PictureLow carb Lasagna and oven roasted asparagus.
Found this on on the Facebook group Low Carbing Among Friends

Meat Lasagna
Recipe courtesy George Stella / StellaStyle.com

Prep Time 30 min / Cook Time 50 min / Serves 12


SHOPPING LIST
  • 2 tablespoons olive oil
  • 2 cups diced celery
  • ½ cup diced red onion
  • 2 pounds ground beef
  • 15 ounces tomato sauce (no sugar added)
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

CHEESE FILLING
  • 15 ounces ricotta cheese
  • 4 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • ½ teaspoon minced fresh garlic
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper

  1. Preheat the oven to 350°F. Heat the oil in a large skillet over medium-high heat. Add the celery and onion, and cook until slightly tender.
  2. Add the ground beef and cook until browned. Drain off the excess fat with a spoon or turkey baster.
  3. Add the tomato sauce, garlic, garlic powder, salt, and pepper, and simmer for 2 more minutes, stirring constantly. Remove from the heat.
  4. Mix the ingredients for the cheese filling together in a bowl, using only half of the mozzarella.
  5. Fill the bottom of a 13x9 baking dish with the meat filling and top with the cheese filling.
  6. Cover the top with the remaining 8 ounces of mozzarella cheese.
  7. Bake for 45 to 50 minutes, until the top starts to become golden and bubbly.
  8. Let cool for 10 minutes before slicing (the lasagna will hold together better).

HELPFUL HINTS
You can also make this with half ground beef and half crumbled Italian sausage for even more flavor.

Calories: 350|Fat: 19g |Protein: 40g |Fiber: 1g |Net Carbs: 4g


My Notes...
  • I added mushrooms to the vegetable mixture.
  • I also put the cheese filling between two halves of the meat mixture.
  • The asparagus is oven roasted. Used the very simple recipe from The Pioneer Woman.

 
 
I have eaten many, many lasagnas in my days and the following recipe is produces my favorite lasagna by far. It makes a huge amount of food. Luckily it makes for great leftovers.

Software:
  • 1 pound of ground beef
  • 1 pound of ground pork sausage
  • 2 tablespoons of oil (I have never used this when I make it)
  • Half cup of chopped onion
  • 1 garlic clove minced
  • Half teaspoon of ground pepper
  • One and a fourth teaspoons of salt
  • 2 bay leaves
  • 1 teaspoon of minced parsley (I very rarely use this either)
  • 2 6 ounce cans of tomato paste (or one 12 ounce can works too!)
  • 1 and a half cup of water
  • 12 lasagna noodles (I guess you don’t have to cook them if you use the “no boil” lasagna noodles)
  • 3/4 pound of mozzarella cheese (I normally use a full pound)
  • 3/4 pound of cottage cheese

Step By Step:
Brown and drain the beef, pork, oil, onion, garlic, pepper, salt, bay leaves, and parsley mixture
Add tomato paste, water, and cottage cheese to the beef and pork mixture.
When it is time to assemble the lasagna search for and remove the bay leaves from the beef/pork mixture (this is the fun part, your guests will thank you for removing the little guys)
Now layer the pasta, meat mixture, and cheese into a large baking pan (I start with a small layer of meat mixture to reduce sticking to the side of the pan after cooking, I also like to make sure that all the corners of the pasta are tucked in before putting it in the oven because I really hate burnt pasta ends)
Throw that into a 350 degree (F) oven for 30 to 40 minutes
Allow to cool after removing it from the oven
Serve with large amounts of garlic bread

Mmmmm. Now that’s good eats!

Class dismissed!

There is a reason I am putting all these recipes here. I am at home right now so I need a convenient, safe place to put these. The best place was here.
 
 
I don’t cook this recipe much because of it’s large number of ingredients that I never have, but it is really tasty and never fails to please.

This recipe was found in an old recipe book that my mom has entitled Centennial Cookbook, Trinity Lutheran Church or Freistatt, MO. This recipe was submitted by Mrs. Melvin Bracht. Thank you Mrs. Bracht.

Software:
Meatballs:
  • 1 and half pounds ground beef
  • 1/4 cup of chopped onion
  • 1 tsp. salt
  • 1/2 tsp. celery salt
  • 1/4 tsp. of pepper
  • 1 cup dry bread crumbs
  • 3/4 cup milk
  • 1/2 tsp. mustard
  • 1 egg
  • 1 T. Worcestershire sauce
Sauce:

  • 1/3 cup vinegar
  • 1 pineapple tidbits (drain; reserve syrup; 13 oz can)
  • 1 T. soy sauce
  • 1 T. corn starch
  • 1/3 cup green pepper (chopped)
  • 1/2 cup brown sugar (packed)
Here’s the setup:
Combine meat mixture, shape into meatballs. Melt 1 T. shortening in large skillet; brown slowly on all sides until will done. Drain off excess fat. Stir reserved pineapple syrup, vinegar, and soy sauce into skillet. Mix corn starch and sugar, stir into syrup mixture. Cook: stir over medium heat until mixture thickens and boils. Boil and stir one minute. Add pineapple tidbits, green pepper and meatballs and heat. Enjoy!
 
