High Protein Low Carb Lasagna Recipes

HIGH PROTEIN LOW CARB LASAGNA

Steps:

• Peel and chop the onion, garlic cloves and carrots.
• Add the oil to a large pan, and fry the onion until transluscent.
• Add the carrots, garlic, ground beef, and stir well until the beef starts to brown and releases all the liquid.
• Now, the beef stock can be added, and left to cook until evaporated.
• Next, add the chopped tomatoes and cook for a further 10 minutes.
• Season well with salt, black pepper, Italian herbs and one tablespoon of chopped parsley.
• Remove from the heat and set aside.
• Slice the zucchini finely lengthwise, then heat up a grilling pan and grill on both sides for about 2-3 minutes until soft.
• Mix the mascarpone, egg and cheddar cheese until you get a smooth paste.
• Lightly oil an oven-proof dish and arrange one layer of zucchini, one layer of mascarpone mixture, one layer of ground beef, then again zucchini, mascarpone, beef, and the last layer zucchini.
• Spread the double cream over, then add the mozzarella cheese, and bake in the pre-heated oven at 180 degrees Celsius (360 Fahrenheit) for approximately 15 minutes.
• Remove form the oven, and garnish with more chopped parsley.

LOW-CARB LASAGNA

Steps:

• Preheat oven to 425°. In a large skillet heat oil over medium heat. Cook beef, sausage, onion and garlic until no longer pink, 6-8 minutes, breaking into crumbles; drain, return to pan. Stir in pasta sauce; heat through., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with half of the sliced chicken, half of the sliced pepperoni, 2 cups sauce and half of each cheese. Repeat layers., Bake, covered, 25 minutes. Uncover; bake until cheese is browned and lasagna is bubbling, 20-25 minutes longer. Let stand 15 minutes before serving.