Here’s another George Stella keeper.  Yield: 8 servings, net carbs per serving: 3. Prep time: 30+ minutes.

INGREDIENTS:

• 2 tablespoons olive oil
• 2 cups diced celery
• 1/2 cup diced red onion
• 2 pounds ground beef
• 15 ounces sugar-free tomato sauce
• 1 teaspoon minced fresh garlic
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper

CHEESE FILLING:

• 15 ounces ricotta cheese
• 16 ounces mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon minced fresh garlic
• 2 teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. Heat the oil in a large skillet over medium-high heat.  Add the celery and onion and cook until slightly tender.
3. Add the ground beef and cook until browned.  Drain off the excess fat with a spoon or turkey baster.
4. Add the tomato sauce, garlic, garlic powder, salt and pepper, and simmer for 2 more minutes, stirring constantly. Remove from the heat.
5. Mix the ingredients for the cheese filling together in a bowl using half the mozzarella.
6. Fill the bottom of the baking dish (9 x 13) with the meat filling and top with the cheese filling.
7. Cover the top with the remaining 8 ounces of mozzarella.
8. Bake for 45 to 50 minutes, until the top starts to become golden and bubbly.
9. Let cool for 10 minutes before slicing (the lasagna will hold together better).