Sunday, October 16, 2016

LASAGNA - Ketogenic LCHF version

                                     

Have I told you lately how much I  LOVE  Keto Waffles?  I use them every single day. They have so many uses I honestly don't know how I managed to live without them.

Today I'm going to show you one of my favourite ways to use them.  This super easy dinner recipe can be put together in minutes, and takes hardly any cooking time.


   LASAGNA

Ketogenic LCHF Version



Makes 3 regular portions or 2 large ones

for each regular serving :
294 calories, 4.5g carbs, 23g fat, 15g protein,1g fibre

for each of large serving :
441 calories, 7g carbs, 34.5g fat, 24.5g protein, 1.5g fibre




Ingredients :

1 1/2 Keto waffles (6 quarters)
1 serving Spaghetti Meat Sauce (or 1 cup of your favourite Spaghetti or Tomato Sauce)
2 ounces of Mozzarella, shredded
3 tablespoons grated Parmesan
3 cups spinach leaves (baby or chopped)
1 teaspoon olive oil
1/4 teaspoon chopped garlic (optional)
1/2 tablespoon Italian Seasoning

Small greased baking dish (About 5" x 7". You can cook this lasagna in your toaster oven.)

These are the basic ingredients and correspond to the nutritional counts above.  To make this Lasagna more traditional, substitute Ricotta cheese for the Mozzarella.



Directions :

Preheat your oven (or toaster oven) to 400'F.


Grease a medium skillet with the olive oil, then put in the spinach and heat gently over medium heat until just wilted. Add the garlic, if using, and heat for one minute- just until it starts to perfume the air - then remove from the heat and set aside.

If this is too much like cooking for you, you can omit this step by using frozen spinach that's been thawed and squeezed dry, and sprinkling it with a little garlic powder.


Take 3 of the waffle quarters and use them to line the bottom of the baking dish.


Now start building your layers. 

First, pour half of the sauce over the waffles, then top with half of the shredded Mozzarella. Spread the cooked spinach evenly over the top, then top with half the parmesan and sprinkle with half the Italian Seasoning.


Top the first layer of Lasagna with the last three waffle quarters, pressing down gently.


Repeat the layers above starting with the sauce until all the ingredients have been used.


Bake for 20 -25 minutes until the top is lightly golden brown.


Let stand for 5 minutes to set before dividing into portions.

Serve with some Spring Greens and a simple oil and vinegar vinaigrette.  Dinner doesn't get much simpler than this!


 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw




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