Low Carb Lasagna
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Low Carb Lasagna calories by ingredient
Introduction
For Low Fat diets, use low fat cheeses. For Low Fat diets, use low fat cheeses.Number of Servings: 6
Ingredients
-
1 pkg Sliced Portabella Mushrooms
1 15 oz Can Crushed tomatoes
1 cup ricotta cheese
4 oz mozzarella cheese
1 large egg
1 tbsp Parmesan Cheese
2 Tbsp Dried Parsley
Directions
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.
