Low Carb Creamy Lasagna Recipes
LOW CARB CREAMY 'LASAGNA'
This is a small recipe because I don't want a lot of leftovers. Get good sized zucchini's, not the super small ones or you won't have enough slices. I cut mine w/ an electric slicer. To slice by hand, cut a flat side for each squash to rest on, so it will be stable, then make the lengthwise slices - at least 1/4" thick. I added sriracha brand hot sauce to the cream sauce but food.com doesn't recognize it as an ingredient so I couldn't list it. I used the JD sausage 'cause I really love it, and am tired of ground beef. It worked very well. Adding thin sliced black or calamata olives, pre-sweated mushrooms, or even chopped spinach or broccoli would be great flavor variations, but of course add they would push up the carb count.
Provided by Weewah
Categories Meat
Time 50m
Yield 1 loaf pan, 4 serving(s)
Number Of Ingredients 15
Steps:
- Place tomatoes in a small saucepan with the garlic and spices and bring to a boil.
- Separate the egg and whisk the yolk with the cream,.
- When the juice of the tomatoes has reduced, stir in the cream and quickly heat through before turning heat to low. Let it simmer on a back burner till thickened, but don't let it boil. Season with salt and sriracha to taste and stir occasionally.
- Brown the sausage and onions in a medium skillet and set them aside in a bowl.
- Salt the zucchini slices (to help remove some water) and sear them on both sides,briefly on high heat, using the sausage pan.
- While searing, grate mozzarella and thinly slice the cold cream cheese.
- Spray a loaf pan with with some nonstick spray, and place a layer of seared zucchini 'noodles' in the bottom of the pan.
- Lightly beat egg white with a fork and toss it with the meat and onions before placing them in the loaf pan.
- Place the cream cheese slices on top of the meat layer and sprinkle on 3/4 cup of mozzarella, then the 1/4 cup parmesan.
- Pour the tomato/cream sauce over the cheeses and smooth it with the back of a spoon.
- Cover the sauce with another layer of zucchini.
- Spread remaining 3/4 cup mozzarella over all and sprinkle parmesan, to taste.
- I like to top with granulated garlic and oregano because it makes the entire house smell good.
- Bake at 375 degrees till brown and bubbly and let it cool for 10 minutes before cutting, to to allow it to set.
Nutrition Facts : Calories 891.1, Fat 81.8, SaturatedFat 44, Cholesterol 299.4, Sodium 979, Carbohydrate 14.6, Fiber 2.2, Sugar 6.8, Protein 27.4
LOW-CARB LASAGNA
I love this recipe because you don't miss the pasta in the lasagna. It looks, smells and tastes like the real deal! You can add ricotta cheese or any other kind of cheese you like for variation. -Tammy Kirk, Raleigh, NC
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large skillet heat oil over medium heat. Cook beef, sausage, onion and garlic until no longer pink, 6-8 minutes, breaking into crumbles; drain, return to pan. Stir in pasta sauce; heat through., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with half of the sliced chicken, half of the sliced pepperoni, 2 cups sauce and half of each cheese. Repeat layers., Bake, covered, 25 minutes. Uncover; bake until cheese is browned and lasagna is bubbling, 20-25 minutes longer. Let stand 15 minutes before serving.
Nutrition Facts : Calories 419 calories, Fat 32g fat (13g saturated fat), Cholesterol 95mg cholesterol, Sodium 1106mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.
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