Low-Carb Diabetic-Friendly Lasagna Recipe

About this recipe

A delicious and healthy low-carb lasagna alternative, perfect for dinner. This diabetic-friendly recipe swaps traditional pasta for nutrient-rich layers, ensuring a satisfying and guilt-free meal.

Ingredients

• - Thyme Bunched Herb
• - Schwartz Oregano
• - Thomas Ridley Fresh British Beef Mince
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Sussex Wholefoods Organic Dried Basil
• 50G Pepper Black Ground BWFO
• - Cooks & Co Sliced Mushrooms
• - Longley Farm Cottage Cheese
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 200G Natoora Organic British Green Kale
• - Schwartz Garlic Powder 480g
• 395G D'Aucy Chopped Spinach

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a medium-sized nonstick skillet, sauté 1 lb lean ground beef and 1/4 cup diced onion over medium heat until the onion is tender and the meat is browned. Do not add any fat or oil.
3. 3. Add 1 cup tomato sauce, 1 tsp dried basil, 1 tsp dried thyme, 1/2 tsp oregano, 1/4 tsp garlic powder, 1/4 tsp black pepper, and 1 cup sliced mushrooms to the skillet. Stir well and let the mixture simmer for 5 minutes.
4. 4. In a separate bowl, combine 1 cup well-drained kale with 1 cup low-fat cottage cheese. Mix until evenly blended.
5. 5. In a baking dish, layer the meat sauce mixture, the spinach and cottage cheese mixture, and 4 oz shredded mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese on top.
6. 6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and let the lasagna cool for 5 minutes before serving. Garnish with additional parsley if desired.