LOWer Carbs. LOWer Cals.
Noodles of choice (Lasagna or Zucchini Slices – For Low Carb.)
Shredded Mozzarella Cheese
Grated Parmesan Cheese (Store shelf kind)
1tsp Extra Virgin Olive Oil
1c Mushrooms, chopped
1 Celery, cut long way and cut
1lrg Garlic Clove, minced
1/4tsp Caraway Seeds
3c Fav. Spaghetti Sauce (I used 3c Bolognese Sauce! Or Onion Garlic Tomato)
1/2 Turkey Kielbasa Link, quartered long way, then cut (Reg. Kielbasa works)
1c canned Sauerkraut
1c TO 1.5c Shredded Cheddar Cheese (I did 1c)
Sautee Link, Vegis, and Caraway Seeds in Olive Oil. Add in Sauce. Simmer a bit.
In separate bowl, mix together Cheddar Cheese and Sauerkraut (Chop Saurkraut some).
Spoon a few spoons of sauce into a BUTTER FLAVOR COOKING SPRAYED baking dish. Single layer noodle of choice (We used Zucchini Slices *SEE NOTES). Top with sauce. Then, desired amount of MOZZARELLA Cheese. Sprinkle with Parmesan Cheese. Then, layer more Noodle/Zucchini. More Sauce Mix. More Mozarella Cheese. Sprinkle Parmesan Cheese. Then 3rd layer: Layer Noodles/Zucchini, Sauce Mix, THEN, top with CHEDDAR Cheese and Sauerkraut Mix. Sprinkle with Parmesan Cheese. Shake Pepper over top.
Bake 450 for about 25-35 minutes. Allow to set a few minutes, before serving.
Serve with EASY TOASTER Garlic Toast!
NOTES: Mock Lasagna Noodles using Zucchini… Lower Carbohydrates and Lower Calories. And you will LOVE IT!!! I peel. Slice thin (About thickness of cooked lasagna noodle, or thicker) layers (Remove seeds or stop when you get to seeds, if any). It doesn’t have to be pretty.
Also, you can UP the amount of Sauerkraut, sprinkle A LITTLE on each layer of cheese. I think above amount is perfect!
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