Wednesday, April 29, 2015

Cheesy Low Carb White Lasagna

Cheesy Low Carb Lasagna    5.5 net carbs

3 Eggs
Cream Cheese, 3 oz
Mozzarella shredded, 1 cup
Italian 4 Cheese Blend (Provolone, Parm, Asiago, Romano), 1 cup
Parmesan Cheese, grated, 1/2 cup
Ground Chicken, 12 oz
Heavy Whipping Cream, 1 cup, fluid
Silk cashew milk unsweetened, 8 oz
Arrowroot flour, 2 teaspoons
Baby Spinach, 5 oz
Mushrooms, fresh, 1 1/2 cup  slices
Nutmeg, ground, 1/8 tsp
Ricotta Cheese, whole milk, 7 oz.
Butter 1 Tbsp.
Additonal Butter or oil for frying
Garlic minced 1 tsp.
Salt and pepper to taste

Egg Crepes (Noodles)
Blend cream cheese and eggs in a Ninja, or a Magic Bullet. 
Over medium low heat pour a very thin layer into a frying pan. Flip over after about a minute. Repeat until batter is gone. 
Set aside. Later you will tear this apart into the right shapes to fill your pan and go in between your filling. (You may not use all of them. You can use one as a wrap for a sandwich.)

Filling (3 part process)
Chop spinach in food processor. (Not too fine.)
Boil in salted water for 2 mins. Drain in fine sieve or colander with paper towel in it. Rinse with cold water. Press out all moisture with a large spoon. Set aside. (I even squeezed out more with my hands once cooled. This boiling step keeps the spinach from turning your lasagna green.)

Puree mushrooms in food processor.
Melt butter in frying pan on medium low. Saute garlic for one minute. Add mushroom puree. Cook for 5 mins. Set aside.

Fry up chicken in frying pan. Season to taste with salt and pepper. Drain off liquids.

Mix all three of these together.

White Sauce
In a saucepan combine 1 tablespoon butter and the arrowroot flour. Add heavy cream, cashew milk and nutmeg and stir until it slightly thickens over medium high heat.

Cheese Layer
Combine mozzarella, Italian cheese, parmesan, ricotta and 1/2 cup of sauce in a bowl. (Save a handful for later. Maybe two handfuls.)

Pour a small amount of white sauce into the bottom of a loaf pan.
Layer in half the meat mixture.
Spread half the cheese mixture on top of that. Pour a little more sauce on top.
Place your egg noodles in single layer on top of that. Tear them apart so they don't overlap too much.
Repeat the above process for another layer.
Add that leftover Italian cheese to the top of the egg noodles.
Cover loaf pan with aluminum foil.
Bake for a half hour at 350 degrees. Remove foil and bake for another 10 minutes or until the top is bubbly and slightly golden brown.

If you don't like spending a couple hours in the kitchen, I suggest making this in stages. You could easily make the "noodle" part one day. Chicken the next. It's delicious. When the flavors layer together...This is by far one of my favorite recipes.

I should also forewarn you, let this rest for a good half hour before you first cut into this. Otherwise it falls apart and you should plan on eating it in a bowl.

(Honorable mention: You can find the Egg Crepe recipe all over the web. I first saw it on  I just decided to use it for lasagna noodles.)

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