Freezable Low Carb Spinach Lasagna Recipe 455

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FREEZABLE LOW CARB SPINACH LASAGNA RECIPE - (4.5/5)



Freezable Low Carb Spinach Lasagna Recipe - (4.5/5) image

Provided by CarolineNGa

Number Of Ingredients 10

10 oz.Frozen chopped spinach; thawed and drained
1 lb. ground beef
2 Tbsp. Chopped Onion
1/8 tsp. garlic powder
1 cup spaghetti sauce
8 oz. cream cheese, softened (reduced fat works fine)
1 egg
1/8 tsp. pepper
4 oz. Shredded mozzarella cheese
2 Tbsp. Grated Parmesan cheese

Steps:

  • Brown the hamburger with the onion. Drain fat and transfer to large bowl. Add garlic powder and spaghetti sauce. In a medium bowl, stir cream cheese until creamy. Beat in egg and pepper with a spoon. Add spinach. In an 8x8 sprayed pan, spread 1/2 the meat mixture. Spread entire spinach mixture over the meat. Top with all of the mozzarella. Spread the rest of the meat mixture on top. Sprinkle with the parmesan cheese. Freezing Directions: Cover with plastic wrap and put pan into gallon size freezer bag. If you don't want to tie up your pan for awhile, flash freeze the lasagna and then pop the frozen block out of the pan, wrap in plastic wrap and freeze in a freezer bag. Serving Directions: Remove plastic wrap. Cook uncovered at 350 degrees for 30 minutes. Comments: You won't even miss the pasta in this lasagna. The cream cheese and spinach gives it a great flavor. I bake mine and then cut it into 9 squares and put them into individual freezer containers to microwave at work. Yummy! Nutritional Info: Per Serving: 297 Calories; 23g Fat (68.5% calories from fat); 17g Protein; 7g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 348mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 3-1/2 Fat.

SPINACH LASAGNA - LOW CARB



Spinach Lasagna - Low Carb image

Make and share this Spinach Lasagna - Low Carb recipe from Food.com.

Provided by funkycamper

Categories     Meat

Time 50m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 10

1 lb ground beef
2 tablespoons onions, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen spinach, chopped, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (canned or fresh)

Steps:

  • Preheat oven to 350.
  • Brown hamburger with onion; drain off the fat.
  • Mix in garlic powder and spaghetti sauce; season to taste and heat until bubbly.
  • Soften the cream cheese in medium-size mirowaveable bowl for about 40-60 seconds. Stir until creamy. Beat in egg and pepper with a spoon until well mixed. Blend in the spinach.
  • Spread half of meat mixture evenly in bottom of greased 8"x8" glass baking pan. Spread spinach mixture over the meat. Top with mozzarella, then the rest of the meat (OK if it doesn't completely cover the top). Sprinkle with parmesan.
  • Bake at 350 about 30 minutes until hot and bubbly.
  • OR cover with plastic wrap and vent one corner, then microwave on high for 3 minutes; then reduce to medium and cook for another 7-10 minutes until hot and bubbly.
  • Let stand for 3 minutes before serving.

Nutrition Facts : Calories 295.5, Fat 22.8, SaturatedFat 11.2, Cholesterol 105.5, Sodium 307.4, Carbohydrate 4.6, Fiber 1.4, Sugar 2.2, Protein 18.2

LOW CARB SPINACH LASAGNA



Low Carb Spinach Lasagna image

Make and share this Low Carb Spinach Lasagna recipe from Food.com.

