No Noodle Lasagna

Recipe Ingredients

2 lbs	908g / 32oz	Lean ground beef - browned in
2 tablespoons	30ml	Olive oil
1/2 tablespoon	7.5ml	Onion - diced (small)
1/2		Red or green bell pepper - diced
16 oz	454g	Ricotta cheese
2		Eggs - beaten slightly
8 oz	227g	Tomato sauce
1/2		Small can tomato paste
1/2 cup	118ml	Dry red wine
2 tablespoons	30ml	Italian seasoning
1/2 teaspoon	2.5ml	Fennel seed
		Chopped fresh parsley - to taste
5		Mushrooms - sliced thin (large)
2		Zucchini - sliced lengthwise (medium)
1 lb	454g / 16oz	Spinach - steamed
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Garlic clove - (to 2) - crushed
8 oz	227g	Mozzarella cheese - shredded
1/2 cup	73g / 2.6oz	Shredded parmesan cheese

Recipe Instructions

Brown the meat in about 2 tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and saute until the onions just begin to soften. Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.

Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.

Preheat oven to 325 degrees.

Spray a 9- by 13-inch baking dish with olive oil or butter flavor Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zuchinni. Spread zuchinni with the ricotta mixture, and top with spinach and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 325 degrees until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)

This recipe yields 8 servings; 6 carb grams per serving.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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