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Ellen's Noodless Lasagna

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 45 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 1 pound ground beef
  • 1 cup low-carb spaghetti sauce
  • 1 can (4 ounces) sliced mushrooms
  • 1 cup ricotta cheese
  • 1 egg, beaten
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 tablespoon Italian seasoning
  • 20 to 25 slices pepperoni
make it
Preheat the oven to 350 degrees F. Brown the ground beef in a frying pan, and drain off the oil. Add the spaghetti sauce and mushrooms, and simmer 10 minutes. In a small bowl, mix the ricotta, egg, 1/4 cup mozzarella, and Italian seasoning. Beat well with a fork.

Grease an 8x8-inch glass baking dish with nonstick cooking spray. Spread the beef mixture in the bottom of the dish. Spread the ricotta mixture on top of the beef mixture. Lay half the pepperoni slices on top of the ricotta mixture. Put remaining 1 cup of the shredded mozzarella over the pepperoni slices, and lay the remaining pepperoni on top of the cheese.

Bake until bubbly (about 20 minutes).
Notes
Options: Try mixing in some parmesan cheese with the ricotta, and maybe adding a layer of spinach.
Average Rating  (2)
Rated  by cdlog on 1/20/2005 This was definitely a welcome change from my usual baked or grilled meat and vegetables.
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