I thought I saw a recipe the other day for lasagna, now I can't find it. Was I dreaming, or just wishful thinking? I thought it was made with either eggplant or zucchini or something. Anyone that knows a good recipe please let me know.


Thanks, Cyndiboo

I remember seeing a recipe for the lasagna-somewhere-that substituted boiled cabbage leaves for the noodles, try lo carb luxury recipes. Good luck!
Judi B.

I've made lasagna using cabbage leaves..... It turns out pretty good. Some folks use tofu as well.

Here's a thread with a recipe using tofu:

http://forum.lowcarber.org/showthre...&threadid=13970

The recipe I saw basically said to just substitute slightly cooked slices (lengthwise) of zucchini for the lasagne noodles in your favorite recipe. Mine starts with a layer of browned ground beef/ground sausage mixed with tomato paste and water to thin it out and then add italian seasonings. Second layer is ricotta cheese mixed with grated mozzarella cheese. Third layer is the slightly cooked zucchine slices then repeat ending up with grated mozzarella cheese onto of the last layer of zucchini slices. I bake at about 350 degrees for 40 minutes or so. Most cookbooks will have a good lasagne recipe, just substitute with the zucchini and I usually use a home-made sauce so it's low carb, too.
Good eating!!

Chele

Making lasagna with zuchini sounds good. My family does not really like cabbage much, but zuchini they enjoy. In fact I made stuffed zuchini last night and it was delicious. Thanks for responding to my post.



Cyndiboo

Hi there!
Just wanted to let you know the No Noodle Lasagna recipe is in the Quick n' Easy Diner section, instead of Main Dishes...I just found it again. Hope that helps. Victoria

I made EGGPLANT LASAGNA... if you love Eggplant.. you will LOVE this dish....

I sliced the eggplant, soaked it in water a bit... so it soaks up the water.. cooks faster... then browned my meat with italian seasoning...

Then... simply alternate layers of Ground Beef or Sausage, shredded Mozzarella cheese, the eggplant... and your favorite red sauce... be sure and save some cheese for the top....

Then I baked in a 375 oven for 1/2 an hour.. came out delish... nicely melted.. lightly golden cheese top...

This is a MUST...

Ramona

I love lasagne more than most any foods. While on my LC vacation lasagne was the food I couldnt pass up.

My dilema is that I dont like zuchini,eggplant or cabbage. Aside from tofu does anyone have suggestions?

Thanks,
Shannon

I can't think of any other substitutes, though I know there are probably many. Go online to low carb sites and look for groceries. I haven't come across LC lasagna noodles, but they're probably out there. Many sites do sell pastas, though. That might be your best bet if you are a die hard lasagna fan and don't like the vegetable kind! I buy LC whole wheat tortillas online and through the Adkins site. Maybe you could try them as a sustitute.

Chele

i just make a really thick meat sauce and layer everything else the same. i mix an egg into my ricotta. the thicke meat sauce holds up the ricotta layer, no problem. i don't even miss the noodles at all!

Why couldn't you use a thin omelet layer for lasagna noodles!

Last night I used mashed cauliflower. Layered only at the bottom and on top of the beef, and topped with cheese. Wasn't really like lsagna, but it was really great

I'll try Debbie's method next time, it sounds great!

Wa'il

I made my lasagna tonight for dinner with the zucchini slices~it was absolutely wonderful!! If you didn't tell anyone it was a LC lasagna they probably wouldn't know. Even my husband loved it and he is a huge fan of "regular" lasagna. I alternated a layer of yellow squash and then a layer of zucchini. It was very filling and we are stuffed!

Chele

Shannon, it ain't the same of course, but how about spinach leaves as a layer in between, if you don't like all the other stuff? I'm thinking, isn't it the greeks who wrap things in grape leaves rather than using pasta?

PJ

I've made a really yummy lasagna with either sauteed eggplant or zuccini slices. I just cut them really thin and use them in place of noodles.

I didn't follow a recipe so I don't have the exact content.

I just mixed a standard ricotta cheese with 2 eggs, garlic, and italian seasoning. Then I pre-cook some italian sausage with onions. I then just layered the zuccini and ricotta mixture and sprinkled in the meat between too.

I topped with diced tomatoes and mozarella cheese.

I think I cooked it for about 45 minutes (high altitude) at 400 degrees.

It was yummy. Hopefully there will be a low carb lasagna noodle product soon!

:-)