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Old 04-08-2015, 07:44 AM   #1
buttoni
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LASAGNA (with Einkorn noodles!)

Lasasgna



I finally got around to trialing my Einkorn Dumplings dough rolled into lasagna noodles. Been MIA and super busy posting for Jennifer on the LCAF site. The rolled noodles WORKED! I rolled with a sheet of silicone on the bottom and a piece of plastic on top. Peeled the plastic off, gently cut 1″ wide and lifted the silicone off the counter to “tip” the noodles one at a time into my free hand and placed on my casserole layers. Worked like a charm!

A double recipe of the dough makes exactly 12 long approx. 1" wide lasagna noodles about 1″ wide (6 per recipe), rolling it the thickness of pie crust (1/8″ thick). I only did a single recipe for 6 noodles and both I and the hubs said next time it needs a double recipe of noodles as mine was a little too rich with meat and sauce (not too tall either).

I purposely made extra so I could freeze a bunch of this. I had already tried freezing my dumpling dough so I KNEW that would work. This is so delicious I’m only sorry I waited so long to try rolling the dough!! I purposely chose my Einkorn flour version of the dumplings, as those are slightly chewier than my original recipe. Even my picky husband said he was astounded how good this lasagna!! I'm just so pleased with how these noodles came together, cooked in minimal moisture, and the tasty resulting lasagna!

I like really meaty lasagna, but you can cut calories and fat by cutting back some on the meat. You can cut fat and carbs reducing the cheese. But it was just perfect as written in my opinion. I truly know now this dough is magical and WILL cook properly in a moist enough environment. I wanted to use 1c. frozen chopped spinach up and put it on the bottom of my lasagna, which you can see if you look closely at my photo above, but I have not included it in the ingredients as it was too little to taste even.


INGREDIENTS:

2 lb. lean ground beef
2½ low carb spaghetti sauce of your choice (I used Lucini “Tomato Basil”)
1 tsp. dried oregano leaves (or 1 T. fresh, chopped)
8 oz. shredded mozzarella cheese
½ c. grated Parmesan
3/4 c. ricotta cheese (or 3/4 c. cottage cheese, or 3 oz. cream cheese)
Optional: 1 cup frozen, chopped spinach (but not calculated in below)
2 recipes my Einkorn Dumplings dough

DIRECTIONS: Brown the ground beef (drain off 1-2 T. grease into your 9 x 13 baking pan to grease it well). Stir in the sauce and oregano and simmer for 5 minutes. Remove from heat. Make a double recipe of the dumplings dough per that recipe’s instructions (linked above). Place dough on a silicone sheet (or plastic wrap on a moistened counter). Place a sheet of plastic wrap on top of the dough and press out a bit with your hands. Then with a rolling pin, roll dough into a rectangular sheet about 1/8″ thick roughly the length of your baking pan. Gently with the back of a knife bland (so you won’t cut your silicone sheet) cut into twelve roughly 1″ wide noodles.

Now to construct your lasagna. Preheat oven to 350º so it can be getting hot while you construct the dish. Spoon about ¼ of the meat sauce evenly into the bottom of the greased baking pan or glass casserole dish in a dotting manner. If using any spinach, dot it on top of the sauce now. To remove noodles one at a time, slide your left hand under the silicone to lift and “tip” 1 noodle into your right hand. Do this ever so gently trying not to tear them. You will put 4 noodles on each layer, so place 4 noodles at this time lengthwise on top of the casserole (there will be space between them.

The noodles require moisture to cook properly, so next spoon ¼ of the meat sauce over the top in a dotting motion again. “Spreading evenly” is just not crucial with lasagna really . Now sprinkle ½ of the mozzarella followed by ½ of the Parmesan cheese. Dot with half the ricotta cheese.

Now position 4 more noodles on the casserole. Spoon on ¼ of the meat sauce next. Place the final 4 noodles on next. Sprinkle the remaining mozzarella and Parmesan cheese. Dot with the remnants of the Ricotta cheese. Dot the casserole with the remaining sauce.

Cover tightly with foil and bake at 350º for about 40-50 minutes. Uncover and bake another 15-20 minutes until top is just beginning to brown and the edges are getting bubbly. Cool for at least 10 minutes before attempting to cut and serve. As always, lasagna pairs nicely with a lovely green salad and low-carb garlic bread as well, if you can afford the extra carbs.

