Friday, December 27, 2013

Low Carb Lasagna [6.4g Net Carbs]

Low Carb Lasagna 

The secret ingredient here is spaghetti squash. By substituting the pasta for the squash, the carb count in this dish drops drastically while still maintaining great flavor. I make this in a 13x9 inch casserole dish and cut it into 8 pieces.

You will Need:

1 Small-Med Spaghetti Squash (roughly 5 cups)
2 Cups of Pasta Sauce*
1-1.5lb Ground Beef
1 Cup Ricotta Cheese
2 Cups Shredded Italian Blend Cheese
1/2 Teaspoon Italian Seasoning

To begin you will need to cook your spaghetti squash. There are numerous ways to do this but I use the microwave method because it is fastest. To cook your squash in the microwave you will need to cut it in half lengthwise and scrape out the seeds and stringy bits in the center. Place both halves in a microwave safe dish, facing up. Add about a tablespoon of water into each well of the squash. Cover with Saran wrap and Microwave for about 9 minutes on high. When it is done it will be tender and the "noodles" will scrape out very easily.

While your squash is cooking, cook your ground beef and once it is cooked add your pasta sauce except for about 1/4 cup. The saved sauce will go on the bottom of the baking dish as your first layer. Then you just build your layers like you would regular lasagna - meat/sauce, "noodles", cheeses, etc... remembering to save enough of your shredded cheese to top the lasagna. Once you have it all layered pop it in the oven at 350 degrees for about 30-45 minutes until everything is warmed through and the cheeses are melted, browned and bubbly.

This will not cut into perfect squares like regular lasagna will but it does hold together and looks pretty on a plate.

The Carb Breakdown: (This is in NET carbs which is carbohydrate MINUS the fiber)

Squash - 5 cups, 20g
Pasta Sauce - 20g  *Look for the lowest carb stuff you can find. I used the store brand Garlic & Herb (the stuff in a can) and it is 5g per 1/2 cup.*
Ricotta Cheese - 7g
Shredded Cheese - 4g
Total Carbs: 51g for the whole dish

If you cut it into 8 servings you wind up with roughly 6.4g per serving; If you cut it into 6 larger portions you wind up with 8.5g per serving. It is worth every one of them!  ^_^

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