Low Carb Lasagna

• 1 lb lean ground beef
• 2 tablespoons olive oil
• 14 small onion, diced
• 12 green pepper, diced
• 1 tablespoon oregano
• 1 egg, beaten
• 8 ounces ricotta cheese
• salt and pepper
• 3 portabella mushrooms, sliced thin horizontally
• 8 ounces spinach, steamed (or other low carb veggie)
• 4 ounces mozzarella cheese, shredded
• 14 cup parmesan cheese, shredded

1. Brown the meat in 2 TBLS of olive oil.
2. When the meat is nearly done, add the onion and green pepper and saute until the onion softens.
3. Add the garlic and continue cooking until the onions brown.
4. Add the oregano and remove from heat.
5. In a medium bowl, combine the egg and the ricotta together.
6. Add salt and pepper.
7. Preheat oven to 325F.
8. Grease loaf pan with olive oil.
9. Spread 1/2 the meat mixture in the bottom of the pan.
10. Top with a layer of portobello mushrooms followed by a layer of the ricotta cheese mixture.
11. Top with spinach (or other vegetable), then a layer using 1/2 the cheeses.
12. Cover with the remaining meat mixture and top with the remaining cheese.
13. Bake at 325F for about 40 minutes.
14. Remove when the meat thoroughly cooked and the cheese is bubbling and starting to brown.

lean ground beef, olive oil, onion, green pepper, oregano, egg, ricotta cheese, salt, portabella mushrooms, spinach, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/low-carb-lasagna-300499 (may not work)