Reduced Carb High Protein Lasagna Bake

I haven't made a post in a while to the blog and I was long overdue. I was looking for a new dinner idea and came up with this recipe with some inspiration from some post I came across on Pinterest.

Low Carb High Protein Lasagna Bake

Servings: 8

Total cooking time: Aprox. 40 minutes

Ingredients:

Meat Mixture

1/2 Cup (4 Oz) Chopped Yellow Onion
1 Tablespoon Minced Garlic
1 Pound 96% Lean Ground Beef
2 Cups Pasta Sauce
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper

Cheese Mixture

15 Oz Container Ricotta Cheese
16 Oz Shredded Mozzarella Cheese (Divided In Half)
1/2 Cup Egg Substitute (Equivalent Of 2 Eggs)
1 Teaspoon Italian Seasoning
1 Teaspoon Garlic Powder
1/2 Teaspoon Black Pepper
4 Tablespoons Grated Parmesan

Special Ingredient Note:

When it comes to shredded cheeses I prefer to buy a block of cheese and grate/shred it myself. Yes those pre-cut bags may be time savers but they also come with extra preservatives to make them last longer and part of this new life for me is about putting better things in my body. Also if you compare the price per volume you'll be pleasantly surprised to learn its actually cheaper to buy the cheese as a block.

Directions:

Preheat oven to 350°F.
Heat a skillet over medium-high heat. Add the onion & minced garlic and sauté.
Add ground beef and cook until meat is no longer pink.
Add the rest of the ingredients of the meat mixture and let it cook on a gentle heat.
Spread meat mixture evenly in a 9"x13" baker.
In another bowl mix together all cheese mixture ingredients (remember to keep half the mozzarella and the parmesan aside).
Evenly spread the cheese mixture over the meat mixture.
Top with remaining mozzarella and parmesan cheese.
Bake for 30-40 minutes, until the top starts to become golden and bubbly.
Let cool for 10 minutes before slicing (the lasagna will hold together better).