Recipe of Tasty Low Carb Lasagna Adaptation

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Low Carb Lasagna Adaptation. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Low Carb Lasagna Adaptation Recipe. A low carb, keto-friendly adaptation of lasagna, this no noodle version features sliced chicken as protein noodles instead. Layers of meat and cheese topped with tomato sauce is a classic dinner option that everyone in the family will love–you won't even miss the noodles!

You can cook Low Carb Lasagna Adaptation using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Low Carb Lasagna Adaptation

1. Take 2 Tsp of Canola Oil.
2. Prepare 1 of Diced Red Onion.
3. It’s of Fresh Spinach.
4. Prepare 3/4 Cup of Plain Low fat Yogurt (Kalona Supernatural Organic).
5. It’s 1/3 Cup of Dean's Fat Free Milk.
6. Take 2 (8 Oz) of packages of Kraft Creamy Melt Italian blend.
7. You need 1.5 Tbsp of All Purpose Flour.
8. Make ready 3 of Medium Eggs.
9. Make ready 1 of Butternut Squash.
10. Make ready of Cooking Spray.
11. It’s 1 Cup of Ricotta Cheese.
12. Take of Shredded Gruyere Cheese.
13. You need of Italian Spice Mix.

He made his Aunt Melissa's recipe, and I am making a Low Carb vegetarian Lasagna from Cooking Light Magazine.I changed up the cheeses some, but I'm hoping the grated Kraft Creamy Melt Italian Five Cheese.While the eggplant is roasting, put together the ricotta filling.He made his Aunt Melissa's recipe, and I am making a Low Carb vegetarian Lasagna from Cooking Light Magazine.

Low Carb Lasagna Adaptation instructions

1. Preheat the oven to 350 degrees. Peel and slice the Squash into thin, Lasagna like slices. The original recipe suggested using a Mandolin to keep the slices of uniform thickness, but I'd recommend just slicing it as close to uniform as possible. Place the squash slices in an 8 oz square microwave safe glass baking dish, and microwave the squash slices for 4 minutes, covered with Saran Wrap. Remove the squash slices, and spray the glass dish with Cooking Spray..
2. Roughly dice the red onion, and saute it with the garlic for about 4 minutes. Clean the spinach leaves, and wilt them in the pan with the onions and garlic..
3. Get your blender out, and put yogurt, milk, and 1 Package of Kraft Creamy Melt cheese in the blender. Blend the mixture for 20 seconds. Add flour, salt, and eggs, then blend for another minute..
4. Pour 1/2 Cup of the yogurt/milk sauce into the square glass baking pan. Place a layer of the microwaved Butternut Squash atop the yogurt/milk sauce in the baking pan. Layer the onion/garlic/wilted spinach mixture, Gruyere Cheese, and the remaining package of Kraft Creamy Melt Italian cheese, for 2-3 layers if possible. Pour the remaining yogurt mixture over the top of the layers, top it with more Gruyere, and sprinkle Italian Spice Mix on top of the cheese..
5. Bake the mixture for 50 Minutes. Remove the pan from the oven and start the broiler. Broil the Lasagna for 4 more minutes to crisp the top. Let it rest for 15 minutes, and it should be ready to serve..

I changed up the cheeses some, but I'm hoping the.If you're looking for a keto lasagna with low carb tortillas - this is the only recipe that you.This post may contain affiliate links.

I changed up the cheeses some, but I'm hoping the grated Kraft Creamy Melt Italian Five Cheese.You guys, eggplant lasagna is the ONLY lasagna recipe you'll ever need!Because, seriously, who needs lasagna noodles when you have the same shape in veggie form?Meaning, you get all that delicious lasagna flavor, with added nutrients (from the eggplant), fewer carbs (who doesn't love low carb pasta?!) and it's gluten and grain-free!.This eggplant lasagna is a low carb take on classic lasagna, simply replacing the traditional noodles with slices of tender eggplant!