Low to no sodium recipe for Christmas dinner?
Dec 25th, 2009 by admin
My mother-in-law is on a VERY low sodium diet. She will be coming to my house for a Christmas dinner on Saturday and I need some recipe suggestions! One for lasagna would be great but any would be appreciated!! Thanks!
Eggplant (Aubergine) Lasagna
4 servings 1¼ hours 20 min prep
1 1/2 tablespoons lemon juice
3 teaspoons olive oil
500 g eggplants, sliced lengthwise, unpeeled about 5mm thick (or 17.6 oz)
1 (440 g) can tomato puree (or 15.5 oz )
1 (440 g) can tomatoes, drained and chopped (or 15.5 oz)
1 tablespoon finely chopped oregano
1 tablespoon chopped basil
1/2 teaspoon cayenne pepper
2 garlic cloves, crushed
1/2 cup dry breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese
Preheat the griller.
Combine the lemon juice and olive oil and brush it on the eggplant slices.
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Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
Preheat the oven to 180C degrees.
In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
In another bowl combine the parmesan and breadcrumbs.
Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
Serve with salad and crusty bread.
My best recipe for low sodium would be water served over ice.
References :
Eggplant (Aubergine) Lasagna
4 servings 1¼ hours 20 min prep
1 1/2 tablespoons lemon juice
3 teaspoons olive oil
500 g eggplants, sliced lengthwise, unpeeled about 5mm thick (or 17.6 oz)
1 (440 g) can tomato puree (or 15.5 oz )
1 (440 g) can tomatoes, drained and chopped (or 15.5 oz)
1 tablespoon finely chopped oregano
1 tablespoon chopped basil
1/2 teaspoon cayenne pepper
2 garlic cloves, crushed
1/2 cup dry breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese
Preheat the griller.
Combine the lemon juice and olive oil and brush it on the eggplant slices.
Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
Preheat the oven to 180C degrees.
In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
In another bowl combine the parmesan and breadcrumbs.
Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
Serve with salad and crusty bread.
References :
recipezaar
the sauce for lasagna will have sodium in it… i would cook Cornish hens with wild rice, mushrooms, and a nice platter of fresh veggies, .. i would not salt any of the dishes, and people that wish salt can add it to their plate. grocery stores do have low salt tomato sauce, but will be hard to find unless a Safeway will be open for Christmas…
References :