Lowcarbmeatlasagna Recipes

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WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

LOW CARB LASAGNA



Low Carb Lasagna image

A rich-tasting traditional lasagna, except for the pasta! Use 3 low-carb tortillas in place of the noodles - just don't forget to add the tortillas' carb count to this total.

Provided by Lise in Indiana

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

1/2 lb ground beef
8 ounces tomato sauce
2 tablespoons tomato paste
1/4 cup water
1/4 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano
2 drops liquid Splenda
1 dash crushed red pepper flakes
1/2 cup ricotta cheese
1 large egg
1/4 cup grated parmesan cheese
1/4 teaspoon pepper
1 tablespoon dried parsley flakes
4 ounces mozzarella cheese, shredded
grated parmesan cheese, as needed

Steps:

  • Preheat oven to 350ºF.
  • Spray an 7" round (2" deep) cake pan with non-stick vegetable oil spray. I use a 7" spring form pan.
  • In a heavy skillet, brown the ground beef, stirring to break it up, until no longer pink. Drain excess fat from pan.
  • Add the tomato sauce, tomato paste, water, the seasonings, and the sweetener.
  • Simmer over low heat for 5 to 7 minutes. Taste and adjust seasonings, as needed.
  • In a small bowl, combine the ricotta with the egg, the Parmesan, pepper, and the parsley.
  • Assemble lasagna : Trim 3 low-carb tortillas to 7" circles, to fit into the pan, if necessary.
  • Spread a spoonful of meat sauce in the bottom of the pan. Lay one tortilla in the bottom of the prepared pan.
  • Reserve 1/4 cup meat sauce, then use half of the remaining sauce to cover the tortilla.
  • Dollop half of the ricotta mixture over the meat sauce.
  • Reserve a couple tablespoons of mozzarella for the top. Sprinkle half of the remaining shredded mozzarella cheese over the ricotta.
  • Top with a second low-carb tortilla, and repeat the layering: meat sauce, ricotta, and mozzarella.
  • Top with a third low-carb tortilla. Spread with the reserved meat sauce and sprinkle with the reserved mozzarella and with additional grated Parmesan cheese.
  • Cover pan with foil and bake 20 minutes. Uncover and bake 20 to 25 additional minutes, till bubbly hot.
  • Remove from oven and allow to cool for 10 to 15 minutes.
  • Cut into four wedges and serve.
  • If you use a 3 net carb tortilla, each serving is about 9 net carbs.

Nutrition Facts : Calories 332.8, Fat 22.1, SaturatedFat 11.1, Cholesterol 135, Sodium 864.2, Carbohydrate 8.1, Fiber 1.4, Sugar 4, Protein 25.5

THREE MEAT LASAGNA



Three Meat Lasagna image

This is just a variation of my own lasagna recipe. I say variation because I make it differently every time depending on what I have on hand and my mood. This is the first time I've written my lasagna recipe down. Although I have made literally thousands of pans of lasagna throughout my years (I worked as a cook), I find this one perfectly acceptable (and I consider myself a lasagna snob). So you should certainly enjoy this, if not make it the only lasagna recipe you make from now on.

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h40m

Yield 9-12 serving(s)

Number Of Ingredients 23

2 tablespoons olive oil
1 large sweet onion, chopped
1 lb ground beef
1/2 lb bulk Italian sausage
3 -4 cloves garlic, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons chopped parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 (15 ounce) cans tomato sauce
6 ounces tomato paste
2 tablespoons brown sugar
12 pieces uncooked lasagna noodles
2 (15 ounce) containers ricotta cheese
2 large eggs
1/4 cup grated parmesan cheese (for ricotta)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped parsley
16 ounces grated mozzarella cheese
8 ounces thinly sliced pepperoni
1/4 cup grated parmesan cheese (to garnish)

Steps:

  • Cook onion in olive oil in a large skillet until tender, several minutes.
  • Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
  • Drain fat.
  • Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
  • Reduce heat, cover, and simmer for 25-30 minutes.
  • Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
  • In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
  • Preheat oven to 375°F.
  • In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
  • On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
  • If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
  • Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
  • Allow to rest for 10-15 minutes before slicing and serving.

Nutrition Facts : Calories 767.6, Fat 56.4, SaturatedFat 26.1, Cholesterol 215.9, Sodium 2233.5, Carbohydrate 18.6, Fiber 2.7, Sugar 11, Protein 46.9

LOW CARB LASAGNA MAMA



Low Carb Lasagna Mama image

This low carb recipe for lasagna has been perfectly tweeked to insure the lowest carbs. It has all the goodies like meat, cheeses and low carb vegies. Sure to satisfy the entire family.

Provided by Nocarbmama

Categories     One Dish Meal

Time 1h12m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1 lb lean ground chuck
1/2 green tomato
1 small tomatoes
1 teaspoon oregano
1/4 teaspoon garlic powder
1 (7 ounce) can tomato sauce (I used mexican El Pato medium )
2 cups zucchini
1 cup cottage cheese
1/4 cup parmesan cheese
1 egg
1/2 cup mozzarella cheese

Steps:

  • Brown ground chuck in skillet coated with Pam cooking spray. Add chopped green tomato and chopped red tomato. Add salt and pepper to taste. Stir and add remaining ingredients. Let simmer till all is cooked and tender. While this is cooking slice the zucchini long ways into 1/4 inch thicknesses.Lay zucchini on plate and sprinkle with pinch of salt. Top with an upside down plate of same size and plate all in microwave for 2 minutes.
  • In medium bowl beat the egg. Add cottage cheese and Parmesan cheese to the egg and stir well till blended. Set aside.
  • Put 1/3 of the meat mixture in bottom of 10 inch casserole dish that has been sprayed with Pam cooking spray. Top with 1/3 of the zucchini slices.
  • Top the zucchini slices with all the cottage cheese mixture. Top with remaining meat mixture and zucchini slices. Sprinkle the mozzarella cheese on top. Bake at 350 degrees for a total of 42 minutes. Top with aluminum foil covering the top for first 30 minutes of baking time then remove the foil so that the cheese can get a little brown in spots during the remaining 12 minutes of baking.

LOW CARB MEAT LASAGNA



Low Carb Meat Lasagna image

Make and share this Low Carb Meat Lasagna recipe from Food.com.

Provided by MissingWhiteWings

Categories     One Dish Meal

Time 1h20m

Yield 1 lasagna, 8 serving(s)

Number Of Ingredients 11

2 lbs extra lean ground beef
2 large zucchini
1/2 large white onion
2 teaspoons minced garlic
1 tablespoon salt
3 large chopped tomatoes
1 tablespoon dried basil
1 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 1/2 cups fat free mozzarella cheese

Steps:

  • Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour.
  • Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds.
  • Add defrosted ground beef.
  • Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 20 minutes.
  • Position the rack in the center of the oven and preheat the oven to 350°F.
  • Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the shredded cheese. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining cheese.
  • Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before slicing into 8 pieces; serve.

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