This is a super low carb Lasagne. If desired you may use fat free or gluten free noodles for phase 3 and 4.
900 grams lean ground beef, browned in coconut oil
1/2 small onion, diced
1/2 red or green bell pepper, diced
450 grams ricotta cheese
2 eggs, beaten slightly
220 grams tomato sauce
1/2 small can tomato paste
1/2 cup dry red wine
2 tablespoons italian seasoning
1/2 teaspoon fennel seed
fresh chopped parsley
5 large mushrooms, sliced thin
2 medium zucchini, sliced lengthwise
450 grams spinach, steamed
salt and pepper to taste
1-2 cloves garlic, crushed
8 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
Brown the meat in about 2 Tablespoons coconut oil. When meat is nearly done, add the onions and bell pepper and sauté until the onions just begin to soften. Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.
Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.
Preheat oven to 325°F.
Oil a 9 x 13 baking dish with cocounut oil or Low fat Spray and Cook. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zuchinni. Spread zuchinni with the ricotta mixture, and top with spinach and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 140°C until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)
Serves 8. 6 net grams of carbohydrate per serving.