Tag Archives: Lasagna

Diabetic Lasagna Recipe

Diabetic Lasagna Recipe Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 10 mins   This easy Diabetic Lasagna Recipe is delicious, hearty and healthy. Made with ground turkey and fat-free ricotta. Perfect for an easy weeknight dinner idea. Course: Entree Servings: servings Calories: 291 kcal Author: Tiffany Bendayan Ingredients

  • 1 1/2 lbs ground turkey breast
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 28 oz can of crushed tomatoes with NO SALT ADDED
  • 3-4 leaves basil chopped
  • 1 teaspoon dried oregano
  • 9 sheets of Whole Wheat Lasagna Noodles
  • 15 oz fat-free ricotta cheese
  • 1 egg
  • 2 cups part skim mozzarella cheese shredded
  • 2 teaspoons olive oil
  • Salt + Pepper

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Cook noodles according to package instructions*
  3. Drain and place in cold water to stop the cooking process
  4. In a large skillet, heat the olive oil
  5. Add the onions and saute until softened
  6. Add garlic, 1/2 teaspoon of oregano and half of the basil
  7. Add the ground turkey and cook while breaking up the big pieces into little ones
  8. Drain excess liquid and add salt and pepper
  9. Add the tomatoes and cook until the mixture starts boiling. Remove from heat
  10. In another bowl, mix the ricotta cheese, egg, salt, pepper and the other half of the basil
  11. Drain noodles
  12. Place 3 noodles in a 9×13″ rectangular baking pan in a way they cover the bottom of the pan
  13. Add 1/2 of the turkey mixture. Spread evenly
  14. Add 1/2 of the ricotta mixture. Spread evenly
  15. Sprinkle some cheese
  16. Cover with 3 more lasagna noodles
  17. Spread the remaining turkey mixture
  18. Spread the remaining ricotta mixture
  19. Sprinkle some more cheese
  20. Cover with 3 more lasagna noodles
  21. Sprinkle with remaining cheese and dried oregano
  22. Spray a piece of aluminum foil with nonstick spray
  23. Cover lasagna with foil
  24. Bake covered for 45 minutes
  25. Remove foil and bake for 10 minutes
  26. Broil for 2 more minutes or until the top is brown
  27. Remove from oven and let it rest for about 10 minutes before serving
  28. Enjoy!

Recipe Notes

*omit this step if using oven ready noodles Nutrition Facts Diabetic Lasagna Recipe Amount Per Serving (1 serving) Calories 291 Calories from Fat 54 % Daily Value*Fat 6g9%Saturated Fat 2g13%Cholesterol 74mg25%Sodium 437mg19%Potassium 492mg14%Carbohydrates 30g10%Fiber 1g4%Sugar 5g6%Protein 29g58%Vitamin A 325IU7%Vitamin C 8.3mg10%Calcium 299mg30%Iron 2.5mg14% * Percent Daily Values are based on a 2000 calorie diet.

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Best Ravioli Lasagna Recipe — How To Make Ravioli Lasagna

This Ravioli Lasagna from Delish.com is perfect for dinner tonight.
— Read on www.delish.com/cooking/recipe-ideas/recipes/a52150/ravioli-lasagna-recipe/

yummo!!!!

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Chocolate Lasagna/ low carb

https://pin.it/hzztiznii36lr5

Low Carb Chocolate Lasagna Sugar-free Dessert (no-bake)

Low Carb Chocolate Lasagna is a great sugar-free chocolate dessert made with a chocolate cookie base, cream cheese layer, chocolate pudding and whipped cream. This large dessert is great for gatherings. Course DessertCuisineAmericanPrep Time 20 minutesCook Time 20 minutesTotal Time 40 minutesServings 16Calories 387kcalAuthor lowcarbmaven.com

Ingredients

CHOCOLATE PUDDING

  • 1 recipe Low Carb Chocolate Pastry Cream

CHOCOLATE COOKIE CRUST

  • 2 cups almond flour (180 g)
  • 1 cup (90 g) Bob’s Red Mill Shredded Coconut
  • 1/3 cup (25 g) cocoa powder
  • 1/4 cup erythritol
  • 6 tablespoons salted butter

WHIPPED CREAM

  • 2 cups (16 oz) heavy cream
  • 2 tablespoons erythritol, powdered
  • 1 teaspoon stevia glycerite
  • 1 teaspoon vanilla extract

LIGHTENED CREAM CHEESE

  • 8 ounces cream cheese, softened
  • 2 tablespoons almond milk
  • 2 tablespoons erythritol, powdered
  • 1/8 teaspoon stevia glycerite
  • 1 1/2 cup whipped cream to be folded in

