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Eureka! I created it! LOW CARB LASAGNA - NO VEGGIES!-Rung3

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I've been on Atkins for 31 days today. On Tuesday, I created a TO DIE FOR Low Carb Lasagna, made with Almond Flour Crepes. It gets two thumbs up! I made this GLUTEN FREE, PASTA-FREE, SUGAR-FREE, LOW-CARB LASAGNA while wondering if I'll ever eat pasta again and craving a hefty, filling, hearty meal. I had a stroke of genius and substituted lasagna noodles with almond flour crepes to make a HEARTY, yet HEALTHY, low carb lasagna. I'm an Italian woman from New York (originally), so I know how to make mouth-watering, keep-them-coming-back-for-more lasagna. This recipe PROVES you don’t have to sacrifice taste or the luxury of a delicious meal while living a low carb lifestyle. Check out the attached videos of me making the lasagna and let me know what you think. It got rave reviews from my boyfriend’s co-workers. Here are the videos: 1-Video of me making the Almond Flour Crepes: 2- Video of me layering the Lasagna: 3- Video: Out of the Oven, Lasagna Taste Test: (boyfriend is not that good with a video camera hence the nose shots, ratty slipper shots and zoomed in to the point of pixelation) 4- Video: Low Carb Lasagna after it cooled: YouTube - fidgetforfitness's Channel 5- Video of the sliced lasagna cooled being plated for boyfriend's co-workers: http://www.youtube.com/fidgetforfitness#p/u/12/5_5b7n4YMd4 With the leftover Almond Flour Crepes, I made a low-carb Breakfast Burrito, the next day. Here’s the video: http://www.youtube.com/fidgetforfitness#p/u/13/rrc1ujUd8Ow My Blog is coming soon, but if you like what you see, let's take this weight loss / fitness / low-carb / exercise journey together and SUBSCRIBE to my YouTube video channel, which is: YouTube - fidgetforfitness's Channel My twitter page is: Fidget For Fitness (Fidget4Fitness) on Twitter Let's support one another, share recipes, and EAT DELICIOUS FOOD! Thanks for looking. RECIPES For Almond Flour Crepes and Lasagna: Fidget For Fitness' Lasagna (Feel free to make this receipe, but if you are going to re-post it anywhere, please give Fidget For Fitness the proper credit for its copyright. Thank You) 1 Aluminum 8 x 11 Lasagna pan 12 -14 Almond Flour Crepes ( recipe below) 2 lbs. Ground Sirloin 3-4 cups of spaghetti sauce 3 15 oz tubs (or one large 48 oz. tub) of Polly-O ORIGINAL Ricotta Cheese DRAINED for at least 8 hours (Do not use the Part-Skim or Old Fashioned Ricotta, it MUST be ORIGNIAL) 16 oz. Polly-O WHOLE MILK Mozzarella (do not use Part-Skim, it must be Whole Milk) Shredded ½ c. freshly grated Locatelli Pecorino Romano Cheese for the layers 3 T. of Locatelli Pecorino Romano Cheese for the top 1 egg Handful of chopped parsley leaves, no stems 1 tsp. salt ¼ tsp. fresh ground black pepper Olive Oil or Olive Oil Pam Cooking Spray 1. Drain Ricotta cheese by putting all the cheese in a large strainer with small holes (not a colander) over a bowl and cover with plastic wrap. Drain for at least 8 hours, turning it over several times with a spoon or spatula during draining time. 2. In large skillet, brown meat; drain. 3. Heat oven to 350°F. 4. In large bowl, stir together drained ricotta cheese, 14 oz. mozzarella cheese (saving some for the top), Locatelli cheese, egg, parsley, salt and pepper. 5. Spray bottom of lasagna pan with Olive Oil Pam or put some olive oil at the bottom of the pan and wipe the bottom and sides with a paper towel to cover the pan evenly with oil. 6. Lay 4 almond flour crepes on the bottom so they overlap and come up the sides slightly. Make sure you can't see any of the pan or the sauce and cheese will seep though. 7. Add half the Ricotta mixture on top of the crepes. 8. Add half the ground sirloin on top of the cheese layer. 9. Add some spaghetti sauce over the sirloin 10. Add half the Locatelli cheese over the sirloin. 11. Repeat the layering again; starting with 4 almond four crepes, the remainder of the ricotta cheese, the remainder of the sirloin, some sauce over the sirloin and the remainder of the Locatelli cheese from the half cup. 12. Lay another layer of almond flour crepes so they overlap and cover all the sauce. 13. Top crepes with sauce - not too much, just enough to cover them. 14. Sprinkle with the remaining 2 oz. of Polly-O Mozzarella cheese and 3 T. Locatelli Pecorino Romano Cheese 15. Put a toothpick or cut up bamboo skewer in the each corner of the pan high about an inch above the pan and cover with foil, making sure the foil does not touch the cheese. 16. Bake 35-40 minutes until hot inside (test with sharp knife in middle) 17. Remove foil and bake an additional 5 minutes until cheese melts. 18. Let stand 10 minutes before cutting. ---------------------------------------- Fidget For Fitness' Almond Flour Crepes (Feel free to make this receipe, but if you are going to re-post it anywhere, please give Fidget For Fitness the proper credit for its copyright. Thank You) 1 1/2 cups Water 1 1/2 cups Almond Flour 2 T. Coconut Flour 6 Eggs Canola Oil 1. Mix both flours and water together in a bowl with a wire whisk then add eggs one at a time, mixing well after each addition. 2. Transfer to a 3 or 4 cup Pyrex Measuring Glass, for easy pouring or use a measuring cup. 3. Have a 6 inch frying pan or crepe pan hot and wipe with oil on a paper towel to prime the pan. Add a small amount of batter to cover bottom of pan, swirl batter around to coat bottom of the pan evenly. 4. Cook until edges curl slightly and then turn out onto waxed paper or a clean towel. If the other side is a little moist, let sit for a 30 seconds to 2 minutes on the towel and then put back in the pan to cook the other side. 5. Repeat until all batter is gone. -------------------------