9/14/18

No Pasta Lasagna - Low Carb




No Pasta Lasagna

I used my own homemade spaghetti sauce that I make, food vacuum seal and freeze.  Use whichever sauce you prefer just make sure you are reading labels to make sure of the carb and sugar content.

For the no-pasta noodles:
  • 2 eggs
  • 4 oz. cream cheese
  • 1/4 c parmesan cheese
  • 1 c mozzarella cheese
  • 1/2 t Italian Seasoning, garlic powder and onion powder

Place items in a food processor and blend smooth.  Spread smooth into a 9X13" pan you've lined with parchment.  Bake about 20-25 minutes.  Let cool or chill while you make the rest.


  • 1 lb. ground beef (or mixture of beef/sausage if that's what you prefer.)

Brown in a pan on the stove with:
  • 1 t Italian seasoning, 1 t garlic powder, 1 t dried oregano, 1 t onion powder
Also use:
  • 1 1/2 - 2 c spaghetti sauce of you choice (I make mine homemade) Check carb and sugar counts on yours
  • 1 c ricotta cheese
  • 1-2 t dried basil
  • 1/3 c mozzarella or Parmesan cheese

Turn the 9X13 pan of baked cheese "pasta" the long way in front of you and slice it into 3rds.  You now have 3 sheets that are the same size as a bread loaf pan. These are going to substitute the pasta.  Mix the basil into the ricotta cheese.  Sometimes if the ricotta is a brand that isn't very thick (brands differ) then I beat in 1 egg.  Up to you.  I use cottage cheese with an egg when I don't have ricotta on hand.  You can also use sour cream instead of cottage cheese or ricotta if that's all you have on hand.

In a loaf pan, layer your lasagna as you usually do.  A bit of sauce, a sheet of cheese-pasta, meat, the ricotta cheese mixture, sauce, cheese-pasta, meat, ricotta.  Layer at least 3 layers and you should be to the top of the loaf pan.  Sprinkle with parmesan or mozzarella (or even a mixture of cheddar jack if that's what you have in the house).  Bake about 25-35 minutes at 350 until golden brown, bubbly and hot all the way through (depends on the thickness of your pan, your oven's 'personality' for baking, etc)  Let set at least 10 minutes to set up - or if you dig into it right away (like we always do) expect it to look more like a casserole on your plate because you didn't allow it to set up.  We enjoyed with a green salad and blue cheese dressing on the side.


The pasta substitute


Spread into a pan and ready to bake


This is your finished 'pasta' which is really an egg/cheese mixture


Layer as you usually do with lasagna - only use a bread or loaf pan


Ready for the oven




You might be interested in some products related to this post, available through Amazon;

USA Pan Bakeware Aluminized Steel 1 Pound Loaf Pan
Reynolds Kitchens Parchment Paper (SmartGrid, Non-Stick, 45 Square Foot Roll)
Cuisinart FP-8SV Elemental 8-Cup Food Processor, Silver




















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