FOR THE “NOODLES”:
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2 eggs
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1/2 cup whipped chive cream cheese
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1/4 cup Parmesan cheese (the non(?)perishable stuff)
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1 1/4 cup shredded bergeon cheese (I didn’t have mozza at home)
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1 tbsp dried basil
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1 tbsp dried (and crumbled) rosemary
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1 tbsp dried parsley flakes
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1 tbsp chopped dried onion (from costco)
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1 tsp garlic powder
FOR THE FILLING:
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1.5 lb pork tenderloin, chopped/ground (my husband doesn’t eat beef)
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2 tbsp butter (added because pork tenderloin is much less fatty than beef)
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1 can of sliced mushrooms ([pic] (https://dks22p812qygs.cloudfront.net/UserFiles/ib_product/15186172545a8442a6e6120-485×501.jpg)
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1 can of diced tomatoes (pic)
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1 tbsp garlic powder (use fresh if you have it, I’d just run out and didn’t feel like going to the store)
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2 tbsp chopped dried onion
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1 tbsp dried basil
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2 tsp roasted red pepper (pic)
TOPPING:
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1.5 cup feta cheese, crumbled
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6 thin slices of creamy havarti (for melting/broiling on top of the assembled lasagna, again, because I didn’t have mozza)
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2 tbsp of parmesan (also for broiling)
INSTRUCTIONS
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“NOODLES”:
Preheat oven to 375° Line a baking pan with parchment paper. In a large mixing bowl, cream together cream cheese and eggs (I used my stand mixer). Add everything else. Mix until all ingredients are well combined.
Spread the mixture into the baking pan with a spatula until it’s relatively smooth and thin. This might be hard as the mixture does get a little sticky. If so, you can spread it onto parchment paper and use the same, or a different piece of parchment paper, on top to ‘press’ it flat (so that it’s parchment, mixture, parchment, and then press down and peel away the top layer of parchment. Bake on the middle rack for about 20 minutes. The original recipe then recommends refrigerating. I didn’t do that. I just put it on the counter and let it cool while I made the filling. It seemed to work for me.
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FILLING:
In a large skillet, brown the butter and saute the pork with half the seasoning listed above until partially brown, and add mushrooms until all browned. Add the can of diced tomatoes and the remaining seasoning. Simmer for 10 minutes.
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ASSEMBLY:
Scoop some of the “filling” into the bottom of the pan (I used a ‘loaf pan’, but then got 5 bonus lasagna “muffins” out of the recipe). Top with a “noodle” layer. Add crumbled feta layer. Top with more sauce/filling, then more noodles, then crumbled feta, until you reach the top of the pan. End with sauce/filling layer. Top the final filling/sauce layer with some of the havarti and a healthy sprinkle of parmesan. Broil on high for 5 minutes or until brown.
That’s all! I know it’s long and seems complicated, but it really wasn’t! It was super easy and came out great! My husband demolished half in no time while saying he could eat 10x as much but was exercising “self control” lol!!
Modified Recipe keto approved 🙂
