Low Carb Italian Bake

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!

• Ready In: 1 hr 5 mins
• Serves: 2

Ingredients

• Sauce

• 1 (10 ounce) can Italian-style diced tomatoes
• 2  chopped garlic cloves
• 1  tablespoon extra virgin olive oil
• 1⁄2 tablespoon red pepper flakes (varies depending on your taste)
• 1⁄4 tablespoon oregano
• 1⁄4 tablespoon basil
• 0.5 (1 g) packet Splenda sugar substitute, half packet (again this varies on taste, I like my tomato sauces sweet)
• 1  dash pepper

• Filling

• 2  links  of cooked hot Italian sausage, cut into thin slices (or you may substitute 2 cups of cooked ground beef)
• 1  cup  sliced fresh mushrooms (fresh is highly recommended)
• 1  cup  sliced onion
• 1  tablespoon olive oil
• 1  cup mozzarella cheese
• 1⁄4 cup parmesan cheese or 1⁄4 cup romano cheese

Directions

1. Preheat oven to 375 degrees.
2. In large saucepan, heat 1 tablespoon of extra virgin olive oil over medium heat.
3. Add chopped garlic and continue to stir until garlic is soft.
4. Add can of tomatoes and remaining sauce ingredients until combined.
5. Lower heat and simmer uncovered for approximately 15-20 minutes, depending on how chunky you prefer your sauces.
6. Meanwhile, in another small saucepan, heat 1 tablespoon of olive oil over medium heat.
7. Add onions and season with salt and pepper.
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. Once onions are soft, add mushrooms.
10. Stir until mushrooms are browned and incorporated with the onions.
11. Spray a 1 quart casserole dish or a 4 cup round pyrex with cooking spray.
12. Add 1/3 of the sauce to bottom of dish.
13. Layer half of mushroom-onion mixture over sauce.
14. Sprinkle with half the parmesan cheese.
15. Layer half of the sliced sausage or 1 cup ground beef.
16. Sprinkle with 1/3 cup mozzerella cheese.
17. Add 1/3 of the sauce.
18. Add the rest of mushroom-onion mixture.
19. Add the rest of parmesan cheese.
20. Layer remaining meat.
21. Sprinkle 1/3 cup of mozzerella cheese.
22. Pour remaining sauce over cheese.
23. Sprinkle the remaining 1/3 cup of mozz. cheese.
24. Cover and bake for 20 minutes.
25. Uncover and bake an additional 10-15 minutes or until cheese is golden brown.
26. Let rest for 10 minutes before serving.
27. Serves 2; excellent with a side of sauteed spinach.