Excellent Low Carb Lasagna
Tonight, I made an amazing lasagna that was both delicious and low in carbohydrates. Here's the recipe:
1 box Mueller's Low Carb Lasagne Noodles
1 jar tomato sauce (I used Spicy Heirloom Tomato Sauce from my local farmer's market)
1 lb. ground beef
6-8 mushrooms
1 lb. Mozarella cheese, shredded
12oz. Ricotta Cheese
1 large bunch of fresh spinach
extra virgin olive oil
fennel seed
dried rosemary
dried oregano
garlic, diced
I started by heating a sauté pan over medium heat, pouring in a little extra virgin olive oil. I added two diced cloves of garlic to the oil, followed by about half a dozen dried rosemary leaves and about 1/4 tsp of Oregano. Combine these as the garlic heats in the oil. Add, right before you add the beef, 1/2 tsp of fennel seed. This serves to make the beef taste more like an italian sausage, but without the added fats. Brown the beef in the oil/spice mixture. Now add the tomato sauce and let this combine over medium heat for about 10-15 minutes, stirring frequently, then remove from heat.
Add about a cup of the sauce to your 9x13 pan, and turn your oven on 350°. Layer in some of the lasagna noodles and then layer some of the ricotta and spinach on top of the noodles. Add a thin layer of spinach and sliced mushrooms, then a layer of the meat sauce. Repeat this layering process until you have three layers. Add the last of the cheese, mushrooms and spinach to the top, sprinkle some parmesan cheese over the top, cover in foil and bake for 40 minutes.
Once it's done baking, let it sit for ten minutes before cutting or serving.
Excellent stuff, though I may choose to boil the noodles next time.
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Miscellanea 17
Miscellanea: A collection of miscellaneous matters; matters of various kinds (Webster's 1913). Noteworthy tidbits gleaned from all over. Rosemary's the girl for me...The woman deduced that I had more ideas than she did for what to do with rosemary, hacked
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