Low Carb Lasagna

This is by far the best low-carb meal I have ever made. After I tried it, I said to myself…”man I am a dang good cook!” I mixed/matched from some recipes I found.  It makes a huge batch so I freeze my leftovers in individual serving containers. Ricotta/cottage cheese MAY have some fillers so be careful and watch the ingredients as well as scale every morning, as usual.

Lasagna {low carb} Servings Prep Time 12  25 Minutes Cook Time Passive Time 50 Minutes 10 Minutes

Ingredients

• 2 T olive oil
• 1 Cup Celery Chopped finely, I used blender
• 1 1/2 Cup Onion Chopped finely
• 2 lbs Lean Ground Beef
• 15 ounces Tomato Sauce No sugar added in ingredient list
• 2 tsp Fresh Garlic
• 1 tsp Garlic Powder
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1 T Dried Italian Seasoning more/less depending on your spices
• 15 Ounces Ricotta or Cottage Cheese If using CC blend in blender to make smooth
• 4 Cups Mozzerella Shred Yourself off the block
• 1/2 Cup Parmesan cheese Shred yourself off the block
• 1 large Egg
• 1 tsp Fresh Garlic
• 2 tsp Dried Italian Seasoning
• 1 tsp Garlic Powder
• 1/4 tsp Black Pepper 

Servings:

Instructions

1. Preheat oven to 350
2. In LARGE skillet heat up the oil. Add the celery, onions and garlic until it starts to look clear. Add in the ground beef and cook until no longer pink.
3. Add the tomato sauce, garlic powder, salt and pepper & spices...and simmer for a few minutes, drain excess grease/water
4. Mix all of the cheese ingredients reserving 1/2 of the mozzarella for the top.
5. Add all of the meat mixture to a 9x13 pan, then smooth over the cheese sauce with a spatula over top...Now cover with the remaining mozzarella cheese
6. Bake 40-60 minutes until the cheese is nice and browned/bubbly
7. Take out and let "set" for 10-15 minutes...this sets up quite nicely and is perfect to enjoy with a side salad.