Brown the meat with the onion, garlic, bell pepper, and oregano. If it is very lean, you might need to add a bit of oil. Add everything else and mix well. Heat to boiling, stirring often; then simmer for 30 minutes, stirring ocaasionally. Freezes well.
***INSTRUCTIONS TO TURN THIS RECIPE INTO LOW-CARB LASAGNA***
Spray a 13x9 lasagna dish with Pam.
Spoon a very thick layer of sauce, using as much of the meat as possible, into the pan.
Make the cheese filling with:
15 oz ricotta
8 oz shredded mozzarella
1/2 c grated Parmesan
1/2 tsp garlic
1 tsp garlic powder
2 tsp oregano
1/2 tsp black pepper
Then layer that on top of the meat sauce layer.
Then make the top layer with
8 oz shredded mozzarella, and more Parmesan if you want it.
Bake 50 minutes at 350, and let cool 10 minutes before serving.
Made this way, 1/12 of the lasagna has about 400 calories and 8 g net carbs
Yield: 12 cups
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (3839g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 2377 (58%)|
|Amt Per Serving||% DV|
|Total Fat 264.1g||352 %|
|Saturated Fat 95.6g||478 %|
|Monounsaturated Fat 105.6g|
|Polyunsanturated Fat 24g|
|Cholesterol 685.9mg||211 %|
|Sodium 9353.9mg||323 %|
|Potassium 11593.6mg||305 %|
|Total Carbohydrate 287.8g||85 %|
|Dietary Fiber 52g||208 %|
|Sugars, other 235.8g|
|Protein 180.4g||258 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4132
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