About a month ago, I talked my parents into trying out the healthy diet advocated in Gary Taubes’s Good Calories, Bad Calories. Although they haven’t followed my suggestions exactly, they are still seeing big results. In an attempt to add variety to her diet, my mom has been experimenting with low-carb casseroles and substitutes for her (former) favorite foods. One such example is noodleless lasagna. Since she gave us the recipe, we have made it several times, with great results.

Ingredients:

• 2 lb hot Italian sausage
• 6 eggs
• 1/2 c Ricotta cheese
• 2-3 c Mozzarella cheese
• 1 jar pasta sauce
• grated Parmesan cheese
• Italian seasoning
• topping such as pepperoni (optional)

First, cook the sausage in a pot, mixing in some Italian seasoning. Then, mix in a jar of pasta sauce.

Meanwhile, crack 6 eggs into a mixing bowl, and scramble them up. Add 1/2 cup Ricotta cheese, and gently mix them up. Pour this mixture into a 9×13 glass baking dish. Gently top with a generous portion of shredded mozzarella cheese, at least 1 to 1.5 cups. Sprinkle a thin layer of grated Parmesan cheese on top of that.

Then, gently pour the sausage and sauce mixture on top, being careful not to let the layers mix. Once this is done, you may have to pour additional pasta sauce to fill in any gaps. Try to evenly spread the sausage over the entire surface.

Finally, sprinkle another generous layer of mozzarella cheese, followed by a thin layer of grated Parmesan cheese.

Bake for 50 minutes at 350 degrees. You may wish to bake it for longer in order to better solidify the bottom layer.

Tip: If you would like to make it more like a pizza, add a topping such as pepperoni. Once it is done baking, you could make the pepperoni crispy by using the broiler. Just be careful not to burn the cheese. Other toppings could be used in addition to or in place of pepperoni. Also, a pasta sauce could be chosen that is appropriate for pizza, or that has other ingredients that you might find on pizza, such as meatballs (small or large).