Love lasagna, but afraid of all those carbs? Me too! Here is what I do anymore.
Use a sugar free sauce or make your own without added sugars, use whole fat ricotta cheese, use real mozzarella cheese (not pre-shredded), grass fed beef, and my favorite noodle replacement...zucchini!
Just as you would make your favorite lasagna recipe, substitute your noodles with zucchini slices from your mandolin and layer for noodles. The only difference with using zucchini noodles is I either saute them for a few minutes in coconut oil or quickly blanch them for a minute or two in boiling water (normally I find it easier to blanch.)
Generally, leave your sauce a bit on the thicker side if you can because the zucchini will add some liquid to your lasagna when cooked. If it is too runny when it comes out of the oven, let it sit for about 30 minutes prior to serving, by then some of the liquids will have diminished.
Enjoy your low-carb lasagna!
If you want a recipe this is what I used:
- a jar of no sugar added spaghetti sauce
- extra italian seasonings added to sauce, plus garlic powder (to taste)
- a pound and a half grass fed beef, browned
- 1 large full fat ricotta cheese container (16 oz)
- 1/2 cup parmesean cheese
- 3 farm fresh eggs
- italian seasonings (to taste)
Noodles: about 3 med-large zucchinis sliced medium thick with a mandolin, blanched or sauteed first.
Spread a small amount of sauce on bottom of a large casserole dish, then spread out your zucchini noodles as you would lasagna noodles in a single layer. Spread half of the cheese filling mixture over noodles, then spread the grated mozzarella (ok to use sliced mozzarella here if you don't grate), extra parmesean if you desire, and then another layer of sauce, noodles, cheeses, etc. End with sliced mozzarella on top.
Bake for approximately 30 minutes at 350 degrees until cheese on top is melted and slightly browned at edges.
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