Low Carb Italian Bake

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 (10 ounce) can italian-style diced tomatoes
• 2 chopped garlic cloves
• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon red pepper flakes (varies depending on your taste)
• 1/4 tablespoon oregano
• 1/4 tablespoon basil
• 0.5 (1 g) packet splenda sugar substitute, half packet (again this varies on taste, i like my tomato sauces sweet)
• 1 dash pepper
• 2 links of cooked hot italian sausage, cut into thin slices (or you may substitute 2 cups of cooked ground beef)
• 1 cup sliced fresh mushrooms (fresh is highly recommended)
• 1 cup sliced onion
• 1 tablespoon olive oil
• 1 cup mozzarella cheese
• 1/4 cup parmesan cheese or 1/4 cup romano cheese

Recipe

• 1 preheat oven to 375 degrees.
• 2 in large saucepan, heat 1 tablespoon of extra virgin olive oil over medium heat.
• 3 add chopped garlic and continue to stir until garlic is soft.
• 4 add can of tomatoes and remaining sauce ingredients until combined.
• 5 lower heat and simmer uncovered for approximately 15-20 minutes, depending on how chunky you prefer your sauces.
• 6 meanwhile, in another small saucepan, heat 1 tablespoon of olive oil over medium heat.
• 7 add onions and season with salt and pepper.
• 8 lower heat to low and cover for 10 minutes. occasionally check on the onions so the onions do not burn; you want the onions to be a soft, and slightly caramelized.
• 9 once onions are soft, add mushrooms.
• 10 stir until mushrooms are browned and incorporated with the onions.
• 11 spray a 1 quart casserole dish or a 4 cup round pyrex with cooking spray.
• 12 add 1/3 of the sauce to bottom of dish.
• 13 layer half of mushroom-onion mixture over sauce.
• 14 sprinkle with half the parmesan cheese.
• 15 layer half of the sliced sausage or 1 cup ground beef.
• 16 sprinkle with 1/3 cup mozzerella cheese.
• 17 add 1/3 of the sauce.
• 18 add the rest of mushroom-onion mixture.
• 19 add the rest of parmesan cheese.
• 20 layer remaining meat.
• 21 sprinkle 1/3 cup of mozzerella cheese.
• 22 pour remaining sauce over cheese.
• 23 sprinkle the remaining 1/3 cup of mozz. cheese.
• 24 cover and bake for 20 minutes.
• 25 uncover and bake an additional 10-15 minutes or until cheese is golden brown.
• 26 let rest for 10 minutes before serving.
• 27 serves 2; excellent with a side of sauteed spinach.