welcome all! papa g here. today i presenthomemade low carbohydrate lasagna with real egg noodles. this is a hearty recipe that hascomfort food written all over it. it's a delicious low carbohydrate meal that willsatisfy the biggest of appetites. let's get started... we'll begin with theegg noodles by adding four ounces of cream cheese to a food processor; fourlarge eggs; some almond flour; a little salt; 1/2 teaspoon of xanthan gum; andfinish with some dried oregano. mix to incorporate. you might have to scrapedown the sides once or twice while mixing. once the batter is thoroughlymixed, pour it onto a parchment lined baking sheet. use a spatula to spread asthin as possible without creating any
holes. place in the middle of a preheated350â°f oven for about 15 minutes. while the noodles bake, we'll work on ourcheese mixture. to a medium mixing bowl, add about one cup of whole milk ricottacheese; 1 cup of shredded mozzarella cheese; about 1/2 a cup of gratedparmesan cheese; a couple of beaten eggs; a generous amount of dried basil; somesalt; and a little ground black pepper. mix well to combine. cover with someplastic wrap and store in the refrigerator until later. when the eggnoodles are done, remove from the oven and let cool on a cooling rack. place thenoodles on a cutting surface and cut into 2-inch strips.i'm using a pastry cutter here, but a
knife works just fine. you'll see thatthe noodles rose about an eighth of an inch after cooking. to help firm up thenoodles, store in a ziploc bag in the refrigerator until we're ready toconstruct the lasagna. for the meat sauce we'll be using a half a pound of groundbeef and a half a pound of mild italian sausage. to a large skillet on medium-high heat, add the beef and sausage and cook untilabout a third of the way browned. add three stalks of chopped green onions and abouta tablespoon of minced garlic. cook and stir until it's just about fully browned. now add one 15-ounce can of crushedtomatoes; some italian seasoning; salt;
some ground black pepper; a little onionpowder; some garlic powder; and we'll finish with some dried oregano. mix tocombine and continue cooking for about five to seven minutes to allow all theflavors to come together. you'll know it's about ready when it thickens just abit and most of the moisture has evaporated. turn the heat off and we'llbegin to construct our lasagne. use a nine and a quarter by five and a quarterinch baking pan and begin layering. first, we'll put a small amount of meat sauceon the bottom; next, add a layer of noodles. on top of the noodles add half ofthe cheese mixture and spread evenly. add another layer of meat sauce. for extracheesiness, add one layer of provolone
cheese - about four slices. add the nextlayer of noodles. now spread the remaining cheese mixture over the top ofthe noodles. lay down another layer of meat sauce. now place the final layerof noodles. now add the last of the meat sauce. top with some shredded mozzarella; some grated parmesan cheese; and for afinal touch a little dried parsley to the top. place in the middle of apreheated 350â°f oven for about 35 to 40 minutes or until nice and bubblyand the edges have begun to brown. when it's done, remove and let cool to set. sliceinto four servings. this looks and tastes just as good as its high carbohydrate pastacounterpart. deeeelicious!
there ya have it folks! my low carbohydrate homemade lasagna with real egg noodles. a very hearty and delicious low carbohydrate meal. i hope youenjoyed this video. if you did, please like and consider subscribing. i'llhave something new every week. thanks for watching and i'll see younext time!