3/4 cup minced shallots
8 TBS butter
1/2 tsp grated nutmeg
6 TBS cream cheese
3/4 cup chicken stock
2 large eggs, lightly beaten
1/2 tsp Celtic sea salt
1/4 pound grated Parmigiano-Reggiano (1 cup), divided
6 cups freshly shredded mozzarella cheese
1 pound deli shaved chicken breast or ham
OPTIONAL: artichokes, capers, mushrooms, peppers or my favorite addition CRAB! LOTS of crab!
Preheat oven to 350°F with rack in middle. Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes. Add nutmeg, then slowly whisk in cream cheese and stock. Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, sea salt, 1/2 teaspoon pepper, and 1/2 cup Parmigiano-Reggiano cheese.
Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish. Cover with a layer of shaved chicken (for the "noodles"), then additional fillings such as artichokes, mushrooms, capers and crab if desired. Then top with 2 cup shredded mozzarella. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup Parmigiano-Reggiano cheese. Bake, uncovered, until browned, 45 to 55 minutes. Makes 12 servings.
NUTRITIONAL COMPARISON (per cup):
White Flour Noodles = 246 calories, 43 carbs, 5 fiber
"Healthified" Noodles = 84 calories, 2 carb, 0 fiber
NUTRITIONAL COMPARISON (per serving)
Traditional White Lasagna = 439 calories, 26g fat, 22g protein, 31g carbs, 0.9g fiber (30.1 effective carbs)
"Healthified" White Lasagna = 376 calories, 28g fat, 25g protein, 5.5g carbs, 0.5g fiber (5 effective carbs)
"Healthified" Lasagna with artichokes, capers and crab = 394 calories, 28g fat, 29g protein, 7.4g carbs, 1.4g fiber (6 effective carbs)
