January 19, 2017

No pasta, low carb lasagna - Easy and Delicious

Updated with more photos on this September, 2018 post:  No Pasta Lasagna

A really yummy low carb, noodle-free lasagna I made that I just kind of made - didn't write down but I DID take pictures.  Except I did not take a 'finished' product picture.  Because it looked and smelled so good and we were so hungry... we dug in right away and ate it before I even thought about photos. That's so me!  But I did snap one as I put it in the oven to bake that night... so there's that.

When not low carbing, a quick and easy basic 'no work' lasagna is: A Basic Lasagna

Using the photos as my guide I'll explain what I did and give approximate amounts - sorry, but I rarely measure anything.  Like many cooks with a few years under their aprons, I eye-ball everything and it works. 


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. I used fresh ground steak)

Brown in a pan on the stove with:
1 t italian seasoning, 1 t garlic powder, 1 t dried oregano, 1 t onion powder

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 mixture 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 minutes at 350 until golden brown, bubbly and hot all the way through.  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.  We enjoyed with a green salad and blue cheese dressing on the side.

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For those wondering - I grind our meats myself and I do not have a big expensive meat grinder!  I use a very affordable Weston - my husband got for me at Lowes a few years ago.  They don't sell them anymore (I don't think) but they have it on Amazon and it's usually priced right around $65-75.

Weston Products Weston Brands Grinder and No.5 Stuffer, White

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