Low Carb Spinach Lasagna Food

LOW CARB SPINACH LASAGNA

Steps:

• Preheat oven to 425°.
• Microwave spinach for 3 minutes and drain well.
• In pan brown meat and mushrooms and drain, add to the meat the 2 cans of tomatoes (drained) and as much of the desired seasonings to taste.
• In bowl combine cottage cheese, eggs and Parmesan cheese and 1Tbsp of basil and stir up well.
• In (large) casserole dish put down ½ of meat mixture on bottom.
• Then layer ½ of spinach.
• Then layer ½ of cottage cheese mixture.
• Then put 1-8oz package of mozzarella.
• Repeat these 4 steps again.
• Bake at 425° for approx 30 minutes, drain any excess liquid, bake for another 10 minutes or until top is desired brown.
• * I use whole milk products for lower carbs but if you are doing a low calorie diet use skim products.
• www.MyDailyDish.com.

SPINACH LASAGNA - LOW CARB

Steps:

• Preheat oven to 350.
• Brown hamburger with onion; drain off the fat.
• Mix in garlic powder and spaghetti sauce; season to taste and heat until bubbly.
• Soften the cream cheese in medium-size mirowaveable bowl for about 40-60 seconds. Stir until creamy. Beat in egg and pepper with a spoon until well mixed. Blend in the spinach.
• Spread half of meat mixture evenly in bottom of greased 8"x8" glass baking pan. Spread spinach mixture over the meat. Top with mozzarella, then the rest of the meat (OK if it doesn't completely cover the top). Sprinkle with parmesan.
• Bake at 350 about 30 minutes until hot and bubbly.
• OR cover with plastic wrap and vent one corner, then microwave on high for 3 minutes; then reduce to medium and cook for another 7-10 minutes until hot and bubbly.
• Let stand for 3 minutes before serving.

KETO LASAGNA

Steps:

• Preheat your oven to 350 degrees F. Lightly grease a square 8-inch baking dish.
• Defrost the spinach in the microwave. Drain thoroughly by transferring the thawed spinach to a colander and pressing on it repeatedly with the back of a large spoon to extract as much liquid as possible. Set aside.
• Heat the olive oil in a large skillet over medium-high heat, about 3 minutes. Add the beef, onion, and 1/2 teaspoon of kosher salt. Cook, using a wooden spoon to stir and to break up the ground beef into small chunks, until the onion is soft and the meat is browned, 5-7 minutes.
• Drain the beef mixture, then return it to the skillet. Add the garlic and cook, stirring, for 30 seconds, then mix in the marinara sauce. Turn the heat off.
• Place the cream cheese in a medium microwave-safe bowl and heat for 40 seconds to soften. With a fork, stir it until smooth and creamy. Add the egg, the black pepper, and the remaining 1/2 teaspoon of kosher salt and keep stirring the mixture until very smooth. With a spatula, add the drained spinach and mix to blend everything together. Mix well.
• Spread the spinach mixture evenly on the bottom of the prepared baking dish. Top with the meat mixture. Sprinkle the mozzarella on top. Bake the lasagna until the cheese is bubbly and lightly browned, about 30 minutes. Let stand for ten minutes before cutting and serving.

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
• Pat dry zucchini slices with a paper towel to get rid of excess moisture.
• Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
• Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
• Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

LOW-CARB KETO LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
• Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
• Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
• Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.