Please eat this really good low-carb lasagna wannabe.

Here’s the first of my recipes featuring CarbQuik baking mix from Netrition.com, the Bisquick knockoff with 90% fewer carbs. CarbQuik is my new best friend.

I made this Low-Carb Lasagna Pie for dinner tonight, and it would have been an over-the-moon winner if I hadn’t added salt twice by mistake. We still loved it but next time it will be perfect and we won’t need a gallon of water standing by.

• 1 cup ricotta cheese
• ¼ cup grated parmesan cheese
• 1 lb. ground beef, browned and drained
• 1 cup shredded mozzarella cheese, divided
• 1 cup pasta sauce (I use low-carb Bella Vita)
• 1 cup unflavored Almond Breeze almond milk
• 2 eggs
• ⅔ cup CarbQuik
• ½ teaspoon salt
• ¼ teaspoon pepper

Preheat your oven to 375°. Spray an 8-inch square glass baking pan with Pam and set aside.

Layer ricotta and parmesan cheese in prepared pan. Mix cooked beef, pasta sauce and ½ cup of the mozzarella; spoon evenly over top. Beat milk, eggs, CarbQuik, salt and pepper with an electric mixer for one minute until smooth. Pour into pan. Bake until golden brown and a knife inserted in center comes out clean, 35 to 40 minutes. Sprinkle remaining mozzarella on top and let stand for 5 minutes.

Incidentally, I use Thrive Freeze-Dried Ground Beef for this recipe. (Actually, I use it for every recipe.) It rehydrates in five minutes and you don’t have to stand over a frying pan for half an hour hacking up a brick of frozen meat. I strongly recommend that you give it a try. Thank you and bon appetit.