Really Good Lasagna
For a while now, I’ve tried to be more aware of the quality of the food we’re eating. That’s part of the reason we decided to grow a garden. One of the big changes in our diet is avoiding refined sugars like potatoes, bread & pastas. I haven’t really missed them (much) but I was craving Lasagna. And I wanted a really good Lasagna, not a “reasonable substitute.” I also wanted to use my Homemade Red Sauce, too!
One Easy Substitution
I was glad to find a simple solution for making lasagna without any noodles: thin-sliced chicken or turkey used in place of noodles. One other important adjustment is to use more tomato paste & less tomato sauce, because there aren’t any noodles to absorb the extra water. The sauce needs to be about the consistency of yogurt or pudding. Other than those differences, it’s the same as any lasagna, so choose your favorite recipe! Here’s mine:
Low Carb Lasagna - Quick Recipe
- 1/2 Pound Chicken, Deli Sliced sliced at "1"
- 1 Pound Ground Beef
- 1 Pound Ground Italian Sausage
- 1 Cup Mushrooms
- 1 Cup Black Olives, Sliced
- 1 Tsp olive oil
- 2 Tbsp Garlic, minced
- 1 1/2 Tsp Oregano, dried
- 16 Oz Red Sauce or Marinara
- 8 Oz Tomato Paste
- 16 Oz Ricotta, Whole Milk
- 1/2 Cup Parmesan cheese, grated
- 1/4 Cup Parsley, chopped
- 2 Large Eggs
- 1 Pound Mozzarella cheese, grated
Preheat oven to 375º. Add red sauce to tomato paste until sauce is the consistency of yogurt.
Meanwhile, in a large pot over medium-high heat, warm 1 teaspoon olive oil. Cook ground beef, Italian Sausage, and mushrooms, then add olives, garlic, and oregano and stir for 1 minute. Season with salt and pepper, then add red sauce or marinara and stir until warmed through. Combine ricotta, half of the Parmesan, and parsley, and two eggs in a large mixing bowl and set aside.
In a large casserole dish, spread a thin layer of meat sauce, a single layer of chicken slices, a layer of ricotta mixture, a layer of mozzarella, then repeat layers. Top last layer of chicken slices with meat sauce, Parmesan, and mozzarella.
Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 15 minutes. Let cool slightly before serving.