Keto Lasagna

Replace non-nutritive pasta (glutens and gliadins) with highly nutrient-dense veggies (delicious veggies!) Three options

1. GREEN BEAN option: the family favorite

Replace the pasta lasagna noodles with frozen steamed Green beans

It's delicious!

2. BROCCOLI and CAULIFLOWER option:

Replace the pasta lasagna noodles with steamed broccoli and cauliflower. Also delicious!

3. SUMMER SQUASH option:

Replace the wheat lasagna noodles with roasted Zucchini, yellow squash and onion. Yum :)

I don't recommend using brussel sprouts, the flavor of brussel sprouts is too strong for this recipe in my opinion.

Reducing carbs to 15-45 grams per day inspires heart health, a healthy gut microbiome, a stable blood glucose, and healthy HBA1C numbers. It also inspires a healthy brain that is free of depression, anxiety, dementia, and Alzheimers disease (resources: 'Wheat Belly' by Dr William Davis and 'Grain Brain' by Dr David Perlmutter) 

Dr. Davis recommends reducing carbs to 15 grams per meal, or 45-60 grams of carbs per day. Any count higher than this has the potential to spike blood sugar, encourage insulin and leptin resistance, and encourage Non-alcoholic fatty liver disease.  

Dr. Perlmutter labels Alzheimers disease as Type 3 diabetes. He recommends reducing HBA1C to 4.8 - 4.9 to reduce the risk of future dementia and Alzheimers disease.

Here's the recipe using green beans:

    Easy No-Boil Lasagna

TO MAKE THE RED SAUCE:

1 med onion, diced

2 TBSP olive oil

1-2 lb ground turkey or beef, optional

1-2 lb. frozen green beans steamed to equal 6-7 cups cooked green beans

1 (28 ounce) jar spaghetti sauce, 'Prego Traditional' is my choice

1 (15 ounce) can diced tomatoes 

1/2  tsp garlic powder

1 tsp pink salt

   

TO MAKE THE WHITE SAUCE:       

2 eggs, slightly beaten                                                   

16 ounces cottage cheese       

3 cups mozzarella cheese

½ cup grated parmesan cheese  

2 tsp Italian seasoning

1/8 teaspoon black pepper

3 cups additional shredded mozzarella cheese

DIRECTIONS:

PREP: Heat oven to 350. Grease a 9x13 pan with olive oil

RED SAUCE: In a skillet, saute the diced onion ( and ground turkey, optional) with olive oil. In a separate large pot, steam the green beans. Drain extra water.  Add to the pot with green beans, spaghetti sauce, diced tomato, garlic powder, and salt. Cover and simmer for a few minutes.

WHITE FILLING: In MED bowl, combine eggs, cottage cheese, mozzarella, parmesan, Italian seasoning and black pepper.

ASSEMBLE: 

Layer1. Pour 1/2 of the red sauce on bottom of 9x13 pan. 

Layer 2. Spread all the white filling over the red sauce. 

Layer 3. Spoon the last 1/2 of the red sauce 

Top Layer. 3 cups additional Mozzarella cheese

BAKE: Bake 350°F for 40-45 minutes, or until cheese melts.

SERVE: Let stand 10 minutes before serving.

YUM!