Seriously, this girl is amazing.
Noodles:
3 cups shredded cheddar cheese
6 eggs
Filling:
3/4 cup minced shallots
8 TBS butter
1/2 tsp grated nutmeg
3 TBS cream cheese
2 cups unsweetened unflavored almond milk
2 cup chicken stock
2 large eggs, lightly beaten
1/2 tsp Celtic sea salt
1/4 pound grated Parmigiano-Reggiano (1 cup), divided
1 serving of "noodles"
OPTIONAL: chicken, mushrooms, or my favorite addition CRAB!
Noodles: Preheat oven to 375 degrees. Grease 2 large lasagna pans. In a large bowl mix 3 cups of the cheddar with the eggs. Place into prepared lasagna pans into a very thin layer. Bake in oven for 20-30 minutes, or until golden brown...don't under bake though. Remove from heat and set aside to cool. Once cooled, use a pizza cutter to form lasagna "noodles."
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, almond milk 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 cheese.
Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish. Cover with a layer of 3 "noodles", then additional fillings such as crab. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese. Bake, uncovered, until browned, 45 to 55 minutes.
NUTRITIONAL COMPARISON (per cup):
White Flour Noodles = 246 calories, 43 carbs, 5 fiber
"Healthified" Noodles = 297 calories, 1 carb, 0 fiber
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