Thought I’d resume a favorite and busy thread from the other place for those of us who use both.
Last night I made a reduced carb lasagna for my husband and house guest; I used only a bottom and top layer of Barilla’s moderate carb no boil lasagna noodles. This way my ketogenic guest can eat just the cheesy top one and leave the bottom one on the plate as I do when I eat it.
I filled it with the loveliest smooth ricotta I’ve ever had, from a local pork store, adding well drained, chopped spinach, browned fennel sausage and a four cheese blend to the mixture along with 3 large eggs, Italian herbs, s and p. Used a basic jarred sauce that is really fresh tasting and good ingredients, topped with tons of shredded mozzarella.
For me, pan roasted veal loin chop with my lazy quick pan sauce; I deglazed with heavy cream, added mascarpone and a pile of fresh oregano leaves and had an arugula salad with baby heirloom tomatoes with white balsamic vinaigrette.