Spice is the variety of life, and it makes foods more fun. Sometimes
even super low carb dieters like a diversion in their diets. If you miss
pasta, they this great low carb mock lasagna recipe. It will at least
scratch your pasta itch to get you through the craving.
NOTE: Carb counts vary on these depending on the brand of
ingredients you use and the amounts. Do your homework and know your body
for best results. They’re low, not no carb recipes. Have a chat with the
ol’ Sawbones before starting a new regimen.
Low Carb Mock Lasagna
Okay, first, put away the lasagna noodles – too high in carbs. And
forget most of the pre-manufactured low carb pastas. It tastes better to
eat the box they came in. But, with an open mind you can enjoy low carb
lasagna and actually get more nutrition on top of it.
Here’s your grocery list and recipe:
900g of ground beef
3 large zucchinis sliced lengthwise in fairly thin strips
1 small onion chopped
parmesan cheese, shredded or grated
Mix In A Bowl:
2 table spoons of Italian Seasoning (more if desired)
1 medium to large can of dice or stewed Italian tomatoes
1 small to medium can of low carb tomato sauce
1 small can of mushroom pieces and stems
350-400g of favorite shredded cheese, provolone and
mozzarella are good for this
salt (or Crazy Mixed Up Salt), pepper, garlic powder to taste
(more garlic makes it good)
Brown the ground beef in a skillet adding in the chopped onion. While
the beef is browning, parboil the zucchini slices. Don’t get them too
soft.
TIP: You can add or substitute about a 400g of grown
pork, ground veil, ground turkey or chicken for the beef. My favorite is
sausage. Owens’ Breakfast Sausage works well for this. In fact,
everything in this recipe can be substituted with something you like
better, so experiment.
Once the beef is browned, make a layer with half the zucchini slices
in the bottom of a greased baking pan (glass cooks quicker but has to be
watched – greased aluminum works fine). Cover that layer with the ground
beef mixture, cover the beef with half the tomato, veggie and shredded
cheese mixture. Cover that with half the parmesan cheese and repeat the
whole process to create a second layer.
If moisture seems low, add a little beef bouillon or water to make about
a ¼ to ½ inch of it in the bottom of the pan. Keep your eye on it and
cook lightly covered with foil at 176degC for 1 to ¼ hours. I a
knife stuck in the center doesn’t go in smoothly and come out clear,
give it more time. This is a good one and also contains recommended
daily veggie servings. Go light if you’re very carb sensitive. I always
make some extra ground beef on the side without all the other
ingredients in case I’m still hungry. It also makes for a good snack
later.
VARIATION: Do everything as above except parboil large cabbage
leaves and use those for the layers instead of the zucchini squash.
Let the mock lasagna sit after pulling out of the oven for a few minutes
(if you can resist eating it before then).
A normal serving of these dishes likely runs around 10 to 20 net grams,
and they pack a lot of nutritional punch. If you’re carb sensitive, save
up early in the day for this meal, and take it easy at breakfast the
next morning.
