Low carb lasagna

4.0 oz Ground beef, extra lean (15% fat) pan broiled
4.0 oz Pork, fresh, ground, raw
1.0 cup, chopped Onions, raw
1.0 cup, pieces or slices Mushrooms, fresh
3.0 cup, sliced Zucchini
1.0 large Egg, fresh, whole, raw
1.0 cup Ricotta Cheese, whole milk
1.0 cup, shredded Mozzarella Cheese, whole milk
0.5 cup, shredded Cheddar Cheese
2.0 cup Spinach, fresh
1.5 cup Spaghetti Sauce - Classico Spicy Tomato & Basil Pasta Sauce
1.0 cup Parmesan Cheese, grated

Brown ground beef and pork until cooked through. Drain off excess fat. Add onions and mushrooms and cook until onions are tender. Add jar of pasta sauce and cook about another 10 minutes. Set aside. Mix ricotta cheese and egg in a bowl. Add pepper and parsley if desired. Add 1/4 cup parmesan cheese to this mixture and set aside. Use 2 or 3 large zucchini and slice into "noodles". (I put them in the oven on parchment paper on a very low heat to dry them out a bit for about 30 minutes, but this is a preference.) Preheat oven to 350°. Grease 8x12 baking dish with virgin olive oil. Layer lasagna with zoodles, spinach, meat mix, ricotta mix, grated mozzarella, and then repeat starting with zoodles, until you run out of ingredients, ending with grated cheddar and the remainder of the parmesan cheese. Bake for about 45 minutes, covered with foil. Remove foil and bake a further 15 minutes to brown the top. Cut into 10 portions.

Serving Size: Makes approximately 10 servings in an 8x12 baking dish.

Number of Servings: 10.0

Recipe submitted by SparkPeople user JOANNEELIDRISSI.