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- 2 pounds cooked Dreamfields lasagna noodles
- 3/4 cup butter
- 1/2 cup chopped yellow onion
- 3 pounds frozen chopped spinach, thawed and drained
- 1 cup fresh sliced mushrooms
- 1/2 cup diced tomatoes
- 1/2 cup sliced black olives
- 1 teaspoon fine black pepper
- 1 teaspoon salt
- 1 1/2 cup cottage cheese
- 2 pounds mozzarella cheese, cut into 1/4-inch slices (divided; see note)
- 14 ounces low carb pasta sauce
In skillet, melt butter over medium-low heat. Add onion and sauté until golden. Add spinach,
mushrooms, tomatoes, black olives, pepper and salt. Slowly cook over medium heat 15 to 20 minutes
or until spinach is well cooked.
Preheat oven to 350°F.
In 18-by-10-inch pan that is 2 1/2 inches deep, put a third of the lasagna noodles, cutting off excess end pieces.
Add cottage cheese. Evenly add half of mozzarella cheese. Evenly distribute half of spinach mixture.
Add a second layer of noodles, cutting off excess end pieces. Add remaining spinach mixture. Add a third
layer of noodles, cutting off excess end pieces. Add remaining mozzarella cheese.
Bake 45 minutes or until top cheese layer is golden brown and lasagna is heated through. Optionally, add
additional sliced black olives to top.
Serve topped with warm marinara sauce. Makes 9 large servings.
Note: Cheese should not be cut thinner than 1/4 inch or it will melt too fast.
FAT: 22 grams
PROTEIN: 12 grams
DIGESTIBLE CARBS: 12 grams