Swiss Chard Lasanga

LowCarb Swiss Chard Lasagna
l Medium to Large head of chard or cabbage
l Tblsp. Olive Oil
2 Garlic Cloves, minced or pressed
l Medium Onion, chopped
l Green Bell Pepper, chopped
3/4 lb. gr. beef (can also use 1/2 sausage with the beef for a little bit of a kick)
l 6 oz can Tomato Paste
l tsp. dried oregano
2 tsp. salt
l tsp. black pepper
l cup grated Mozzarella Cheese
l/2 cup Ricotta or Cottage Cheese
l/2 cut freshly grated Paramesan Cheese

Preheat oven to 350 degrees.

1) Wash the chard and remove the tough outer leaves. Cut the head in half. Carefully peel back the leaves. trying to keep them in tact; thest will serve as the lasagna noodles.

2) Arrange the individual leaves on a steamer basket or tray and steam until nearly tender, about 3 to 5 minutes.(you can also do this in the microwave.) Set aside.

3) Put the olive oil in a large skillet over medium-high-heat. Saute' the garlic, onion, and green peper until the onion is translucent.

4) Add the ground beef and brown thoroughly. Drain or skim the accumulated fat and water.

5) Add the tomato paste and tomato sauce and seasonings to the mixture and combine well.

6) Coat a 9 X 13 X 2 inch-baking pan with a little olive oil.

Assemble the lasagna: Line the bottom of a pan with a layer of leaves. ( I cut in 2" strips - I find they lay platter) Top with half the meat mixture. Add a third of the mozzarella cheese and half of the rocotta cheese. Add another layer of leaves, and remaining half of the meat mixture, another third of the mozzarella and the remaining half of the rocotta. Top with the remaining mozzarella and finish by scattering the paramesan on top. Bake covered for about 20 min. Uncover and bake for 5 minutes more.