This recipe is from Dana Carpender's "500 Low-Carb Recipes" book, page 304. For copyright reasons, I cannot post this recipe. To buy Dana's book, go to Hold the Toast

This is a very easy and tasty dish. It's sort of a combination of lasagna and pizza. You may want to add a little salt and pepper to the ground beef as it cooks. I also added a little garlic powder. Since I didn't want to end up with 2 ounces of cheese left, I used a full 8 ounce package of mozzarella. I cut back on the Italian seasoning in the filling. After adding 1/2 teaspoon, that seemed like plenty and 1 1/2 teaspoons seemed like an awful lot. There's no way that 25 slices of pepperoni would cover the surface of the dish twice, as you can see in the photo. I had to use 32 slices. Dana says that this makes 4 servings. That would be 4 whopping servings! I ate about 1/8 of the dish and that was plenty for me. Even 6 servings would be generous. Also, the carb count is a bit higher than the book states. Here are the counts I got:

Per 1/4 Recipe: 631 Calories; 45g Fat; 44g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8g Net Carbs
Per 1/6 Recipe: 420 Calories; 30g Fat; 29g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
Per 1/8 Recipe: 315 Calories; 23g Fat; 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

UPDATE: I found some giant pepperoni that works great for this recipe. It's made by Hormel and comes in 4 1/2 ounce packages. The slices are 3 1/2" in diameter and you'll need 9 of them for each layer. Since there will only be about 4 slices remaining in the package, you might as well throw them on too. I thought the top of the "lasagne" would look kind of funny just covered with pepperoni, so I sprinkled a couple tablespoons of parmesan cheese over it. Here are some pictures:

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