 
Software:
  • 3 chicken breasts (cooked, cooled, and deboned; many times I will use more than three)
  • 1 can original Rotel
  • 1 can cream of chicken
  • 1 can cream of mushroom
  • Half pound Velveeta
  • 1 cup chicken broth
  • 1 onion
  • 1 bag of doritos or some kind of corn chip, I use Tostitos Mexican Restaurant Style

Step by Step:
  1. Layer chicken on the bottom of a pan. (I generally put some cooking spray in the bottom.)
  2. Dice the onion and put on the chicken.
  3. Pour half a bag of chips over the chicken. (I will crush them a little bit before doing this.)
  4. In a saucepan, combine broth, soups, Rotel, and cheese. Heat until melted.
  5. Pour over chicken and put the remaining half bag of chips on top.
  6. Bake at 350 degrees Fahrenheit for 30 minutes or until the cheese bubbles.

Eat and enjoy! Now that is some good eats and pretty easy to make to boot! If you make it, let me know what you think of it.
 
 
This recipe was on my favorite PBS cooking show, America’s Test Kitchen. I am getting ready to try it. I will let you know how it goes.

Serves 4 to 6

  • 1 (28-ounce) can diced tomatoes
  • Water
  • 1 tablespoon olive oil
  • 1 medium onion , minced
  • Table salt
  • 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
  • 1/8 teaspoon red pepper flakes
  • 1 pound meatloaf mix
  • 10 curly-edged lasagna noodles , broken into 2-inch lengths
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup grated Parmesan cheese plus 2 additional tablespoon
  • Ground black pepper
  • 1 cup ricotta cheese
  • 3 tablespoons chopped fresh basil

Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

  1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.
  2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
  3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
  4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

5 Responses to “Skillet Lasagna”

1.Michael Morgan Says: 
September 16th, 2006 at 1:37 pm 
Can I have a sample?
 
2.Anna Says: 
September 16th, 2006 at 2:24 pm 
Would you believe I was actually watching America’s Test Kitchen today, but that I just turned it on during the parmesan cheese testing. Was this during today’s episode? Sounds good…I might have to try it!  
 
3.leslie Says: 
September 18th, 2006 at 2:23 pm 
How was it? I saw the show but missed getting the recipe. So glad you have it! I’m going to give it a go tonight1
 
4.Deb Says: 
September 18th, 2006 at 5:43 pm 
Thanks for the recipe. Can’t seem to get any recipes off of the America’s Test Kitchen site. What’s up with that? I couldn’t wait to try this, now I can. You wouldn’t have the recipe for orange chicken that they made a couple weeks ago, would you? thanks.
 
5.Christopher Says: 
September 18th, 2006 at 9:10 pm 
It was pretty good. Not exactly what I expected but it was good. 
Deb, you just have to go to the website and and register for free and you will get all of the current season’s recipes.
 
 
This recipe was created by the daughter of a former pastor at my church. She created this delectable dish for a contest. It won.

Let’s take a look at the software:
  • One boiled chicken that has been de-boned and de-skinned
  • One cooked package of spaghetti, 10-12 ounces
  • One stick of butter
  • One medium onion chopped
  • One medium green pepper chopped
  • One cup celery chopped
  • One can of tomato soup
  • One can of mushroom soup
  • 8 ounces of Velveeta cheese
  • One cup of chicken broth

The steps:
  1. Boil, de-bone and shred the chicken. Retain one cup of broth.
  2. Saute in one stick of butter the onion, green pepper, and celery till tender. (Most of the time, I add mushrooms.)
  3. Then add the cans of tomato and mushroom soups and the chicken broth. Stir well.
  4. Cube and add the Velveeta cheese to the mixture. Heat until cheese is melted.
  5. Add the cheese mixture and the chicken to the cooked spaghetti and stir.
Eat and enjoy. I usually add salt to taste. Sometimes it needs it, other times it does not. This makes a ton of food, however, the good thing about this is it makes for good leftovers.
I think we tried it once with the addition of Ro*tel to the mix but I didn’t like it.
Try it You will like it.