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deadfingers
12-14-2007, 05:19 AM
The Noodles

8oz softened cream cheese
8 eggs
2/3 C heavy cream
1/2 C parmesan cheese (grated)
2 TBS chives or 1TB dried onion
1 tsp Italian or pizza seasoning
4 Cups shredded cheese
1 tsp wet garlic or 1/4 tsp garlic powder

Preheat oven to 375 F.
Beat together cream cheese and eggs until smooth.
Add cream parmesean cheese and spices (including garlic).
Coat 2 13X9 baking dishes with oil.
Put 2 cups of shredded cheese in each dish and pour half of egg mixture over each. Bake at 375 F for 20 minutes (this is less time than in the DDPQ recipe because the "noodles" will get extra cooking time as part of the lasagna. It's important that they are completely set however, as you will be removing one of the crusts from its pan later in the recipe. Keep a close eye on them and take them out of the oven once they look nice and solid.) Let rest for 10 minutes and then loosen one crust with a spatula. Reserve for later in the recipe.

The tomato-meat sauce and ricotta filling are adapted from Cook's Illustrated #58, page 15

Tomato Meat Sauce

1.5 tablespoon olive oil
1.5 medium onion, chopped fine or 3 tablespoons dried, minced onion.
6 medium garlic cloves, pressed or minced or 2 tablespoons wet garlic.
1.5 pounds ground beef
1/2 teaspoon salt
1 teaspoon black pepper
3/8 cup heavy cream
1 28oz jar of the lowest carb tomato sauce you can find
1 28oz can diced tomatos (drained) (I love Muir Glen brand)

Ricotta Filling

2.5 cups ricotta cheese
2 cups grated Parmesan cheese
1/2 cup chopped fresh basil leaves (optional because of Italian seasoning in "noodles")
2 large eggs, lightly beaten
1/2 teaspoon of salt
1 teaspoon ground black pepper
6 cups whole milk mozzarella cheese, shredded

1. Heat oil in large Dutch oven or skiilet over medium heat, about 2 minutes, add onion and cook until softened, but not browned, about 2 minutes (if you are using dried onion, skip this step and add the onion with the ground beef). Add garlic and cook until softened, about 2 mins.
2. Increase heat to medium high, add ground beef, salt and pepper, breaking meat into small pieces as it cooks. Cook for about 4 minutes. Add cream and simmer, stirring occasionally until liquid evaporates and only fat remains, about 4 minutes. Add tomato sauce and drained, diced tomatoes and bring to a simmer; reduce heat to low and simmer sauce for about 3 minutes, set sauce aside. (This will keep in fridge for 2 days if you wish to make ahead.)
3. Mix ricotta 1.5 C Parmesan, basil (optional), eggs, salt and pepper in a medium bowl with a fork until well-combined and creamy, set aside.
4. Smear bottom layer of "noodles" with 1/2 the meat sauce. Drop 3 tablespoon "blobs" of ricotta filling evenly across the surface (4 across, 3 down) and then flatten with the back of a spoon. Sprinkle with 1/2 the mozzarella.
5. Add reserved "noodle" layer and then repeat step 4 using the remaining meat sauce and ricotta filling. Sprinke with remaining mozzarella then remaining Parmesan.

Cook for 25 minutes until cheese is brown and sauce is bubbling. Let lasagna cool about 10 minutes; cut into pieces and serve. Enjoy!


*taken off www.lowcarber.org