Low Carb Turkey Quinoa Lasagna Recipes

Steps:

• Preheat oven to 425°. In a large skillet heat oil over medium heat. Cook beef, sausage, onion and garlic until no longer pink, 6-8 minutes, breaking into crumbles; drain, return to pan. Stir in pasta sauce; heat through., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with half of the sliced chicken, half of the sliced pepperoni, 2 cups sauce and half of each cheese. Repeat layers., Bake, covered, 25 minutes. Uncover; bake until cheese is browned and lasagna is bubbling, 20-25 minutes longer. Let stand 15 minutes before serving.

Steps:

• Brown meat in large (>3qt) saucepan, drain.
• Add pepper and onions, tomato sauce, oregano, parsley, nutmeg, garlic powder, sugar, and Splenda. Simmer for 1 hour. Meanwhile, continue with next 3 steps.
• Cook spinach according to directions, drain well and let cool a little.
• Cook lasagna according to package directions, drain. (Separate noodles and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.).
• Combine ricotta, romano, 1.5 cups of the mozzarella, egg substitute, spinach, salt and pepper for filling.
• In a 13"x9" baking pan, pour a thin layer of sauce to cover the bottom. Arrange 3-4 pieces (1/3 box) of lasagna lengthwise over sauce. Spread 1/3 cheese filling over noodles, then another layer of sauce. Repeat layers of lasagna, filling and meat sauce.
• Cover with aluminum foil. Bake at 350 for 30 minutes or until hot and bubbly.
• Remove aluminum foil, sprinkle remaining 1/2 cup mozzarella. Bake uncovered about 10 minutes longer or until lightly browned.
• Allow to stand for about 10 minutes before cutting for easier handling.
• Obviously, you can substitute whatever brands you can find, but using the brands listed above, each piece (1/12 recipe) has about 285 calories, 5g fat, 24g carbs, and 32g protein.