YIELD: 4 servings, each with 9 grams of carbohydrates and 3 grams of fiber, for a total of 6 grams of usable carbs and 43 grams of protein.
INGREDIENTS
- 1 pound ground beef
- 1 cup low-carb spaghetti sauce
- 1 can (4 ounces) sliced mushrooms
- 1 cup ricotta cheese
- 1 egg, beaten
- 1 1/2 cups shredded mozzarella cheese
- 1/2 tablespoon Italian seasoning
- 20 to 25 slices pepperoni
INSTRUCTIONS:
- Preheat the oven to 350°F.
- Brown the ground beef in a frying pan, and drain off the oil. Add the spaghetti sauce and mushrooms, and simmer 10 minutes.
- In a small bowl, mix the ricotta, egg, 1/4 cup mozzarella, and Italian seasoning. Beat well with a fork.
- Grease an 8 x 8-inch glass baking dish with nonstick cooking spray. Spread the beef mixture in the bottom of the dish. Spread the ricotta mixture on top of the beef mixture. Lay half the pepperoni slices on top of the ricotta mixture. Put remaining 1 cup of the shredded mozzarella over the pepperoni slices, and lay the remaining pepperoni on top of the cheese. Bake until bubbly (about 20 minutes).
TIP:
- You can also try some Parmesan cheese with the ricotta, and maybe adding a layer of spinach.
