Sunday, April 3, 2011

White Lasanga #lowcarb #recipe

Typically I use eggplant for my "noodles" in lasagna but I was making this to take to a potluck tomorrow so I decided to use Dreamfield's instead. I am hoping that all of the protective layer that inhibits carb digestion wasn't removed - or won't be as it is stored overnight in the fridge - but it if does...well, I can't do anything about it now I guess :). I'm the only one who eats lowcarb though, so it won't matter to anyone else. (There are diabetics but they are obediently watching their fat intake and counting their calories and taking their drugs...)

It's mostly about the sauce anyway. A low carb sauce for white lasagna is indeed an art! OK, maybe not, but it needs to be rich without being overpowering, and flavorful without detracting from the lovely vegetables within.

I have some frozen roasted, seasoned chicken breast strips that I cut into bite-sized pieces, along with broccoli, cauliflower, carrots, and mushrooms. I can't tell you exactly how much of each, I just poured some into the bowl until it looked about right, salted it, and tossed it together with my hands.

For the sauce I whipped up 2 eggs until they were very light. Then I added two 16 oz. cartons of whole-milk ricotta cheese, 1c of heavy whipping cream, a couple dashes of nutmeg, and about a tsp each of rosemary, thyme, parsley, and marjoram. (I would have used tarragon as well, if I'd had any.) And I mixed it all together thoroughly with my stand mixer. Then I put in a cup of chicken broth to thin it down a bit.

For cheese, I used a shredded italian blend and some shredded mozzarella, plus some parmesan from the can.

I assembled it by starting with some sauce on the bottom of my 9x14 baking dish, then a layer of noodles, a couple handfuls of the chicken/veggie mixture spread on the noodles, a generous amount of sauce, and a layer of the shredded italian blend...then another set of layers like the first, then a layer of noodles, sauce, and the mozzarella, with the parmesan sprinkled on top for the crispness and browning. (As you can see from the photo, I didn't spread it very evenly - lol!)

Baked in a 325 oven for 45 minutes, and 350 for the final 10.

There was enough of everything left over that I also made an 8x8 one for Pete and I at the same time. We each had some and it was delightful, although possibly could have used a little more salt. With all that cheese I was wary of oversalting but people can always salt at the table if need be too.

Anyway, here is what it looks like, I can't show you what it tastes like so I guess you'll just have to make your own - lol!

(P.S. This wasn't cheap to make, and it is easy but time-consuming. Just doing the math quickly in my head, it is probably close to $20 to make these 2 lasagnas, but of course they will serve quite a few people, quite a few servings, so per serving it is much more reasonable. I will cut it into very small servings tomorrow but I'd probably do 12 servings in the big pan and 4 in the small one if it was just for us, so that's just over a buck a serving, not bad after all I guess!)

No comments:

Post a Comment