Recently, my husband was asking for lasagna. A pasta-heavy dish, I was determined to find a low-carb, grain-free version of this so it wouldn't spike blood sugar or blood pressure.
When I discovered a version using fathead dough, I knew I had to try it.
You can find hot to make fathead dough here when I made Stromboli. In this case, the only change in the recipe was to add:
- 1/2 teaspoon of Italian seasoning
This time, I rolled it out using parchment paper, which worked really well.
The fathead dough was baked at 400F for 12-14 minutes, then allowed to cool. I reduced the temperature to 375F at this point.
Meanwhile, I fried up:
- 2 lb of ground beef
- 1-2 Tablespoons of dried garlic
- 1-2 Tablespoons dried Italian seasoning
I think that's it, though I'm not 100% sure now as I didn't completely follow the recipe! But, if you use whatever Italian-type seasoning you like, it should work just fine.
(Note: I made extra and put it in the freezer for next time.)
While the meat was cooking, I prepared the ricotta sauce. I mixed:
- 8 ounces of ricotta cheese
- 1 egg
- 1/4 cup shredded Parmesan cheese
- 2 Tablespoons cream
- 2 teaspoons dried basil
When the meat was done frying, I mixed in a large jar of my favorite pasta sauce and put half of it in the bottom of a 9x9 square pan.
Followed by a layer of about half the sauce. (This was where I discovered that next time, I want to double the sauce.)
Half of the fathead dough was added at this point as well. (Another thing that will need doubling in the future - this recipe was designed for a 13x9 pan, not a square one!)
Then, I sprinkled shredded mozzarella and Parmesan cheese over the whole thing.
After a second layer of meat, sauce and cheese, I put it in the oven for about half an hour until the cheese was well melted and bubbly. (You're meant to cover it for the first 25 minutes or so, but I hate wasting stuff like that, so I didn't do that... It worked just fine.)
Here's what it looked like after the bake.
As I already mentioned, I think the recipe required doubling of the fathead dough and the sauce for the amount of meat. However, the taste was excellent, and though the fathead dough isn't exactly like noodles, it gave a very satisfying bite to the overall lasagna. I will definitely make it again!
Note: All photos are mine - Nikon 7200. Crossposted on Hive.
Two of my kitchen witches. One hung in my grandmother's kitchen as long as I can remember, so I have mine - adding a certain magickal spice to my cooking, presumably...
My grandmother's now lives in my mother's kitchen.
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Previous recipes in Lori's Cookbook
Holidays (Christmas, Thanksgiving, etc.)
Cranberry-Berry Sauce (canning too)
Cranberry Juice Drink
Cranberry Swirl Cheesecake
Crustless Pumpkin Pie
Drop Sugar Cookies - Christmas, Valentines, whatever you like!
Gravlax (Swedish Marinated Salmon)
Chinese BBQ Ribs & Chicken - Lunar New Year
Quick & Easy Suppers
Baking Powder Biscuits
Nearly No Carb Keto Bread - demo only, follow the link to the recipe. (grain free)
Fathead Dough - a grain free substitute for many bread situations!
Sauces & Dips
Food as Medicine
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