Low Carb Italian Bake Recipe - Food.com (2024)

12

photo by lovespurple

1. OK I found it, sorry new to your blog. Thank you. I made the pancakes, squeezed lemon juice & sweetener on them. Very good, enjoyed them this morning.

   rarnold2072

2. LOW CARB ITALIAN BAKE Where is the spinach listed?

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   rarnold2072

Reviews

1. Was really good. I used vegetarian sausages and regular tomatoes, which I will do again. Also steamed fresh spinach from the bag which I prefer. This will be GREAT after I make a few changes/substitutions to kick up the flavor: 3-4 cloves of pressed garlic, instead of powder; more salt and pepper; more tomatoes - 3-4 large and sliced about 1/3 inch thick; same mushrooms but sliced thin; 1 teaspoon (or more?) of Italian seasoning. REALLY GOOD!

   lindaswest

2. Good flavor but TOO DRY! Needs some kind of sauce. I was looking for something to add to my list of post bariatric surgery foods that I could eat...but due to the dryness, I just can't.

   CAR K.

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   Made this exactly as directed. Didn't change a thing. Hubby was bored with it and gave me a "Meh" response when I asked him if he liked it. I just thought it tasted bad. The sausage part was good because I used hot italian but the ricotta spinach mixture just tasted awful. The only good thing about this meal was that my blood sugar did not spike after dinner but stayed around normal. However I will continue my search for good tasting low carb meals and won't be repeating this one.

   Cher Jewhurst

4. I was looking for a new low carb meal to try and this was very good. I only put the mushrooms on half of this for my picky kid who dislikes mushrooms. I also used 4 Italian sausages in this and I spread it out into a 9X13 baking dish. That made it spread out kind of thin so it heated up more quickly. It was done after 20 minutes. Tasted good and was easy to make!

   lovespurple

5. I'm giving this 5 stars because everyone loved it, a rarity in my picky family. I used 5 hot Italian sausages and a little extra mushrooms (about 4 ounces, I'd say.) I would like to try this with some bell pepper next time. Thanks for the recipe.

   windhorse23

see 6 more reviews

Tweaks

1. Update: Last time I had no ricotta or tofu on hand - but I did have feta cheese and sour cream! 8 ounces of each. WOW! The sour cream made it so moist and the feta amped up the flavor big time, so it didn't need ANY salt or excess spices. Just liberal basil and oregano. This will be my new way to make this. Blandness issue solved for those who need a big punch of flavor! Also this last time split the difference and used two veggie sausages and a small eggplant, cut into 1/3 inch discs.

   lindaswest

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