Low Carb Pasta Recipes

Ingredients:

9 pieces lasagne, uncooked
1 medium yellow onion, chopped
1 tsp vegetable oil
2 garlic cloves, crushed
8 oz mushrooms, sliced thin - (optional)
1/4 cup fresh parsley, chopped
10 oz frozen spinach, thawed - drained thorough
1/4 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
2 cup meatless tomato sauce or meatless s, paghetti sauce
15 oz part-skim ricotta cheese or reduced, fat ricotta
3/4 cup shredded mozzarella cheese (part-s, kim)
2 tbsp grated parmesan cheese

Instructions:

Prepare pasta according to package directions; drain and cover with cool
water until ready to use.

While pasta is cooking, combine onions and oil in a skillet over medium
heat until golden, about 5 minutes. Add the garlic and cook about 1 minute.
Spoon out half the onions and reserve for later. Add the mushrooms (if
using) to the onions in the skillet. Cook, stirring over medium heat, until
the mushrooms are tender and slightly browned, about 7 minutes. Add the
parsley and a pinch of salt; transfer to a bowl.

Add the reserved cooked onion and the spinach to the skillet. Cover and
cook over medium heat until the spinach is wilted, about 3 minutes. Uncover
and cook over medium heat to evaporate any excess moisture, about 1 minute.
Season with a pinch of salt.

Heat oven to 350 degrees F. Drain the lasagne and pat dry with paper
towels. Mix the oregano and basil with the tomato sauce. Spread 1 cup
tomato sauce in the bottom of a 13 x 9 x 3-inch pan. Arrange 3 lasagne
pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top
in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of
the shredded mozzarella cheese.

Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the
remaining ricotta mixture, and 1/4 cup of the mozzarella. Top with the
remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2 cup of the
mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and
bubbly, about 45 minutes.

Each serving provides: 243 Calories; 15.1 g Protein; 29.9 g Carbohydrates;
7.7 g Fat; 23.7 mg Cholesterol; 228 mg Sodium. Calories from Fat: 28%

Servings: 8