LowerCarb Italian Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz Ground beef 1 cup Ricotta Cheese, whole milk 200 gram(s) Gnooda Keto Pasta (lupin flour) 5 serving Bertolli Marinara - 1/2 cup (by IILAAD65) 6 oz Mozzarella Cheese, part skim milk 0.6 cup Great Value Finely Shredded Parmesan Cheese (by BUEHLERSHAUN)
Preheat oven to 350 degrees.
Boil Gnooda to just before al dente then set aside.
Brown hamburger in skillet. Remove and set aside to let fat drain.
Layer like you're making lasagna:
Pour a little marinara in the bottom of the pan.
Add a layer of hamburger, then ricotta, then "noodles", then sauce. I fit about 2 layers in the pan.
Top with mozzarella and shredded parmesan
Bake in a 350 degree oven for 25 minutes. Since everything is already cooked we're just baking to melt the cheeses together so when it looks ready you're ready to take it out of the oven.
Serving Size: Makes 8 servings in a 9x9 inch baking dish
Number of Servings: 8
Recipe submitted by SparkPeople user RANNVEIGS.
Boil Gnooda to just before al dente then set aside.
Brown hamburger in skillet. Remove and set aside to let fat drain.
Layer like you're making lasagna:
Pour a little marinara in the bottom of the pan.
Add a layer of hamburger, then ricotta, then "noodles", then sauce. I fit about 2 layers in the pan.
Top with mozzarella and shredded parmesan
Bake in a 350 degree oven for 25 minutes. Since everything is already cooked we're just baking to melt the cheeses together so when it looks ready you're ready to take it out of the oven.
Serving Size: Makes 8 servings in a 9x9 inch baking dish
Number of Servings: 8
Recipe submitted by SparkPeople user RANNVEIGS.
Nutritional Info Amount Per Serving
- Calories: 440.8
- Total Fat: 28.9 g
- Cholesterol: 168.7 mg
- Sodium: 619.7 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 8.1 g
- Protein: 32.8 g