Low Carb Spinach Lasagna

Low Carb Spinach Lasagna

This low carb spinach lasagna is delicious. Warm layers of seasoned spinach, ground beef and melted cheese – truly, you won’t miss the noodles at all. I have learned that quite often, the flavors we associate with grains are in fact the flavors of the fillings and toppings, while the grains are no more than a filler or a binder that absorbs the other flavors. It’s true for pizza, and it’s true for lasagna.

Low Carb Spinach Lasagna
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree, Low-Carb, Gluten-Free
Cuisine: Italian
Yield: 6 servings
Ingredients
  • Olive oil cooking spray
  • 1 (10 oz) box frozen chopped spinach
  • 1 tablespoon olive oil
  • 1 lb. 85% lean ground beef
  • 1 medium onion, chopped (6 oz)
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon minced garlic
  • ½ cup no-sugar-added marinara sauce (Rao's has a clean ingredients list; their spicy tomato sauce is amazing)
  • 1 (8 oz) package cream cheese
  • 1 large egg
  • ¼ teaspoon black pepper
  • 1 cup (4 oz) part skim mozzarella cheese, shredded
  • 2 tablespoons dry grated parmesan cheese
Instructions
  1. Preheat oven to 350 degree F. Lightly spray a square 8-inch baking dish, or any other 2-quart baking dish, with olive oil cooking spray.
  2. Defrost the spinach in the microwave. Drain thoroughly by transferring the thawed spinach to a colander and pressing on it repeatedly with the back of a large spoon to extract as much liquid as possible.
  3. Heat the olive oil in a large skillet over medium-high heat, about 3 minutes. Add the beef, the onion and ½ teaspoon kosher salt, using a wooden spoon to stir and to break up the ground beef into small chunks. Cook, stirring often, about 7 minutes, or until onion is soft and meat is browned.
  4. Place a colander on top of a bowl. Pour the skillet contents into the colander, to drain the fat and the liquids, then return to the skillet. Add the garlic and cook, stirring, 30 seconds, then mix in the marinara sauce. Turn off heat.
  5. Place the cream cheese in a medium microwave-safe bowl and heat for 40 seconds to soften. With a fork, stir until smooth and creamy. Add the egg, the black pepper the remaining ½ teaspoon kosher salt and use a wire whisk to whisk until smooth. With a spatula, add the drained spinach and mix to blend everything together.
  6. Spread the spinach mixture evenly in the bottom of the prepared baking dish. Top with the meat mixture. Evenly sprinkle the mozzarella and the Parmesan on top. Bake 30 minutes, until cheese is bubbly and lightly browned. Let stand ten minutes before cutting and serving.
Nutrition Per Serving
Calories: 414; Fat: 32g; Carbohydrates: 8g; Sugar: 2g; Sodium: 561mg; Fiber: 2g; Protein: 25g
 

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