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By Antonio Cecconi
- 12 pieces of Dreamfields Lasagna
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 8 ounces sliced mushrooms (optional)
- 8 ounces lean ground beef
- 8 ounces Italian sausage
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (16 oz) container Ricotta cheese
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 cups low carb pasta sauce
Prepare lasagna according to package directions. Drain and rinse in cold water;
In a large skillet, heat olive oil over medium-high heat and sauté garlic, onion, carrots, celery and
mushrooms until tender, about 5 minutes; remove from heat. Transfer vegetables to another dish.
Using the same skillet on medium heat, brown hamburger and Italian sausage, season with salt and pepper,
stirring and crumbling meats. Cook about 10 minutes or until no longer pink. Drain juices.
Mix in vegetable mixture.
Preheat oven to 375°F. Spray 13x9x3 baking dish with non-stick cooking spray.
Spread 1 cup of low carb pasta sauce on bottom of baking dish.
Layer 3 lasagna noodles, 1/3 of ricotta cheese, 1/2 of the meat mixture, 1 cup low carb pasta sauce, 1 cup mozzarella cheese.
Layer 3 lasagna noodles, 1/3 of ricotta cheese, 1 1/2 cups low carb pasta sauce.
Layer 3 lasagna noodles, 1/3 of ricotta cheese, 1/2 of the meat mixture, 1 1/2 cups low carb pasta sauce,
1 cup mozzarella cheese, 1/2 cup Parmesan cheese.
Cover pan with foil and bake for 45 minutes. Remove foil and bake another
10 minutes. Let stand for 10 minutes before cutting.
FAT: 22 grams
PROTEIN: 7 grams
DIGESTIBLE CARBS: 11 grams