Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, lower sodium lasagna. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Lower sodium Lasagna is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Lower sodium Lasagna is something which I’ve loved my entire life. They are fine and they look fantastic.
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. Cook lasagna noodles per package directions and reserve.
To begin with this recipe, we must prepare a few components. You can have lower sodium lasagna using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Lower sodium Lasagna:
- Take 1 lb hot ground sausage
- Make ready 1 lb lean ground beef
- Get 1/2 cup minced onions
- Get 2 tablespoons minced garlic
- Take 1 (28 oz) can no salt crushed tomatoes
- Make ready 2 (6 oz) can no salt tomato paste
- Make ready 2 (6.5 oz) cans no salt tomato sauce
- Prepare 1/2 cup water
- Take 2 tablespoons sugar
- Get 1 tablespoons fresh basil
- Prepare 1 teaspoon Italian seasoning
- Take 1/2 teaspoon black pepper
- Make ready 4 tablespoons chopped fresh parsley
- Prepare 16 oz ricotta cheese
- Prepare 1 egg
- Take 1 (8 oz) pkg Italian shredded cheese
- Prepare 1 (8 oz) mozzarella cheese slices
- Make ready 1/2 teaspoon funnel seeds
- Get 8 lasagna noodles
It takes longer to make lasagna our way, but we think the taste is worth it. Brown sausage and ground beef with onion and garlic. In large pan, mix crushed tomatoes, tomato paste and tomato sauce with seasoned sausage and ground beef. See recipes for Low sodium lasagna, skillet lasagna too.
Steps 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
This Low Sodium Meatball Lasagna made in the Instant Pot is so easy to make and tastes as good as a pan layered lasagna. It is a little messier in appearance compared to a nice layered slice of lasagna but, for the ease, time savings and taste it is well 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.
So that is going to wrap this up with this exceptional food lower sodium lasagna recipe. Thanks so much for your time. I’m sure 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
