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. This is also a great freezer meal that can be made ahead.
- 1 (24-ounce) jar Low Sodium Marinara Sauce
- ½ cup Carrots shredded
- ½ teaspoon Dried Oregano
- 6 Lasagna Noodles
- 1 (16-ounce) container Part Skim Ricotta Cheese
- 1 (8-ounce) bag Baby Spinach
- 2 Eggs
- 1 ½ cups Zucchini sliced
- 1 cup Onion chopped
- 1 cup Mushrooms sliced
- 1 (8-ounce) package Part Skim Mozzarella Cheese shredded
- ½ cup Parmesan Cheese shredded
- Olive Oil Spray
- Preheat oven to 350°F. Spray 13 x 9 baking dish with cooking oil.
- Cook Lasagna noodles as directed on package without salt. Drain and lay flat on rimmed baking sheet lightly sprayed with cooking oil (to prevent sticking together).
- In medium bowl, mix carrots, oregano, and marinara sauce together. Set aside.
- In large bowl, mix eggs and Ricotta well. Add spinach and blend thoroughly. Set aside.
Assemble the Lasagna
- Spread 1/2 cup sauce in bottom of prepared baking dish. Layer 3 lasagna noodles, 1/2 remaining sauce, 1/2 Ricotta mix, 1/2 sliced zucchini, 1/2 chopped onion, 1/2 sliced mushrooms, 1/2 mozzarella, 1/2 Parmesan. Repeat layers and bake in preheated oven for approximately 45-55 minutes until bubbly. Remove from oven and let rest at least 15 minutes. Cut into 8 portions and serve.
Freezer Meal: Prepare lasagna as directed in Steps 1-4. Press a layer of plastic wrap directly onto lasagna in dish and cover with foil. Label and freeze for up to 3 months. Cook: Remove frozen lasagna from freezer and let sit at room temperature for 30 minutes. Bake in preheated 350°F oven for 1 hour.
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