6 Carb Mexican Taco Lasagna August 09 2016

Skinny Dip Noodles 6 Carb Mexican Taco LasagnaServes 6

3 bags Skinny Dip 0 Carb Lasagna
1 lb extra lean ground beef
3/4 cup jar salsa
1/4 cup water
1 cup part skim ricotta cheese
1 1/2 cups shredded lowfat Cheddar
1 egg white
1 envelope taco seasoning
1/2 teaspoon garlic powder

Preheat oven to 375 F. Coat 8x8 baking pan with cooking spray. Rinse noodles and drain on paper towels.

Brown ground beef in a nonstick skillet and drain. Stir in salsa, water and taco mix. Cook 2 minutes then let cool briefly.

In a small bowl mix ricotta, egg white, garlic powder and pepper.

Layer ingredients in baking pan as follows:

  • 4-6 noodles to cover bottom of pan
  • 1/2 ricotta mixture
  • 1/3 beef mixture
  • 1/3 Cheddar cheese
  • repeat layers 2 times ending with top layer:
  • 1/3 beef mixture
  • 1/3 Cheddar cheese

Bake uncovered 25 minutes. Let sit 5 minutes to firm up, then slice and serve.

Tip:  We love this yummy lasagna with our Skinny Dip 0 Carb Garlic Bread, but spice it up! Mix a tablespoon salsa with 2 tablespoons shredded Cheddar.  Grill garlic bread in a nonstick skillet 1 minute and top with Cheddar.  Pop in the microwave 10 seconds and done!

Nutrition Per Serving
Calories: 165     Carbs: 4 grams     Protein: 26 grams
Fat: 5 grams     Sodium: 493 mg     WW Points Plus: 4