Wednesday, September 28, 2011

Recipe for Low Carb Lasagna

Following is an example of how you can take a favorite 'high-carb' recipe and transform it into a wonderful low-carb dish.

What I did is substitute spinach for the lasagna noodles. My family loves it so consequently, I make this yummy dish once every other week.

Another great thing about this recipe is that it makes 2-9x13 pans of lasagna so you cook once and have dinner for several nights. And trust me, no one complains about eating these leftovers!

Low Carb Green Chili Lasagna

5 pounds Ground Chuck
Salt and Pepper to taste
16oz fresh Mushrooms, sliced
1 stick Butter
4 - 8oz cans Tomato Sauce (with Basil, Garlic & Oregano)
2 tsp Garlic Powder
15oz carton Ricotta Cheese
8oz carton Sour Cream
8oz pkg Cream Cheese, softened
1 cup Green Onions, chopped
3 - 4oz Green Chilies, chopped
2 - 11oz pkg Baby Spinach leaves
5 oz pkg Parmesan Cheese, shredded
4 cups Mozzarella Cheese, shredded

In a large pot, brown ground beef. Drain beef, then season meat with salt and pepper to taste.

Saute mushrooms in butter until tender. To the ground beef, add mushrooms, tomato sauce, and garlic powder. Simmer on medium-low.

In a large mixing bowl, mix together Ricotta cheese, cream cheese, sour cream, green onions, and green chilies. Set aside.

Grease 2-9x13 pans with butter or non-stick spray.

First Layer: Spinach

Open one of the packages of baby spinach leaves and divide the spinach equally between the two 9x13 pans.

Second Layer: Meat Mixture/Parmesan Cheese

Put a very thin layer of the meat mixture on top of the spinach in each 9x13 pan. Keep in mind, you will need to split this meat mixture up into four parts (2 layers x 2 pans). Sprinkle some Parmesan cheese on top of the meat mixture.

Third Layer: Green Chili/Cream Cheese Mixture

Divide the mixture evenly between the two 9x13 pans and place the green chili/cream cheese mixture on top of the meat mixture.

Fourth Layer: Spinach

Open the second package of baby spinach leaves and divide the spinach equally between the two 9x13 pans, layering it on top of the green chili/cream cheese mixture.

Fifth Layer: Meat Mixture

Divide the remaining meat mixture equally between the two 9x13 pans, layering it on top of the spinach.

Sixth Layer: Parmesan Cheese/Mozzarella Cheese

First, sprinkle some Parmesan cheese on top of the meat mixture in each 9x13 pan. Then top each pan of lasagna with 2 cups of Mozzarella cheese.

Cover with foil and bake at 375 degrees for 30 minutes. Remove the foil and if the mozzarella isn't quite melted, cook for another 5 minutes, uncovered.

Makes 12 servings.

Carbs: 6.5 per serving.

The amount of carbs in a lasagna made with pasta is 36.5 per serving. And believe me, you won't miss the pasta.

Bon Appetit!

Thanks for reading!

© 2011 Thanks for taking the time to read A Junk-Foodaholic's Journey to a Healthy Lifestyle. Please feel free to peruse my blog for more great content.Mine and My Husband's Other Websites: |


Raso said...

I'm definitely bookmarking this awesome recipe. I like the idea of a low carb lasagna vs the classic low fat hamburger. Thx for sharing :-)

Adrian said...

Thanks for the recipe. This is one of the best recipes I have seen for a low-carb lasagna. I love eating lasagna but the problem I face is that most of the recipes have too much carbohydrates and fat. These fats are not good for our health and those who want to lose or maintain weight.

I can't wait to try this one out. Thanks

Related Posts Plugin for WordPress, Blogger...