Spinach Alfredo Lasagna 163
Layers of fresh vegetables, seasoned sausage, and a creamy Alfredo sauce make this low-carb lasagna worth the effort.
Spinach Alfredo Lasagna Prep Time:
25 mins
Cook Time:
Ingredients
1 hr, 15 mins
Yield:
1 lasagna
1
Preheat the oven to 350°F (180°C). Heat a large skillet over medium-high heat. When hot, add sausage and cook for 5 to 7 minutes, or until crumbled and cooked through. Remove sausage and set aside.
1 ⁄4 lb. (565g) ground mild Italian sausage 1
5 TB. unsalted butter 11⁄2 cups heavy cream ⁄2 tsp. ground cardamom
1
⁄2 tsp. white pepper
1
2
11⁄2 cups grated Parmesan 2 TB. extra-virgin olive oil
Reheat the skillet over medium heat. Add unsalted butter to the hot skillet. When butter is melted, add heavy cream, cardamom, and white pepper, and bring to a simmer. Simmer for 3 minutes. Whisk in Parmesan and simmer for 2 to 3 minutes, or until thickened.
10 medium mushrooms, diced 3 garlic cloves, minced 3 medium zucchini 30 oz. (850g) ricotta, divided into 2 equal portions
3
2 medium carrots, grated 21⁄2 cups shredded provolone 1 (10-oz.; 285g) pkg. frozen spinach, thawed and squeezed to remove liquid ⁄2 cup chopped fresh basil
1
Heat a large saucepan over medium-high heat. When hot, add extra-virgin olive oil and wait for 30 seconds. Add mushrooms and garlic and sauté, stirring occasionally, for 4 to 6 minutes, or until mushrooms soften and garlic is fragrant. Set aside.
Serving Size:
1
⁄12 lasagna
4
Trim zucchini. Cut lengthwise into thin slices. (Alternately, use a mandolin for even slices.)
5
Line a 9×13-in. (22×33cm) casserole dish with an even layer of zucchini slices. Top with half of ricotta, half of sausage, carrots, 3⁄4 cup Alfredo sauce, and 1 cup provolone.
6
Add another layer of zucchini slices, remaining ricotta, spinach, remaining sausage, mushrooms, remaining Alfredo sauce, basil, and remaining provolone.
7
Bake, uncovered, for 45 to 50 minutes, or until vegetables are tender and cheese is golden and bubbly. Let cool 15 minutes before slicing and serving.
Nutrition per Serving 75% Protein 20% Fat
5% 1.4:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
585
49g
29g
9g
2g
7g