Low Carb Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pkg Sliced Portabella Mushrooms1 15 oz Can Crushed tomatoes1 cup ricotta cheese4 oz mozzarella cheese1 large egg1 tbsp Parmesan Cheese2 Tbsp Dried Parsley
Preheat oven to 375 degrees farenheit.
Line large load pan with one thin layer of sliced mushrooms.
Mix Ricotta, Parmesan, egg, parsley and salt and pepper in small bowl.
Spread half the cheese mixture over first layer of mushrooms.
Top with half the can of crushed tomatoes (season with salt and pepper and basil if desired)
Top with another layer of mushrooms.
Spread remaining cheese mixture over top of mushrooms.
Pour remaining tomatoes over top of cheese mixture.
Top with mozzarella cheese.
Bake 30 minutes or until cheese is baked and lasagna is bubbly.
Let stand 5-10 minutes before cutting to serve.
Serve with fresh salad.
Number of Servings: 6
Recipe submitted by SparkPeople user RTHOMAS37.
Line large load pan with one thin layer of sliced mushrooms.
Mix Ricotta, Parmesan, egg, parsley and salt and pepper in small bowl.
Spread half the cheese mixture over first layer of mushrooms.
Top with half the can of crushed tomatoes (season with salt and pepper and basil if desired)
Top with another layer of mushrooms.
Spread remaining cheese mixture over top of mushrooms.
Pour remaining tomatoes over top of cheese mixture.
Top with mozzarella cheese.
Bake 30 minutes or until cheese is baked and lasagna is bubbly.
Let stand 5-10 minutes before cutting to serve.
Serve with fresh salad.
Number of Servings: 6
Recipe submitted by SparkPeople user RTHOMAS37.
Nutritional Info Amount Per Serving
- Calories: 147.5
- Total Fat: 7.5 g
- Cholesterol: 59.2 mg
- Sodium: 258.4 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.7 g
- Protein: 12.2 g