No Noodle Lasagna using Coconut Crepes

My Wife found this at http://www.againstallgrain.com.  She’s been wanting to do a little low-carb lately so I guess she stumbled across this while searching for low-carb recipes.  It sounds kind of weird but if you season it correctly, it’s as good as regular lasagna.  As usual, I had to change to recipe to suit my own style so I looked up an old cheese mixture recipe that we used in my now-defunct restaurant in Harrisonburg called Luigi’s.  We had a lot of fun at Luigi’s and we served a lot of ass-kicking food.  Besides selling a lot of pizza, people would come in for the sandwiches and our home-made lasagna.  We used canned tomatoes and boxed lasagna sheets (which, today, I would make my own pasta) but the process was homemade and tasty. 

If you make the sauce , cheese mixture and crepes ahead of time then this won’t seem like a long process.  Lasagna just IS a process so I try to make it a little more fun by doing the grunt work one day and the assembling the next. 

We pounced on this as soon as we were reasonably sure that it had set at least a little bit.  If you want a low-carb solution to lasagna then this is a great recipe to try.  Of course you could do the zucchini thing for the noodles but the coconut crepes were a very nice addition.

Coconut flour has become more mainstream just in the last year.  I think she got a bag of it from The Fresh Market.   It is not cheap so we use it sparingly.  It is high in fiber and low in carbs but it still has some carbs so watch out if you are being extremely strict.

FWIW:  I put the recipe w/o pictures at the end of this post so you could see it all in one place without scrolling.

What You Need:

The Crepes

½      c.      Coconut Flour

½      tsp.   Baking powder

¼      tsp.   Salt

1 1/2 c.       Egg Whites (about 16 – yeah, i know)

¾      c.      Almond milk or just milk

 

Cheese Mixture

2 c. Cottage cheese

2 c. Ricotta Cheese

1 c. Parmesan

1 TB Honey or to taste

Salt, Pepper and Garlic Powder to taste

 

Meat Mixture

1 lb hamburger (we did one and it wasn’t quite enough)

1 jar of your favorite marinara sauce (or make you own)

 

What You Do:

For the Crepes

1.  Mix the Flour, BP, and Salt

2.  Mixt the Egg Whites with the Milk

3.  Mix the wet into the dry

4.  Heat a crepe pan (or just non-stick)

5.  Cook the crepes in the pan and store

 

clip_image002  clip_image004  clip_image006 

 

For the Cheese Mixture

1. Mix everything together

 

clip_image008

 

For the Meat Mixture

1.  Cook the meat and drain (if necessary)

2.  Add the sauce and mix well.

 

clip_image010

 

For the Lasagna

1.  Put some of the sauce in a Lasagna Dish

2.  Layer with some crepes (you’ll have to cut them up)

3.  Cheese Mixture

4.  Meat Mixture

5.  Crepes

6.  Cheese Mixture

7.  Beef Mixture

8.  Crepes

9.  Cheese Mixture

10.  Beef Mixture

11.  Top with shredded cheese

 

clip_image012  clip_image014  clip_image016 

 

12.  Bake at 350° for 45 min to an hour (until nice and bubbly)

 

clip_image018      clip_image020

 

 

 

Here is the recipe without the pictures so you don’t have to keep scrolling:

 

What You Do:

For the Crepes

1.  Mix the Flour, BP, and Salt

2.  Mixt the Egg Whites with the Milk

3.  Mix the wet into the dry

4.  Heat a crepe pan (or just non-stick)

5.  Cook the crepes in the pan and store

 

For the Cheese Mixture

1. Mix everything together

 

 

For the Meat Mixture

1.  Cook the meat and drain (if necessary)

2.  Add the sauce and mix well.

 

For the Lasagna

1.  Put some of the sauce in a Lasagna Dish

2.  Layer with some crepes (you’ll have to cut them up)

3.  Cheese Mixture

4.  Meat Mixture

5.  Crepes

6.  Cheese Mixture

7.  Beef Mixture

8.  Crepes

9.  Cheese Mixture

10.  Beef Mixture

11.  Top with shredded cheese

 

12.  Bake 350° for 45 min to an hour (until nice and bubbly)

 

 

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