Beginning the first layer of the lasagna - sauce first and then meat mixture
Three layers of crepes, sauce, meat mixture and cheese
Out of the oven
Check out the molten cheese and layers of crepes with yummy filling
CHICKEN MUSHROOM
BACON LASAGNA
This amazingly tasty lasagna could be served for
breakfast, lunch or dinner! I loved it
and to my mind it rivals my other Crepe Lasagna which is basically a copycat of
the real thing. Lasagna noodles are easy to replace when using my ultra low-carb crepe recipe. I don't miss lasagna at all now. Truth be told though, I've never been a big pasta eater, even in my high-carb days. I used to love bread and today I can take it or leave it. Desserts were also my Achilles heel and even today I have to watch sugar. It's hugely addictive and pretty much guaranteed to put on weight over time.
PLEASE NOTE: Here are a couple of other crepe recipes to try:
My favorite Low-Carb Crepe recipe (for moderate low-carbers and just like the real thing! Non low-carbers will love them too) and Another low-carb Crepe recipe
PLEASE NOTE: Here are a couple of other crepe recipes to try:
My favorite Low-Carb Crepe recipe (for moderate low-carbers and just like the real thing! Non low-carbers will love them too) and Another low-carb Crepe recipe
13 Ultra low-carb Crepes required (DOUBLE the crepes recipe - click the highlighted, underlined words)
4 cups cooked chicken (1 L)
1 lb sliced mushrooms (0.45
kg)
2 tbsp bacon fat, divided (30
mL)
Salt and pepper sprinkle, to
taste
1 medium onion, chopped
9 slices bacon, cooked and
cut into pieces
Cheese Sauce (double
recipe) - click here or see below
(use only 2/3 cup (150 mL) grated Mozzarella cheese)
2 cups grated Mozzarella
cheese (500 mL)
Prepare
crepes. You will have
to double the recipe to get enough crepes.
In
large bowl, place cooked chicken, cut up into bite-sized pieces.
In
large skillet, over medium high heat, cook mushrooms in 1 tbsp (15 mL) bacon
fat. Toss to combine with bacon
fat. Place lid lightly on skillet and
cook until moisture evaporates. Remove
lid and stir fry briefly, sprinkling very lightly with salt and black pepper. Add to chicken.
In
same skillet, over medium high heat and in remaining bacon fat, cook onion
until turning brown. Add to chicken and
mushrooms. Add cooked bacon pieces as
well.
Prepare
Cheese Sauce.
To
assemble: Place a small amount of cheese sauce on the
bottom of a 9 x 13-inch (23 x 33 cm) baking dish. Layer with 4 crepes and fill in spaces with
part of the extra crepe (remember there are 13). Top with more cheese sauce, chicken mixture
and 2/3 cup (150
mL) grated Mozzarella cheese. Repeat
once more. Then one last layer is 4 crepes, cheese sauce, meat mixture and
cheese on top.
Cover
casserole with tin foil. Bake in 350°F (180°C) oven 25
minutes. Remove foil and bake 5 minutes
uncovered. Allow to cool 5 minutes
before serving.
Yield: 12 servings
1
serving
334.9
calories
25.6
g protein
23.7
g fat
0.6 g fiber
5.3
g net carbs
CHEESE SAUCE
CHEESE SAUCE
4 oz cream cheese (125 g)
3 tbsp butter (45 mL)
1/3 cup low-carb milk, almond milk OR (75 mL)
whipping cream
1 tbsp water (15 mL)
1/4 tsp salt, OR to taste (1 mL)
1/8 tsp white, OR black pepper (0.5 mL)
1/4 tsp salt, OR to taste (1 mL)
1/8 tsp white, OR black pepper (0.5 mL)
2/3 cup shredded Monterey, OR Cheddar cheese (150 mL)
In nonstick pan or pot, combine cream cheese, butter, low-carb milk, OR whipping cream, water, salt and pepper. Whisk occasionally. Stir in Cheddar cheese until it melts and sauce is smooth. Add extra water if necessary 1 tablespoon (15 mL) at a time.
Yield: 1 cup (250 mL)
2 tbsp (30 mL) per serving
125.2 calories
4.0 g protein
11.9 g fat
0.7 g net carbs
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