NUTRITIONAL INFO: Makes eight 3″x4″ rectangular servings, each contains:

545 calories
36 g fat
11.5 g carbs, 5.13 g fiber, 6.37 NET CARBS
45 g protein
1176 mg sodium (less cheese & meat to lower sodium count)
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Old 04-08-2015, 07:55 AM   #2
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god that looks so good peggy!
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Old 04-08-2015, 08:13 AM   #3
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Thanks Ouiz......It really was good. You KNOW it was when Lance liked it and said my quest for the perfect low-carb lasagna was over. I'd finally stumbled on it myself. And I didn't even make my scratch spaghetti sauce. Love that Lucini sauce, both for flavor and that is has no junk ingredients.
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Old 04-08-2015, 11:18 AM   #4
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Yum.........love your site Buttoni, great work.

Have you ever tried whole grain spelt flour? It's in the same family of einkorn, being an ancient grain that hasn't been gmo'd yet.
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Old 04-08-2015, 12:54 PM   #5
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Just want to say how nice it is to see you here, Peggy.
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Old 04-08-2015, 01:44 PM   #6
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That looks amazing Peggy!!
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Old 04-09-2015, 12:47 PM   #7
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Thank you, MargD. Been so busy lately can't find time to pop in much. And hello to you, too, Esther.

Thanks, JJJ'sMom. It just celebrated it's 6th birthday. No, although I've eaten bread one time made with spelt, I haven't personally worked with it. I was thinking about getting some of the Einkorn whole grains and trying to sprout it myself sometime, but I never rush into anything that new and probably complicated as well. LOL

This batch only had a single batch of the noodles in it, but we both decided it needed another layer so I just went on and calculated the double amount of noodles for next time.
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Last edited by buttoni; 04-09-2015 at 12:48 PM..
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Old 04-11-2015, 07:01 AM   #8
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We have missed you Peggy.
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Old 04-14-2015, 08:12 AM   #9
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Hello to you my friend. I get your newsletter to my email, and love what you are doing with the Einkorn. Netrition carries an organic oat fiber so I'm thrilled.

I'm getting Einkorn is a couple of weeks.

Thanks for everything you do.
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Old 04-14-2015, 06:35 PM   #10
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Thank you, Heidi. I miss coming here for my daily fix chatting with all the cooks. I'm just staying so busy posting for Jen. also posting on Google+.

Esther, I'm really liking the low-carb bake mix I developed with Einkorn. Everything comes out with such a smooth texture. The Einkorn Banana Cake recipe I posted this week was so GOOD! Lance loved it! I want to try a 2-serving Pineapple Upside-Down Cake with it next and something chocolate maybe. Stay tuned.
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Old 05-01-2015, 01:24 PM   #11
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Have Ms. Buttoni's lasagna noodles in the oven as I type. Boy was this an interesting pasta dough. Will report bk to let you know what I thought.

FYI..........used whole grain spelt flour in place of the einkorn flour. Spelt is another ancient grain in the wheat family and one that I've been working w/ for 2 yrs now. Spelt, salt, oil and water make a terrific indian flatbread called Roti, a flatbread that comes together rather quicky. Look here http://www.manjulaskitchen.com/ for a terrific tutorial on how easy this flatbread is.
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Old 05-01-2015, 04:58 PM   #12
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Spelt noodle 2.jpg

Spelt noodle.jpg

Yee ha, oh my, amazing, amazing noodles. The pics are of 2 noodles that I didn't use. Clicking will enlarge the photo. The top shows you the use of spelt flour, notice the brown flecks, the other pic shows you the thickness that I used and notice how it is actually pliable, seems to set up just a tad if you let it sit a few mins. Had no problem pull these up off the silpat. Pardon the still messy island. Now here's the kicker........before lc'ing I was a terrific cook and lasagna was one of my family's faves. My 33 yr old son said, "so is this reg. lasagna"? I told him yes. And then he and hubby said, hmmm good but something different about the noodles. I said, "they're homemade noodles". They both "praised the lasagna and loved the homemade noodles. I have yet to tell them that they're lc. The noodles were a tad too thick for me but still are killer. Next time I'll go a tad thinner. And the ricotta was homemade, you can see the recipe in the "buttermilk thread". As I mentioned above in another post, I subbed the einkorn flour for whole grain spelt flour (Bob's Red Mill). Spelt, like einkorn is an ancient wheat that hasn't been gmo'd.

