Now we no longer need to feel like lasagna is off the table - this tastes so much like the real thing, that it will blow you away! Non low-carbers as well as low-carbers love it! This recipe can be made with the Ultra Low-Carb Crepes, page 46, Low-Carbing Among Friends, Volume 4,(click this link for the recipe) for the lowest carb count, OR if you prefer this crepe recipe. You can reduce the amount of cheese used in this recipe. To make things easier, I normally make the crepes the day before making my lasagna. This way it is less fussy and quicker to put together. I also make extra, because I actually like crepes more than bread, to be honest. I know I'm weird. So, it's fun for me to make the day I make them, as I'll also get some to eat! Ian likes them for spreading butter on 'em. I think butter is his favorite food!
CLICK on the photos to see bigger images.
GARLIC BREAD STICKS ~ My newest recipe: HERE or the one pictured with this recipe which is an older recipe but also good: HERE
CLICK on the photos to see bigger images.
GARLIC BREAD STICKS ~ My newest recipe: HERE or the one pictured with this recipe which is an older recipe but also good: HERE
Meat Sauce:
2 lbs lean ground beef (0.9 kg)
14.5 oz can diced tomatoes (411 g)
51/2 oz can tomato paste (156 g)
2 tsp crushed garlic (10 mL)
Liquid sweetener to equal 2 tsp sugar, optional (10 mL)
11/4 tsp salt (6 mL)
2 tsp chili powder (10 mL)
1 tsp dried basil (5 mL)
1 tsp dried oregano (5 mL)
1/2 tsp dried thyme (2 mL)
1/2 tsp black pepper (2 mL)
Ultra Low-Carb Crepes (Please CLICK the link for the crepes and skip the sweetener)
(make a double batch and use 12 crepes)
Cheese Sauce (double the recipe - please CLICK for recipe)
21/2 cups grated Mozzarella, OR (625 mL)
Monterey Jack cheese
Preheat oven to 350°F (180°C).
Meat Sauce: In large, nonstick frying pan, brown ground beef. Stir in tomatoes, tomato paste, garlic, liquid sweetener (if using), salt, chili powder, basil, oregano, thyme and pepper. Continue cooking over medium low heat 15 minutes. Add water if necessary, so that the meat sauce is not too dry. Taste to make sure it tastes good to you...adjust seasonings if required. Set aside and make the crepes.
Meat Sauce: In large, nonstick frying pan, brown ground beef. Stir in tomatoes, tomato paste, garlic, liquid sweetener (if using), salt, chili powder, basil, oregano, thyme and pepper. Continue cooking over medium low heat 15 minutes. Add water if necessary, so that the meat sauce is not too dry. Taste to make sure it tastes good to you...adjust seasonings if required. Set aside and make the crepes.
Start with some meat sauce on bottom of a 9 x 13-inch (23 x 33 cm) casserole dish. Sprinkle with some cheese, then layer 4 crepes, more Cheese Sauce, page___ and repeat until you have 3 layers, ending with meat sauce. Sprinkle top with generous amount of cheese.
Cover casserole dish with foil (not tightly as you don’t want too much of the cheese to stick to the foil) and bake in oven 30 minutes, or until heated through and the cheese has melted.
Helpful Hints: I have several crepe recipes that would work well here. Please look under Breakfasts and then the sub-category: Crepes.
[Sneak a Peek: CLICK on any Cookbook cover below to view all the Photos/Recipes inside]
Helpful Hints: I have several crepe recipes that would work well here. Please look under Breakfasts and then the sub-category: Crepes.
Yield: 9 servings
1 serving
439.7 calories
32.4 g protein
31.4 g fat
1.6 g fiber
4.8 g net carbs
FOR MORE LASAGNA RECIPES YOU MAY ENJOY: CLICK HERE (LOOK UNDER CASSEROLES)
