Beef
Low Carb Spinach Lasagna
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
9 |
18 |
27 |
36 |
45 |
54 |
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Ingredients: |
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Frozen chopped spinach; thawed and drained |
10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
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Ground beef |
1 lb. |
2 lbs. |
3 lbs. |
4 lbs. |
5 lbs. |
6 lbs. |
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Chopped onion |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
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Garlic powder |
1/8 t. |
1/4 t. |
3/8 t. |
1/2 t. |
1/2 t. + 1/8 t. |
3/4 t. |
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Spaghetti sauce |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Cream cheese; softened |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Egg |
1 |
2 |
3 |
4 |
5 |
6 |
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Pepper |
1/8 t. |
1/4 t. |
3/8 t. |
1/2 t. |
1/2 t. + 1/8 t. |
3/4 t. |
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Shredded mozzarella |
4 oz. |
8 oz. |
12 oz. |
16 oz. |
20 oz. |
24 oz. |
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Grated Parmesan cheese |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
Assembly Directions:
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.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.