How do you make keto friendly pasta

(Hoteski) #1

I really fancy making some lasange and wanted to know if any of you have a good recipe for making pasta lasange sheets.

(Allie) #2

Use slices of zucchini.

(Teresa (turtle)) #3

Use beaten egg, fried and sliced into wide strips.

(Jan) #4

I made this while on spring break. It was delicious!

#5

Made this once, it was good.

(Hoteski) #6

Thank you

(Hoteski) #7

Thanks guys … gives me something to work on

(Renee Slaughter) #8

Will be trying the lasagne one.

(KCKO, KCFO 🥥) #9

Thinly slice eggplant lengthwise, roast it in the oven for about 15 mins. at @350F. Then start the layering with an eggplant layer, then the sauce w/veggies/cheese, keep repeating till all is gone. I did this when I was a serious vegetarian years ago. Eggplant is really an under rated veggie.

(Barbara M) #10

I’ve made this lasagna and really like it. The noodle layer seems like it can multi purpose, garlic stix…

(Hoteski) #11

Thanks for your suggestions. I’ve gone with motsarella and egg olk, version of the pasta. Sitting in my fridge as I speak cooling down and looks hell of a lot like lasange sheets should look like. Got my mince bacon n veg tomato red sauce simmering over the stove with a bunch of stuff I’ve seasoned/flavoured it with. going to leave that to simmer 3-4 hours so the flavours all melt into one another . Also used almond milk, sour cream with black peppercorns pinch of salt and ground nutmeg red onion cut in quarters to go up to boiling point then taken off and left to sit for an hour before making the white sauce for the lasange … I’m going to use coconut flour butter and the strained almond milk for the rou. I’ll also be adding creamed cheese and some grated cheese in there.

Its going well so far… been wanting a lasange for a few days now and nothing beats home cooked food. Fingers crossed it taste as good as I imagine it will.x

#12

I’ve made zucchini lasagna several times. It’s very good. As it cooks however, it can get overly liquidy because of the natural moisture in the zucks. Because of that, I prefer to use very little liquid, and sauce that’s thicker.

I’ve also wondered how semi drying the squash first would work. When zucchini season hits again, must try that. (some people use salt to remove some moisture, but that changes the texture of the squash too much for me)

(Ellen) #13

You can also use mooli (white radish/daikon), that’s next on my list to try.

(Ellen) #14

Let us know how it was.

(Diane) #15

I’ve seen recipes that use deli chicken or turkey slices layered into the lasagna like the sheets of pasta. Haven’t tried it yet, but it’s on my list.

#16

I grew some really nice, mild white turnips this summer that I used to try to replace some carbs - faux potatoes to be exact. Not the same as diakons, but to me they still had a bit too much of that brassica flavor. But it’s worth a try because taste buds and preferences do vary.

(I’m going to the store this morning and I’m afraid I’m going to have to buy some zucchini…)

(Hoteski) #17

The lasange was delish. The ‘pasta’ was good and everything turned out great … bf loved it

(Brian) #18

Thanks for the feedback / review!