“Just Like the Real Thing” Low Carb Keto 9"x13" Vegetarian Spinach Lasagna, with Fathead Style Noodles

9"x13" pan of yummy vegetarian spinach cheese lasagna!!

So Delicious!!!

I haven't posted in a long time because of a big move and many other changes.  One of the many changes is that I have switched to low carb eating.   I’m posting this recipe now because I really see a need for a delicious large size vegetarian lasagna with a low carb noodle. 

I first heard of low carb lasagna type noodles in a video by Highfalutin Low Carb (link at the bottom). Wes did a Low Carb Lasagna Battle.  One of the recipes was  “Just Like the Real Thing” lasagna with a low carb noodle from Peace Love and Low Carb (link below). Her recipe was delicious, but for a loaf pan size.  And it contained beef; I prefer  spinach for the filling. 

But what about a 9” x 13” pan size for a pot luck or family dinner?  There were comments on both websites asking about that. What about a good low carb vegetarian lasagna?  That’s why I decided to develop this recipe. Yes, it does take some work; lasagna always takes work. Turn on some fun music and get cooking!  It will be worth it. 

The noodle batter reminds me of a thin fathead batter. But, more importantly, they really work. They hold up as lasagna noodles. I just made some tweaks to the recipe to make it 9”x 13” size and vegetarian. If you want, you can use your own lasagna recipe. 

A big plus is that this recipe freezes well!  We let the lasagna cool off, and froze half of it. It was wonderful to eat the rest two weeks later. As someone who has to cook low carb meals just about every night, this was a fabulous break frpm cooking!!!We defrosted the second half in the refrigerator and warmed it up in the oven, at 350 degrees for 20 minutes, in a 9” x 9” casserole dish, covered with foil. 

So here is my tips and tweaks to the original recipe:

Here are the ingredients and some of the tools for the large size of low carb lasagna:

Start by making the large size noodles. We will be making two large noodles. You can use them full size, or cut them to resemble lasagna noodles.  Start by turning your lasagna pan upside down and tracing the outline of your pan. It will give you a guideline for the size of your large noodles. 

Do this with a second piece of parchment paper. 

Now turn the sheets over (so your pencil markings don’t get into your food). You should still be able to see the outline. Put the pieces of parchment paper on sturdy baking sheets.   It’s much easier to place the batter on the parchment paper easily when they are already on the baking sheets. 

Now we are ready to make the "full size" noodles.  One batch is two large noodles. 

Don’t worry if you go past the guidelines, you can trim the noodles to fit. The edges might get a bit crisp, so trimming works out well.

Feel free to make the noodles the day before, because this part takes the most time. Leave them in the fridge, on a baking sheet, until you need them. 

For both noodles:

• 4 large eggs, preferably room temperature 
• 8 oz cream cheese ( a package), softened
• 1/2 cup Parmesan cheese, grated (1 ounce)
• 2 1/2 cup mozzarella cheese, shredded (5 ounces)
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

1. Preheat oven to 375°
2. Put cream cheese and eggs into a large mixing bowl, Cream them together, using a hand mixer.
3. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
4. Using a rubber spatula, fold in mozzarella cheese. Mix until well incorporated.
5. Divide the mixture between the two baking sheets, forming nice even layers.  Don’t worry if you go past your guidelines; you can trim to fit.   The noodles are actually better tasting if they are bigger and thinner. 
6. Bake on the middle rack for 20-25 minutes.  Switch shelves for the pans halfway through. 

When the “noodles” are done baking, cool for about 20 minutes.  Then let them get cold in the fridge for about 20 minutes more.  It's great to let them cool on the baking sheets, cover them, and put them in fridge overnight.  They cut better when they are cold. You can cut vertically to resemble lasagna noodles or trim the large noodle to fit your pan.

The large "Noodles," cooling

Cutting a large noodle to fit into the pan

After making the noodles, it’s time to make the lasagna. You will be using these “fathead style” noodles in place of wheat flour lasagna noodles. You can use your favorite recipe, or my vegetarian spinach lasagna recipe:

Vegetarian Spinach Lasagna 

Spinach Lasagna

Yields: 12 servings

Ingredients

• 2        low carb lasagna noodles, 9”x13” size (from recipe above)
• 1        Tbsp. olive oil
• 1        large onion, chopped
• 3        cloves garlic, minced
• ¼       tsp sea salt
• ¼       tsp freshly ground black pepper
• 2        tsp dried oregano
• 20 oz frozen spinach, (2 boxes) thawed and drained of excess liquid*
• 3c.     whole milk ricotta cheese
• 1        large egg
• 1/2c   Parmesan cheese (2 ounces)
• 3c.     mozzarella cheese (12 ounces)
• 2c.     marinara sauce (I use Trader Joe's Traditional, for lower carb count)

*I like lots of spinach.  If you are very limited on carbs you can try only 10 ounces of spinach.  

