Low Carb Beef Lasagna

I know, I know it's been a while since I have been on here. I honestly have not been making any new recipes lately and just repeating old ones. A few people have been bugging me to post more so I tweaked my Low Carb Beef Lasagna recipe tonight. 

Ingredients:
  • 1 large onion
  • 2 cloves garlic, minced
  • 1-2 cups mushrooms
  • 2 zucchinis
  • 1 pound ground beef (I always use 97%)
  • 14 oz can of pizza sauce (I used a Ragu version)
  • 1 TBS dried parsley
  • 1 TBS Italian seasoning blend
  • 15 oz ricotta cheese
  • 4 cups mozzarella cheese, divided
  • 1/4 cup Romano cheese
  • 1/2 cup Parmesan cheese
  • Freshly ground salt & pepper to taste
Directions:
  1. Pre-heat the oven to 350 degrees. 
  2. Heat a frying pan on high and use olive oil cooking spray.
  3. Chop and cook the onion in the frying pan.
  4. Add the garlic to the frying pan and stir well, you do not want this to burn, it does burn easily.
  5. Remove onion and garlic from the pan.
  6. Chop and add the mushrooms, once golden brown remove from the pan.
  7. Using a vegetable peeler, peel the outside of the zucchini's and discard.
  8. Continue to use the vegetable peeler and slice the zucchini into strips. 
  9. Heat the zucchini strips in the frying pan, turn the heat down to medium because this can burn easily. 
  10. Once zucchini is slightly brown, remove from the pan. 
  11. Add the ground beef to the pan and heat until brown. 
  12. Once the ground beef is brown, drain excess fat from the pan. 
  13. Add the pizza sauce, parsley and Italian seasoning blend. 
  14. Cook on medium high for about 10 minutes. 
  15. Meanwhile mix the ricotta cheese, 2 cups mozzarella cheese and Romano cheese together in a bowl. 
  16. Using a 16 x 8 baking pan (or similar size) spray with olive oil cooking Spray.
  17. Add the cheese mixture to the bottom of the baking pan. 
  18. Mix the meat with the onions, garlic and mushrooms together. 
  19. Add the meat mixture to the baking pan. 
  20. Lay the zucchini strips on top of the meat mixture. 
  21. Add 2 cups of mozzarella and the Parmesan cheese to the baking pan. 
  22. Bake for 25 minutes. Let it cool for about 5-10 minutes. 

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