No Pasta Lasangna (thinking of you Cor)
I saw this on another forum and thought of you Cor. You'd have to omit the beef, mushrooms, and zuchini for now but it sure sounds like this would be something satisfying for you. You could even add more cheese or something to make it more tasty. Hope this helps.
~Angie
Lots of people miss pasta and lasagne....you don't have to torture yourself. eggplant if a wonderful replacement as is zucchini for noodles! The problem is making a recipe that everyone likes (even those who hate onions).
I use mild yet striking flavors while making it so kids will eat it too. (just don't tell them it's healthy for you!) Lots of people make their diffferently, so don't be afraid to alter the recipe (just don't add noodles!)
No Pasta Lasagna
Ingredients:
3 lbs quality (lean or better) ground beef 2 cups mushrooms, sliced 4 cups Newman’s “Tomato and Basil" spaghetti sauce , (if you don’t have this, Barilla with FRESH basil, a bit of oregano, and a ¼ cup nice red wine does miracles) I like Newman’s just because it tastes nice. 3 lbs zucchini or peeled eggplants, sliced thin lengthwise 3 cups low-fat ricotta 1/2 cup chopped basil 4 cups low fat mozzarella, shredded 1 cup low-fat parmesan cheese, fresh grated (try to get this fresh) 2 shallots, chopped 2 garlic cloves, chopped dry oregano , to taste thyme , to taste salt & pepper to taste
Preparation: Saute the shallots until golden. Add garlic and mushrooms and cook 7 minutes on medium-low heat. Add sauce. Use same saute pan to brown the ground beef, and drain well. Grease a rectangular baking pan. Arrange a layer of eggplant or zucchini in the bottom of the pan, laying the pieces side by side closely, as though they were lasagna noodles. Next, add a layer of the ricotta, and sprinkle on basil. Next, add a layer of the cooked meats, mushrooms, a layer of sauce, a layer of mozzarella cheese. Make as many levels as you have ingredients left . Make the top layer cheese. Cover while cooking. Bake at 350 degrees for about 40 mins, uncover and bake until brown, about 10 minutes.
Depending on what type of sauce you buy or make will make the carbs/ per serving fluctuate wildly.
This recipe gives about 6 grams per big serving.
~Angie
Lots of people miss pasta and lasagne....you don't have to torture yourself. eggplant if a wonderful replacement as is zucchini for noodles! The problem is making a recipe that everyone likes (even those who hate onions).
I use mild yet striking flavors while making it so kids will eat it too. (just don't tell them it's healthy for you!) Lots of people make their diffferently, so don't be afraid to alter the recipe (just don't add noodles!)
No Pasta Lasagna
Ingredients:
3 lbs quality (lean or better) ground beef 2 cups mushrooms, sliced 4 cups Newman’s “Tomato and Basil" spaghetti sauce , (if you don’t have this, Barilla with FRESH basil, a bit of oregano, and a ¼ cup nice red wine does miracles) I like Newman’s just because it tastes nice. 3 lbs zucchini or peeled eggplants, sliced thin lengthwise 3 cups low-fat ricotta 1/2 cup chopped basil 4 cups low fat mozzarella, shredded 1 cup low-fat parmesan cheese, fresh grated (try to get this fresh) 2 shallots, chopped 2 garlic cloves, chopped dry oregano , to taste thyme , to taste salt & pepper to taste
Preparation: Saute the shallots until golden. Add garlic and mushrooms and cook 7 minutes on medium-low heat. Add sauce. Use same saute pan to brown the ground beef, and drain well. Grease a rectangular baking pan. Arrange a layer of eggplant or zucchini in the bottom of the pan, laying the pieces side by side closely, as though they were lasagna noodles. Next, add a layer of the ricotta, and sprinkle on basil. Next, add a layer of the cooked meats, mushrooms, a layer of sauce, a layer of mozzarella cheese. Make as many levels as you have ingredients left . Make the top layer cheese. Cover while cooking. Bake at 350 degrees for about 40 mins, uncover and bake until brown, about 10 minutes.
Depending on what type of sauce you buy or make will make the carbs/ per serving fluctuate wildly.
This recipe gives about 6 grams per big serving.
Thanks Angie...lol....Im always looking for something different to eat thats soft....however today is my 4wks and according to the White Bible..lol I can have ground turkey and ground chicken....and fish....Nows when the test comes for my new pouch...so far the turkey chile sits ok.....little scared to try any thing new today...oscar seems to be a little angry today for some reason....but will print this receipe off for latter use....Thanks again....
Cor
Susie....I sure am sorry if I upset you on my loseing....I have felt bad for the last couple of days now.....I just know that soon I will hit a stall and you will just zoom right on down that ladder....I sure enjoyed meeting all of you all the other night...It always is nice to be able to see the people that I know call family....thanks for the support and compliments...Im so gratefull
Cor
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