Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, low carb lasagna adaptation. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

A low carb, keto-friendly adaptation of lasagna, this no noodle version features sliced chicken as protein noodles instead. Layers of meat and cheese topped with tomato sauce is a classic dinner option that everyone in the family will love–you won't even miss the noodles! Great recipe for Low Carb Lasagna Adaptation.

Low Carb Lasagna Adaptation is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Low Carb Lasagna Adaptation is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have low carb lasagna adaptation using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Low Carb Lasagna Adaptation:

1. Prepare 2 Tsp Canola Oil
2. Make ready 1 Diced Red Onion
3. Make ready Fresh Spinach
4. Make ready 3/4 Cup Plain Low fat Yogurt (Kalona Supernatural Organic)
5. Make ready 1/3 Cup Dean's Fat Free Milk
6. Take 2 (8 Oz) packages of Kraft Creamy Melt Italian blend
7. Prepare 1.5 Tbsp All Purpose Flour
8. Take 3 Medium Eggs
9. Prepare 1 Butternut Squash
10. Take Cooking Spray
11. Take 1 Cup Ricotta Cheese
12. Get Shredded Gruyere Cheese
13. Make ready Italian Spice Mix

He made his Aunt Melissa's recipe, and I am making a Low Carb vegetarian Lasagna from Cooking Light Magazine. I changed up the cheeses some, but I'm hoping the grated Kraft Creamy Melt Italian Five Cheese. The genius cook behind this recipe, Joanna Cismaru from the Jo Cooks blog, switched out the high-carb lasagna noodles we're all used to for slices of zucchini. Yes, A Keto lasagna recipe which uses sliced eggplant as low carb noodles.

Instructions to make Low Carb Lasagna Adaptation:

1. Preheat the oven to 350 degrees. Peel and slice the Squash into thin, Lasagna like slices. The original recipe suggested using a Mandolin to keep the slices of uniform thickness, but I'd recommend just slicing it as close to uniform as possible. Place the squash slices in an 8 oz square microwave safe glass baking dish, and microwave the squash slices for 4 minutes, covered with Saran Wrap. Remove the squash slices, and spray the glass dish with Cooking Spray.
2. Roughly dice the red onion, and saute it with the garlic for about 4 minutes. Clean the spinach leaves, and wilt them in the pan with the onions and garlic.
3. Get your blender out, and put yogurt, milk, and 1 Package of Kraft Creamy Melt cheese in the blender. Blend the mixture for 20 seconds. Add flour, salt, and eggs, then blend for another minute.
4. Pour 1/2 Cup of the yogurt/milk sauce into the square glass baking pan. Place a layer of the microwaved Butternut Squash atop the yogurt/milk sauce in the baking pan. Layer the onion/garlic/wilted spinach mixture, Gruyere Cheese, and the remaining package of Kraft Creamy Melt Italian cheese, for 2-3 layers if possible. Pour the remaining yogurt mixture over the top of the layers, top it with more Gruyere, and sprinkle Italian Spice Mix on top of the cheese.
5. Bake the mixture for 50 Minutes. Remove the pan from the oven and start the broiler. Broil the Lasagna for 4 more minutes to crisp the top. Let it rest for 15 minutes, and it should be ready to serve.

I love posting great tasting vegetarian keto recipes for my low carb friends. This low carb vegetarian lasagna is just my latest. Converting my delicious eggplant lasagna recipe with meat sauce into a suitable dish for keto vegetarians was easy. Free carb counter and keto diet tracker for the low carb and ketogenic diet. Track exercise, weight, ketones, blood glucose, and body measurements.

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