Provided by livtoodnce

Categories     One Dish Meal

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

1 lb ground turkey breast
1 (32 ounce) container cottage cheese
2 (8 ounce) packages mozzarella cheese
1/2 cup parmesan cheese
2 eggs
1 (8 ounce) package , mushrooms-sliced
2 (8 ounce) cans no-salt-added diced tomatoes
1 (8 ounce) package frozen spinach
dried- basil, Garlic Powder, Oregano, Red Pepper flakes to taste

Steps:

  • Preheat oven to 425°.
  • Microwave spinach for 3 minutes and drain well.
  • In pan brown meat and mushrooms and drain, add to the meat the 2 cans of tomatoes (drained) and as much of the desired seasonings to taste.
  • In bowl combine cottage cheese, eggs and Parmesan cheese and 1Tbsp of basil and stir up well.
  • In (large) casserole dish put down ½ of meat mixture on bottom.
  • Then layer ½ of spinach.
  • Then layer ½ of cottage cheese mixture.
  • Then put 1-8oz package of mozzarella.
  • Repeat these 4 steps again.
  • Bake at 425° for approx 30 minutes, drain any excess liquid, bake for another 10 minutes or until top is desired brown.
  • * I use whole milk products for lower carbs but if you are doing a low calorie diet use skim products.
  • www.MyDailyDish.com.

Nutrition Facts : Calories 283, Fat 14.6, SaturatedFat 8.4, Cholesterol 104.4, Sodium 679.6, Carbohydrate 5.8, Fiber 1, Sugar 2, Protein 31.7

SKINNY SLOW-COOKER SPINACH LASAGNA



Skinny Slow-Cooker Spinach Lasagna image

Zucchini, spinach and bell pepper layer into this delicious slow-cooker lasagna and you won't believe it is less than 300 calories per serving!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h40m

Yield 8

Number Of Ingredients 9

1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
1/4 teaspoon crushed red pepper, if desired
1 yellow bell pepper, coarsely chopped
1 zucchini, halved and thinly sliced
9 uncooked lasagna noodles
1 1/4 cups light ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese (6 oz)
4 cups coarsely chopped fresh baby spinach (4 oz)

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix pasta sauce, tomatoes, crushed red pepper, bell pepper and zucchini. Spread 1 cup tomato mixture in bottom of slow cooker.
  • Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Spread half of the ricotta cheese over noodles; sprinkle with 1/4 cup of the mozzarella cheese and half of the spinach. Top with one-third of the tomato sauce mixture (about 1 1/2 cups). Repeat layering of noodles, cheeses and spinach. Top with remaining 3 noodles and sauce. Save remaining 1 cup mozzarella cheese in refrigerator.
  • Cover; cook on Low heat setting 4 to 5 hours or until noodles are tender and cooked through. Sprinkle with reserved mozzarella; cover and let stand 10 minutes to melt cheese.

Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 6 g, TransFat 0 g

SPINACH LASAGNA



Spinach Lasagna image

Due to an injury, I'm not as active as I used to be and can't burn off the calories. Because I love Italian food, one of the first things I looked for was a low-fat lasagna. This meatless recipe is not only good, it's good for you. -E. Marie Goetz, Morgantown, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

12 uncooked lasagna noodles
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cartons (15 ounces each) fat-free ricotta cheese
1 large egg
1 large egg white
1 cup grated Parmesan cheese, divided
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 cups shredded part-skim mozzarella cheese
2 cans (15 ounces each) tomato sauce

Steps:

  • Cook noodles according to package directions. Rinse in cold water; drain well., In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese., In a 13x9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.

Nutrition Facts : Calories 300 calories, Fat 8g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 753mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

LOW-CARB KETO LASAGNA



Low-Carb Keto Lasagna image

Honestly better than the real thing!

Provided by kory

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h35m

Yield 12

Number Of Ingredients 19

3 large zucchini
salt to taste
1 ½ pounds ground beef
¼ cup olive oil
½ teaspoon salt
½ teaspoon ground black pepper
1 (29 ounce) can tomato sauce
1 ½ tablespoons red wine vinegar
1 teaspoon parsley flakes
½ teaspoon garlic paste
½ teaspoon basil paste
½ teaspoon onion powder
½ teaspoon red pepper flakes
2 (15 ounce) containers whole-milk ricotta cheese
1 tablespoon dried parsley
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces shredded mozzarella cheese
cooking spray

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
  • Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
  • Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
  • Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
  • Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 11 g, Cholesterol 69.6 mg, Fat 20.3 g, Fiber 2 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 820.3 mg, Sugar 4.6 g

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