Keto Lasagna

Replace low nutrient-dense pasta (glutens and gliadins) with high nutrient-dense veggies (delicious veggies!) Three options

1. GREEN BEAN option: the family favorite

Replace the pasta lasagna noodles with frozen Green beans steamed. 

It's delicious!

2. BROCCOLI and CAULIFLOWER option:

Replace the wheat 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 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. 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                                         

2 cups mozzarella cheese

½ cup grated parmesan cheese                                 

2 tsp Italian seasoning

1/8 teaspoon black pepper

OTHER INGREDIENTS:

mozzarella for topping

Olive oil for greasing pan 

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

RED SAUCE: In a skillet, saute the diced onion with olive oil. In a 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. 2-3 cups Mozzarella cheese

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

SERVE: Let stand 10 minutes before serving.

YUM!