Fat & Happy: Garlicky No-Noodle Mushroom Lasagna with Soft Egg Yolks

This isn’t your typical lasagna. There’s no red sauce, no cheese and no pasta. So why did I even call this a lasagna? It’s layered like one; that might be the only reason. Doesn’t really matter cuz the result is pretty damn tasty and interesting.

Here is the thing: as much I love pasta (especially my homemade pasta), I need to also find ways to replace pasta noodles for a healthier, gluten-free lasagna option. I’ve done the classic substitutes of zucchini, eggplant and beets. But then I came across an idea to use an egg white “crepe”…. wha?

Most things I create focus on anti-inflammatory foods that bring the inflammation down. Garlic, ginger and turmeric are key players. Mushrooms help with sleep, learning and memory. This is a can’t-miss tasty and healthy dish.

This will look like a lot of steps at first glance; take a deep breath, and read through them first. It really is more simple than it appears and comes together quite quickly. Set out all of your ingredients, take a moment to pre-chop, and it will be a Fat and Happy snap.

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Garlicky No-Noodle Mushroom Lasagna with Soft Egg Yolks

  • 3 tablespoons extra virgin coconut oil
  • 3 cups diced mushrooms (use a mixture like shiitakes, white and oysters)
  • 4 artichoke hearts (jarred in water)
  • 4 garlic cloves, minced
  • 1 teaspoon ginger, minced
  • 1/4 teaspoon ground turmeric
  • 1 cup broth (preferably homemade)
  • 4 organic eggs
  • 1 tablespoon coconut milk (or other non-dairy, unsweetened milk)
  • 1/4 pine nuts (can substitute walnuts or macadamia nuts)coarse salt
  • fresh black pepper

Separate the whites and the yolks. Try to keep the yolks intact, putting the whites in a medium bowl to whisk and the yolks in a small bowl just to hold. Whisk the whites with the coconut milk.

Cook the egg white crepes: Heat one tablespoon of coconut oil in a small skillet over medium heat. Pour in enough egg whites to just cover the bottom, about 1/4 cup. Swirl the pan. Cook 1 -2 minutes, just enough to set the whites. Remove from the pan and set on a plate or board to hold. Try to keep the white crepes flat as they will cool the way they lay. Repeat until the egg whites are cooked.

Cook the mushroom filling: While the eggs are cooking, chop the mushrooms, artichokes, garlic and ginger. Heat 1.5 tablespoons of coconut oil in a medium to large skillet over medium heat. Add the mushrooms, toss well and cook for about 5 minutes. Add in the minced garlic and ginger. Cook for about 2-3 more minutes, tossing often. Add in the chopped artichokes with a good pinch of salt and fresh black pepper and toss well. Continue to cook just to warm the artichokes. If the pan is getting too dry, add in a few tablespoons of broth, but be careful not to get it too wet. TASTE! Does it need a little more salt? Do you want more garlic or pepper? Now is the time to adjust.  Remove from heat.

Assemble the lasagna: Decide on your pan. I used a series of ramekins to make individual servings. You could use a small 8×8 for a more traditional approach. Use the remaining 1/2 tablespoon of coconut oil to line the pan(s).

Now assemble like you would any lasagna. Start by using the egg white crepe to piece together a layer on the bottom. Add a layer of mushroom filling.  Repeat with crepe and filling until finished. Top with pine nuts. Place in the oven just long enough to toast the pine nuts—about 15 minutes.

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Boil the egg yolk: Place the broth in a small butter or sauce pan. Once you take the lasagna out of the oven, turn the both to medium heat. Carefully add in the yolks when the broth is hot. The yolks will only need about 2 minutes to set the outside and leave the inside creamy and runny. If you prefer a more set egg yolk, cook a little longer.

Serve immediately: Unmold the lasagna and set on a plate, scoop it out and set in a bowl or serve it in the ramekin. Whichever way you decide to plate it, set two yolks on top of each serving and pour a few tablespoons of the both over the top. If you are serving in a bowl, add half of the broth to the bowl for a more “soup” effect. Top with additional fresh ground black pepper.

Serve with a side salad. I recommend a simple arugula salad dressed with extra virgin olive oil and coarse salt. Add chopped carrots, fennel and orange to round it out.

Happy Healthy Tips: I love that this recipe can be served straight up on a plate, in little ramekins or as more of a soup – it’s completely versatile! And it Gluten Free!

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For more recipes, go to Monique’s blog: FatandHappyBlog.com and Monique’s new site,HappyEatsHealthy.com