I was really craving some of my homemade, low-carb Alfredo sauce, but didn’t have any of my favorite low-carb noodles….but I did have low-carb lasagna noodles…So I thought I’d try my hand at a white lasagna. Glad I did! It’s delicious!
Ingredients:
1lb scrambled Chicken or Turkey or Pork
1/2 cup Frozen Spinach
1 tsp Salt
1 tsp Pepper
3 Tbsp Butter
6 Cloves of Garlic minced
2 cups heavy cream
1/2 cup Parmesan cheese
2 tsp squeezed lemon
1 tsp sea salt
1 tsp pepper
2 cups of Cottage cheese
3 Tbsp Parmesan Cheese
1½ cup mozzarella cheese
Half a head cauliflower (broken into bite sized pieces)
1/2 package of Dreamfield noodles
So you have to do this in steps just like regular lasagna. So let your first step be making the meat scramble.
Meat Scramble
1lb scrambled Chicken or Turkey or Pork
1/2 cup Frozen Spinach
1 tsp Salt
1 tsp Pepper
Fry meat in pan on medium high heat, add salt and pepper while it cooks, when fully cooked add frozen spinach and fry for an additional 3-5 minutes to remove excess moisture.
Set meat scramble aside and start the Alfredo sauce.
Easy Alfredo Sauce (See full recipe here)
3 Tbsp Butter
6 Cloves of Garlic minced
2 cups heavy cream
1/2 cup Parmesan cheese
2 tsp squeezed lemon
1 tsp sea salt
1 tsp pepper
Melt butter, on medium heat, add minced garlic and cook until the garlic browns just a little, stir in the heavy cream, let simmer for 2 minutes. Add Parmesan cheese, mixing in well. Add all remaining ingredients. Let simmer on medium heat for 2 minutes. Remove from heat.
*You don’t want the sauce to thicken up as much as you’ll be using this liquid to cook the pasta noodles in the Lasagna. Yes I said to cook the noodles, because you’re putting them in uncooked, the sauce will do all the work for you.
Extra Lasagna ingredients:
Half a head cauliflower (broken into bite sized pieces)
2 cups of Cottage cheese
3 Tbsp Parmesan Cheese
1½ cup mozzarella cheese
Place a thin layer of Alfredo Sauce on bottom of Lasagna pan (8×12)
Followed by a layer of uncooked Lasagna noodles, another 1/3rd of the sauce, layer half the meat scramble, top with 1/2 the cottage cheese mixture, add another layer of Lasagna noodles, followed by last remaining sauce, add remaining meat scramble, top that with cauliflower, and remaining Cottage cheese, sprinkle with Parmesan cheese, top with mozzarella cheese.
Bake in preheated oven (375) for 1 hour.
Take out of oven and let set for 15 minutes, cut them serve. Enjoy!
[recipe title="White Lasagna (THS S)" servings="4-6" time="2hr 30mins" difficulty="moderate"]
Ingredients
So you have to do this in steps just like regular lasagna. So let your first step be making the meat scramble.
Meat Scramble
1lb ground Chicken or Turkey or Pork
1/2 cup Frozen Spinach
1 tsp Salt
1 tsp Pepper
Fry meat in pan on medium high heat, add salt and pepper while it cooks, when fully cooked add frozen spinach and fry for an additional 3-5 minutes to remove excess moisture.
Set aside.
Alfredo Sauce
3 Tbsp Butter
6 Cloves of Garlic minced
2 cups heavy cream
1/2 cup Parmesan cheese
2 tsp squeezed lemon
1 tsp sea salt
1 tsp pepper
Melt butter, on medium heat, add minced garlic and cook until the garlic browns just a little, stir in the heavy cream, let simmer for 2 minutes. Add Parmesan cheese, mixing in well. Add all remaining ingredients. Let simmer on medium heat for 2 minutes. Remove from heat.
Extra Lasagna ingredients:
Half a head cauliflower
2 cups of Cottage cheese
3 Tbsp Parmesan Cheese
1½ cup mozzarella cheese
Place a thin layer of Alfredo Sauce on bottom of Lasagna pan (8×12)
Followed by a layer of uncooked Lasagna noodles, another 1/3rd of the sauce, layer half the meat scramble, top with 1/2 the cottage cheese mixture, add another layer of Lasagna noodles, followed by last remaining sauce, add remaining meat scramble, top that with cauliflower, and remaining Cottage cheese, sprinkle with Parmesan cheese, top with mozzarella cheese.
*Bake in preheated oven (375) for 1 hour. Let set for 15 minutes, cut them serve. Enjoy!
[/recipe]
With love,
Chrissy
Hi Chrissy. I was wondering how much parm cheese you put in this it only 1/2 is that 1/2 cup? Also is it the powdered parm cheese or the shredded kind..
Thank You
Tammy
Yes that’s ½ cup. I use the PC choice blue menu kind that’s powdered. (It’s Very low in fat) but I’m in Canada it might not be available elsewhere.
This looks great!! What brand of low carb lasagna noodles did you use?
Thanks!!
Thanks Meredith!! I use the dream field noodles.
Wondering if the cottage cheese mixture is the cottage cheese, Caulifllower, Parmesan and mozzarella all mixed together? Thanks
nope, it’s the cottage cheese, parm and mozza.
I wanted to pin this in order to save it to my THM friendly recipes, but there is no pin 🙁
If I use one of the other links, then I can never find it again because I cannot organize them. Can you make a pin? Thank you.
Hi shelly, at the bottom of every recipe there is it pin it link. Look for it right after my sign off “With Love, Chrissy” in the “Share This”
section
If you use dreamfield. It’s true you can freeze and reheat leftovers ,right?
When you reheat the Dreamfields pasta it loses it ability to get rid of the carbs. So I would eat it unheated (should you have left overs). If you think you’ll have too many leftovers… Half the recipe.
I’ve been trying to figure out how to get around the lost carb blocking protection when you bake the lasagna after cooking the noodles. I was wondering if the raw noodles could be baked, right in the layered lasagna and reduce the procedure to just one cooking. I cook just for myself and would like to make very small individual lasagnas.
You don’t cook the noodles first darling
The recipes notes to use uncooked noodles <3
You know, I think I noticed that uncooked noodles were used in my first reading. That is what triggered my question. Since I cook only for myself it’s difficult to make a cassarole, or in this case lasagna, eat it hot once and eat it cold to finish it off. Having tried Dreamfield’s pasta I really like it and want to include it in my Trim Healthy Mama diet. There’s so much info on the internet I figured there must be a way. I even have a call into Dreamfield’s. I still need to find out if baking the lasagna for an hour at 375 will leave the carb blocking intact.
I emailed Dream field pasta and they said reheating their pasta doesn’t change anything. So hoping it’s true. And it’s sage to reheat..
Wow! That’s great news
My store did not carry the Dreamfields lasagna noodles so I bought the penne instead. I cooked one box and put it in the bottom of a casserole dish. Then I added the meat scramble, about a cup of cottage cheese and the Alfredo sauce. I mixed it all up and topped with parm and mozzarella cheese and baked until cheese was melted and slightly browned. So divine! Loved it!
that’s brilliant, and sounds super yummy! Thanks for sharing <3
Wow that’s awesome! Great idea! <3
So did you pre-cook the cauliflower at all or does it get soft enough without pre-cooking?
nope it gets soft while baking.
I’d love to make a double batch and freeze one. At what point would you freeze? Before or after baking?