I love when people start new ways of eating, find new recipes and get super active in the kitchen. Most of us cook to some level, but there is something about changing up your diet that makes it so exciting to get your hands busy in the kitchen. It’s when it goes from “making dinner” to creating new dishes.
My lifelong friend, Christine, is in MODE right now and it’s so fun to see what she’s been putting together. I’ve featured some of her recipes before, and this one recently gained a lot of traction on our community “Connect in the Kitchen” Facebook page. Christine is eating low carb, so this lasagna recipe is high on protein and doesn’t include noodles. If you would like to use this lasagna recipe and add noodles or zoodles or any other substitute pasta, I think the results would also be tasty.
She also mentioned that you can really add or subtract any veggies you want with this recipe, so for those of you that are cleaning our your produce drawers, this is a winner.
Ingredients:
- 1lb ground chuck
- red and green bell peppers
- red onion
- mushrooms
- 1 jar Raos brand sauce(for low carb, or your favorite red sauce)
- 1 15 oz. container of Ricotta cheese
- 1 package of sliced mozzarella cheese
- 1/2 cup Shredded mozzarella
- 1/2 cup Shredded cheddar
- 1/2 cup Grated Parmesan cheese
- 1 egg
- 1 garlic clove
- Handful fresh basil
- Handful flat leaf Italian parsley
- 1 tsp Garlic powder
- 1 tsp crushed red pepper flakes
- 1 tsp dried parsley
- salt and pepper
Directions:
- Preheat oven to 375.
- Cut up veggies.
- Cook 1 lb of ground chuck and drained the grease.
- Add in the onion & garlic and cooked that down.
- Add the rest of the veggies until soft and then add one jar of red sauce.
- In a bowl, take one container of Ricotta cheese and mix in shredded mozzarella, add fresh parsley, dried parsley, garlic powder, a sprinkle of Parmesan cheese and one egg and mix well.
- To assemble the lasagna layer half of the meat sauce, sprinkle some Parmesan over the sauce and then add one layer of sliced mozzarella cheese.
- Layer your ricotta mixture and top that with the rest of your meat sauce.
- Top with fresh basil, parsley, crushed red pepper flakes, garlic powder, parmesan and the rest of the sliced mozzarella and shredded cheddar.
- Bake in a 375-degree oven for 30 minutes and let cool for at least 20-30 minutes before slicing.
Enjoy!!
