Call me crazy – but I had this great idea for a low carb twist on lasagna. So get ready, don’t judge and try this new creation straight from my kitchen – and my ever brainstorming mind!!!

Low Carb Lasagna

Twist for Noodles
1 package Mixed Greens
1 tsp. salt
1 tsp. pepper
1 T. brown sugar
1 ½ cups water

Boil green until tender in water, about 20-25 min. Drain, and season. Set aside.

Meat Mixture
2 lbs. ground beef, cooked and drained
1 16 oz. jar of Italian sauce
1 tsp. pepper
½ tsp. garlic pieces
½ tsp. salt

Mix together and set aside.

Cheese Mixture
3 c. cottage cheese
2 tsp. dried parsley flakes
½ c. parmesan cheese
1 tsp. dried chives
½ tsp. pepper

In a large 9×13 casserole pan, start your lasagna layers accordingly:

Meat
Cheese
Greens

Do small even layers of each, and top with grated asiago cheese. Cook at 350 degrees for 30-40 min.

I know this sounds strange, but have a sense of adventure and try something new and tasty!

 

Serve with Summer Explosion Salad

Romaine lettuce, chopped
Strawberries, chopped
Mozzarella cheese, grated
Banana’s, sliced
Pomegranate Balsamic Vinegar
Olive Oil

This light and fresh salad is perfect side for Italian, steak or even summer burgers. Toasted pecans or almonds would be fun addition as well.

Happy eating everyone, and don’t be afraid to explore new tastes and new ideas for recipes, you might just come across something fun like this!

Have a great week,
Amy

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