Pic of Kendra in Russia. “Carbless” Lasagna recipe

Here is Kendra and Danny in Russia!  They are “touring” today and will be ministering at a pastor’s conference i think tomorrow.  From there they will be traveling to “remote’ villages and preaching the Gospel, the good news, the “almost too good to be true” news of Jesus Christ.  Yeh Baby!!  God’s blessings and annointing is on them, for sure!!

I had a request for the recipe of the “carbless lasagna” that our guest star from yesterday mentioned.  I dont think it is actually “carb free” but much lower in carbs than normal lasagna.  And the biggee is that you are replacing the “refined and processed” noodles with “good for you” substitutes.  so here it is and once you cook it and try it come back and comment on this post so we can all see different views from this one.:

Basically you substitute the noodles for veggies; such as below but you can use whatever you’d like.

 1-1.5# ground beef (optional)

1 jar Marinara Sauce (see below)*

1 to 2 packages of sliced mushrooms

1 med sized eggplant

1 med sized zucchini

1 to 2 carrots

1 bag of baby spinach

About 2 cups cheese – I use skim milk mozzarella Fresh grated parm Sm container of ricotta or cottage cheese**

 *I start with a good Marinara sauce but I doctor it, I sauté finely chopped onions, garlic, celery and green pepper with seasonings, salt and pepper.  Add tomato paste mix with the ground beef before adding the sauce.

 **For the ricotta mixture I use ricotta, 1 to 2 egg whites, salt, pepper, Italian seasoning, fresh grated parm and crushed garlic

 heat a pot with EVOO and sauté the mushrooms, put in bowl and set aside; then brown beef in same pot.  Then I make my meat sauce (with lean ground beef and some of the marinara sauce plus some veggies tossed in the sauce) in the same pot I browned the above.  Once sauce is simmering for a little while I start on the actual lasagna.  

 I use a mandolin and slice a few slices of eggplant enough to cover the bottom of a 13 x 9 pan.  Spray a cookie sheet with EVOO, put the eggplant on the cookie sheet and bake a few minutes.  Didn’t actually pay attention to how long, just a few minutes.  While the eggplant is in the oven, I slice the zucchini enough to cover a 13 x 9 pan.

 Pull the eggplant out of the oven; cover the bottom of the 13 x 9 pan with sauce put eggplant on top.

 Use the same cookie sheet for the zucchini, no need to use more EVOO, and bake a few minutes.

 While zucchini is baking top eggplant with ricotta mixture than sauce.  Slice more eggplant.

 Pull zucchini out and repeat above process.  Using the eggplant and zucchini instead of the noodles. 

 In between the layers of zucchini and eggplant I add a layer or two mushrooms, spinach and carrots.  For the carrots I use a potato peeler so they come out thin.

 About half way up I add a layer of mozzarella cheese.

 I finish with a layer of eggplant cover with sauce, mozzarella and fresh grated parm bake for 45 minutes.

 The great thing about this lasagna you can use the veggies you/your family enjoy.


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