Roasted Heirloom Tomato Lasagna
The recipe makes 6 servings
6 (123g each) medium-sized heirloom tomatoes, thinly sliced
Salt and pepper
2 Tbsp (27g) olive oil
1 lb (454g) ground beef
1 (110g) medium onion, diced
3 cloves garlic (9g), minced
1 tsp dried basil
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 cup (246g) ricotta cheese
1 (50g) large egg
1/4 cup (15g) chopped fresh parsley
1 cup (113g) shredded mozzarella cheese
1/4 cup (25g) grated Parmesan cheese
Preheat the oven to 375°F (190°C).
Place the sliced heirloom tomatoes on a large baking sheet and season with salt and pepper. Roast them for 10 to 15 minutes or until lightly browned and tender. Remove from the oven and set aside.
Heat olive oil in a large skillet over medium-high heat, add ground beef, onion, and garlic, and cook, stirring occasionally, until the beef turns light brown; drain any excess grease. Stir in the basil, oregano, red pepper flakes, and season with salt and pepper to taste; cook for 2 to 3 minutes or until fragrant.
Whisk the ricotta cheese, egg, chopped parsley, salt, and pepper in a mixing bowl.
In a baking dish, layer the roasted heirloom tomato slices, ground beef mixture, ricotta cheese mixture, and the shredded mozzarella cheese in that order. Repeat the layers until you run out of ingredients, ending with a layer of roasted tomatoes on top.
Sprinkle the grated Parmesan cheese over the top layer of tomatoes. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for 10 to 15 minutes or until the lasagna is golden brown and bubbly.
Nutritional breakdown per serving (recipe makes 6 servings)
11.5g Total Carbs
9.3g NET Carbs