I make this recipe from my "Stella's Kitchen" recipe book and it's AWESOME, if you like Italian food. This is one of the meals I eat on my cheat days.
Ingredients:
6 pieces oven-ready low carb no boil lasagna noodles
1LB 96% ground beef
1/2 cup diced yellow onion
1 tsp crushed garlic
1/2 cup green pepper(optional)
1/2 cup mushrooms(opional)
1 1/2 cup low-fat ricotta cheese
1 cup fat free or low-fat cottage cheese
3 egg whites
1tsp basil
1tsp oregano
1tsp ground black pepper
3/4 cup low-fat or fat free mozzarella cheese
16oz can of low sodium tomato sauce
Pre-heat oven to 375 degrees. Spray a nonstick skillet with cooking spray and cook ground beef over medium heat until meat is brown. Drain. Return heat, add onions, mushrooms, green peppers and garlic and cook for an additional minute. Remove from heat and set aside. Mix all remaining ingredients except tomato sauce and cheese in a large mixing bowl. Stir in cooked beef crumbles into the mixture. Spray an 8 x 8 baking dish with nonstick cooking spray and spoon in a few tablespoon's of tomato sauce to coat the bottom of the baking pan. Lay two lasagna noodles into the baking dish and top with a few more tablespoons of tomato sauce. Spoon in half of the filling mixture onto the noodles. Repeat process(you will have two layers of filling). Cover final layer of lasagna noodles with remaining tomato sauce and top with the mozarella cheese. Bake covered with foil for about 30 minutes or until sauce is bubbling. Remove foil and continue to bake until cheese is lightly browned. Allow lasagna to cool a few minutes before serving.
Makes 6 servings:
per serving
Calories--313
Carbs--22.6g(without optional green peppers and mushrooms)
Protein--32g
Fat--10.6
Fiber--.9g(without optional green peppers and mushrooms)
Different vegetables can be added to each layer if desired.
Giovanni's quick big beef lasagna
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