This low carb, super high protein lasagna is perfect when you need a comforting meal to satisfy your craving for Italian food.
You won’t even miss the noodles in this one. It’s wonderful. A rich meaty sauce topped with dollops of lasagna cheese. This one tastes even better than it looks.
Image may be NSFW.
Clik here to view.
Easy No Noodle Lasagna, aka Ricotta Bake
Image may be NSFW.
Clik here to view.
Clik here to view.
Author: Susan Maria Leach, Before & After
Ingredients
- 1 pound ground beef
- ¾ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 medium zucchini, diced
- 1 cup sliced mushrooms
- 1 jar of your favorite spaghetti sauce - I use Gia Russo or Mario Batali (sugar not listed in Ingredients)
- 1 large egg
- One 15 ounce container part skim ricotta
- ¼ cup freshly chopped flat leaf parsley
- ½ cup parmesan cheese
- ⅔ cup grated part skim mozzarella
Instructions
- Preheat oven to 325 degrees. Spray a deep 8 x 10 inch baking dish with vegetable cooking spray.
- Toss beef with 1 tablespoon water, salt and baking soda in a bowl until thoroughly combined. Set aside for 20 minutes.
- Brown the beef mixture in a large non stick skillet over medium high heat - drain fat from pan. Add the zucchini and mushrooms; cook until vegetables have softened. Stir in sauce, reduce heat and simmer while preparing ricotta.
- Combine egg, ricotta, parsley, and half the parmesan in a bowl until well blended.
- Spoon the meat sauce into the bottom of the baking dish. Add the ricotta mixture by large spoonfuls over the meat sauce. Scatter the remaining cheeses over the top.
- Bake 25 to 35 minutes until bubbling around edges and top lightly browned. Let stand for 5 minutes before serving.
Image may be NSFW.
Clik here to view.
The post Easy No Noodle Lasagna, aka Ricotta Bake appeared first on Bariatric Eating.
