Lasagna
- 1 lb lean ground beef (or ground chicken or turkey if you prefer)
- ¾ cup onion, chopped
- 2 cloves garlic, minced
- 1 can no-salt-added diced tomatoes
- 1 can (15 oz) no-salt-added tomato sauce
- 1 tsp Mrs Dash Steak Seasoning blend
- 3 Tbsp dried parsley, divided
- 1 Tbsp sugar
- 1 tsp dried basil
- 1½ cups (12 oz) small curd cottage cheese
- ¼ cup grated Parmesan cheese, divided
- 1 tsp dried oregano
- 6 oz lasagne noodles, cooked without salt and well drained. (After cooking, place the noodles in single layers on wax paper so they don't stick together.)
- 8 oz (1/2 lb) mozzarella cheese, shredded
- Cook and stir ground meat, onion, and garlic in a large skillet or saucepan until meat is brown throughout and the onion is tender. Drain off all of the fat.
- Add tomatoes to the meat and use a fork to break them up. Stir in the tomato sauce, Mrs Dash, sugar, basil, and 2 Tbsp of the parsley flakes. Heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for about an hour until most of the liquid has been cooked off.
- Heat oven to 350 degrees. If desired, line your 9 x 13 x 2 pan with aluminum foil for easy cleanup.
- In a medium bowl, mix cottage cheese, ⅛ cup of the Parmesan cheese, 1 Tbsp parsley, and the oregano.
- Reserve ½ cup of the meat sauce for the top layer.
- In a 9 x 13 x 2 pan, layer ⅓ each of the noodles, remaining meat sauce, mozzarella cheese, and cottage cheese mixture. Repeat 2 times.
- Spread the reserved ½ cup of meat sauce over the top. Sprinkle with ⅛ cup Parmesan cheese.
- (Note: If desired, lasagne can be covered and refrigerated or frozen at this time. If frozen, thaw completely in the refrigerator before cooking.)
- Bake uncovered for 45 minutes (or 1 hour if refrigerated). Remove from the heat and let it cool for 10-15 minutes before serving.
Serving size: 4 oz. Sodium: 147 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/beef/lasagna/
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