Spinach Alfredo Lasagna

Layers of fresh vegetables, seasoned sausage, and a creamy Alfredo sauce make this low-carb lasagna worth the effort.

Spinach Alfredo Lasagna

Prep Time: 25 mins Cook Time: 1 hr, 15 mins Yield: 1 lasagna Serving Size: 1⁄12 lasagna

Ingredients

11⁄4 lb. (565g) ground mild Italian sausage 5 TB. unsalted butter

11⁄2 cups heavy cream 1⁄2 tsp. ground cardamom 1⁄2 tsp. white pepper 11⁄2 cups grated Parmesan 2 TB. extra-virgin olive oil 10 medium mushrooms, diced 3 garlic cloves, minced 3 medium zucchini

30 oz. (850g) ricotta, divided into 2 equal portions 2 medium carrots, grated 21⁄2 cups shredded provolone 1 (10-oz.; 285g) pkg. frozen spinach, thawed and squeezed to remove liquid 1⁄2 cup chopped fresh basil 1 Preheat the oven to 350°F (180°C). Heat a large skillet over medium-high heat. When hot, add sausage and cook for 5 to 7 minutes, or until crumbled and cooked through. Remove sausage and set aside.

2Reheat the skillet over medium heat. Add unsalted butter to the hot skillet. When butter is melted, add heavy cream, cardamom, and white pepper, and bring to a simmer. Simmer for 3 minutes. Whisk in Parmesan and simmer for 2 to 3 minutes, or until thickened.

3Heat a large saucepan over medium-high heat. When hot, add extra-virgin olive oil and wait for 30 seconds. Add mushrooms and garlic and sauté, stirring occasionally, for 4 to 6 minutes, or until mushrooms soften and garlic is fragrant. Set aside. 4 Trim zucchini. Cut lengthwise into thin slices. (Alternately, use a mandolin for even slices.)

5Line a 9×13-in. (22×33cm) casserole dish with an even layer of zucchini slices. Top with half of ricotta, half of sausage, carrots, 3⁄4 cup Alfredo sauce, and 1 cup provolone.

6Add another layer of zucchini slices, remaining ricotta, spinach, remaining sausage, mushrooms, remaining Alfredo sauce, basil, and remaining provolone.

7Bake, uncovered, for 45 to 50 minutes, or until vegetables are tender and cheese is golden and bubbly. Let cool 15 minutes before slicing and serving.

Nutrition per Serving

Fat 75% Protein 20% Net Carb 5% Ratio 1.4:1 Calories 585

Fat 49g

Protein 29g

Total Carbohydrate 9g

Dietary Fiber 2g

Net Carbohydrate 7g