use courgette sliced thinly lengthways instead of pasta sheets. lots of mushrooms instead of meat .. yummmmm
vegetarian lasagne .. layer the mushrooms and tomato sauce with cheeses sauce and sliced courgettesCall me old fashioned but I'm not sure that is still Lasagne.
I tried the leek version and it tasted great, but you couldn't cut it well. The Leeks all came off at once. Next time I will use individual dishes
Solid? I am surprised by this. When I saw the Hairy Bikers make this, they prepared leeks so that they were like wafer thin sheets then blanched them for 5 minutes. Is this what you did, or did you put them in whole - like building a raft?It's not great with leeks as the do stay too solid .. Courgette is better ..add the strips raw and they will be cooked fine
Have you had any luck with getting you lasagne to stand up? Without wheat there didn't seem to be any glue to make mine sliceable.I've had no problems with the leek, I don't use the outer green just the white and blanch it for 5 minutes like @Avocado Sevenfold said. I cook my lasagne slowly for about 45 minutes, I do prefer it with aubergine though.
I make it the Italian way, it's more difficult without the pasta but, make your bol quite dry so there is just enough sauce to coat the meat, layer of bol then some chopped boiled egg, layer of thick cheese sauce them layer of whatever is your pasta, push it down slightly, if I was using real pasta I would push it down firmly, repeat twice more, bake in the oven about 160 in a fan oven for 40- 45 mins. Cool it then chill in the fridge overnight. It should slice cold into portions then either heat up in oven with extra cheese sauce or zap in the microwave.Have you had any luck with getting you lasagne to stand up? Without wheat there didn't seem to be any glue to make mine sliceable.
I have saved this to cook for dinner tomorrow.I just take the easy route = moussaka instead of lasagne
Everything is precooked (mince/tom/onion/garlic combo, aubergine and courgettes), then layered into the pan. No potato or pasta.
I top it with blobs of cream cheese, grated cheddar and a sprinkle of parmesan (which crunchifies it)
Then reheat by baking in oven til cheese is golden crunchy and the filling is heated through.
Freezes magnificently.
It ain't the traditional recipe, but it is lovely, and I don't regret losing the carbs at all.
I always think that making a low carb alternative may lead to disappointment, but making a new dish that combines the best low carb bits of various dishes, is bound to be a triumph. But then, I don't follow instruction well.
change solid for stringy .. but then I am making a vegetarian one .. poss the meat will make it seem differentSolid? I am surprised by this. When I saw the Hairy Bikers make this, they prepared leeks so that they were like wafer thin sheets then blanched them for 5 minutes. Is this what you did, or did you put them in whole - like building a raft?
Guess I will have to try it myself to find out. I made a lasagne once with disks of a big marrow. Tasted great, but collapsed so I agree with @seanj67 that individual ones are the best way forward.
That seems a possibility. Large leeks hollowed out. Will give that a try.Lots of delicious talk on this thread. I used to LOVE cannelloni. Wondering now if leeks would make good cannelloni. Will let you know if I ever try it