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Reviews Date product posted
0 Mon January 31, 2005
Recommended By Average Price Average Rating
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Description: 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.
Ingredients: 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
1 egg
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


Italian seasonings
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
Preparation Time: 30 minutes
Effort (Easy, Average, Difficult): Average
Junior LCF Member
 
Posts: 55
Registered: January 2005




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