Spinach Lasagne

http://www.genaw.com/lowcarb/spinach_lasagna.html

We made up our menu for the week, and I tried out this recipe with a few modifications. Linda's Low Carb Menus has really helped me to stay on track with my eating plan, and it's kept fresh ideas going for the past 8 months so we aren't bored with the food.

Ingredients:

1 lb ground beef
1 onion
1 green pepper
1 tomatoe
5 mushrooms
1 pkg cream cheese
1 can tomatoe sauce
1 egg
parmesan cheese
salt and pepper
cheddar and/or mozzarella cheese
1 pkg frozen spinach
Garlic Powder

Directions:

Prehead the oven to 350 F. Brown the beef with diced onion, chopped green pepper, sliced mushrooms, and diced tomatoe. Add Tomatoe sauce and garlic powder and bring to a bubble. In a bowl, heat up cream cheese in the microwave for about 40-60 seconds until it's easy to stir. Add 1 egg and salt and pepper to mixture and use a fork to blend it all well. For the spinach, I used a strainer and defrosted it under hot water, but it's probably best to have it defrosted beforehand so that you don't have to waste so much water. Squeeze as much water out of the spinach as you can, otherwise it's too watery for the lasagne. Once you've got as much water out of the spinach as you can, mix it with the cream cheese mixture.

To layer the lasagne, put half of the meat mixture on the bottom of an 8X13" glass dish, and then cover completely with the entire spinach/cheese mixture, spreading to the sides. Then put your shredded cheese on top of the cream cheese mixture, and layer the remaining meat sauce on top of that, again - spreading to the sides to cover completely. Then sprinkle entire dish with parmesan cheese and bake in your oven for 30 minutes.

We made a salad to go along with the lasagne, but you can choose to side it with anything you like. I managed to get two lunches made up with it, on top of two adult servings, two child servings, and enough for small leftovers for two adults and 1 child. It was VERY filling!