MUSHROOM LASAGNA

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MUSHROOM LASAGNA

This lasagna is full of flavor and lovely and rich-tasting.  You simply won’t miss the pasta.  You can serve it with sliced avocado and/or a nice Caesar salad, and perhaps your favorite low-carb garlic bread or garlic bread sticks.  

 

Meat Sauce:

2  lbs lean ground beef (1.9 kg)

14.5 oz can diced tomatoes (411 g)

51/2  oz can tomato paste (156 g)

2 tsp crushed garlic (10 mL)

Liquid sweetener to equal 2 tsp sugar, (10 mL)

  Optional (to balance savory flavors)

11/2  tsp salt, OR to taste (7 mL)

2 tsp chili powder (10 mL)

1 tsp dried basil (5 mL)

1 tsp dried oregano (5 mL)
1/2  tsp dried thyme (2 mL)

1/2  tsp black pepper (2 mL)

1 cup shredded Mozzarella cheese (150 mL)

Mushrooms:

1 tbsp olive oil (15 mL)

1 lb sliced mushrooms (0.45 kg)

1/2 tsp seasoning salt (2 mL)

1/4 tsp black pepper (1 mL)

White Sauce:

8 oz regular cream cheese (250 g)

3 tbsp butter (45 mL)

2/3  cup Low-Carb Milk, OR (150 mL)

  whipping cream

1/2  tsp salt, OR to taste (2 mL)

1/4  tsp white pepper (1 mL)

 

Preheat the oven to 350°F (180°C). 

Meat Sauce:  In large, nonstick frying pan, brown ground beef.  Stir in tomatoes, tomato paste, garlic, liquid sweetener (if using), salt, chili powder, basil, oregano, cumin (if using), thyme and pepper. Continue cooking over medium low heat 15 minutes.  Add water if necessary, so that the meat sauce is not too dry. Taste to make sure it tastes good to you and.adjust seasonings if required.  Set aside. 

Mushrooms:  In nonstick frying pan in olive oil, cook mushrooms over medium heat until moisture evaporates.  Season with salt and pepper. 

White Sauce: In nonstick pan or pot, combine cream cheese, butter, Low-Carb Milk, OR whipping cream, salt and white pepper.  Whisk occasionally until  sauce is smooth.  If necessary, whisk in a tablespoon (15 mL) of water. 

Layers:  In a casserole dish (preferably smaller than a 9 x 13-inch (23 x 33 cm), spread a thin, sparse layer of white sauce, then meat sauce, mushrooms, more white sauce meat sauce and repeat until all the ingredients are used up.  Top with 1 cup shredded Mozzarella cheese. 

Cover casserole dish with foil (not tightly as you don’t want too much of the cheese to stick to the foil) and bake in oven 30 minutes, or until heated through and the cheese has melted.

Yield:  9 servings

1 serving

438.3 calories

27.1 g protein

32.7 g fat

2.2 g fiber

7.7 g net carbs