Low Carb Lasagna

Traditional favorites with lower carbs or no gluten are a godsend to diabetics and celiac sufferers.  Here is a great version of lasagna that gets rid of the noodles in favor of sliced zucchini.  To make this gluten free simply assure that the other ingredients are also gluten free.  This recipe is still experimental so play with it.  The first time I made it I didn't pre-cook the zucchini or pull the excess water out and it didn't get tender enough.  Still tasted great but probably would be better if the Zucchini were a bit less intact.  I used San Marzano peeled tomatoes with basil.  You can use crushed but that will give it a more processed flavor and I like it a bit less processed.

Sauce

• 1 -  3 tbsp Extra Virgin Olive Oil as needed 
• 2 cans (large) San Marzano Tomatoes with or without basil
  
• 1 small onion diced 
• 1.5 lbs ground turkey or beef (substitute veggie scrambles for vegetarian)
• 2 tsp of chicken base, beef base or veggie base (if using "Better than Bullion" reduce to 1 tsp)
• 2 tbsp grated Parmesan cheese 
• 2 tbsp molasses 
• 2 tbsp Balsamic Vinegar of Modena
• 1/2 tsp Onion powder
• 1/4 tsp Garlic powder
• 1 - 5 cloves fresh garlic sliced thin
• 1 - 2 tsp paprika or smoked paprika depending on your taste. 
• 2 tbsp  Italian seasoning (more or less to taste)  or
  

1.       1 - 2  tsp Thyme dried
   
2.       1 - 2  tsp Basil leaves dried
   
3.       1 -  2 tsp Oregano dry leaves
   
4.       1/4   tsp ground Coriander 
   
5.       1/2   tsp chopped dried Rosemary
   
6.       1/4   tsp Ground Bay leaf

• 1/2 lb fresh mushrooms cut into smallish pieces or 2 cans of stems and pieces
  
• 1 or 2 green bell peppers cut into small pieces
• salt and pepper to taste

Remaining ingredients

• 2 or 3  Zucchini depending on size. 
  
• 2 or 3 lbs of Cottage cheese
• 2 eggs 
• 1 tsp salt for the cheese
• 1/2 tsp fresh ground black pepper
• 5 tbsp grated Parmesan cheese 
• 1.5 lbs (4+ cups) grated Mozzarella cheese

Preparing the sauce 

In a 14" frying pan brown the ground turkey or beef, lightly salting while cooking, drain and set aside.  Add the chopped onions and cook til translucent if you are adding the green pepper or mushrooms this is the time to add them. Do not salt the onions and etc. until cooking is complete.  In a food processor pulse the tomatoes until there are no large chunks, about 5 or six 1 second pulses and add it to the skillet.  Add the other vegetables and stir well.  Add the meat and meat base and simmer until pretty thick add the Parmesan cheese at the end and stir well, you want the sauce to be easy to spread and not overflow the pan. Add the Molasses and vinegar to balance the acid and sweetness, adjust the salt.   When it tastes good it's done.

Cheese filling

In a mixing bowl combine 1/4 cup Mozzarella cheese the 5 tbsp Parmesan and the cottage cheese.  Mix while adding the two eggs (break eggs into a bowl and mix well)  when thoroughly combined let rest a few minutes.

Prepping the "Noodles"

Using a Mandoline (look it up these things are marvelous if you get the right one I'll write an article soon) to slice the zucchini as thin as it will allow no more than an eighth inch thick.  Soak the slices in water with a little (2 tsp) lemon juice.  Before using them remove them from the water, dry them thoroughly then salt them lightly and place them between two layers of paper towels let them rest for about 20 minutes.  Use a pair cutting boards or other waterproof objects to press the water out of the zucchini.   

Assembly

This recipe feeds about eight and caused a 13x8x2 inch glass baking dish to overflow, adjust accordingly.  

