Meat Lasagna

Tomorrow is my official weigh-in day, but being the daily weigher that I am... I already stepped on the scale this morning. I am happy to report (drum roll please) I have already lost 10 lbs since starting the 30 Day Challenge to stay on plan. This is only the third week of the challenge so I have one more week to go! I have to say that I am already so proud of the amount of weight I have lost so far since starting this challenge and I couldn't be happier. Sometimes we need these little challenges to kick us in the butt and get us going! I have 18 more pounds to goal, but it is so close that I can see it 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! This recipe has no pasta in it which is why we love it so much because no pasta means less carbs! You could always use some sliced zucchini or cabbage leaves as pasta noodles if you so desire. Honestly, you really won't miss the pasta because you have all that yummy cheese and meat sauce to make up for it! Enjoy the recipe!

Meat Lasagna

  • 10 oz 93% ground beef, cooked (2 Leans)
  •  2 cups Italian diced tomatoes, blended less than  or equal to 5 g of carbs per 1/2 cup such as Great Value brand or 1 cup low carb marinara sauce (4 Greens) *
  • 1/4 tsp garlic powder (1/2 Condiment)
  • 1/4 tsp salt (1 Condiment)
  • 1/8 tsp pepper (1/4 Condiment)

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

  1. Preheat oven to 350 degrees. 
  2. Add marinara sauce, garlic powder, salt and pepper to already cooked and weighed ground beef. 
  3. Simmer for 2 minutes, stirring constantly. 
  4. Remove from heat.
  5. Mix the ingredients for the cheese filling using only 3/4 cup of mozzarella.
  6. Fill the bottom of a baking dish with the meat filling. 
  7. Top with the cheese filling. 
  8. Cover the top with the remaining 3/4 cup mozzarella cheese. 
  9. Bake for 40 minutes until the top because bubbly. 
  10. Let cool 10 minutes before slicing (the lasagna will hold together better). Divide into 4 equal portions. 
  11. These freeze well too!

Makes 4 Servings
Each Serving provides
1 Lean, 1 Green (Still need 2 Greens), and 1.6 Condiments

*Guidelines for tomato Sauce (per 1/4 cup Serving)
less than 50 calories
less than 5 g carbohydrates
less than 200 mg sodium
less than 3 g of fat

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