Is it lasagna if it doesn’t have noodles in it? I am going to say yes. I had thought of using zucchini or eggplant in this but then, truth be told, I just couldn’t be bothered. I’m sure it would taste fabulous with them.
Low Carb High Protein Lasagna Prep time 15 mins Cook time 50 mins Total time 1 hour 5 mins Author: My Last Diet Recipe type: Entree Cuisine: American Serves: 6 Ingredients For Meat Layer ½ tsp olive oil ⅛ cup diced celery ⅛ diced red onion ½ pounds ground beef 1 cup marinara sauce ¼ teaspoon minced fresh garlic ⅛ teaspoon salt ⅛ teaspoon black pepper For Cheese Layer (Mix all ingredients together in a bowl) 4 oz ricotta cheese ½ cup shredded 2% mozzarella cheese 1/4 cup grated Parmesan cheese 1 large egg ⅛ teaspoon minced fresh garlic ½ teaspoon dried Italian seasoning ¼ teaspoon garlic powder 1/16 teaspoon black pepper Instructions -Preheat oven to 350°F. -Heat the oil in a skillet over medium-high heat. Add the celery, onion & ground beef and cook until meat is no longer pink. -Add the rest of the ingredients of the meat layer and let it cook on a gentle heat. Pour into a small pie pan. -Meanwhile, mix up your cheese layer (saving half your mozzarella cheese) and spread it gentlyover the top of the meat mixture. -Cover the top with the remaining mozzarella cheese. -Bake for 30-40 minutes, until the top starts to become golden and bubbly. -Let cool for 10 minutes before slicing (the lasagna will hold together better). Nutrition Information Serving size: 1 Calories: 210 Fat: 10.2 Carbohydrates: 8 Protein: 21 3.2.2310
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