Low-Sodium, Low-Fat Lasagna
Low-Sodium, Low-Fat Lasagna is an impressive dinner. Made with 1/4 c. vegetable oil, 1 1/2 c. diced onion, 2 cloves garlic, minced, 1 medium green pepper, diced and 1/2 lb. fresh mushrooms, sliced (2 1/2 c.), this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Heat the vegetable oil in a large saucepan.
Saute the onion, garlic and green pepper until softened.
Add the ground round and pepper.
Cook until meat loses its red color.
Drain off excess fat.
Add the tomato sauce, tomatoes, tomato paste, basil, oregano, parsley and bay leaves.
Simmer 1 1/2 hours or until sauce has thickened.
While cooking, if sauce becomes too thick, add small amounts of water as needed.
Prepare the lasagna noodles according to the package without salt.
You do not have to use oil to prevent sticking as directed on some packages.
Gently stir noodles occasionally.
They will not stick.
Cook noodles for 10 to 12 minutes or until al dente (still a bit chewy).
π· Perfect Pairings
Complete your meal with these
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