Amazing (Almost) No-Carb Lasagna!
Ingredients:*This makes enough for 2 individual portions or small pan. To make more, just increase ingredients.
1 half yellow onion, diced
3 cloves garlic, chopped fine
1/2 lb. mild italian sausage
1 can 28.oz crushed tomatoes
1 cup ricotta
3/4 c. shredded parmesan
1 tbsp. cream or mil
salt and pepper
1 tsp. dried oregano
1 tsp. dried basil
1/2 c. olive oil
1/2 c red wine
First, heat olive oil in large, heavy saucepan. Add onion and garlic and cook 4-5 minutes until soft.
Add sausage broken into pieces and brown several minutes. Stir and break up sausage with spoon as it cooks.
When sausage is browned, add red wine to deglaze pan. Add can of tomatoes and stir. Season with 1/2 tsp. oregano, basil and s/p. Cover and cook sauce another 30 minutes on medium heat.
While sauce cooks, prepare your egg crepe "noodles:"
Add two eggs, cream and s/p to a pourable mixing cup. Whisk until fluffy. Spray non-stick skillet with oil and heat.
Pour a small amount (about 1/4 c.) of egg mixture to skillet and swirl to coat bottom of pan evenly. Cook 3-4 minutes, then loosen and flip. Cook another minute and remove from heat. Prepare more crepe noodles. Set them aside.
When sauce has cooked at least 30 minutes, you are ready to assemble your lasagna. Mix ricotta with 1/4 tsp. oregano and salt and pepper.
Put a little olive oil (about 1/4 to 1/2 tsp) in the bottom or your lasagna pan (s). Add a little sauce--just enough to cover bottom of pan. Lay down your first egg crepe. (You may need to half or trim crepes to fit your pan.) Add more sauce, dollops of ricotta and thinly sliced mozzerella to cover layer.
Continue to add crepe, sauce, cheese until finished. Top with shredded parmesan.
Bake at 375 for 35-45 minutes or until your lasagna is bubbling and top is lightly golden brown.
IMPORTANT: Let sit for at least 20-30 minutes before serving.
Top with springs of fresh basil, if desired. Serve. You'll never miss the noodles with this rich and tasty dish!