Spray your pan with your favorite pan spray and lay in a very thin layer of sauce sprinkle some mozzarella and parm on the sauce then add a layer of zucchini on top of this.  Lay a layer of cheese filling then zucchini then sauce and light cheeses.  Do this until your pan is full or you run out of stuff for complete layers.  cover the top with mozzarella Put the baking dish on a cookie sheet bigger than it by at least an inch or two.  Bake for 40-50 minutes at 400 degrees until the cheese on top is lightly browned.  Remove from oven and let stand for about 10 minutes.

ENJOY

Disclosure:

As a matter of disclosure.  I have a financial interest in the links to the www.spicesforless.com and since I work for a contractor to Ralph's I have an indirect financial interest in them as well.  

Spaghetti Bolognese

This is a very americanized recipe not really bolognese at all but very close in taste.  Bolognese is made with beef, pork and sometimes lamb.  and is mixed with milk and that's a bit too rich for a spaghetti sauce.   I use turkey or pork italian sausage sometimes any of them work as well as ground beef, turkey or pork and combinations of them all.  I don't recommend using lamb as it adds a note that is not truly harmonious with the rest of the ingredients.

Ingredients:

• 1 -  3 tbsp Extra Virgin Olive Oil as needed 
• 2 tbsp of italian seasoning or

1.       1 - 2 tsp Thyme dried
   
2.       1 - 2tsp Basil leaves dried
   
3.       1 -  2 tsp Oregano dry leaves
   
4.       1/4 tsp ground Coriander 
   
5.       1/2 tsp chopped dried Rosemary
   
6.       1/2 tsp Ground Bay leaf

• 1 - 2 tsp paprika or smoked paprika depending on your taste. 
• 1 can 8 oz diced peeled Tomatoes
  
• 1 can 4 oz Tomato paste
• 1/2 Onion 
• 1/2 tsp Onion powder
• 1/2 tsp Garlic powder
• 1 - 4 cloves fresh garlic to taste chopped fine
• 1.5  - 2 lbs ground meat in any combination
• 2 tsp of chicken base or beef base depending on the meat used (if only pork, chicken base)
• 2 tbsp molasses 
• 2 tbsp Balsamic Vinegar of Modena
• Salt to taste
• Pepper to taste
• optional 1 - 2 Bell Peppers chopped small
• optional 1/2 lb fresh mushrooms cut into smallish pieces or 2 4 oz cans of stems and pieces
  

     In a large skillet or wok brown the meat, drain and set aside.  Add a small (1 - 2 tbsp) amount of Extra Virgin Olive Oil to the pot or use that amount of the drippings from the meat.  Heat till shimmery and add all the chopped vegetables (not the tomatoes or garlic yet) set the heat at medium, when the onions start to brown add the Garlic and cook about 1- 2 more minutes just to sweat the Garlic.  Salt after sauteing.  Add the meat back into the veggies and begin adding the tomatoes and tomato paste use four cans of water for the tomato paste.  You will be cooking it down a bit but you need the extra water to handle that.  Add the meat base here (if using "Better than Bullion" reduce to 1 tsp).  Stir frequently to prevent burning.   Cook on medium heat, taste and salt as needed.  Add the molasses and Vinegar at the end to balance the sweetness and acid of the sauce.  If it tastes good it's done just simmer until it's as thick as you want it.

     Cook the noodles according to the package directions but add 4 to 6 tsp of salt to the water you want the pasta to be just to the tooth or Al Dente.  Reserve about a half cup of the pasta water DO NOT RINSE THE PASTA.  Add the pasta water by tablespoons to the sauce and cook it down to the desired consistency.  

     You can pour the sauce over the noodles and heat a little bit to push the flavor into the noodles, serve individual noodle portions that have been sauteed in the sauce or you can set it up buffet style and let people grab noodles and ladle sauce over it.  Every chef has a favorite way to serve spaghetti.  

ENJOY

Disclosure:

As a matter of disclosure.  I have a financial interest in the links to the www.spicesforless.com and since I work for a contractor to Ralph's I have an indirect financial interest in them as well.