Meat Lasagna

Sunday, September 18, 2011

Tomorrow is my official weigh-in day, but being a daily weigher that I am, I already stepped on the scale this morning. I am happy to report I have lost 10 lbs since I started the 30 Day Challenge to stay On Plan with the Warriors Have a Heart Group on Facebook. This is only the third week so I have one more week to go! I have to say that I am already so proud that I have lost 10 lbs on this challenge and I couldn't be happier with the amount of weight I have lost so far. Sometimes we need these little challenges to kick us in the butt and get us going! Thanks DeAnn McAdoo for starting this challenge! I still have 18 lbs left to goal, but it is so close that I can see it just right over the horizon :) Then transition here I come!

Now doesn't that lasagna look delicious! It is already making my mouth drool! Thanks to Martha Maines for sharing her photo of her meat lasagna with us! We so greatly appreciate it! She says the lasagna is blog worthy and delicious so I will go ahead and post this recipe up for you guys! This is a recipe I converted to be a little more Medifast friendly from "Livin' Low Carb" by George Stella. I love his cook books! I can't say enough great things about his recipes! It has no pasta in it which is why we love it because no pasta means less carbs! You can always use some sliced zucchini or cabbage leaves as pasta noodles if you so desire. Honestly, you really won't miss the pasta anyways because you have all that yummy cheese and meat sauce to make up for it! I think cheese makes most everything great! I hope you enjoy the recipe!

Photo courtesy of Martha A. Maines

Meat Lasagna
Slightly adapted from George Stella "Livin' Low Carb"

Ingredients:
10 oz cooked 93% ground beef (2 Leans)
1 cup canned Italian diced tomatoes - less than 5 g of carbs per 1/2 cup - (2 Greens)
1/4 tsp garlic powder (1 Condiment)
1/8 tsp salt - optional (.50 Condiment)
1/8 tsp pepper (.25 Condiment)

Cheese Filling:
4 oz or 1/2 cup part skim ricotta cheese (2 to 3 g fat per oz) (1/2 Lean)
6 oz or 1 1/2 cups reduced fat mozzarella cheese, divided (1 1/2 Leans)
3 tbsp reduced fat parmesan cheese (3 Condiments)
2 tbsp egg beaters
1/4 tsp garlic powder (1 Condiment)
1 tsp Italian Seasoning (2 Condiments)
1/8 tsp pepper (.25 Condiments)

Directions:
Preheat oven to 350 degrees. Add tomatoes, garlic powder, salt and pepper to already cooked and weighed ground beef. Simmer for 2 minutes, stirring constantly. Remove from heat.

Mix the ingredients for the cheese filling using only 3/4 cup of mozzarella.

Fill the bottom of a baking dish with the meat filling and top with the cheese filling. Cover the top with the remaining 3/4 cup mozzarella cheese. Bake for 40 minutes until the top because bubbly. Let cool 10 minutes before slicing (the lasagna will hold together better). Divide into 4 equal portions. These freeze great in those Ziploc containers.

4 Servings with 1 Lean, 1/2 of 1 Green (Still need 2 1/2 Greens), and 2 Condiments per serving


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