Taming The Diabeastie

the low carb way

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GinnyL’s Best Lasagna

Posted by Solitary Dancer on February 1, 2008

GinnyL, over at Dr. B’s place, posted this delicious sounding version of lasagna. She always comes up with great ideas. So, for those of you who are able to have tomatoes . . ENJOY!

Thank you Ginny!!!!

GinnyL’s Best Lasagna
Servings: 12

INGREDIENTS:

Noodles
6        eggs
1/4     cup  heavy cream
1/4     teaspoon  salt
2        tablespoons  cream cheese — softened

Meat Sauce
1       pound  ground beef
6       ounces  ground pork — or turkey (I have used sausage patties also)
1       tablespoon  minced garlic
1       small  onion — chopped
15      ounces  diced tomatoes — (canned)
15      ounces  tomato sauce
2        tablespoons  parsley
2        tablespoons  Splenda — (or 1 packet Stevia)
1        teaspoon  salt
1        teaspoon  basil leaf
1/4     teaspoon  nutmeg

Cottage Cheese Layer
3        cups  cottage cheese — (2–12 oz. cartons)
1/2     cup  grated Parmesan cheese
1        tablespoon  parsley
1        teaspoon  salt
1        teaspoon  oregano
4        cups  shredded co-Jack cheese — (or mozzarella)
1/2     cup  grated parmesan cheese

DIRECTIONS:

Noodles:  beat softened cream cheese together with cream and salt.  Add eggs one at a time, beating until smooth.  Spray 2–9 x 13″ cake pans generously with non-stick cooking spray.  Divide mixture evenly into both pans.  Bake at 350 degrees for 10 min.  Set aside and cool completely.

Meat Sauce: Brown meat, pour off grease. Add remaining ingredients and simmer for 30 minutes.  Reserve 1/4 cup of meat sauce for top.

Cottage Cheese Layer:  Mix cottage cheese together with remaining ingredients.
Take one pan with noodle at the bottom, and layer 1/2 each of meat sauce, cottage cheese mixture, shredded cheese, and then layer the other noodle on top.  Repeat layer.  Top with the reserved meat sauce, sprinkle with parmesan cheese.  

Bake in preheated 350 degree oven for 45 minutes, or if refrigerated, bake 1 hr.  Let rest for 15 min. before cutting.

Source:
  “Adapted to low carb from Betty Crocker Cookbook”
                                   – – – – – – – – – – – – – – – – – – – 
Per Serving: 318 Calories; 21g Fat (60.4% calories from fat); 23g Protein; 8g Carbohydrate; 1g Dietary Fiber; 155mg Cholesterol; 1042mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.

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