Low-Carb White Chicken Lasagna: Cuisine HELP

This comfort food can be made without the carbs!

After serving this rich and creamy white chicken lasagna to my family, I asked my husband if he would believe me if I told him it was low-carb. He replied with, "No, is it?!"

I adapted one of our favorite lasagna recipes to fit into a LCHF diet and it was a hit with the whole family!

How I Make It

The key to this recipe is the egg life wraps! My carb-loving family didn't even notice that I substituted them in place of the traditional lasagna noodles. Not only do these wraps have zero carbs, they are also a great source of additional protein! I found them in the refrigerator section of my grocery store by the eggs.

The three tablespoons of flour in the sauce only adds about 18 net carbs to the whole pan (6-9 servings). I used an all purpose gluten free flour, but you could use regular flour if gluten isn't an issue for you. Or let me know in the comments if you have success using a low-carb thickener, I'd love to hear!

To incorporate some veggies into this meal, stir in 4 cups of baby spinach leaves into the sauce (same step as the cream cheese).

Ingredients

Sauce:

• 3 tablespoons butter
• 1 tablespoon minced garlic
• 3 tablespoons flour
• 1 1/2 cups heavy cream
• 1 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated parmesan cheese
• 4 ounces cream cheese, softened

Lasagna:

• 3/4 cup ricotta
• 1 egg
• 1 package of egglife wraps (each wrap cut into 4 equal sized strips for a total of 24 "noodles")
• 2 cups cooked and diced chicken
• 1/4 cup grated parmesan cheese
• 4 cups baby spinach (optional)

Step-By-Step Instructions

Prep: 20 minutes | Cook: 30 minutes | Servings: 6-9

1. Preheat over to 400 degrees and grease a 8x8 square baking pan.
2. Place a large saucepan over medium heat and melt the butter. When the butter is melted and no longer foamy, add the garlic and flour to the pan and cook for 30 seconds, whisking constantly. Gradually pour in the water and heavy cream into the pan, continuing to whisk. Reduce to a simmer and cook until sauce has thickened.
3. Remove from heat and add 1/4 cup parmesan, cream cheese, and spinach (if including). Stir until cheese is melted and spinach is wilted.
4. Whisk the egg and ricotta together in a small bowl until blended.
5. Spoon 1/4 cup of sauce into the bottom of the baking pan, top with 6 of your prepared egg life "noodles", followed by 1/4 cup of ricotta mixture, 2/3 cup of chicken, 2/3 cup of mozzarella, 1 tablespoon of parmesan and 1/2 cup of sauce.
6. Repeat the layers two more times and then pour the remaining sauce and parmesan over the fourth and final layer of noodles.
7. Bake uncovered for 20 minutes or until hot and bubbly.
8. Let the lasagna cool for at least 10 minutes before serving. This will help it to set up and hold up better when dishing onto plates.
9. Enjoy!

A couple of notes:

• You can cut this into either 6 or 9 pieces depending on the appetite of those eating. I'd suggest serving with some roasted broccoli or a large green salad.
• It works well to alternate your rows of noodles: first layer going from left to right in the pan, second layer from top to bottom, and so on. This will ensure that you have a more even lasagna since the egg noodles aren't the same size as traditional noodles.
• If you prefer a traditional beef and red sauce lasagna, feel free to try the egglife wraps in your favorite recipe or check out the recipe linked above.

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Rachel Borg

Rachel is HELPcare's Membership Director and the HELPcare Challenge Coordinator. She lives in Winchester, KS with her husband and six children.