Low Carb Lasagna
12.4g
Net Carbs
23.0g
Protein
18.0g
Fat
3.9g
Fiber
311
Calories
Ingredients:
- 1 1/4 cup, chopped or sliceds Red Tomatoes
- 1/4 cup chopped Onions
- 1 can (6 oz) Tomato Paste
- 3/4 cup Large or Small Curd Creamed Cottage Cheese
- 1/2 pound Ground Beef (80% Lean / 20% Fat)
- 1/2 cup shredded Mozzarella Cheese (Whole Milk)
- 1/2 teaspoon Garlic
- 1/2 teaspoon leaf Basil (Dried)
- 1/4 teaspoon leaf Dried Thyme Leaves
- 1/4 cup Tap Water
- 1 large Egg (Whole)
- 2 medium Zucchinis
- 1/2 teaspoon leaf Oregano
- 1/8 teaspoon Black Pepper
- 1/3 tablespoon 100% Stone Ground Whole Wheat Pastry Flour
Directions:
- Slice zucchini lengthwise into thin even strips. Cook zucchini in a pot of boiling water until tender, drain and set aside.
- Fry meat and diced onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
- In a small bowl slightly beat egg. Add cottage cheese, half of shredded cheese and flour.
- In a 1 1/2-qt. baking/roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini. Bake uncovered at 375?F for 30 minutes. Sprinkle with remaining cheese and bake 10 minutes longer. Let stand for 10 minutes before serving.
2013 Get Cooking Recipe Contest submitted by Eugene Blackman.
