LOW CARB MUSHROOM & GORGONZOLA LASAGNA
Prep time
Cook time
Total time
Creamy, luscious and extremely satisfying, this layered pasta dish is a complete meal that delivers perfect keto macros.
Author: Antya
Recipe type: Main Courses
Cuisine: Ketogenic. LCHF. Low Carb. Grain Free. Gluten Free.
Yield: 2
Ingredients
- 250g (1/2 recipe) queenketo pasta #2 lasagna sheets
- 250g closed cup chestnut mushrooms
- 1 TBSP extra virgin olive oil (EVOO) (U.S. option HERE)
- 2 TBSP (a handful) of chopped fresh parsley
- 1 garlic clove (minced)
- a sprinkle of organic broth granules
- fine Himalayan pink salt (U.S. option HERE)
- freshly ground black pepper
- 10g unsalted butter
- 80g Gorgonzola dolce (creamy, sweet variety)
- 100g Mascarpone
- 100g double cream
- ½ tsp guar gum (U.S. option HERE)
- 100g fresh Parmigiano Reggiano
- (optional) a few crushed pecan nuts (U.S. option HERE)
Instructions
- cut lasagna sheets so that you have 4 equal layers ready to stack.
- wash, dry and thinly slice mushrooms.
- pour EVOO in a medium frying pan over medium-high heat, and add sliced mushrooms, minced garlic, broth granules, salt and pepper;
- sauté 5-8 mins until all water has evaporated, and set aside.
- in a small saucepan over medium heat, melt butter then whisk in guar gum until smooth; add Gorgonzola, Mascarpone and cream and stir until melted and hot (don't worry if a few Gorgonzola lumps remain).
- combine mushrooms and cream sauce, and incorporate chopped parsley.
- pre-heat oven to 200C fan (220C static).
- grate the Parmigiano, placing 40g in one small bowl and 60g in another.
- lightly butter your lasagna/casserole bakeware and place the first layer (1/4) of pasta sheets at the bottom; spoon ¼ of the mushroom sauce (about 4 TBSP) over the pasta layer, then sprinkle ⅓ (20g) of the grated Parmesan from the 60g bowl.
- repeat twice more, then finish the 4th layer by topping with the remaining 40g of Parmesan.
- bake for 15 mins, then remove from oven, rest for 10 minutes and scatter chopped pecan nuts (optional) before serving.
Notes
Cooking times do not include pasta making.
Store covered and refrigerated for max 3 days. If freezing, assemble the dish but do not bake it until ready to use.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Store covered and refrigerated for max 3 days. If freezing, assemble the dish but do not bake it until ready to use.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: ½ Calories: 1132 Fat: 98g Net Carbs: 4g Protein: 47g
Recipe by at https://queenketo.com/low-carb-mushroom-gorgonzola-lasagna/