Low Sodium Recipe: Lasagna
category: low sodium pasta recipes
8 oz. Lasagna Pasta noodles, cooked
1 Pound Lean Ground Beef (320mg sodium)
1 Container (750g) Pomi Chopped Tomatoes (60mg sodium)
1 Cup Ricotta cheese (207mg sodium)
2 Tablespoons grated Parmesan cheese (186mg sodium)
1/2 Pound Part Skim Milk Mozzarella Cheese, shredded
1 Cup diced Onions
4 Cloves Garlic, finely chopped
1/2 Teaspoon Oregano
4 Tablespoons fresh Basil, chopped
1/2 Teaspoon ground Black Pepper
1 Teaspoon AlsoSalt salt substitute
1/2 Cup White Wine
2 Tablespoons Olive Oil
Cook Lasagna noodles according to package directions
or until tender but firm. Drain and set aside.
Prepare the Lasagna sauce in a large pan or skillet,
over medium to high heat, saute the garlic and onion
in the olive oil for about 3 to 4 minutes.
Add the ground beef, oregano, AlsoSalt and black pepper
and saute for 10 minutes.
Add the white wine and cook an additional 2 to 3 minutes
until the wine is practically evaporated.
Add the Pomi tomatoes, oregano and basil, lower heat and
simmer the sauce for about 35 to 40 minutes.
Well grease a 9x12 baking pan and arrange the first layer of
lasagna noodles with a layer of the beef and tomato sauce,
ricotta cheese, parmesan cheese and mozzarella cheese.
Add alternating layers of noodles, sauce and cheese.
When pan is full, finish up with a top layer of sauce.
Sprinkle with parmesan cheese and bake in a pre-heated
oven at 400 degrees for 30 minutes.
Serves 5 to 6
Enjoy your Low Sodium Lasagna Recipe!
Low Salt Italian Recipes for pasta can be a great resource for a Vegetarian Diet. Adding vegetarian recipes to your diet is an excellent low sodium diet practice that is very smart for the heart. Penne are large macaroni tubes that are cut on the diagonal. Farfalle are bow tie shaped pasta noodles. Serving pasta recipes with green vegetables or spinach can make a very healthy meal rich in vitamins and folic acid.
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