No Noodle Lasagna
Low Carbohydrate Recipe
This no noodle lasagna is just as satisfying as lasagna with the noodles but much healthier!
2 pounds lean ground beef, browned in olive oil
1/2 small onion, diced
1/2 red or green bell pepper, diced
16 ounces ricotta cheese
2 eggs, beaten slightly
8 ounces tomato sauce
1/2 small can tomato paste
1/2 cup dry red wine 2 tablespoons Italian seasoning
1/2 teaspoon fennel seed
Fresh chopped parsley
5 large mushrooms, sliced thin
2 medium zucchini, sliced lengthwise
1 pound spinach, steamed
Salt and black pepper to taste
2 cloves garlic, crushed
8 ounces mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
Brown the meat in about 2-tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and saute until the onions just begin to soften. Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.
Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.
Preheat oven to 325-degrees.
Spray a 9 x 13-inch baking dish with olive oil or butter flavor Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zuchinni. Spread zuchinni with the ricotta mixture, and top with spinach and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 325-degrees until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)
Honorable mention: July 29 is National Lasagna Day.
Recipe makes 8 servings
6g carbohydrates per serving.