Directions

1.     Make the low carb noodles, using the directions above.

2.     In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and oregano. Cook until softened.  Stir in thawed and drained frozen spinach until completely combined.  You can cook out any remaining liquid from the spinach now. Let cool.  Place in a large bowl. 

3.     In small bowl, stir together ricotta, egg, and Parmesan and season with salt and pepper.  Add to large bowl of spinach mixture.

4.     Spray a 9” x 13” baking dish  Place a thin layer of  marinara sauce.  Then, place one of the large noodles.  If you prefer, you can cut the large noodles so the can overlap and fit better in the pan.  I liked cutting the crisper edges off.  Spoon a thin layer of marinara over the noodle, and top with a layer of spinach mixture and ricotta mixture. Sprinkle with a layer of mozzarella. Repeat--noodle, marinara sauce,, spinach mixture, ricotta mixture, and ending with mozzarella.

5.     I like to top with olives.

6.     Cover with foil and bake 45 minutes, then remove foil and continue baking 15 minutes more.

7.     Let cool 10 minutes, slice, and serve.

Nutritional information, using Card Manager:  
1/12 = Total Carbs, 10.8 grams; Net Carbs, 9.2 grams; Fiber, 1.5 grams; 32.2 grams fat; 28 grams protein, 416 calories

  This includes the noodles.   Each large noodle has 16 carbs, but your mileage will vary with the ingredients you use.

Since I had to trim some away from the large noodle, carbs will be much less.  I ate the trimmed edges, but here’s the rest I didn’t use:

My husband was more than happy to use the leftovers as a snack. 

We really loved this large pan of low carb vegetarian spinach lasagna!  It made for several great meals.  We hope you enjoy it also.  

If you want to see the original recipe and videos for the loaf pan size of beef lasagna, check out these links.

“Just Like the Real Thing” Lasagna by Peace, Love, and Low Carb.

Highfalutin Low Carb Lasagna Battle

Moist Low Carb Turkey Loaf

 

Moist Turkey Meatloaf Recipe, Low Carb and Gluten Free

• PREP 35mins
• COOK 55mins
• TOTAL 1hr 30mins
• Makes 6 servings

I couldn’t find a low carb moist turkey meatloaf recipe to replace my family favorite.  When I asked a favorite blogger if I could use turkey in her meatloaf recipe she said, “Yes, but it will be dry.”   Also, I couldn’t find a low carb moist turkey meatloaf recipe on the internet.  

Therefore, I decided to experiment with my favorite moist turkey loaf recipe.  This recipe was inspired by Unbelievably Moist Turkey Meatloaf Recipe, if you don’t have almond flour and would rather to try that, I am giving you the link.

This low carb turkey meatloaf is really delicious.  You would never guess it’s packed with finely chopped mushrooms.  Lots of finely chopped mushrooms add flavor and moisture, keeping it from getting dry. 

White button mushrooms work perfectly fine. That’s all I have ever used.  For more flavor, you might try one or a combination of brown cremini, portobello, or shiitake mushrooms. The mushrooms need to be very finely chopped. You can do this by hand or use a food processor.

 

You Will Need

8 oz.     mushrooms, trimmed and very finely chopped
1           medium onion, peeled and finely chopped
2           garlic cloves, peeled and minced
1Tbsp   tablespoon oil
1tsp      kosher salt
1/2 tsp  ground black pepper
1Tbsp  Worcestershire sauce
½ C      unsweetened ketchup, divided , (can use bottled or                  homemade) 
2 tsp     Erythritol sweetener, to mix with ketchup (or to taste)
1/2 C    Almond Flour
2           large eggs, lightly beaten
1 1/4 pound ground turkey (92% lean)

Directions

Prepare the Meatloaf

Preheat the oven to 400 degrees F. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil.
Mix together the unsweetened ketchup and sweetener.  I think using unsweetened ketchup and sweetener tastes better than tomato sauce.  

Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Garlic becomes bitter if burned, so watch it carefully. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes. 

Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup mixture. Set aside to cool for 5 minutes.

Stir the almond flour and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper. The mixture will be quite wet.
Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining ketchup on top. 

Bake the Meatloaf

Bake the meatloaf until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.

Hot from the oven!

I calculated the nutrition using Carb Manager, This new recipe saves a lot of carbs:. 
Serving Size 1 slice / Calories 275 / / Total Carbohydrate 8 g / Dietary Fiber 2 g / Net Carbs, 6 gr/ Protein 30 g / Total Fat 17 g / Cholesterol 160 mg