Low sodium lasagna

1. 1

   For the sauce: cook ground beef onion and garlic until brown.

2. 2

   Drain the fat, stir in undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds and black pepper into meat mixture.

3. 3

   Bring to a boil and reduce heat, simmer for 15 minutes

4. 4

   Cook lasagna noodles according to package directions.

5. 5

   Drain the noodles rinse with cold water and set aside

6. 6

   For the filling: combine egg, cottage cheese and parmesan cheese and set aside

7. 7

   Spread about a 1/2 cup of the sauce on the bottom of a 2 quart rectangular baking dish.

8. 8

   Then half of the cook noodles in the dish and spread with half of the filling, top with half of the remaining sauce and half of the mozzarella cheese repeat in layers and sprinkles mozzarella cheese over the top

9. 9

   Bake at 350 in the oven for 30 to 35 minutes or until heated through.

10. 10

    let stand for 10 minutes before serving

* Per serving · 4 servings · Values may vary.

No additional tips available.