Cheesy Low Carb White Lasagna

Cheesy Low Carb Lasagna    5.5 net carbs

Ingredients:

3 Eggs

3 oz Cream Cheese
1 tsp Psyllium powder (optional)

1 cup Mozzarella shredded

1 cup Italian 4 Cheese Blend (Provolone, Parm, Asiago, Romano)

1/2 cup Parmesan Cheese, grated

12 oz Ground Chicken (OR use rotisserie chicken for less prep)

1 cup Heavy Whipping Cream

8 oz Silk cashew milk unsweetened

2 teaspoons Arrowroot flour

5 oz Baby Spinach

1 1/2 cup Mushrooms, fresh sliced

1/8 tsp Nutmeg, ground

7 oz. Ricotta Cheese, whole milk

1 Tbsp. Butter

Additional Butter or oil for frying

1 tsp. Garlic minced

Salt and pepper to taste

Directions:

Spinach and White Sauce

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. 

In a saucepan combine 1 tablespoon melted butter and the arrowroot flour. 

Add heavy cream, cashew milk and nutmeg and stir until it slightly thickens over medium high heat. Add mushroom puree. Cook for 5 mins. Combine sauce and spinach. Set aside

ChickenMelt butter in frying pan on medium low. Saute garlic for one minute. Fry up chicken in frying pan. Season to taste with salt and pepper. Drain off liquids. 

Cheese Layer

Combine mozzarella, Italian cheese, parmesan, ricotta in a bowl. (Save a handful of cheese for later. Maybe two handfuls.)

Egg Crepes (Noodles)

Blend cream cheese, (psyllium) and eggs in a Ninja, or a Magic Bullet. 

Update: Bake this in sheet pans at 300 degrees for 7-8 mins. (Use parchment, spread very thin and then cut to desired shape.) I am now adding psyllium fiber to this. You don't need it, I just like the texture better.

Assembly

Pour a small amount of white sauce into the bottom of a loaf pan.

Layer in half the chicken.

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 15 minutes 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 http://www.ibreatheimhungry.com.  I just decided to use it for lasagna noodles.)