Low Carb Italian Bake

Ingredients

Sauce

• 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
• 1/2 (1 g) packet Splenda sugar substitute, half packet (again this varies on taste, I like my tomato sauces sweet)
• 1 dash pepper

Filling

• 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 mushroom (fresh is highly recommended)
• 1 cup sliced onion
• 1 tablespoon olive oil
• 1 cup mozzarella cheese
• 1/4 cup parmesan cheese or romano cheese

Directions

1. 1

   Preheat oven to 375 degrees.

2. 2

   In large saucepan, heat 1 tablespoon of extra virgin olive oil over medium heat.

3. 3

   Add chopped garlic and continue to stir until garlic is soft.

4. 4

   Add can of tomatoes and remaining sauce ingredients until combined.

5. 5

   Lower heat and simmer uncovered for approximately 15-20 minutes, depending on how chunky you prefer your sauces.

6. 6

   Meanwhile, in another small saucepan, heat 1 tablespoon of olive oil over medium heat.

7. 7

   Add onions and season with salt and pepper.

8. 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. 9

   Once onions are soft, add mushrooms.

10. 10

    Stir until mushrooms are browned and incorporated with the onions.

11. 11

    Spray a 1 quart casserole dish or a 4 cup round pyrex with cooking spray.

12. 12

    Add 1/3 of the sauce to bottom of dish.

13. 13

    Layer half of mushroom-onion mixture over sauce.

14. 14

    Sprinkle with half the parmesan cheese.

15. 15

    Layer half of the sliced sausage or 1 cup ground beef.

16. 16

    Sprinkle with 1/3 cup mozzerella cheese.

17. 17

    Add 1/3 of the sauce.

18. 18

    Add the rest of mushroom-onion mixture.

19. 19

    Add the rest of parmesan cheese.

20. 20

    Layer remaining meat.

21. 21

    Sprinkle 1/3 cup of mozzerella cheese.

22. 22

    Pour remaining sauce over cheese.

23. 23

    Sprinkle the remaining 1/3 cup of mozz. cheese.

24. 24

    Cover and bake for 20 minutes.

25. 25

    Uncover and bake an additional 10-15 minutes or until cheese is golden brown.

26. 26

    Let rest for 10 minutes before serving.

27. 27

    Serves 2; excellent with a side of sauteed spinach.