So I’ve totes been low carb girl for about nine months now, and I think I’ve embraced the lifestyle rather well. I could go into all kinds of reasons why it rocks and get all über enthusiastic about why you should also go low carb, but I hate it when people do that. Don’t you?
What I will say is that I’ve lost 40 pounds, and that I used to deal with daily aches and pains that just seem to have disappeared. Coincidence? Possibly. Aliens? Hopefully…
I stumbled across this recipe that substituted the lasagne noodles with slices of deli chicken breast, and I was suuuuuuper skeptical. But I decided to go for it, and the results were fantastic. For realz.
- 1 lb italian sausage (I snagged the kind that was already out of the casing and ready to use, cuz there’s just something squicky about those sausage casings.)
- 3/4 lb ground beef
- 1/2 an onion, chopped. (Use whatever kind you like. I like vidalia in just about everything. Also, half of what size onion, you ask? Depends on how much you like onions. Duh.)
- 24oz unsweetened marinara (You can totes go jarred on this, but I didn’t.)
- 15 oz ricotta
- 1 egg
- 1/2 teaspoon sea salt. Or kosher salt. Or some other kind of salt. Get some sodium, yo.
- 3/4 lb mozzerella cheese, sliced. This is where I got weird. I like different mozz on the top of my stuff than in the middle of my stuff. If you wanna go all pre-shredded, feel free. I don’t. There’s just something not as good about pre-shredded cheese. It’s like each individual shred develops its own exoskeleton. Which is gross. So I get a block of mozz and grate it, and then I get a ball of super fresh super good mozz and slice it thick for the top.
- 3/4 cup romano cheese. Get the good stuff. Grate it yourself.
- 8 oz sliced deli chicken breast.
Preheat the oven to 425°. In a large pot of some sort, cook the sausage, ground beef, onions and garlic over medium heat until the meat is cooked through. Add the marinara. (Yeah, don’t drain it. Fat carries flavor and is a beautiful thing when you’re on low carb.) Turn off the heat and let that hang out for a minute.
Mix the ricotta, the salt and the egg in an appropriately sized bow. Because an inappropriately sized bowl makes no sense whatsover.
Lasagne, assemble! (Cuz it’s a marvel, you see. ~groan~)
Layer as follows in a 9×13 lasagne pan:
- 1/3of the meat sauce
- 1/2 of the chicken breast (remember, this replaces the noodles, so cover the enter thing)
- 1/2 the ricotta
- 1/2 the shredded mozzarella
- 1/3 of the romano
Repeat this layer.
Top it off with the remaining meat sauce, the fresh slices of mozz, and the remaining romano.
Cover with foil. I strongly recommend non-stick foil, cuz you don’t want to lose any of the cheesy goodness from the top. Bake it for 25 minutes, then remove the foil and bake it an additional 25 minutes.
RESIST THE URGE TO CUT IT FOR AT LEAST 15 MINUTES!
(Patience, grasshopper. Let the shiz set up.)