No Noodle Lasagna
Low Carb Recipe
This no noodle lasagna is just as satisfying as lasagna with the noodles but much healthier! Alternate variation below.
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.)
Variation: Easy No Noodle Lasagna
Italian sausage with ricotta, mozzarella and Parmesan cheeses, raw cabbage and low carb tomato sauce recipe included.
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)
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.
Recipe makes 4 servings
Entire recipe approximately 57 grams; 14 grams per serving.
Fresh Low Carb 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
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
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.
Did you know? July 29 is National Lasagna Day.
Recipe makes 8 servings
6g carbohydrates per serving.