Thks to Buttoni for a life changing noodle !!!!!!!!!! Follow her directions and you too will be singing her praises for a job well done.

Last edited by JJJ'sMom; 05-01-2015 at 05:00 PM..
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Old 05-02-2015, 07:39 AM   #13
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Question for Buttoni............when using this dough as a "dumpling", will the dough add any thickening to the broth you're putting them into? thks
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Old 05-02-2015, 06:27 PM   #14
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Wow!! I just saw this thread. Don't know where I've been, but I've been missing out. Lasagne looks great, Peggy.
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Old 05-03-2015, 11:42 AM   #15
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Hmm, the 2 noodles pictured above I wrapped in saran and put in fridge. They turned color. First to a darkened tan, then they had a green tint.

Worked terrific as a lasagna noodle but because of the color I wouldn't use them out of the fridge. I know that Buttoni says that she has freezed this dough, maybe going directly into the freezer prevents a color change? Maybe Buttoni can tell us
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Old 05-03-2015, 04:55 PM   #16
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Wow...that lasagna looks scrumptious! I just printed your recipe and will try it this week. Thanks buttoni!
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Old 05-07-2015, 08:53 PM   #17
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You know, I bet this noodle would make a terrific tuna casserole, how I miss eating that, maybe making it rather milky and adding the noodles then. The recipe of egg noodles, tuna, cr of mushroom and milk to thin. Raised my boys on tuna casserole.
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Old 05-08-2015, 08:43 AM   #18
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That lasagna looks excellent Peggy.

I bet tuna casserole would be awesome too!
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Old 06-19-2015, 12:56 PM   #19
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They look GREAT, JJJ'sMom! I've never worked with spelt personally.

Quote:
Originally Posted by JJJ'sMom View Post
Attachment 57248

Attachment 57249

Yee ha, oh my, amazing, amazing noodles. The pics are of 2 noodles that I didn't use. Clicking will enlarge the photo. The top shows you the use of spelt flour, notice the brown flecks, the other pic shows you the thickness that I used and notice how it is actually pliable, seems to set up just a tad if you let it sit a few mins. Had no problem pull these up off the silpat. Pardon the still messy island. Now here's the kicker........before lc'ing I was a terrific cook and lasagna was one of my family's faves. My 33 yr old son said, "so is this reg. lasagna"? I told him yes. And then he and hubby said, hmmm good but something different about the noodles. I said, "they're homemade noodles". They both "praised the lasagna and loved the homemade noodles. I have yet to tell them that they're lc. The noodles were a tad too thick for me but still are killer. Next time I'll go a tad thinner. And the ricotta was homemade, you can see the recipe in the "buttermilk thread". As I mentioned above in another post, I subbed the einkorn flour for whole grain spelt flour (Bob's Red Mill). Spelt, like einkorn is an ancient wheat that hasn't been gmo'd.

Thks to Buttoni for a life changing noodle !!!!!!!!!! Follow her directions and you too will be singing her praises for a job well done.
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Old 06-19-2015, 12:58 PM   #20
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If you use my original recipe (no Einkorn), the answer is a resounding yes, they help thicken broth. However, if you use the Einkorn recipe, I find not so much. They seem to cook up a bit denser with the bit of flour and therefore release less gluc off the surface into the broth.

Say, I really like the idea of a tuna casserole done with these. Why didn't I think of that comfort food yet?

Quote:
Originally Posted by JJJ'sMom View Post
Question for Buttoni............when using this dough as a "dumpling", will the dough add any thickening to the broth you're putting them into? thks
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Old 06-19-2015, 01:00 PM   #21
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Thanks SusieQrn and Jen. Nigel, I think you'd like this dough used in this recipe.
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Old 06-19-2015, 01:05 PM   #22
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If you use my original recipe (no Einkorn), the answer is a resounding yes, they help thicken broth. However, if you use the Einkorn recipe, I find not so much. They seem to cook up a bit denser with the bit of flour and therefore release less gluc off the surface into the broth.

Quote:
Originally Posted by JJJ'sMom View Post
Question for Buttoni............when using this dough as a "dumpling", will the dough add any thickening to the broth you're putting them into? thks
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Old 04-14-2018, 10:26 AM   #23
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bumping.........roll the noodle out very thin...........great for lasagna
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