Low Carb Lasagna/long/pictures

Unknown

Several folks on the forum have requested my recipe for this treat and it has been posted somewhere in the past as my pictures are at Photobucket but I can't find where I put it so I will do it again. [p]This treat is very good and can be done in a 8X8 or 9X13 casserole dish and is fairly easy to do. Each serving will contain about 3-5 grams of net carbo's depending on just how you cut it. Since there is no low carb lasagna noodles out there that are fit to eat, I do this with 2-3 layers of sliced mozzarella cheese to give it the consistency of my regular lasagna and I really doubt if any of your guests would know that there is no pasta in this dish. [p][p]This picture shows the ingredients for this treat. The meat is my super spicy Italian sausage along with some pepperoni which I like to put on top. The sausage recipe has been posted before but to make it easier, just purchase some Italian sausage from the store. The other items in the picture are the sliced and shreadded mozzarella cheese, some ricotta cheese, couple of eggs, and some ingredients for making my low carb Italian sauce. Here again, my Italian low carb sauce can be found in the grey room under my low carb pizza but to make it easier, there is a new low carb Italian sauce out there made by Ragu and is called "Carb Options Garden Style Sauce" that is very good and can be found at most stores. Contains about 5 net grams of carbo's per 1/2 cup serving which will work out to about 1-2 grams in this recipe per serving. [p][p]Pam up a pan and brown about 1 pound of Italian sausage for the smaller casserole or 2 pounds for the larger one. Pour off the grease and add enough sauce to get it where it has covered the meat well but it not too runny. Pam the casserole dish and cover the bottom with the sliced mozzaarella cheese. Next add about half the meat. Then add another layer of the sliced cheese. Then mix up about 1/2 the container of ricotta cheese along with one egg for the smaller dish or the whole container and two eggs for the larger dish and spread it on top. [p][p]This is the dish at this point and the next step is to add the balance of the meat and cover with a layer of the shreadded mozzerella cheese and then add the pepperoni. [p][p]This picture shows the larger dish going into the cooker. Cheese on top of anything really sucks smoke and this dish needs a very clean fire without and smoke wood for the best results. I bake it indirect on a raised grid at about 300-350 degrees until the internal of the dish is around 165 degrees. Pull it off the cooker and let it cool for about 15 minutes before serving. [p][p]This is the results of the cook.[p]I think this recipe is very good and hope one of you low-carbers out there on this forum will try it as it is very easy to make and always comes out great. Heck, you don't have to be a low-carber to enjoy this recipe as it is darn near as good as my regular lasagna recipe. [p]If anyone needs additional information, send me a note.[p]Dave

Bordello

Old Dave,
Thanks for taking the time to post this for us that are either doing low carb or are thinking of it. Much appreicated.[p]Cheers,
New Bob

Unknown

Will definitely try this. Am constantly looking for low carb egging ideas. Thanks.

Borders

Old Dave, thanks for taking the time to post this. We'll try it for sure.
Scott