Cook time: 17 MINUTES
Total time: 27 MINUTES
Yield: 4
This is the lasagna I make, I use zucchini for noodles. Cut into 12. I use Raos marinara (1 cup) ground beef, cream cheese and mozzarella.
INGREDIENTS
MEAT LAYER
1 tsp. extra-virgin olive oil
1 lb. 85% lean ground beef
¼ c. diced celery
¼ c. diced red onion
1 clove garlic, minced
½ c. low-sugar marinara sauce
1 tsp. kosher salt
1 tsp. black pepper
CHEESE LAYER
8 oz. ricotta cheese or cottage cheese
1 c. mozzarella cheese, shredded
½ c. Parmesan cheese, grated
2 large eggs, lightly beaten
1 tsp. dried Italian seasoning
½ tsp. minced garlic
½ tsp. garlic powder
½ tsp. black pepper
INSTRUCTIONS
For the meat layer: Heat an ovenproof skillet over medium-high heat; add the oil. Once the oil is hot, add the ground beef, celery, onion, and garlic. Cook, breaking up the meat with a wooden spoon, until no longer pink, 5 to 6 minutes.
Stir in the marinara sauce, salt, and pepper. Reduce heat to low. Simmer, stirring occasionally, while you make the cheese layer.
In a large bowl, stir together the ricotta, half of the mozzarella, the Parmesan, eggs, Italian seasoning, minced garlic, garlic power, and pepper. Spread the cheese mixture over the top of the meat mixture.
Sprinkle with the remaining mozzarella cheese.
Cover and cook on medium-low heat until the cheese is hot and cooked through, 10 to 15 minutes.Meanwhile, preheat the broiler. Broil lasagna until top is browned, 2 to 3 minutes.Let stand 10 minutes before serving.
NUTRITION INFORMATION:
YIELD: 4 SERVING SIZE: 1
Amount Per Serving: | CALORIES: 520 | TOTAL FAT: 36g | CARBOHYDRATES: 7g | NET CARBOHYDRATES: 7g | FIBER: 0g | SUGAR: 1g | PROTEIN: 41g |