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Before you jump to Low sodium lasagna recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Making the decision to eat healthily offers incredible benefits and is becoming a more popular way of living. There are a number of diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. Although we’re constantly being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. People typically think that healthy diets call for a great deal of work and will significantly alter the way they live and eat. Contrary to that information, individuals can change their eating habits for the better by making a couple of modest changes.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food since you most probably buy many items out of habit. For instance, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it contains. A great healthy alternative can be porridge oats which have been proven to be great for your heart and can give you good sustainable energy daily. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.
Therefore, it should be somewhat obvious that it’s not at all hard to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to low sodium lasagna recipe. You can cook low sodium lasagna using 12 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Low sodium lasagna:
- Take 1 lb ground beef
- Provide 1 cup onion, chopped
- Get 2 clove garlic
- Get 14 oz no salt diced tomatoes undrained
- Provide 8 oz can no salt tomato sauce
- You need 1 tbsp Italian seasoning
- Prepare 1 tsp crushed fennel seeds
- You need 8 no salt lasagna noodles
- You need 1 egg beaten
- Take 15 oz cottage cheese
- You need 1/4 cup parmesan cheese
- Take 1 1/4 cup shredded mozzarella
Instructions to make Low sodium lasagna:
- 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
- Cook lasagna noodles according to package directions. Drain the noodles rinse with cold water and set aside
- For the filling: combine egg, cottage cheese and parmesan cheese and set aside
- 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
- Bake at 350 in the oven for 30 to 35 minutes or until heated through. let stand for 10 minutes before serving
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