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Old 01-25-2011, 02:24 PM   #1
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Default low carb lasagne- which veggie?

I'm thinking about trying a low carb lasagne and I notice people using many different veggies in place of noodles.
I have seen:
eggplant slices
green beans
spaghetti squash
Has anyone tried different ones and if so, which one do you prefer?
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Old 01-25-2011, 03:25 PM   #2
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I've used cabbage, eggplant, and zucchini (alone and in combination).

I don't like large eggplant, so I only use the long, asian eggplants.

In my opinion, cabbage leaves best duplicates the lasagna texture. Zucchini I found too watery to use as the "noodle" substitute, but cut into matchsticks it makes a nice portion of the filling.

I've also made a lasagna type dish without any noodle substitute. I saute all sorts of yummy veggies (andy or all: onions, bell pepper, celery, carrot, eggplant, zucchini mushroom...) with ground meat or my ground meat/tvp mixture, along with homemade or jarred spaghetti sauce.

While that simmers, I make my egg/cheese mixture.

One egg, a large container of cottage cheese, ricotta (or a small container of each) some shredded asiago, parmesan or romano.

I line the lasagna pan with foil, pur in the cheese mixture. Top with the meat/veg/sauce mixutre and top with a little bit of shredded cheese (usually mozarella and asiago or a packaged italian blend).
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Old 02-06-2011, 11:19 AM   #3
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I recently had one made with eggplant slices. If zucchini was done the same, might not be so watery. The slices were placed on paper towels and salted, left a while, then turned over and done again. The lasagna was excellent, and the eggplant had a nice texture.
I used spaghetti squash quite a bit when the rest of the family is having spaghetti, they now prefer the squash!.

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Old 08-09-2011, 09:05 PM   #4
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Default Summer Squash, Hamburger Meat, & Spaghetti Sauce

I just had this last night - I used summer squash that i had left over; i had originally sliced the summer squash and grilled them on the grill. Last night I just chopped them up (using medium size chunks) but I'm sure you can keep them sliced long-ways. I also used a low carb pasta sauce and it was wonderful! I was very pleased...had the left overs again tonight!
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Old 01-09-2013, 12:42 PM   #5
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Personally, I love lasagna with zucchini strips in place of the noodles. Zucchini has a mild flavor and softens nicely. It is perfect for me!
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Old 01-09-2013, 01:38 PM   #6
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What if you used the recipe for the cauliflower pizza crust and used that as a sub for your layer of pasta?

Started out at 405.5 on 7/31/12. Then lost 156 lbs to get down to 249.5 by 7/31/13. In the past year I have put back on over 40 pounds and reached a high of 291.5. But I have recommitted myself and quickly took off ten pounds by 7/31/14. I am now trying to take off the weight I put back on, and then lose the rest of the weight I was originally trying to lose. ---- Starting weight / Low weight / Current Weight / Goal Weight
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Old 01-09-2013, 09:37 PM   #7
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There is a noodle-free version in George Stella's Living Low Carb cookbook. It is really great, too. I like having the veg "noodles", but the meat cheese and sauce one is wonderfully rich.
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