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Noodleless Low-Carb Lasagne

1 lb ground beef
1 cup low-carb spaghetti sauce
1 can (4 oz) sliced mushrooms
1 cup ricotta cheese
1 egg, beaten
1 1/2 cups shredded mozzarella cheese
1/2 Tbsp Italian seasoning
32 slices pepperoni

Preheat the oven to 350 degrees F.

Brown the ground beef in a frying pan, and drain off the oil. Add the spaghetti sauce and mushrooms, and simmer 10 minutes.

In a small bowl, mix the ricotta, egg, 1/4 cup mozzarella, and Italian seasoning. Beat well with a fork.

Grease an 8 x 8-inch glass baking dish with nonstick cooking spray. Spread the beef mixture in the bottom of the dish. Spread the ricotta mixture on top of the beef mixture. Lay half the pepperoni slices on top of the ricotta mixture. Put remaining shredded mozzarella over the pepperoni slices, and lay the remaining pepperoni on top of the cheese. Bake until bubbly (about 20 minutes).

Yield: 4 servings, each with 9 g of carbs and 3 g of fiber, for a total of 6 g of usable carbs and 43 g of pretein.

500 Low-Carb Recipes