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"you'll Never Miss the Noodles" Lasagna
21
People talking
I found this recipe on a low carb site and modified it slightly to suit our tastes. We had it for dinner last night and it was AWESOME!! Very yummy and the flavor of all those fresh veggies blended beautifully with the sauce! DH went back for seconds, so this is definitely a keeper. Add a side salad and your meal is complete!
- Ready In:
- 1hr 25mins
- Serves:
- Units:
Nutrition Information
21
People talking
ingredients
- 1 1⁄2 lbs ground beef
- 1⁄2 lb sweet Italian sausage link, removed from casings
- 1 small onion, diced
- 1⁄2 green bell pepper, diced
- 4 garlic cloves, minced
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 1⁄2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary, crumbled
- 1 cup water
- 16 ounces whole milk ricotta cheese
- 2 eggs, lightly beaten
- 1⁄2 cup fresh parsley, chopped or 1/4 cup dried parsley
- 5 large mushrooms, sliced thin
- 2 medium zucchini, sliced lengthwise
- 1 lb spinach, steamed
- 2 cups shredded mozzarella cheese
- 1⁄2 cup shredded parmesan cheese
directions
- Brown the meat and sausage in a large frying pan.
- When meat is about half done, add the onion, bell pepper, and garlic and continue cooking until the onion is transparent.
- Add the tomato sauce, paste, water and seasonings; mix well.
- Cover and simmer for 20 minutes, stirring occasionally.
- Beat the eggs and ricotta together; season to taste with salt and pepper.
- Preheat oven to 325° and spray a 9x13-inch pan with olive oil cooking spray.
- Spread 1/2 of the meat mixture in the bottom of the pan.
- Top with sliced zucchini.
- Spread the zucchini with the ricotta mixture and top with the spinach and mushroom slices.
- Top that layer with with half of the Mozzarella and Parmesan cheeses.
- Cover with the remaining meat mixture and top with the remaining cheeses.
- Bake at 325° until the cheese is bubbly and beginning to get golden, about 35 to 45 minutes.
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RECIPE MADE WITH LOVE BY
@Leslie in Texas
Contributor
@Leslie in Texas
Contributor
"I found this recipe on a low carb site and modified it slightly to suit our tastes. We had it for dinner last night and it was AWESOME!! Very yummy and the flavor of all those fresh veggies blended beautifully with the sauce! DH went back for seconds, so this is definitely a keeper. Add a side salad and your meal is complete!"
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My husband is an Italian from New York and is VERY snobby about his Italian food, but he enjoyed this a lot! We are on a ketoish diet and it was very filling and tasty! I had made sauce from scratch from the tomatoes in the garden, so we replaced the sauce ingredients with that.
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Swapped my homemade sauce
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This was SO GOOD. I’m Italian and I thought for sure I would miss the noodles. I really didn’t. I also froze some squares and thawed as needed. It freezes really well and tastes just as good the second time around. Thank you!
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I didn’t add the spinach because my husband is not a fan. I also threw some cheddar cheese that I had left over onto the top. Was delish!
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I've tried something similair but this one worked out much better for us. We enjoyed the spinach (threw in some chopped kale also) and mushrooms. The only small change I'd make next time is cut back the water abit cause the zucchini adds moisture to the dish already. I increased the beef 1/2 lb & used cottage vs ricotta. Excellent dish & great for carb counters, thanks for sharing.
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