Ingredients:
- 20 Oz grass fed 93% lean ground beef
- 450 grams Cucina Antica Sunday Sauce
- 10 Oz (dry) Carbe Diem elbow macaroni
- 8 Oz red onion
- 8 Oz RYO bell pepper
- 200 grams Whole Foods pizza blend shredded cheese
- 400 grams @goodculture low-fat cottage cheese
- 1 T Italian seasoning
- 1 tsp sea salt
- 3 cloves garlic
- 1/2 tsp (or more) red pepper flakes
Instructions
- Dice pepper and onion
- Mince garlic
- Cook elbow noodles according to instructions
- Sauté pepper and onion until tender. Add minced garlic and stir for 30 seconds. Then set veggies aside.
- Brown ground beef and spices until fully cooked and remove from heat.
- Combine beef with veggies.
- Blend cottage cheese and Sunday sauce
- Combine noodles, sauce, 1/2 the shredded cheese, and beef/veggie mixture and pie into a lasagna pan.
- Top with remaining shredded cheese
- Bake at 350 for 30-45 minutes or until heated through and cheese is melty. You can cover with aluminum foil halfway through if you don’t want your cheese getting crispy. (I like mine a little browned)
- Let cool and slice into 6 equal portions
Macros per serving:
Calories: 441
Fat: 16.8 grams
Net Carbs: 24.4 grams
Protein: 43 grams
Fiber: 22.7 grams
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