low carb lasagna

Phoebe

The Low Carb Lasagna recipe is listed on Housea&Home's Recipe area under entrees and then pies and casseroles.

Spinach, Ricotta and Pesto Lasagna

If you can get really good ricotta, usually sold sealed in a plastic basket, I think it makes a huge difference. It's creamier than ricotta sold in a carton. Homemade pesto and tomato sauce are best, but if you don't have them use store-bought.

Featured on House & Home TV 2004
This recipe was made by Karen Barnaby and can be found in her new cookbook: The Low-Carb Gourmet.

2 10 oz. bags ready-to-use spinach
1 1/2 lb. ricotta cheese
2 large eggs
1/8 tsp. freshly grated nutmeg
1/2 sea salt
1/2 cup freshly grated Parmesan cheese
1/2 cup Basil Pesto
1 1/2 cups simple tomato sauce
Digwig's Collaboration Lasagna Noodles*
1 1/2 cups shredded full-fat mozzarella cheese

Step 1: Preheat oven to 350 ºF.

Step 2: Place the spinach and a scant amount of water in a large pot. Cover and cook over medium-high heat until wilted. Cool, squeeze out the water, and chop finely.

Step 3: Place the spinach in a large bowl. Stir in the ricotta, eggs, nutmeg, salt, Parmesan, and pesto. Cover and refrigerate for up to 1 day.

Step 4: Spread one-quarter of the tomato sauce in a 13x9-inch baking dish. Carefully transfer 1 lasagna noodle to the dish. Spread with another quarter of the tomato sauce. Evenly spread the spinach filling on top.

Step 5: Add more tomato sauce, the remaining lasagna noodle, and the rest of the tomato sauce.

Step 6: Bake for 35 minutes. Sprinkle with the mozzarella and bake for 10 minutes longer. Remove from the oven and let rest for 10 minutes before serving.

Makes 8 servings

*Digwig's Collaboration Lasagna Noodles

8 oz. cream cheese, at room temperature
12 large eggs
1 cup whipping cream
1/4 tsp. sea salt
Freshly ground black pepper
1 cup shredded full-fat mozzarella cheese
1 cup shredded Asiago or aged cheddar cheese

Step 1: Preheat the oven to 350 ºF. Generously butter two 13x9-inch nonstick baking pans. (If you don't have nonstick pans, line yours with parchment paper and then butter the paper.)

Step 2: Place the cream cheese in a food processor and pulse until smooth. Beat in the eggs, one at a time. Add the cream and salt and pepper to taste. Divide the mixture evenly between the prepared pans. Sprinkle evenly with the mozzarella and Asiago or cheddar.

Step 3: Bake for 20 minutes, or until set. Remove from the oven. Invert each egg sheet onto a separate baking sheet. Let cool on wire racks. Cover and refrigerate.
This recipe makes 2 large egg sheets, enough for one lasagna.

Note: The egg sheets can be made a day in advance.

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