From the Kitchen: No-noodle Lasagna (low carb)

Ingredients

• 1 lb ground beef

Vegetables (choose what you have):

• carrots

• asparagus

• mushrooms

• zucchini

• green peppers

• onions

• 1 can fire roasted tomatoes

• 1 can tomato sauce

• ½ can tomato paste

Seasonings (to taste):

• garlic powder

• onion powder

• Italian seasoning

• salt

• pepper

• brown sugar (about ¼ cup, to cut the tang)

  Cheese:
  24 oz cottage cheese

• 2 eggs

• 1 lb mozzarella cheese, shredded

Instructions

1. Cook the meat and vegetables

In a large skillet, brown the ground beef and sauté the vegetables until tender. Drain excess grease.

Add:

• fire roasted tomatoes

• tomato sauce

• tomato paste

Season generously with garlic powder, onion powder, Italian seasoning, salt, pepper, and brown sugar. Stir well and let the flavors come together.

2. Prepare the cheese layer

In a separate bowl, mix together:

• cottage cheese

• eggs

• about 1 teaspoon salt

• about 1 teaspoon pepper

Mix until well combined.

3. Assemble the lasagna

Grease a 13x9 baking dish.

Layer:

1. Half of the beef mixture

2. Half of the cottage cheese mixture

3. A layer of shredded mozzarella

Repeat the layers.

4. Bake

Bake at 350°F until bubbly and the edges are lightly browned.

Let rest for 10 minutes before serving.

Notes

• Use whatever vegetables you have on hand — this recipe is very flexible.

• Finely chopping or shredding the vegetables helps them blend into the dish and cook evenly.

• The brown sugar helps balance the acidity of the tomatoes and can be adjusted to taste.

Preferred method:
For deeper flavor and better texture, brown the ground beef first, then add the vegetables, tomatoes, sauce, paste, and seasonings and let everything simmer together until the vegetables are fully tender before assembling.

A simple, satisfying take on a classic — hearty, adaptable, and perfect for a cozy night From the Kitchen.