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Low Carb Lasagna

Low Carbohydrate Recipe

Italian sausage with ricotta, mozzarella and parmesan cheeses, raw cabbage and low carb tomato sauce recipe included.

Ingredients

1-1/2 pound Italian sausage
3/4 cup whole milk ricotta cheese
1/2 pound shredded mozzerella cheese
1/2 cup freshly grated Parmesan cheese
1 pound sliced raw cabbage
1 cup low carb tomato sauce (recipe below)

Recipe Directions

Steam the sliced cabbage in a small amount of water until tender. Drain and set aside. Crumble the italian sausage and cook until almost done. Add the tomato sauce and simmer for a few minutes.

Spray a two or three-quart shallow baking dish with non-stick spray. Place 1/2 of the cabbage on the bottom of the dish, then 1/2 of the meat and tomato sauce, all of the ricotta and 1/2 of the mozerrella. Cover with the remaining cabbage, then the parmesan and the remaining mozzerella. Bake at 375-degrees for 35 minutes. Let set for five to ten minutes before serving.

Lasagna Clipart

Nutrition Information

Recipe makes 4 servings
Entire recipe approximately 57 grams; 14 grams per serving.

Fresh Low Carb Tomato Sauce

Tomato Sauce 10 medium garden tomatoes (approximately 2-quarts)
1 medium onion, chopped
2 to four cloves garlic, chopped
1-1/2 teaspoons basil
1/2 teaspoon oregano
1-2 teaspoons salt
Olive Oil

Process whole tomatoes one or two at a time in boiling water for about one minute. Remove with slotted spoon and place in cool water for another minute. Remove skins and cores and place in a large pot. Add salt and bring to a boil. Boil gently for five minutes. At the end of the boiling period there will be quite a bit of liquid. Remove 3-cups of liquid for use as tomato juice. In a separate 3-quart sauce pan add enough olive oil to cover the bottom of the pan and saute onions until translucent. Add garlic and saute for another minute. Add tomatoes and simmer uncovered for 45 minutes or until the sauce has thickened. Add the basil and oregano and simmer another 15 minutes or until the sauce has reached the desired consistency.

Recipe makes four-cups sauce; three-cups juice

Carb Count:  Entire recipe:  Approximately 72 grams, 18 grams per cup of sauce.
Approximately 5 grams per cup of juice.

Quick Low Carb Tomato Sauce

8-ounce can tomato sauce (no added sugar)
1/4 cup chopped onion
1 clove garlic, chopped
1/2 teaspoon basil
1/8 teaspoon oregano
Salt, to taste
Olive Oil

In a small sauce pan add enough olive oil to cover the bottom of the pan and saute onions until translucent. Add garlic and saute for another minute. Add tomato sauce and simmer uncovered for ten minutes. Add the basil and oregano and simmer another five minutes or until the sauce has reached the desired consistency.

Carb Count:  Entire recipe:  Approximately 20 grams. 10 grams per 1/2-cup of sauce. Assumes 8 grams of carb per 1/2-cup of canned sauce.

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