Lasagna (Definitely NOT Low-Carb…)

Long time, no blog! Life has been crazy and I haven’t cooked anything interesting in awhile. Maybe not many of you know but I’m currently 24 weeks pregnant and while I totally had the intention of staying low-carb throughout this pregnancy, the lack of carbs was making me so sick everyday. I still keep 1-2 meals and snacks low-carb, usually dinner is high-carb and it just seems to be working for me right now.

Once baby boy is born, I will definitely be back to low-carb to try and get rid of that baby weight! Thankfully, I’ve only gained about 10lbs so far!

I didn’t follow a recipe for this and as usual, my amounts here are just guesses but should be pretty close.

Here is what I used:

1lb ground Italian sausage, crumbled and browned

1 medium red onion

3 garlic cloves

20 fresh basil leaves, finely chopped


1 small pack of sliced mushrooms (optional)

A handful of cherry tomatoes, halved (optional)

1 jar marinara sauce

1 small can tomato paste

1 small can tomato sauce

3 cups shredded mozzarella

1 package oven ready lasagna sheets

Preheat oven to 350 degrees.

First I began by browning the mushrooms in a little bit of butter. When those were done, I removed them and browned the sausage with onion and garlic in the same pot.

Then I added in all the tomato products and stirred until just beginning to bubble, add in the mushrooms and fresh basil. Taste for seasoning.

Once seasoning (S&P) is adjusted to your liking, take a 9×13 glass pan and put about a cup of the sauce mixture in the pan and spread around. Then layer your pasta in (the box gives instructions on how to do the rest).

Basically it goes like this: sauce, pasta, sauce, cheese, pasta, sauce, cheese, pasta and end with sauce,  cheese and halved cherry tomatoes on the top. Don’t worry if you still have pasta sheets left at the end, I did! It all depends on how deep your pan is!

Cover with foil and bake for 30-40 minutes until the pasta sheets are tender, remove the foil and bake for an additional 10-15 minutes until cheese is browned and bubbly.

Easily make this low carb by using thinly sliced zucchini, it will be just as delicious! If I use zucchini, I don’t add the extra can of tomato sauce, it would be to watery.

Service with garlic bread or salad or both!





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