GARNISH

  • 4 squares Ghirardelli Midnight Reverie, grated

Instructions

  • Make the Chocolate Pudding: Prepare the Low Carb Chocolate Pastry Cream and let it cool before continuing. *This can be made several days before.
  • Make the Chocolate Cookie Crust: Grind the unsweetened coconut, 1/2 cup at a time, in a coffee/spice grinder and grind until fine. Put the ground coconut into a medium bowl. Powder the erythritol and add it and the rest of the dry ingredients to the bowl with the coconut. Whisk together to combine. Melt the butter or coconut oil and pour over the ingredients. Combine to form a moist crumbly mixture.
  • Dump the ingredients into a 13×9 inch glass pyrex baking dish and lay a sheet of waxed paper over the mixture. First with your hands, then with a flat bottomed glass, press the chocolate crust mixture firmly into the dish. Remove the waxed paper and continue with the recipe or *bake in a preheated (350) oven for about 10 minutes and then let cool completely. *This can be made the day before.
  • ASSEMBLING THE LOW CARB CHOCOLATE LASAGNA:
  • Make the Whipped Cream: Whip the cream with the vanilla and sweeteners until stiff.
  • Cream Cheese Layer: Soften the cream cheese in the microwave and then using a hand mixer, whip it with the sweeteners and almond milk until nice and light. Adding 1/2 cup of whipped cream at a time, fold 1 1/2 cups of whipped cream into the cream cheese. Spread evenly over the base and refrigerate.
  • Chocolate Pudding Layer: With a hand mixer, whip the cold pudding. Spread over the cream cheese layer.
  • Whipped Cream Topping: Carefully, spread the remaining whipped cream over the chocolate pudding layer and refrigerate several hours.
  • To finish the dessert, grate chocolate or sift cocoa powder over the top.

Notes

This is a VERY large dessert and easily serves 16-24 people.***NOTE: Baking the bottom layer produces a shortbread-cookie-like texture: not baking, produces a sandier and softer textured bottom layer***Nutrition FactsLow Carb Chocolate Lasagna Sugar-free Dessert (no-bake)Amount Per ServingCalories 387Calories from Fat 351% Daily Value*Fat 39g60%Carbohydrates 7g2%Fiber 3g13%Protein 7g14%* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 387kcal | Carbohydrates: 7g | Protein: 7g | Fat: 39g | Fiber: 3g

Low Carb Chocolate Lasagna Sugar-free Dessert (no-bake) – Copyright Low Carb Maven August 10, 2015

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Cherry Cheesecake Cookie Lasagna

No-Bake Cherry Cheesecake Cookie Lasagna

Ingredients :

5 mini bags Nilla Wafer Minis-or use regular sized Nilla Wafers
8 ounces soft cream cheese
⅓ cup sugar
8 ounce tub cool whip
½ cup cherry preserves
1 can cherry pie filling

Instructions:

Line a loaf pan with Nilla Wafers across bottom.
In a mixer beat cream cheese and sugar.
When smooth, beat in cool whip.
Spread half the cheesecake mixture over the cookies gently.
Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently.
Add another layer of Nilla Wafers and top with the rest of the cheesecake mix.
Pour on the Cherry Pie Filling.
Park in fridge overnight and serve with some whipped cream! YUM!


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Keto Lasagna

"Just Like the Real Thing" Low Carb Keto Lasagna - Peace Love and Low Carb

“Just Like The Real Thing” LASAGNA!!


 

  • Author: Peace Love and Low Carb
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 Servings

Ingredients

For the “Noodles”:

  • 2 large eggs
  • 4 oz cream cheese, softened
  • 1/4 cup Parmesan cheese, grated
  • 1 1/4 cup mozzarella cheese, shredded
  • 1/4 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

For the Filling:

  • 1 lb ground beef
  • 1 1/2 cups Three Cheese Marinara Sauce, divided (get the recipe here)
  • 3/4 cup mozzarella cheese, shredded
  • 6 tbsp whole milk ricotta cheese
  • 1 tbsp minced onion flakes (I use this brand)
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp Italian seasoning

Instructions

For the “Noodles”:

  1. This part will take the longest, so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.
  2. Preheat oven to 375° Line a 9×13 baking dish with parchment paper
  3. In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
  4. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
  5. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
  6. Spread the mixture into the baking dish, forming a nice even layer.
  7. Bake on the middle rack for 20-25 minutes.
  8. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

For the Filling:

  1. In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
  2. Drain excess fat from pan and add ¾ cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

Putting it all together:

  1. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
  2. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
  3. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.

Notes

Per Serving – Calories: 486 | Fat: 34g | Protein: 57g | Net Carbs: 9.5g

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30 Days of Meals for Fall/Recipe Share

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