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Before you jump to Low Carb Lasagna Adaptation recipe, you may want to read this short interesting healthy tips about Energy Enhancing Treats.
We all know that consuming healthy foods can help us really feel better inside our bodies. Increasing our consumption of healthy foods while lowering the intake of unhealthy types plays a part in a more balanced feeling. A bit of pizza will not have you feeling as healthy as eating a fresh green salad. Sometimes it’s difficult to find healthier foods for something to eat between meals. Finding snacks that really help us feel better and enhance our energy levels often involves lots of shopping and meticulous reading of labels. Why not try some of the following wholesome snacks the next time you need some extra energy?
If you’re looking for a quick snack, you can’t go drastically wrong with a whole grain one. A piece of whole wheat toast, for instance is a great snack in the early morning. When you have to have a fast snack food on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products just like white bread to the healthier whole grain choices.
A large variety of quick health snacks is easily available. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to low carb lasagna adaptation recipe. To make low carb lasagna adaptation you need 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Low Carb Lasagna Adaptation:
- Take 2 Tsp Canola Oil
- Use 1 Diced Red Onion
- Take Fresh Spinach
- Take 3/4 Cup Plain Low fat Yogurt (Kalona Supernatural Organic)
- Provide 1/3 Cup Dean's Fat Free Milk
- You need 2 (8 Oz) packages of Kraft Creamy Melt Italian blend
- Use 1.5 Tbsp All Purpose Flour
- You need 3 Medium Eggs
- Get 1 Butternut Squash
- Provide Cooking Spray
- Prepare 1 Cup Ricotta Cheese
- Take Shredded Gruyere Cheese
- Prepare Italian Spice Mix
Steps to make Low Carb Lasagna Adaptation:
- Preheat the oven to 350 degrees. Peel and slice the Squash into thin, Lasagna like slices. The original recipe suggested using a Mandolin to keep the slices of uniform thickness, but I'd recommend just slicing it as close to uniform as possible. Place the squash slices in an 8 oz square microwave safe glass baking dish, and microwave the squash slices for 4 minutes, covered with Saran Wrap. Remove the squash slices, and spray the glass dish with Cooking Spray.
- Roughly dice the red onion, and saute it with the garlic for about 4 minutes. Clean the spinach leaves, and wilt them in the pan with the onions and garlic.
- Get your blender out, and put yogurt, milk, and 1 Package of Kraft Creamy Melt cheese in the blender. Blend the mixture for 20 seconds. Add flour, salt, and eggs, then blend for another minute.
- Pour 1/2 Cup of the yogurt/milk sauce into the square glass baking pan. Place a layer of the microwaved Butternut Squash atop the yogurt/milk sauce in the baking pan. Layer the onion/garlic/wilted spinach mixture, Gruyere Cheese, and the remaining package of Kraft Creamy Melt Italian cheese, for 2-3 layers if possible. Pour the remaining yogurt mixture over the top of the layers, top it with more Gruyere, and sprinkle Italian Spice Mix on top of the cheese.
- Bake the mixture for 50 Minutes. Remove the pan from the oven and start the broiler. Broil the Lasagna for 4 more minutes to crisp the top. Let it rest for 15 minutes, and it should be ready to serve.
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