10 oz cooked 93% ground beef (2 Leans)
1 cup (8.46 oz) canned Italian diced tomatoes – less than 5 g of carbs per 1/2 cup
1/2 tsp garlic powder (1 Condiment)
1/8 tsp salt – optional (1/2 Condiment)
1/8 tsp pepper (1/4 Condiment)
4 oz or 1/2 cup part skim ricotta cheese (2 to 3 g fat per oz) (1/2 Lean)
6 oz or 1 1/2 cups reduced fat mozzarella cheese, divided (1 1/2 Leans)
3 tbsp reduced fat parmesan cheese (3 Condiments)
2 tbsp egg beaters 1/4 tsp garlic powder (1 Condiment)
1 tsp Italian Seasoning (2 Condiments)
1/8 tsp pepper (.25 Condiments)
1 cup (3.98 oz) zucchini sliced into thin circles (2 greens)
Preheat oven to 350 degrees. Add tomatoes, garlic powder, salt and pepper to already cooked and weighed ground beef. Simmer for 2 minutes, stirring constantly. Remove from heat.
Mix the ingredients for the cheese filling using only 3/4 cup of mozzarella. Fill the bottom of a baking dish with the meat filling and top with the cheese filling. layer sliced zucchini over top, and sprinkle with remaining cheese, and Italian seasoning.
Bake for 40 minutes until the top because bubbly. Let cool 10 minutes before slicing (the casserole will hold together better). Divide into 4 equal portions. These freeze great.