Maria's Low Carb Lasagna Recipe

Maria's Low Carb Lasagna

As promised, here is our low carb lasagna recipe.  I hope you like it and continue to visit us for fitness information and low carb meal ideas.

 

Ingredients:

Maria's Low Carb Lasagna Ingredients

Lasagna Noodles Ingredients:

 1 dz eggs

½ cup heavy cream or Half and Half

1 tbsp garlic powder

1 tsp kosher salt

¼ tsp black pepper

Sauce (if you want to use jar sauce try to find one without added sugar):

1 box Pomi Strained Tomatoes (I like to use this brand because it has the least amount of carbs per serving. And yes it comes in a box.  If you can’t find it you can substitute with tomato puree or crushed tomatoes).  

2 – 4 cloves garlic, chopped (use depending on your own taste)

1 tsp oregano

½ tsp basil

1 tsp kosher salt

1/8 tsp black pepper

1 tsp olive oil

You can also add chopped onions, peppers, mushrooms, spinach, etc to the sauce.

Filling:

 

1 lb ground meat (use a mixture of lean ground beef & Italian sausage or ground chicken)

16 oz container ricotta cheese

8 oz bag shredded mozzarella (use ½ bag for filling & the rest for the top of lasagna)

½ cup grated Parmesan cheese

1 & ½ tsp oregano

1 tsp basil

1 & ½ tsp garlic powder

1 & ½ tsp kosher salt

½ tsp black pepper

Make the filling:

 

Heat a large frying pan over medium heat.  Add meat to pan, season with 1 tsp oregano, ½ tsp basil, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp black pepper.  Cook stirring occasionally until fully cooked.  Drain grease from meat.  Set aside to cool

In a bowl, add ricotta cheese, 4 oz mozzarella cheese, Parmesan cheese, ½ tsp each of oregano, basil, garlic powder, salt.  Mix well & refrigerate until ready to assemble the lasagna.

Make the sauce:

 

Heat a 3 qt pot over med low heat.  Add olive oil, sauté garlic for about a minute (If you are adding onions & peppers, sauté them first, than add garlic).  Add the Pomi tomatoes & seasonings.  If you want the sauce a bit thinner add ¼ to ½ cup water.  If you are adding any mushrooms or spinach, add them to sauce.  Cover & simmer over low heat for about 20 minutes, stirring occasionally.

While the sauce is simmering make the lasagna noodles.

Low Carb Lasagna Noodles

Make the “lasagna noodles”:

Beat all ingredients in a large bowl until well mixed.

Heat a 8” or 9” non-stick skillet over medium heat.  Coat skillet with cooking spray.

Pour ¼ cup of the egg mixture into pan and rotate pan until the egg spreads into a thin layer.  Cook until set (the egg will only take a few seconds to set).  Once cooked flip the egg out of the pan onto a large plate by turning pan over.  Continue until you have used all the egg mixture, coating the pan with cooking spray as needed.

Assemble the lasagna:

Preheat oven to 350 degrees.

Coat a 9 x 11 baking pan with ¼ cup sauce.  Add a layer of lasagna noodles, overlapping slightly (you can tear apart some noodles to cover any spaces).   

Low Carb Lasagna Layer 1

 Add a layer of the cheese filling.   

Add a layer of ground meat.  Top with ¼ cup sauce.   

Low Carb Lasagna Layers continued

Add another layer of lasagna noodles.  Continue layering with the filling and sauce, ending with a layer of lasagna noodles (you should be able to make at least 3 layers).  Add a ¼ cup sauce to the top layer; sprinkle the remaining 4 oz mozzarella cheese on top.  Cover with aluminum foil and place in oven.  Cook for 15 minutes, remove aluminum, and cook for another 5 – 10 minutes.  Remove from oven and allow to cool for about 10 minutes.

Serve with additional sauce and grated Parmesan cheese.  Add a green salad for a complete meal. 

Maria's Low Carb Lasagna

Refrigerate any leftovers.  This lasagna freezes really well also.  

I will be posting another recipe in Spring and I'm working on a complete E-recipe book for the Fall / Winter time frame.  If you like this meal, you won't want to miss the book.  As my husband usually says ,"stay strong."

Written by Maria Manso