Dinner, Level 1, Levels 2 And Above, Lunch, Recipe


I am a bit of a lasagna snob. This is one of those items we never ordered in restaurants because hubby made the best. We used to make it about twice a year. Why twice a year? Because we don’t use ricotta. We use Pecorino Romano, real Parmesan, provolone, etc. That can get pricey (especially with the amounts we used) so it was always a special treat. I made this tonight for dinner. I took one bite and I cried. We can have lasagna again! We double the recipe because (since I usually don’t pay attention to such things when I first read a recipe) I knew a loaf pan was no where near enough food. We did this in a 9 x 13 pan and the noodles were enough for two generous layers (I would suggest putting something, like cookie sheet underneath the pan … it spilled over a bit). AND this is the last time I make something that asks for parchment paper when I don’t have any. I WILL GET SOME! I lost less than 1/4 of the noodles due to sticking to my insulated cookie sheet (which will be fun to clean off since I can’t soak it). At the bottom of this post is the MyFitnessPal information for this recipe. I also doubled the amount (feel fat and bloated but my tummy is happy).

For the “Noodles” –
2 Eggs
4 oz. Cream Cheese – Softened
¼ Cup Parmesan Cheese – Grated
1 ¼ Cup Mozzarella Cheese – Shredded
1/4 tsp. Italian Seasoning
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
-For the Filling-
1 lb. Ground Beef
1 ½ Cups Low Carb Marinara Sauce – Divided
¾ Cup Mozzarella Cheese – Shredded
6 Tbs. Whole Milk Ricotta Cheese
1 Tbs. Minced Onion
1 tsp. Dried Oregano
1 tsp. Garlic Powder
1 tsp. Dried Basil
1 tsp. Italian Seasoning
Listed on MyFitnessPal as “Peace Love and Low Carb – Lasagna”
Amounts are for 1/2 the original recipe:
Calories: 972 Carbohydrates: 19 Fats: 68 Protein: 114