy and satisfying as your favorite traditional lasagna recipe.
To begin with this recipe, we have to prepare a few ingredients. You can cook lower sodium lasagna using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Lower sodium Lasagna:
- Make ready 1 lb hot ground sausage
- Take 1 lb lean ground beef
- Take 1/2 cup minced onions
- Prepare 2 tablespoons minced garlic
- Take 1 (28 oz) can no salt crushed tomatoes
- Get 2 (6 oz) can no salt tomato paste
- Prepare 2 (6.5 oz) cans no salt tomato sauce
- Get 1/2 cup water
- Prepare 2 tablespoons sugar
- Get 1 tablespoons fresh basil
- Prepare 1 teaspoon Italian seasoning
- Make ready 1/2 teaspoon black pepper
- Take 4 tablespoons chopped fresh parsley
- Take 16 oz ricotta cheese
- Take 1 egg
- Make ready 1 (8 oz) pkg Italian shredded cheese
- Prepare 1 (8 oz) mozzarella cheese slices
- Get 1/2 teaspoon funnel seeds
- Prepare 8 lasagna noodles
Sodium causes the body to retain water and a low sodium diet helps in controlling high blood pressure and water build up. 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.
Instructions to make Lower sodium Lasagna:
- Brown sausage and ground beef with onion and garlic. Drain grease
- In large pan, mix crushed tomatoes, tomato paste and tomato sauce with seasoned sausage and ground beef. Add sugar, basil, Italian seasoning, pepper and 2 tablespoons parsley,
- Simmer, covered for 1 1/2 hrs, stirring occasionally.
- Bring large pot of water to boil. Cook lasagna noodles for 8 to 10 minutes. Drain noodles, rise with cold water. Drain
- In mixing bowl, mix ricotta with egg, remaining parsley
- Spread 1 1/2 cu meat sauce in 9x13 baking dish. Layer 4 noodles over sauce. 1/2 ricotta cheese mixture. Top with Italian cheese. Repeat layer. Top with mozzarella cheese.
- Cover with foil. Make sure foil doesn't stick to cheese by spraying with Pam spray. Bake at 375 degrees for 25 minutes. Remove foil and bake another 25 minutes. Cool before serving
Cook over medium heat until the ground beef is browned and onion is translucent. I am back this week with a meal plan for the coming week. Mix and match to make your meal planning a little bit easier. Monday: Mediterranean Chicken Use Skinny Taste's recipe for Mediterranean Chicken Kebab Salad as a base for this dinner. To make it low sodium, omit the salt and olives, and replace the feta with a sodium-friendly goat cheese.
So that’s going to wrap this up for this special food lower sodium lasagna recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
