Low Carb Lasagna Adaptation
Low Carb Lasagna Adaptation

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way 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 tasty. This is gonna smell and look delicious.

Low Carb Lasagna Adaptation is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Low Carb Lasagna Adaptation is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Take 2 Tsp Canola Oil
  2. Make ready 1 Diced Red Onion
  3. Make ready Fresh Spinach
  4. Take 3/4 Cup Plain Low fat Yogurt (Kalona Supernatural Organic)
  5. Take 1/3 Cup Dean's Fat Free Milk
  6. Get 2 (8 Oz) packages of Kraft Creamy Melt Italian blend
  7. Get 1.5 Tbsp All Purpose Flour
  8. Get 3 Medium Eggs
  9. Take 1 Butternut Squash
  10. Take Cooking Spray
  11. Prepare 1 Cup Ricotta Cheese
  12. Prepare Shredded Gruyere Cheese
  13. Take Italian Spice Mix
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.

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