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Saturday, August 23, 2014

CHICKEN MUSHROOM BACON LASAGNA

Beginning the first layer of the lasagna - sauce first and then meat mixture


Three layers of crepes, sauce, meat mixture and cheese 


Out of the oven 


Check out the molten cheese and layers of crepes with yummy filling





CHICKEN MUSHROOM BACON LASAGNA
This amazingly tasty lasagna could be served for breakfast, lunch or dinner!  I loved it and to my mind it rivals my other Crepe Lasagna which is basically a copycat of the real thing.  Lasagna noodles are easy to replace when using my ultra low-carb crepe recipe.  I don't miss lasagna at all now.  Truth be told though, I've never been a big pasta eater, even in my high-carb days. I used to love bread and today I can take it or leave it.  Desserts were also my Achilles heel and even today I have to watch sugar.  It's hugely addictive and pretty much guaranteed to put on weight.

13 Crepes required (DOUBLE the crepes recipe - click the highlighted, underlined words)
4 cups cooked chicken (1 L)
1 lb sliced mushrooms (0.45 kg)
2 tbsp bacon fat, divided (30 mL)
Salt and pepper sprinkle, to taste
1 medium onion, chopped
9 slices bacon, cooked and cut into pieces
Cheese Sauce (double recipe)
  (use only 2/3 cup (150 mL) grated Mozzarella cheese)
2 cups grated Mozzarella cheese (500 mL)

Prepare crepes. You will have to double the recipe to get enough crepes.

In large bowl, place cooked chicken, cut up into bite-sized pieces.

In large skillet, over medium high heat, cook mushrooms in 1 tbsp (15 mL) bacon fat.  Toss to combine with bacon fat.  Place lid lightly on skillet and cook until moisture evaporates.  Remove lid and stir fry briefly, sprinkling very lightly with salt and black pepper.  Add to chicken.

In same skillet, over medium high heat and in remaining bacon fat, cook onion until turning brown.  Add to chicken and mushrooms.  Add cooked bacon pieces as well.

Prepare Cheese Sauce.

To assemble:  Place a small amount of cheese sauce on the bottom of a 9 x 13-inch (23 x 33 cm) baking dish.  Layer with 4 crepes and fill in spaces with part of the extra crepe (remember there are 13).  Top with more cheese sauce, chicken mixture and 2/cup (150 mL) grated Mozzarella cheese.  Repeat once more. Then one last layer is 4 crepes, cheese sauce, meat mixture and cheese on top.

Cover casserole with tin foil.  Bake in 350°F (180°C) oven 25 minutes.  Remove foil and bake 5 minutes uncovered.  Allow to cool 5 minutes before serving.

Yield:  12 servings
1 serving
334.9 calories
25.6 g protein
23.7 g fat
0.6 g fiber
5.3 g net carbs 


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

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