recipe for my low carb protein lasagna!!!

BettJo64

Betty's Protein Lasagna by the 1/3 Cup

14.1oz Publix Ground Turkey 93%lean/7%fat cooked, drained
6.9oz Publix Mild Italian Bulk Sausage cooked, drained
13.5oz Boar's Head Golden Classic Oven Roasted Chicken Breast, Low Sodium, thin sliced
1 large egg
1 3/4 cups Polly-o Ricotta Cheese-original
1 tbsp Great Value Extra Light Olive Oil
1 cup yellow onion chopped
1 cup zucchini chopped
2 tsps. Great Value jar Minced Garlic
3/4 cup mushroom slices
6 cups Publix bag frozen chopped spinach
1 cup Publix Six Cheese Italian Fancy Shredded Cheese
1 cup shredded Parmesan cheese
4 tsps. Italian seasoning
2 cups Classico Tomato and Basil Pasta Sauce
3 cups Gia Russa Low Sodium Marinara Sauce

1. preheat oven 425F while sauteing onions, zucchini, and mushrooms in olive oil with the minced garlic. add in spinach and saute until all veggies are soft and lightly browned. remove from pan and place into a bowl for later.
2. brown the turkey, then drain and remove to a waiting bowl.
3. brown the sausage, then drain and remove to the same bowl with the turkey. add pasta sauces and italian seasoning to this bowl and mix well. set aside.
4. In a 3rd bowl combine the egg and ricotta cheese. Mix well.
5. Apply cooking spray to a 9X13 baking pan.
6. Evenly spread 1/2 of the meat and pasta sauce bowl into the bottom of the baking pan first.
7. Next begin to layer part of the thin chicken breast slices completely across the meat and pasta mixture. This will serve as your "Faux" lasagna noodles in this meal.
8. Spread 1/2 of the Ricotta cheese mix evenly across the tops of the chicken breast slices.
9. Layer 1/2 of the sauteed vegetables bowl next. Spread out as evenly as possible.
10. Sprinkle 1/3 of the Parmesan and then 1/3 of the Six Cheese Italian Shredded Cheese across the vegetables.
11. Repeat the layers a second time.
12. Top with with all remaining cheeses.
13. Mist a large piece of aluminum foil with cooking spray before placing over the baking pan. This will keep the foil from sticking to the top layer of cheeses in this lasagna.
14. Bake 25 mins at 425F . Remove foil and bake another 25 more minutes. Remove from oven and allow 15mins to settle.
15. Makes 32 servings of 1/3 cup each per serving: 130 CALORIES, 4g CARBS, 11g PROTEIN, 8g FAT, 292mg SODIUM, 37mg CHOLESTEROL

zenalasca

32 servings is a hell of a lot of servings. I'd probably make it 16 servings at 260 calories each. But on the bright side I could never get sick of a good lasagne

BettJo64

these are 1/3 cup servings lol some of us are bariatric surgery patients and can only eat in 1/3 cup increments. the average eater is free to eat 3 of those 1/3 cup servings to have a whole cup of this protein lasagna and merely triple the nutritional values.