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Ellen's Noodless Lasagna
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Ellen's Noodless Lasagna

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
slices 20 to 25 pepperoni
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Let's Make It
1
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.
2
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.
3
Bake until bubbly (about 20 minutes).
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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