May 2, 2011

Low carb Lasagna!

Now don't freak out - I did have the crepes stashed in the freezer, but I got home from work around 4:30, yanked them out to thaw, made the sauce, and had the whole thing baked and served by 5:45 pm - so it's totally doable, even on a work/school night.

The crepes are a recipe from Eating Well Living Thin, one of my favourite websites for tasty low carb food. I made a double batch a month or so ago and froze the leftovers - so they were just waiting in the freezer to be used. This recipe, in a 9 inch square baking dish, used about 9-10 7-8 inch crepes.

Once the crepes had been yanked from the freezer and were thawing on the countertop I started the sauce. This was completely delicious and tasted like it had been simmering for hours, but took less than a half hour to make. I ate quite a few bites of it before I got around to assembling the lasagna!

Italian Sausage Sauce

Ingredients
Olive oil
1 yellow onion, chopped
1 pound mild or hot bulk Italian sausage (or buy links and take off the casings)
3 cloves of garlic, minced or pressed
6 or 8 mushrooms, chopped
1 small can tomato sauce
1 regular can crushed tomatoes
1 Tbs Italian seasoning, or to taste
Salt and Pepper to taste
A shot of red wine if you have an open bottle lying around

Directions
Coat the bottom of a dutch oven or large pot with olive oil and heat over medium high
Add the chopped onions and cook, stirring occasionally, until translucent
Add the sausage and stir, breaking up the sausage with your spoon
Add the garlic and mushrooms and stir
Cook it all, stirring occasionally until meat is no longer pink and mushrooms and onions are tender and cooked through
If you have some wine, you could toss it in now and stir up all the good bits from the bottom of the pot
Add the tomatoes and tomato sauce
Add the Italian seasoning - stir thoroughly and bring to a slow simmer - let it cook until you are ready to do something with it.
Taste and correct seasoning, adding more Italian seasoning and/or salt and pepper, whatever seems good to you

This sauce is great plain or with a bit of ricotta and mozzarella if you are in the mood for something simple
 Now for the lasagna filling:
I keep this pretty simple - just 1 1/3 cups of ricotta mixed with one egg, a handful of chopped parsley and a handful of grated Parmesan cheese



 Then I started layering the whole thing in a small baking dish, sprayed with nonstick cooking spray or lightly greased

 Layer 1: Crepes, torn to fit, 1/2 of the ricotta mix and a sprinkle of Mozzarella or mixed shredded Italian cheese. 


 I added a ladleful of the cooked sauce on top of the Mozzarella and then added a second layer of crepes


 Followed by the rest of the ricotta, more mozzarella and then the rest of the crepes - and then finished with sauce and mozzarella

Bake the whole thing at 375 until bubbly and starting to brown on top - about 1/2 hour


Buon Gusto!

(BTW - I ate about half of this small piece of lasagna and most of the salad - but I had been nibbling at sausage sauce, so wasn't very hungry! - It was delicious though and the leftovers are waiting in the freezer for some upcoming evening when I am feeling uninspired about making dinner!)

2 comments:

  1. looks delicious!I want to try this :)

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  2. I just made this for supper. It is amazing my husband LOVED it!! Thanks Margo

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