Sunday, September 18, 2011

Low Carb Meat Lasagna

Here's a recipe you will love, whether you're on Medifast or eating low carb or just want something healthy and delicious for dinner that does not involve noodles! In fact, I like this *better* than traditional lasagna!

I got the recipe from Sandy's Kitchen, where Sandy tweaked George Stella's low carb meat lasagna to fit the Medifast Lean & Green guidelines. Here's my take on it:

Brown some extra lean ground beef. Drain and rinse with hot water to remove most of the fat. If you are on Medifast, measure out 10 ounces of cooked meat for this dish. If you're not, just brown a pound or so and call it good.

Get yourself a 14 ounce can of diced Italian tomatoes. They should have 5 grams of carbs or less per half cup; check the label. Drain some of the juice off and measure out 1 cup of tomatoes and throw that in with the cooked beef. (If you're not on Medifast and thus don't need precise measurements, just go ahead and use the whole can of tomatoes in there). Add a clove of fresh garlic, minced or 1/4 tsp garlic powder, a few shakes of Italian seasoning, and 1/8 tsp black pepper. Stir and simmer for about 10 minutes or until almost all the liquid has evaporated. It should be wet/saucy, but not watery at all.

Put that meat mixture in an 8 by 8 inch baking dish sprayed with Pam.

In another bowl, mix:
1/2 c part skim ricotta
3/4 c shredded reduced fat mozzarella cheese
3T Parmesan cheese
2 Tbsp egg beaters
1/4 tsp garlic powder
a few shakes of black pepper
a few shakes of dried parsley

Mix those ingredients well and then spread them over the meat mixture in the dish. It helps to drop spoonfuls all over the top and then sort of smoosh them together to make a layer.

Now take 3/4 c shredded reduced fat mozzarella cheese and sprinkle it evenly over the top.

Bake at 350 degrees for about 40 minutes.

Straight out of the oven, cooling a bit:

Let it cool for ten minutes. Cut into fourths.

This recipe makes four servings. Each serving, on Medifast, counts as 1 complete Lean portion and one half of 1 Green, plus 2 condiments. So you will need to add 2 1/2 more Green servings to make this meal complete, like so:

A nice salad rounds out this meal.

I think this is delicious. Next time, I am going to make it a little differently, though. There is a LOT of meat and cheese and it is therefore heavy and rich. I think it would be fabulous with extra tomatoes and sauteed mushrooms. So, next time, I will double the tomatoes and add a cup or two of sliced, cooked mushrooms to the meat mixture. You could also thinly slice some zucchini or eggplant and layer them in there like noodles. I think green beans would go well with this too.

For those who count calories or carbs, here's a nutritional breakdown of the recipe as I made it tonight.
1/4 of recipe contains:
291 calories
15.5 g fat
6 g carbs
35 g protein

I froze the remaining 3 servings and will have them on some busy night later in the month. Convenience food at its finest! Enjoy!


Tim said...


I love meaty looking lasagna's so I will give this a try with your additional suggestions.

lisa~sunshine said...

**I'm drooling too**

It looks like gooy.. cheesy.. heaven.. I'm wanting to make this tonight... thanks Lynn

Dillypoo said...

OMG but that looks scrumptious! I'm definitely giving this one a try. Thanks!

Leslie said...

Looks fantastic - I'll definitely try it. Your low carb meatloaf is my standard now!

Jenn said...

This recipe sounds amazing! I'm post-op gastric bypass and require a lot of protein in small packages each day (60g is my minimum), and this definitely fits the bill. I shall make it this weekend. Thank you for sharing!

Trula said...

OOOOOOOOh that looks so good!

AngryFatChica said...

I am gonna have to try that! It looks amazing.

Anonymous said...

Your receipes lately have been out of this world! Thanks!!! :)

Mandy @ The Fat Girl's Guide to Life said...

Look at all that cheesy meaty goodness. Yum! So the idea is just to skip the pasta part? It actually looks amazing without it.

Anonymous said...

Hi Lyn:
I'm thinking of trying medifast pancakes. Are they ok? I just bought some of the cocoa because I drink cocoa all winter and liked your ideal that theirs is better than the supermarket stuff.

Lyn said...


I like them. They are not a big serving and not as fluffy as regular pancakes unless you add some baking powder, but I do like them. I think the spice ones are best. I have Medifast reviews on my Tips page above. However, I really think the food is more suited to doing the whole program for weight loss or for use on a low carb program. Hope you enjoy the hot cocoa, I really like it!

Werner said...

That looks sooooo good. I think once I'm done with my juicing re-boot, I'm going to make this!

MincaAnne said...

This is in the oven right now, with the following changes to make it vegetarian-friendly:
I used 2 bags of soy crumbles instead of the ground beef (this is 2 servings of lean). Then I used 1 cup 1% cottage cheese instead of the ricotta. Finally, I added zucchini ribbons between the meat and cheese layers to make it a full 4 L&G's as per your recommendation. Yum! Thanks so much for your awesome recipes :)

Lauren said...

Lyn, if you are still reading this, could you tell me how to count the succhini ribbons? I'd like to use 2 cups worth for layering, but how do I measure out 2 cups when they are in ribbons?

Lyn said...


The ribbons are pretty soft when done so I just measure in a cup. I don't pack them down as they might "break" but heap them up a bit to make up for it. There is a gram weight vegetable chart floating around the Internet somewhere that converts cups to grams for various vegetables, and if I can find it I will post a link.

lilgiggle33 said...

Thank you for posting this! I'm new to MF and I was so excited to see a recipe that is more than grilled meat and veggies. I used a whole can of tomatoes and also added a package of thawed spinach to the meat. It turned out fantastic!