Still Cooling before Slicing
You can’t discuss Italian food without bringing up lasagna. It’s a much beloved favorite. Since low-carbers don’t eat regular pasta, I am using my Einkorn Dumplings dough rolled into lasagna noodles works just fine for me. A double recipe of the dough makes exactly 12 long lasagna noodles about 1″ wide (6 per recipe), rolling it the thickness of pie crust (1/8″ thick).
This lasagna I bake for TWO meals, so I make a huge batch of 8 servings and freeze half. This lasagna is delicious and my only regret is I waited so long to try this dough as flat lasagna noodles!!
This recipe is suitable for all phases of Atkins and Keto diets, but not for Primal and Paleo. I’m certain you’re going to be as amazed at how much like real lasagna noodles this is, too. Even my picky husband said he was astounded how good this was.
I like really meaty lasagna, but you can cut calories cutting back some on the meat. You can also cut fat and carbs some reducing the cheeses. But it was just perfect as written in my opinion. I truly know now this dough is really magical and WILL cook properly in a moist enough recipe like this. 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 or nutritional data as I don’t do this often and honestly, I couldn’t even taste that bit of spinach.
INGREDIENTS:
2 lb. lean ground beef
2½ low carb spaghetti sauce of your choice (I used Lucini’s “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
2 recipes of 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. 
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: (doesn’t include optional spinach)
545 cals, 36g fat, 11.5g carbs, 5.13g fiber, 6.37g NET CARBS, 45 g protein, 1176 mg sodium (from cheese)