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This is, a thick, layered, very satisfying stick to your ribs kind of lasagna!With egg crepe lasagna "noodles" that don't taste like eggs at all and feel a bit more like the real thing. The ricotta/cottage cheese is left out but replaced with a mixture of several cheeses, and even though it has sour cream in it; you can hardly taste it for the rest of the cheeses! All in all it was pretty good, it makes 8 or 9 servings, depending on what kind of pan you use. (round or square)
Ingredients:
6 eggs beaten
½ lb ground beef, crumbled and cooked
¼ lb bulk sausage, crumbled and cooked
1 large can diced tomato, drained
1/3 cup sour cream
3 tbsp cream cheese
1 ½ cups shredded cheddar cheese
¼ cup parmesan cheese
½ cup grated mozzarella cheese
salt and pepper to taste
(you can add other seasonings)
Ok, first, beat 5 of the eggs and heat up a skillet. I used a touch of oil on a papertowel to just swab the hot skillet, and then I poured a bit of egg in. Basically, if its almost all the way cooked by the time its starting to fill the pan, you 1 have enough egg in there and 2 have it at the right heat. You’re making the egg crepes from the egg board. I got quite a few. Even though I am counting the full 5 eggs; you will probably wreck a few crepes along the way. Don’t fret; they’re good for dogs and kids like them too!! (just make sure they are cooked all the way) Rule of thumb for these, leave them alone until you can run your spatula around the edge of the pan and lift the edges easily. You shouldn’t see any glossy egg mixture on the surface of your crepe.
Once you have your crepes made, you can season them with a touch of salt and pepper and then leave them for awhile. Then brown the ground beef and sausage until cooked through. Then add the drained tomato and start to cook it down on medium heat.
Meanwhile take your sour cream, cream cheese, parmesan, the remaining egg, and mozzarella, and beat them together. I have an immersion blender, but you could use a food processor or a regular blender. I am not sure how well it will work with a fork, but you could try! Basically, this makes a rather soupy looking fake ricotta cheese.
Then, oil up your pan, put in a couple of crepes to cover (I used about 3 for each layer) and cover with the meat mixture, then the cream sauce, then some cheddar. Keep layering in that order, making sure to keep a touch of the cream sauce and the cheddar for your final layer. After your last crepes are down, cover them in the cream sauce, and then really cover it with the cheddar.
Bake it in a 350 degree oven for about 30 minutes, or until the top is nice and bubbly and golden brown.
Next time I am adding some olives and mushrooms, if you use 1 cup mushrooms and ½ a cup of sliced olives (a small can) it should take you up to about 5.30 carbs a serving!
I went to fitday.com to get all the stats for this dish. I basically just added up everything in it and divided by 8 because I cooked it in a pie plate, 9 if you bake it in an 8 inch square pan. Here’s the stats first:
Calories- 3069.21 total 383.65 per serving
Fat- 234.37grams total 29.29 per serving
Carbs- 31.38grams total 3.9 per serving
Ingredients:
6 eggs beaten
½ lb ground beef, crumbled and cooked
¼ lb bulk sausage, crumbled and cooked
1 large can diced tomato, drained
1/3 cup sour cream
3 tbsp cream cheese
1 ½ cups shredded cheddar cheese
¼ cup parmesan cheese
½ cup grated mozzarella cheese
salt and pepper to taste
(you can add other seasonings)
Ok, first, beat 5 of the eggs and heat up a skillet. I used a touch of oil on a papertowel to just swab the hot skillet, and then I poured a bit of egg in. Basically, if its almost all the way cooked by the time its starting to fill the pan, you 1 have enough egg in there and 2 have it at the right heat. You’re making the egg crepes from the egg board. I got quite a few. Even though I am counting the full 5 eggs; you will probably wreck a few crepes along the way. Don’t fret; they’re good for dogs and kids like them too!! (just make sure they are cooked all the way) Rule of thumb for these, leave them alone until you can run your spatula around the edge of the pan and lift the edges easily. You shouldn’t see any glossy egg mixture on the surface of your crepe.
Once you have your crepes made, you can season them with a touch of salt and pepper and then leave them for awhile. Then brown the ground beef and sausage until cooked through. Then add the drained tomato and start to cook it down on medium heat.
Meanwhile take your sour cream, cream cheese, parmesan, the remaining egg, and mozzarella, and beat them together. I have an immersion blender, but you could use a food processor or a regular blender. I am not sure how well it will work with a fork, but you could try! Basically, this makes a rather soupy looking fake ricotta cheese.
Then, oil up your pan, put in a couple of crepes to cover (I used about 3 for each layer) and cover with the meat mixture, then the cream sauce, then some cheddar. Keep layering in that order, making sure to keep a touch of the cream sauce and the cheddar for your final layer. After your last crepes are down, cover them in the cream sauce, and then really cover it with the cheddar.
Bake it in a 350 degree oven for about 30 minutes, or until the top is nice and bubbly and golden brown.
Next time I am adding some olives and mushrooms, if you use 1 cup mushrooms and ½ a cup of sliced olives (a small can) it should take you up to about 5.30 carbs a serving!
I went to fitday.com to get all the stats for this dish. I basically just added up everything in it and divided by 8 because I cooked it in a pie plate, 9 if you bake it in an 8 inch square pan. Here’s the stats first:
Calories- 3069.21 total 383.65 per serving
Fat- 234.37grams total 29.29 per serving
Carbs- 31.38grams total 3.9 per serving