Lasagna (Low-Carb)


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Lasagna (Low-Carb)
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Healthy Dishes Low-Carb
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, mix chicken, egg, 1/2 cup Parmesan, and almond flour. Cut two sheets of parchment paper the size of your baking sheet. Spread chicken mixture on one sheet. Spray the second sheet with olive oil, then place on top of chicken. Using a rolling pin, spread the mixture between the sheets of paper to the size of the baking sheet. Remove the top sheet of paper and place the baking sheet into the preheated oven. Bake for about 15-20 minutes or until done. Remove from oven and allow to cool for at least one hour. You could do this the day before and refrigerate.
  3. In a large frying pan, saute minced garlic in 2T olive oil. Add spinach and continue to saute until spinach is wilted. Remove from heat and set aside.
  4. In a medium bowl, usin a fork mix ricotta cheese, egg, grated Parmesan, and fresh parsley. Set aside.
  5. Cut the chicken mixture (it should be flexible like a noodle) in half. Then cut each half into 3 pieces. If you planned this properly, each piece should be about the size of the inside of the loaf pan.
  6. Spray two 8-inch loaf pans with olive oil. Pour 4 ounces of pasta sauce in each pan. Add one sheet of chicken to each loaf pan. Top each with 1/2 ricotta mixture, then with the 1/2 spinach and 1/4 cup mozzarella. Top with more sauce. Add another sheet of chicken mixture and top with 1/2 Italian sausage, 1/4 cup mozzarella, and more pasta sauce. Top with final sheet of chicken, more sauce, more mozzarella, and shredded Parmesan.
  7. Place loaf pan(s) in preheated 350F oven, and bake for about 45 minutes. If you do not need to bake both loaves, wrap one loaf in plastic wrap and freeze.
Recipe Notes

Per Serving (excluding unknown items): 558 Calories; 41g Fat (67.2%
calories from fat); 35g Protein; 10g Carbohydrate; 3g Dietary Fiber; 170mg
Cholesterol; 831mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Vegetable; 3
1/2 Fat.

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