Beef / Pork

Lower-Sodium Beef and Vegetable 3-Cheese Lasagna is for Dinner.

Lower-Sodium Beef and Vegetable 3-Cheese Lasagna takes several minutes to prepare.

Lower-Sodium Beef and Vegetable 3-Cheese Lasagna takes several minutes to cook.

Lower-Sodium Beef and Vegetable 3-Cheese Lasagna makes 8 servings.

The ingredients for Lower-Sodium Beef and Vegetable 3-Cheese Lasagna are:

1 c shredded low-moisture, part skim mozzarella cheese (I used Horizon Organic brand for this recipe)
1/2c grated romano cheese (I used Sprouts supermarket brand), divided in half
16oz container fat-free cottage cheese (I used Sun Harvest brand)
1.5lb extra lean (85% lean) ground beef
1.5 c yellow or brown onion, chopped
1 c carrot, chopped
1 c summer squash, chopped
8 oz container of sliced mushrooms (chop them down just a bit more)
1/4 c fresh Italian (flat leaf) parsley, chopped fine
4 cloves garlic, minced
2 tbsp extra virgin olive oil
8-9oz box no-boil, oven-ready lasagna noodles (I used Delallo brand). You'll use roughly 8 noodles.
1 6oz can tomato paste (I used Sprouts market brand)
2 14.5oz cans fire-roasted low-sodium diced tomatoes (I used Muir Glen brand)
2 tsp dried basil
1 tsp dried oregano
1/4 tsp fresh-ground black pepper
1/2 tsp sugar

Here is how you make Lower-Sodium Beef and Vegetable 3-Cheese Lasagna:

Saute onions, garlic, and carrots in oil in large skillet on medium heat until starting to soften. Add mushrooms and diced squash, cook until soft. Add ground beef. Cook, stirring well, to crumble beef and break up larger chunks. When meat is browned, drain if necessary.Add diced tomatoes, tomato paste, basil, oregano, black pepper and sugar. Simmer for approx 30 minutes.In a bowl, combine cottage cheese, 1/4c Romano cheese and chopped parsley. Set aside. Heat oven to 350 degrees.Place thin layer of meat sauce in the bottom of a 13x9x2-inch pan. Add one layer of noodles down the center (should be approx 4 noodles), then half of the cottage cheese/ricotta mixture, 1/3 cup mozzarella, and a thin layer of sauce. Again, add noodles, remaining cheese mixture, and a 1/3 cup mozzarella. Top with remaining sauce and remaining 1/3 cup mozzarella. Bake at 350 degrees for 45 minutes. Let stand for about 15 minutes before serving. Size of serving should be approximately 3x4 inches.Serving Size: Makes 8 large servingsNumber of Servings: 8Recipe submitted by SparkPeople user LADYPIXEL.

The nutritional information for Lower-Sodium Beef and Vegetable 3-Cheese Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 465.5

• Total Fat: 21.8 g
• Cholesterol: 78.1 mg
• Sodium: 454.1 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 3.7 g
• Protein: 36.7 g

Lower-Sodium Beef and Vegetable 3-Cheese Lasagna is Italian cuisine.