Low Sodium Beef Lasagna

I made this for our Murder Mystery party and has been raving about it everytime he eats a leftover.  The red pepper gives it a little kick, but not too spicy.

INGREDIENTS
1lb extra-lean ground beef
2 tbl minced garlic
1 26 ounce pasta sauce (I used Newman's own)
1 14.5 oz can no salt added diced tomatoes
1 tbl balsamic vinegar
4 tbl fresh shredded basil
1 15oz container low-fat ricotta
2 cups shredded low sodium mozzerella cheese
1 egg
1/2 teas crushed red pepper flakes
12 cooked lasagna noodles
1/3 cup fresh grated parmesan

DIRECTIONS
Preheat oven to 350F
Brown the beef in a large saucepan, breaking into small pieces until no pink remains.  Add the garlic and saute for about 1 minute.  Add the pasta sauce, tomatoes, vinegar, and 2 tbl of the basil.  Bring mixture to a boil, reduce heat and simmer gently for 10 minutes.

In meantime, in a small bowl combine the ricotta, 1 cup mozzarella, 2 tbl of basil, egg, and crushed red pepper.

Place 3/4 cup of sauce mixture in bottom of 13X9in baking pan (glass or porcelin is preferred over metal for more even cooking).  Top with 3 cooked noodles, then spread 1/3 of ricotta mixture evenly over the noodles, top with 3/4 cup pasta-sauce, then sprinkle with 1/3 of mozzarella cheese.

Repeat the layers, ending with the final 3 noodles.  Spread remaining sauce on top and sprinkle with parmesan, and cover with foil.

Bake for 30min; uncover and bake for 15mins or until bubbly.  Remove from oven and let stand 15min before serving.


NUTRITION


Number of servings: 12
Calories: 296
Protein: 20.5g
Fat: 13g
Carbohydrates: 24.3g
Fiber: 2g
Potassium: 421mg
Sodium: 471mg
Cholesterol: 46mg

Adapted from: Real Simple

Low Sodium Beef and Noodles

One of my favorite meals growing up.  We always used to eat it over potatoes but it is just as tasty by itself.

INGREDIENTS

2lb Chuck Roast
1 cup chopped Celery
1 small onion
1lb bag Egg Noodles
black pepper
salt-free all purpose seasoning
flour
DIRECTIONS
Coat the chuck roast lightly in flour.

For stove top:
Brown the roast on both all sides in a large dutch oven with a small amount of oil. Add water to cover the roast adding the onion and chopped celery. Bring to a slow boil and cook for about 3 hours until tender.

For crock pot:
Brown the roast on both all sides in a large nonstick skillet. Add water to cover the roast adding the onion and chopped celery. Cook on low for 6 to 8 hours or high for 4 hours, or until tender.


For both methods:
When roast is tender to the point of falling apart, remove the roast and cut into pieces. Replace roast into broth (turn crock pot on high) and add the noodles and cook until the noodles are done. Add all-purpose seasoning and pepper to taste.


NUTRITION
Number of servings: 10
Calories: 270
Protein: 24.7g
Fat: 12g
Carbohydrates: 114g
Fiber: 1g
Potassium: 412mg
Sodium: 77mg
Cholesterol: 74mg