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Enjoy the 4,000+ Low Carb Recipes!!!
I combined an old veggie lasagna and a meat lasagna, voila! A nice ceasers salad compliments this really nicely.
I hope you enjoy, my family does! Even the little ones.
Italian Sausage, either a tube or sliced
1/4 cup of diced onion
1 medium zucchini, sliced thin
1/2 cup of ricotta cheese
1 cup of fresh spinach
Spaghetti sauce (I use low carb, 5 net carbs per 1/2 cup)
3/4 cup of shredded cheese (Italian 5 cheese)
1/4 cup of fresh parmesan cheese
How To Prepare:
Brown sausage and onion. In a bowl, mix the ricotta and 2 shredded spinach leaves and egg - set aside. Boil zucchini for a few minutes or until soft, drain and set aside.
Grease an 8X8 pan. Preheat Oven to 350 degree
Spread 1/2 cup of sauce on the bottom. Put 1/2 the sausage down, then spread 1/2 the zucchini, then spread 1/2 of the ricotta cheese mix on top. Sprinkle with 1/4 cup of cheese and seasonings, then spread 1/2 the spinach.
Do another layer and top with the last 1/2 cup of sauce.
Cover and bake for 30 minutes. Uncover, spread remaining cheese over top and sprinkle seasoning. Bake uncovered for an additional 10-15 minutes. Let rest for 10-15 minutes
Number of Servings:
We do 4 big servings, you can do smaller pieces if desired.
Carbs per serving - include all nutritional information if known:
7.58 per 1/4 of lasagna, but this depends on your sauce and/or any tweaks