Easiest Way to Make Yummy Lower sodium Lasagna

Lower sodium Lasagna. 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. Repeat layers twice ending with cheese. Top with remaining sauce and sprinkle with remaining mozzarella cheese.

Cook lasagna noodles per package directions and reserve. Cook lasagna noodles according to package directions; omitting salt, butter and oil. But by making your own low sodium meatballs, low sodium sauce and using lower sodium cheese we can significantly reduce the sodium. You can cook Lower sodium Lasagna using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients of Lower sodium Lasagna

1. Prepare 1 lb of hot ground sausage.
2. You need 1 lb of lean ground beef.
3. You need 1/2 cup of minced onions.
4. Prepare 2 tablespoons of minced garlic.
5. Prepare 1 (28 oz) of can no salt crushed tomatoes.
6. You need 2 (6 oz) of can no salt tomato paste.
7. Prepare 2 (6.5 oz) of cans no salt tomato sauce.
8. Prepare 1/2 cup of water.
9. Prepare 2 tablespoons of sugar.
10. Prepare 1 tablespoons of fresh basil.
11. Prepare 1 teaspoon of Italian seasoning.
12. It's 1/2 teaspoon of black pepper.
13. You need 4 tablespoons of chopped fresh parsley.
14. You need 16 oz of ricotta cheese.
15. You need 1 of egg.
16. You need 1 (8 oz) of pkg Italian shredded cheese.
17. It's 1 (8 oz) of mozzarella cheese slices.
18. You need 1/2 teaspoon of funnel seeds.
19. You need 8 of lasagna noodles.

Low Sodium Vegetable Lasagna Lasagna, in general, is not usually part of a Cardiac Diet. But here, we cut the sodium and saturated fat by using "no salt added" spaghetti sauce and fat-free or part-skim cheeses. The result is delicious and hearty enough to satisfy pasta lovers. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese.

Lower sodium Lasagna instructions

1. Brown sausage and ground beef with onion and garlic. Drain grease.
2. 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,.
3. Simmer, covered for 1 1/2 hrs, stirring occasionally..
4. Bring large pot of water to boil. Cook lasagna noodles for 8 to 10 minutes. Drain noodles, rise with cold water. Drain.
5. In mixing bowl, mix ricotta with egg, remaining parsley.
6. 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..
7. 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.

Sodium causes the body to retain water and a low sodium diet helps in controlling high blood pressure and water build up. Organic pasta layered with ricotta, mozzarella and Parmesan, plus tender organic veggies in an authentic Italian sauce made in-house from sun-ripened organic tomatoes. 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.