Lazy Low Carb Lasagna Bolognese January 01 2015

Lazy Low Carb Bolognese LasagnaServes 6

2-3 bags Skinny Dip 0 Carb Lasagna
1/2 lb extra lean ground beef
1/2 12-oz roll Jimmy Dean low fat sausage
1 cup bechamel sauce (below)
1 cup low sodium chicken broth
1 1/2 cups sliced mushrooms
1/2 medium onion, diced
1/2 cup finely chopped parsley
1/4 cup tomato paste
1/4 cup can low sodium tomato sauce
3/4 cup shredded Parmesan cheese
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/8 teaspoon nutmeg

Bechamel Sauce (makes 1 cup)
1 cup low fat milk
1 cup low sodium chicken broth
1/2 medium onion, diced fine
1/8 cup flour
2 teaspoons diet margarine
1/4 teaspoon ground nutmeg

Preheat oven to 350 F. Coat a 9x9" baking pan with cooking spray. Add oil, onion and mushrooms to a nonstick skillet. Cook 3 minutes, then add parsley. Cook 5 minutes until veggies are light brown. Add to a bowl.

Add beef and sausage to the skillet. Cook while breaking up into small chunks; drain fat. Stir in mushroom mix, vinegar, tomato paste, tomato sauce, broth and thyme. Bring to a boil and simmer. Cook until most of the liquid has evaporated.

Meanwhile, make the bechamel sauce: Add oil and onions to skillet. Cook until light brown. Add nutmeg and flour and stir until light brown. Whisk in milk and broth. Stir over high heat until boiling. Reduce heat and boil gently while stirring until sauce is reduced to 1 cup.

Spoon 1/2 cup bechamel sauce into the baking pan and spread over bottom. Arrange 1/4 of the pasta over sauce to cover the pan bottom.  Then make the layers:

  • Spread 1/3 of meat sauce over noodles. Drizzle with 1/4 cup bechamel and sprinkle with 1/8 cup cheese. 
  • Layer with 1/4 of the noodles. Top with 1/3 of the meat sauce, 1/4 cup bechamel and 1/8 cup cheese. 
  • Add a layer of noodles and and cover with remaining meat sauce, 1/4 cup bechamel and 1/8 cup cheese.
  • Cover with remaining noodles and spread with bechamel. Sprinkle with cheese and nutmeg. 

  • Cover pan tightly with foil. Bake 45 minutes until sauce is bubbling. Let sit 10 minutes before cutting into 6 slices. Serve with a wide spatula to prevent spilling.

    Nutrition Per Serving
    Calories: 189     Carbs: 9 grams     Protein: 18 grams
    Fat: 9 grams     Sodium: 421 mg     WW Points Plus: 3