This IC Diet Friendly Lasagna recipe really satisfies our Lasagna cravings. It makes a great Dinner Party dish (and no one has to know about your special diet requirements)! A dish that everyone can enjoy. You won't have to feel like an outsider any more.
Ingredients
1/2 box lasagna noodles, cooked & cut in half
1/3 cup pine nuts
3/4 cup IC Friendly Pesto (see recipe below)
3/4 cup grated parmesan and monserella cheese
Bechamel Sauce (see below)
Bechamel Sauce Ingredients
4 tablespoons organic butter
4 tablespoons organic flour
1 3/4 cup milk at room temperature
3/4 teaspoon pink salt
1/4 teaspoon ground pepper
1/2 cup grated parmesan cheese
Béchamel Sauce Directions
- In a medium saucepan, melt butter over low heat.
- Wisk in flour one tablespoon at a time (to prevent clumping) and cook 1 minute.
- Slowly, whisk in the milk.
- Increase heat to moderate-high and cook, whisking constantly until mixture comes to a boil and thickens.
- Remove from heat and stir in parmesan cheese..
Lasagna Directions
- Boil your Lasagna noodles and set aside a small amount of hot pasta water
- Preheat your oven to 375
- Prepare the Bechamel Sauce per directions above
note: this next step is critical to make sure your pasta does not harden on the bottom of the pan
- In a 9" X 9" butter pan, mix a little pesto sauce with some hot pasta water and spread along the bottom of the pan. Now spread some bechamel sauce over the top.
- Next, add the first layer of noodles and then spread a thick layer of pesto sauce on top.
- Sprinkle with grated cheese.
- Continue to layer in this manner until you get to your last layer.
- On the last layer, sprinkle a little bechamel sauce, pesto sauce, cheese and pine nuts.
- Bake at 375F for 30-40 minutes or until bubbly and browned on top.
- Let the Lasagna rest a before cutting.
IC Friendly Pesto Sauce
4 cups fresh basil leaves (about 2 large bunches) NEED NOT DRY THEM
1/3 cup packed fresh chopped parsley need not dry them
1/2 cup olive oil
5 garlic cloves (optional, if you are bothered by garlic, try using garlic infused oil instead)
1/3 cup lightly toasted pine nuts
1/4 cup grated parmesan cheese
1 1/2 teaspoons pink rock salt
1/2 teaspoons Lemon Oil or extract
1/4 teaspoon lemon zest
3-4 tbsp melted butter optional
Tiny pinch nutmeg
Small amount of water
Pesto Directions:
- Combine first all ingredients except cheese in blender and blend until a paste forms.
- You'll probably have to stop often to push the basil down to the bottom.
- Add cheeses and blend until smooth
- Salt to taste
