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No Boil Lasagna

I know a number of people who would never use the no boil lasagna and I do have to admit that i prefer the old fashioned kind better too. On the other hand, this is something that you can throw together pretty easily when you get home from work. This recipe is a variation of the one on the box of Barilla Oven ready Lasagna, using low sodium sauce and less mozzarella than they called for. Ricotta cheese, on the other hand, is relatively low in sodium.

9 oz Lasagna Noodles,No Boil Type
1 lb Ground Beef
1/2 c Egg Substitute
15 oz Ricotta Cheese
2 c Mozzarella,Shredded
1/2 c Parmesan,Grated
6 c Low Sodium Spaghetti Sauce

Brown meat and drain. Mix together eggs, ricotta, 1 cup of the mozzarella and the Parmesan. Spread 1 cup of sauce in the bottom of 1 13x9 baking pan spayed with non-stick vegetable oil spray. Place 4 lasagna noodle on sauce, overlapping slightly. Spread half the cheese mixture over the noodles. top with half the meat. Spread 1 1/2 cup sauce over top. Repeat with noodles, remainder of cheese and meat and 1 1/2 cups of sauce. Place 4 more noodle on top. cover with remaining sauce and 1 cup of mozzarella. Bake, covered with foil, at 376 for 50-60 minutes. Uncover and continue baking until cheese is melted, about 5 more minutes. Let stand 15 minutes before cutting.

Yield: 12 Servings

Sodium Category: ModerateSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 12

Amount Per Serving
Calories 385
Calories from Fat 156

% Daily Values *

Total Fat 17 gr
  Saturated Fat 8 gr
  Polyunsaturated Fat 2 gr
  Monounsaturated Fat 6 gr
Cholesterol 57 mg
Sodium 309 mg
Potassium 625 mg
Carbohydrates 29 gr
  Dietary Fiber 2.5gr
Protein 27 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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