1 pound ground beef
1 clove garlic, minced
2 cups spaghetti sauce *
1 cup ricotta cheese
Salt and pepper, to taste
1/2 pound deli roast turkey, thinly sliced **
8 ounces mozzarella cheese, shredded
1/4 cup parmesan cheese
Brown the ground beef along with the garlic; season with salt and pepper. Drain the fat and stir in 1 cup of the spaghetti sauce. In a small bowl, blend the ricotta cheese and the egg; season with a little salt and pepper. Grease an 8x8" baking dish and line the bottom with a single layer of turkey slices. I used three 6 or 7-inch long slices per layer. Layer the remaining ingredients in this order:
1. Half the meat sauce
2. Half the mozzarella
3. Layer of turkey slices
4. Remaining meat sauce
5. Ricotta mixture
6. Remaining mozzarella
7. Layer of turkey slices, then lightly press down to even out the top of the lasagna
8. 1 cup plain spaghetti sauce
9. 1/4 cup parmesan cheese
Bake at 350º 30-40 minutes. Let stand 10 minutes before serving.
Makes about 6 servings
Can be frozen
* The carb counts are based on using spaghetti sauce that has 16 net carbs per cup.
** Make sure to use a brand that's sugar free, such as Boar's Head. Ask the deli to slice it thin, but not so thin that you can't peel the slices apart.
Per Serving: 456 Calories; 28g Fat; 38g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs
I used my regular high carb lasagna recipe, but used sliced turkey breast in place of the pasta. I think it turned out very well. The servings are quite generous too.
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