I originally got this recipe from About.com but ended up changing it to meet our tastes and needs with being low carb and then eventually gluten free (GF). We loved it, even my 3 yr old daughter. I'll give you my version but the link to the original is above.
This is an assembled "lasagna", with all
the lasagna flavors, but created individually in each person's dish, in
a fraction of the time. It can also easily be made with whatever veggies you like, just watch the higher carb veggies like sweet potatoes or carrots, but I have used those shredded in sauce before.
Also, I double the sauce batch and keep some in the freeze for a really quick dinner during the week
Ingredients - Sauce:
- 1 lb ground beef cooked and drained (1 lb makes about 6 servings w/pasta, 4 w/o pasta)
- 1 shredded zucchini
- 1 shredded yellow squash
- 1/2 small diced onion
- 1/2 package sliced mushrooms, diced
- italian seasoning to taste
- minced garlic or garlic powder to taste
- **after cooking the meat mixture be sure to drain really well**
- Add 1 jar of spaghetti sauce (lower the sugar, the better the carbs)
Per Serving:
- layer of sauce
- (at this point if you want a whole wheat pasta or some spagetti squash (GF) then you could add the layer here)
- 1/3 C ricotta cheese
- 1/4 C shredded mozzarella cheese
- layer of sauce
- 2 T parmesan cheese
Preparation:
1. If using pasta or an alternative, be it spaghetti squash or something else2. Cook the meat the "Ingredients" list. Drain off the fat.
3. Heat the ricotta (microwave works best), be sure to cover with a paper towel.
4. Layer in bowl: sauce, pasta (or alternative), ricotta cheese, ground meat, mozzarella, sauce, parmesan.
