Ready in 1 hour
If you use Splenda instead of sugar, this is pretty low carb. You don't need to use it just on spaghetti--it makes very good lasagna and all sorts of Italian dishes. Freezes well too!
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
Kentlee 3y agoGreat spicy pasta dish that is easy to make. I add more cayenne pepper and sausage.
CCheryl 5y agovery good it deserved a photo,CCheryl
Kentlee 7y agoI love this spaghetti sauce recipe - easy to do and impressing friends well. I tend to make a large batch and keep it on hand throughout the week for more spaghetti. Varying the cayenne pepper and black pepper amounts can make this a spicy spaghetti sauce recipe that is really great!
bkprice13 8y agoServings: 24 Yield: 12 cups [I posted this recipe.]