low carb lasagna, Anyone?

[girliegirlnot]

I just started my third day of induction and I would like to try something different. I'm interested in preparing a low carb lasagna dish that does not include sour cream. Sour cream does nothing to my palate. I'm wondereing if anyone has a good recipe w/o this ingredient or a suggestion on what I can replace it with? Thank you.

[2big4mysize]

lasagna gets easier when you get to OWL because you get fresh cheese like ricotta the 2nd week. my induction eggplant lasagna was just sauce eggplant, meat, herbs, and mozzarella cheese

[CAF FLY GAL]

wooooo good....after I just told you on other post I didn't like lasanga....this soounds great....love eggplant and have been thinking about eggplant parmesan.....this would be better!!!!! Thanks for the suggestion :P

[girliegirlnot]

low carb lasagna

Thank you for your tips and information. I will take them into consideration. Thank you.

[mina44]

low carb lasagna

I was just browsing through and saw this and had to reply since i just made low carb lasagna today..i use sliced zucchini as the noodles layering them with ricotta, mozzarella and sauce...add whatever veggies you like (spinach is a good one) and/or meat..let it sit to set after baking..yummy..my family prefers it over regular lasagna now..says its lighter and tastier

[Naja]

Try layering the ground meat with a little no sugar added tomato sauce, shredded cheese and boiled cabbage leaves instead of lasagna noodles. Mix ground pork, ground beef and your favorite herbs to add some wonderful flavor to the meat.

[not2late]

You can also use firm or extra-firm tofu as the noodles. Take the tofu block and slice it as thinly as you can. Depending on the brand, extra-firm tofu runs about 5 net carbs per block.

Or if you want to use the vegetables as the noodles as other suggested and still want a ricotta-like filling. You can try my "ricotta" substitute. It has the texture and taste of ricotta filling and I used to rely on it alot during my vegetarian days. Back then I used nutritional yeast for the cheesy taste and some cornstarch to help bind it together.

"Ricotta" filling
1 block tofu
1 tablespoon Parmesan cheese, grated
1 large egg, beaten
1 tablespoon mixed Italian herbs, dried
1 teaspoon garlic powder
1 tablespoon extra virgen olive oil (optional)

Throw all the ingredients into a blender or food processor. Blend until smooth.

Total carbs= 8, Fiber = 3, Net carbs= 5 grams for the whole thing, per fitday and using oregano as the herb.

You can skip the herbs and throw in a package of defrosted and squeezed dry spinach if you want that spinach-ricotta type filling found in some vegetarian lasagnas, but of course you'll have to adjust the carbs. The spinach version was especially good when stuffed into broiled eggplant slices, similar to manicotti....Hmmmm....Looks like I have dinner for tomorrow planned

[xenos]

I use mushrooms for noodles. just slice them up and let them bake like old fasioned lasagna. the more mushrooms the better!

[GypsyLinda]

Yes, mushrooms. I have been thinking of coming up with a lasagna recipe using thinly sliced portabella mushrooms as the noodle layer! If I get it down pat, I'll post it.

I will have to make that tofu ricotta stuffing.

Hey, that would be good as an alternative for stuffed manicotti too!