THE Most Delicious Low-Carb Lasagna
This one might be a bit challenging while traveling, but worth the extra effort!
Traveling definitely adds challenges to eating healthy. However, Ana and I experienced multiple evenings of cold, rainy weather in Porto, Portugal where we had a full kitchen and a market nearby to get fresh ingredients. Recipes like this low-carb lasagna help fill those cold evenings with deliciousness! Note that this recipe will still be high in calories due to the amount of cheese. Feel free to reduce the amount to save calories.
To make a carb-free lasagna, you can use thinly sliced eggplant, zucchini, or mushrooms as the "noodles" instead of traditional pasta.
1 lb ground meat (beef, chicken, turkey, or pork)
1 onion, chopped
2 cloves of garlic, minced
1 can (28 oz) of crushed tomatoes
1 tbsp dried basil
1 tsp dried oregano
Salt and pepper
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 eggplant, zucchini, or mushrooms (sliced)
Preheat the oven to 375 degrees F.
In a large skillet, brown the meat over medium heat. Drain any excess fat.
Add the onion and garlic to the skillet and cook until softened.
Stir in the crushed tomatoes, basil, oregano, salt and pepper. Bring to a simmer and cook for 10 minutes.
In a small bowl, mix together the ricotta cheese and egg.
To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
Layer the eggplant or zucchini or mushrooms.
Spread half of the ricotta cheese mixture over the vegetables.
Sprinkle with mozzarella and Parmesan cheese.
Repeat layering with the remaining ingredients, ending with a layer of meat sauce and cheese on top.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 25 minutes, or until the cheese is golden and bubbly. Let the lasagna rest for 10 minutes before serving.