9.27.15

This Isn’t Your Grandma’s Lasagna

Lasagna

I’m always on the hunt for new recipes and happened to  stumble upon one that sparked my interest while in Vermont – Cauliflower, Caramelized Onion and Kale Lasagna. As the cooler weather sets in, what better way to welcome the fall than with a spin on the traditional lasagna. DON’T be scared to try new things…kale & cauliflower won’t kill you.

Ingredients:

  • 1 Tbsp EVOO
  • 2 cups Whipped Cauliflower
    • See directions below

Ingredients

  • 1 Medium Onion, thinly sliced
  • 2 Garlic Cloves (or more depending on your love of garlic) peeled and crushed
  • Cooking Spray
  • 6 Lasagna Noodles
  • 4 cups Kale, coarsely chopped (sweet talk your friends into chopping it for you)

Chopping Kale

  • 1 ½ cups Gruyère or Swiss cheese
  • ½ cup Whole Milk
  • Fresh Parsley, finely chopped

Instructions:

  1. Heat EVOO in large skillet over medium heat. Add onions and cook uncovered for about 10 minutes. Cover and cook until caramelized – about 15 minutes.
  2. Preheat oven to 350ºF
  3. Spray a 9″ square baking dish with cooking spray. Place ½ cup whipped cauliflower on the bottom of pan. Throw a few lasagna noodles on top. Layer on 2 cups of kale and/or veggie concoction, ¾ cup of cauliflower and ½ cup cheese. Repeat. Layer on the last 2 lasagna strips, cover with remaining cauliflower and cover with cheese.
  4. Cover with foil and bake for about 40 minutes or until bubbly. Uncover and bake for an additional 10-15 minutes. Remove from oven, garnish with parsley and let stand for about 5 minutes before serving.

This recipe was fairly standard so I decided to shake things up. The culinary crew (dear friends) concurred so we tossed in mushrooms and thinly sliced beef tomatoes, and substituted whole grain lasagna noodles and soy milk. We drizzled the baked lasagna with marinara sauce and served it atop a bed of spinach. YUM!

Plated Lasagna

I have no idea how many carbs are in this dish, but can report my BG didn’t see any crazy action post dinner. This particular recipe was delicious because I shared it with great friends. Maybe you should find someone to cook with…

Whipped Cauliflower Recipe:

Cut 1 head trimmed cauliflower into 1-inch chunks. Put in a large pot with garlic cloves and whole milk. Bring to a boil. Reduce heat and simmer, covered until cauliflower is very tender, approximately 20 minutes. Purée cauliflower and juices in a food processor until smooth. *Feel free to add cheese if you’re feeling frisky.

Cooking Definitions (according to Wikipedia):

  • Caramelize – is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.
    • Interesting – made me think about how this would effect the BG. 
  • Purée – A purée (or mash) is cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid.

Amber Clour was born and raised in Norman, Oklahoma. 21 days after her eighth birthday, she was rushed to Children’s Hospital where she spent two weeks learning how to live life with Type 1 diabetes. She has embraced the thought of being a #walkingscienceproject and hopes to score an A+ for her efforts to maintain a stable BG while living life to the fullest - whatever that means.

3 thoughts on “This Isn’t Your Grandma’s Lasagna

  1. Pingback: So, It’s Another Lasagna… But It’s Low-Carb… With A Helluva Lot Of Eggplant | Diabetes Daily Grind

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