No Noodle Lasagne

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    • No Noodle Lasagne

      Hi
      Stole this from the carb-lite website - I've got to say - if you're missing pasta - this really hits the spot. I always have some in the freezer.

      No Noodle Lasagne

      1/2 small onion -- diced
      1/2 red or green bell pepper -- diced
      454g ricotta cheese
      2 eggs -- beaten slightly
      250g tomato sauce
      1/2 small can tomato paste
      1/2 cup dry red wine
      fresh chopped parsley
      5 large mushrooms -- sliced thin
      2 med zucchini -- sliced lengthwise
      454g spinach -- steamed
      salt and pepper to taste
      2 cloves garlic -- crushed
      250g mozzarella cheese -- shredded
      1/2 cup parmesan cheese -- shredded

      Brown the meat in about 2 Tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and saute until the onions just begin to soften.
      Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.
      Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.
      Preheat oven to 325°F-160°C.
      Spray a 9 x 13 230x330mm baking dish with olive oil or butter flavour Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zucchini. Spread zucchini with the ricotta mixture, and top with spinach and mushroom slices.
      Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 325°F-160°C until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)
      Serves 8

      Per Serving (excluding unknown items): 585 Calories; 41g Fat (63.9% calories from fat); 39g Protein; 13g Carbohydrate -
    • Another variation of this recipe

      Ingredients:
      2 pounds lean ground beef, browned in olive oil
      1/2 small onion, diced
      1/2 red or green bell pepper, diced
      15-16 ounces ricotta cheese
      Two eggs, beaten slightly
      8 ounces tomato sauce
      1/2 small can tomato paste
      1/2 cup dry red wine
      2 tablespoons italian seasoning
      1/2 teaspoon fennel seed
      Fresh chopped parsley
      Five large mushrooms, sliced thin
      Two medium zucchini, sliced lengthwise
      1 pound spinach, steamed
      Salt and pepper to taste
      One or two cloves garlic, crushed
      8 ounces mozzarella cheese, shredded
      1/2 cup parmesan cheese, shredded

      Directions:
      Brown the meat in about 2-tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and sauté until the onions just begin to soften. Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.

      Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.

      Preheat oven to 325-degrees.
      Spray a 9 x 13-inch baking dish with olive oil or butter flavor Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zuchinni. Spread zuchinni with the ricotta mixture, and top with spinach and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 325-degrees until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)

      Recipe makes eight servings; six carbohydrates per serving