LOW Carb: NO Pasta Lasagne !!!

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.

 

Let me know if you like...

 

T.

Sounds heaven.  Will have to try it.

Anne

I will let you know that I had a nutritionist let me know that if you're within 20% of reaching your weight goal, it might be fine to have a bit of lasagne pasta like "dreamfield's low carb" pasta for this, but I'm a purist about low carb, so I don't even eat mine with eggplant or zucchini....  I just layer a ton more cheese on my personal slice of this and I let my dish cool to a little lower than room temperature for the lasagne to firm up a bit.

Just a bit of FYI for ya...

t.

A good way to make the zuchinni noodles is to use a vegetable peeler and peel off nice wide slices from the side of the zuchinni.

Works great for 'pasta'!

B,

That is a great idea!  plus all of them should be the same consistancy....I've gotta try that...

T.

MMM, sounds yummy.  I like your idea of not even using the zucchini or eggplant, I don't really care for either.  But would love the other saucy cheesy meaty stuff just because I'm a saucy, cheesy meaty kind of girl!!  Well, no where near as "meaty" as I used to be!!  And I just happen to have all this stuff in the cupboard & fridge now - so here's dinner!!!

Just to let you ladies know....  if you made it without the veggies (the egplant or the zucchini, then you could take a LOWCARB pita and have a type of "italian sloppy joe"......  seriously  6 grams of net carbs with the low carb pita....that kills like 10 different cravings at one time!

T.

This is what is for dinner tonight!!!!  I'll let you know how it turns out.

Thanks,  Michele

T, 

Another GREAT recipe once again!!!!!!!!! My family is impressed with the different varieties for dinner.

Thanks again!!!

Michele

Gosh, I am drooling over this one!  Can't wait to try it out - maybe this weekend.  Thanks for sharing another incredible recipe.   Julie