Ok Folks! Here is a delicious lasagna recipe that is fairly
traditional with the exception of the noodles which are home made very low carb
perfect for a low carb/Keto diet plus lots of protein.
First to make the noodles.
½ cauliflower riced in a food processor
1 ½ cup almond flour
1 ½ cup coconut flour
2 eggs and basil
1 cup of parmesan cheese
1/2 teaspoon baking powder
1 cup of water
1/2 teaspoon baking powder
1 cup of water
To prepare: After ricing the cauliflower in a food processor
put the riced cauliflower in a bowl, covered and cook in the microwave for 6
minutes. Then put it in a tea towel and strain all the water you can out of the
cooked, riced, cauliflower. This is a fairly traditional method of preparing
cauliflower for a variety of Keto low carb dishes.
Next add the cauliflower the remaining ingredients and mix
well. Add basil and garlic powder, as much or as little as you like. Hand press
the dough into a ball. The dough will be a bit crumbly but when pressed it will
hold together. Get a large baking cookie pan/sheet and cover it with parchment
paper. Then place the dough in the center of the pan and place another sheet of
Parchment Paper over the dough. Now simply take a rolling pin and roll out the
dough as thin as possible covering the entire pan.
When finished, remove the
top paper, preheat oven to 375, and bake for 20 minutes.
Once done, take out and place on a cooling rack. GREAT
TIP!!! When cutting the cooked dough place the dough on top of two cooling
racks, but have the racks separated about an inch. This will create a grove
where you can cut the scissors and still have support on both sides of the
noodle. This will help prevent breaking and works very well! Once done, leave
the noodles on the baking rack until you are ready to assemble.
The rest of the recipe is mostly traditional.
Meat Sauce:
2 cans san Marzano tomatoes
One can tomato sauce
3 teaspoons of tomato paste
Fresh chopped tomatoes if you can get them
1 pound of each//Ground veal, beef, and port
5 cloves fresh garlic crushed
2 cups fresh basil
Salt, pepper, garlic powder as much or as little as you like
1 cup red wine
2 cups water
To prepare simply brown and drain the beef then add all the
ingredients. Simmer first 30 minutes uncovered, the cover and let cook on low
for several hours.
Assembly
1 large container of ricotta
Fresh parm
Enough fresh motz to cover each layer.
Bottom layer. Spread enough meat sauce to cover a deep
lasagna pan. Then cover the meat sauce with a layer of Motz. Next put your 3
noodles on top of the motz. Next pour meat sauce over the noodles, then ricotta
over the meat sauce, then motz over the ricotta, then another layer of 3
noodles. Repeat this for as big as your pan is or for how many ever noodles you
have.
On the final top layer top with a little ricotta, motz,
basil and parm cheese.
Bake in the oven at 375 for 45 minutes.
Truly as delicious Lasagna that is high protein and
extremely low carb.
Conclusion: Does this noodle substitute taste exactly like
an original lasagna noodle?? No it does not. But then again, a real noodle does
not have really any flavor. These low carb noodles actually do have a great
flavor that adds to the dish, and these home-made noodles hold up well. The
only difference I see is the consistency of the noodle. A real noodle is a bit
slick even after it is cooked, where these are not. That is about it. But
honestly, this dish is so good if you have a lasagna craving and you want to
stay on a low carb diet, this does work great. It is very satisfying. My wife
is Italian and is a true Italian food snob. She really loved this dish. That
says something right there.
NOTE: When you make home made noodles, plan ahead, because
it does take time. You could even skip the cauliflower in the recipe and just
add more of the other flours. Precook the day ahead. This would save a lot of
time on the day of cooking. Cheers JB
