Lasagne is LOADED with sodium. One serving (1/12 of a 9x13 pan) of my old recipe has 990 mg of sodium. Rob asked me to make a pan for a family dinner but I have hunted high and low for my staple no salt added pasta sauce but cannot find it in the stores here in Florida.
Yesterday was the day I was planning to make that, gooey, pan of lasagne
deliciousness so I had to make my own sauce. I find people tend to be
intimidated at the thought of cooking lasagne but it's really so easy.
For the sauce I like to use a really good quality tomato sauce as the base. I like Pomi brand and they do not add salt.
3 lbs. ground beef (use turkey, chicken or a blend if you prefer)
1 - large onion, chopped
2 - cloves garlic, crushed
2 - Tablespoons olive oil
2 - 26 oz cartons Pomi strained tomatoes
1 - 16 oz can crushed tomatoes, no salt added, I like to add this for texture
2 - Tablespoons oregano
2 - teaspoons dried basil
1 - teaspoon dried rosemary
1/2 - teaspoon dried sage
1/2 - teaspoon red pepper flakes
ground black pepper to taste
ground beef until browned then drain the fat and set aside. In the
same pan, add the olive oil and saute onion and garlic until the onion
is translucent. Be careful not to burn the garlic because it will ruin
your dish! Add the remaining ingredients and the cooked beef and simmer
for 30 minutes.
the pasta I like to use these instant (no cook) lasagne sheets. We
use the spinach flavor but they come in tomato and regular. I love the
green color of the spinach flavor in the finished product. They taste
great and have only 6 mg sodium in two sheets. The directions say to
soak the pasta in hot water for one minute but I don't. I just add them
dry into my dish.
What makes lasagne so good? The cheese of course. Ricotta has sodium
and I hate the texture. I have always used cottage cheese for my middle
layer but it is loaded with sodium. I was stuck until I found no salt
added cottage cheese. It has just 55 mg of sodium per 1/2 cup and
tastes pretty bland on its own but in the lasagne it's great and it
doesn't have that gritty ricotta texture. If you wanted to make the
cottage cheese really smooth you could give it a ride in a blender or
food processor. Several brands make this product so if you don't have
Hood in your area look at other brands.
In a greased,
deep, 9 x 13 pan assemble your lasagne. Cover the bottom of the pan
with dry lasagne sheets. I usually break them to cover the small areas
around the edges. Additionally my pan is an oval shape so I break the
corners off to make the sheets fit properly. Don't worry about being
tidy because it won't show in the end. The next layer is 1/3 of the
meat sauce. Just gently spoon it over the pasta sheets and spread it
evenly to the edges. Add another layer of pasta sheets and 1/3 of the
meat sauce. Next spread the whole container of cottage cheese over the
meat sauce, add another layer of pasta sheets and the rest of the meat
sauce. Top with 8 oz mozzarella cheese.
Bake at 375
degrees for 30 minutes if you go right from assembly to baking. If you
choose to refrigerate the lasagne prior to baking you'll want to bake it
for 45 - 50 minutes.
Makes 12 servings with 247 mg of sodium each serving
You can make this a day or two ahead of time or even freeze it before baking.