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    You are in: Home / Recipes / Low Carb Italian Bake Recipe
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    Low Carb Italian Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    25 mins

    40 mins

    TeddyBee's Note:

    I had a lot of success on low carb diets and love the fact that I can still curb a craving with something else that is low carb friendly. One night my guy was eating a huge plate of spaghetti (I know cruel!) and of course, pasta is the kiss of death for my diet. So, I just whipped up this recipe below and it actually turned out really good. Just wanted to share with other low carb dieters out there, I hope the measurements are what I remember, if not, adjust to your liking! Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Filling

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      In large saucepan, heat 1 tablespoon of extra virgin olive oil over medium heat.
    3. 3
      Add chopped garlic and continue to stir until garlic is soft.
    4. 4
      Add can of tomatoes and remaining sauce ingredients until combined.
    5. 5
      Lower heat and simmer uncovered for approximately 15-20 minutes, depending on how chunky you prefer your sauces.
    6. 6
      Meanwhile, in another small saucepan, heat 1 tablespoon of olive oil over medium heat.
    7. 7
      Add onions and season with salt and pepper.
    8. 8
      Lower heat to low and cover for 10 minutes. Occasionally check on the onions so the onions do not burn; you want the onions to be a soft, and slightly caramelized.
    9. 9
      Once onions are soft, add mushrooms.
    10. 10
      Stir until mushrooms are browned and incorporated with the onions.
    11. 11
      Spray a 1 quart casserole dish or a 4 cup round pyrex with cooking spray.
    12. 12
      Add 1/3 of the sauce to bottom of dish.
    13. 13
      Layer half of mushroom-onion mixture over sauce.
    14. 14
      Sprinkle with half the parmesan cheese.
    15. 15
      Layer half of the sliced sausage or 1 cup ground beef.
    16. 16
      Sprinkle with 1/3 cup mozzerella cheese.
    17. 17
      Add 1/3 of the sauce.
    18. 18
      Add the rest of mushroom-onion mixture.
    19. 19
      Add the rest of parmesan cheese.
    20. 20
      Layer remaining meat.
    21. 21
      Sprinkle 1/3 cup of mozzerella cheese.
    22. 22
      Pour remaining sauce over cheese.
    23. 23
      Sprinkle the remaining 1/3 cup of mozz. cheese.
    24. 24
      Cover and bake for 20 minutes.
    25. 25
      Uncover and bake an additional 10-15 minutes or until cheese is golden brown.
    26. 26
      Let rest for 10 minutes before serving.
    27. 27
      Serves 2; excellent with a side of sauteed spinach.

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    Nutritional Facts for Low Carb Italian Bake

    Serving Size: 1 (427 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 715.0
     
    Calories from Fat 476
    66%
    Total Fat 52.9 g
    81%
    Saturated Fat 19.4 g
    97%
    Cholesterol 102.5 mg
    34%
    Sodium 1857.0 mg
    77%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 4.0 g
    16%
    Sugars 11.0 g
    44%
    Protein 36.4 g
    72%

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