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Well I learned how to cook from my sicilian mom and aunt, so I have no recipes. I do it by sight. It tastes good! I made a great batch of meatballs, and a lasagne with meat sauce. I can tell you how to make the lasagne, and you can just use your favorite sauce.
The sauce is totally made by sight and taste. I put a few shakes of this spice and that. There is no recipe, you just know how you like it to taste. When my parents got divorced, my dad asked mom for the recipe and she couldn't give him any measurements, lol.
My lasagne is very low-carb and loaded with protein. For a 13X9X2 pan, I only use 6 Dreamfield noodles. That is a total of about 30 carbs, and I get 20 of my size servings from the pan.
I make a mousse of 2 pounds of part-skim ricotta cheese mixed with 2 eggs, about a tablespoon of oregano, a tablespoon of chopped garlic, 1/4 cup parmesan cheese and 8 oz. of part-skim mozzerella cheese. Mix it all up well, since it has raw eggs in it, and don't eat it raw for the same reason.
I boil the noodles for this one, just since surgery. Normally you don't need to boil them, because if they are wet when you put them in, they steam in the oven. But, because pouchie likes things very soft, I boil them. As I said earlier, I only use 6 noodles for the whole pan which is about 6 servings according to the Dreamfields box. Each serving has 5 digestible carbs. Don't ask how this only has 5, but every low-carb expert that I trust swears by the stuff.
Spray the bottom and sides of a glass 13X9X2 or slightly larger baking dish with non-stick cooking spray. Put a thin layer of your chosen sauce in the bottom of the pan. I use meat sauce made with lean ground beef, for added protein. Layer 3 noodles next, and spread it with about 1/2 of the ricotta mousse. Top it with another layer of sauce, the remaining 3 noodles followed by the remaining ricotta mixture. Cover it with a generous amount of your chosen sauce, and finally another 8 oz. of mozz. Cover loosely with foil, and place it on top of a cookie sheet before putting it into the oven which you should pre-heat to 425. Bake it for 1 hour covered. Remove the foil and bake it for another 15-20 minutes to brown the top layer of cheese.
I make about 20 servings from this size pan. I make a batch of meatballs and simmer them in the sauce for several hours, and eat one with each serving of lasagne. If I eat slow enough I don't get over-stuffed. This freezes well in individual servings, and I nuke for 60-90 seconds from frozen with a small amount of additional sauce.
The sauce is totally made by sight and taste. I put a few shakes of this spice and that. There is no recipe, you just know how you like it to taste. When my parents got divorced, my dad asked mom for the recipe and she couldn't give him any measurements, lol.
My lasagne is very low-carb and loaded with protein. For a 13X9X2 pan, I only use 6 Dreamfield noodles. That is a total of about 30 carbs, and I get 20 of my size servings from the pan.
I make a mousse of 2 pounds of part-skim ricotta cheese mixed with 2 eggs, about a tablespoon of oregano, a tablespoon of chopped garlic, 1/4 cup parmesan cheese and 8 oz. of part-skim mozzerella cheese. Mix it all up well, since it has raw eggs in it, and don't eat it raw for the same reason.
I boil the noodles for this one, just since surgery. Normally you don't need to boil them, because if they are wet when you put them in, they steam in the oven. But, because pouchie likes things very soft, I boil them. As I said earlier, I only use 6 noodles for the whole pan which is about 6 servings according to the Dreamfields box. Each serving has 5 digestible carbs. Don't ask how this only has 5, but every low-carb expert that I trust swears by the stuff.
Spray the bottom and sides of a glass 13X9X2 or slightly larger baking dish with non-stick cooking spray. Put a thin layer of your chosen sauce in the bottom of the pan. I use meat sauce made with lean ground beef, for added protein. Layer 3 noodles next, and spread it with about 1/2 of the ricotta mousse. Top it with another layer of sauce, the remaining 3 noodles followed by the remaining ricotta mixture. Cover it with a generous amount of your chosen sauce, and finally another 8 oz. of mozz. Cover loosely with foil, and place it on top of a cookie sheet before putting it into the oven which you should pre-heat to 425. Bake it for 1 hour covered. Remove the foil and bake it for another 15-20 minutes to brown the top layer of cheese.
I make about 20 servings from this size pan. I make a batch of meatballs and simmer them in the sauce for several hours, and eat one with each serving of lasagne. If I eat slow enough I don't get over-stuffed. This freezes well in individual servings, and I nuke for 60-90 seconds from frozen with a small amount of additional sauce.
Hugs!
Kathy
Kathy
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