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Protein Noodle White Lasagna

By January 10, 2013May 4th, 2020Main Dish


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“Maria, I have been on your Accelerated Meal  plan for almost THREE WEEKS now. I have lost about 11 pounds. I can almost zip my skinny jeans, so the inches are falling off. Thank you so much for changing my life, and changing my way of thinking and living.

The aches and pains are disappearing and I have been walking for 30 minutes each day for the last week. I will be 50 in a month and now I am not filled with dread, but filled with hope of healing! All of that to say I appreciate your help. I appreciate your wisdom, recipes, and advice. Have a great rest of the week! Donna” 

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3/4 cup minced shallots
1 cup butter
1 tsp grated nutmeg
12 ounces (1 1/2 blocks) cream cheese
1 1/2 cups chicken stock
4 large eggs, lightly beaten
1 tsp Celtic sea salt

1 tsp pepper
1/2 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 teaspoon pepper, and 1 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.

White Flour Noodles = 246 calories, 43 carbs, 5 fiber
“Healthified” Noodles = 84 calories, 2 carb, 0 fiber

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)


Book Sales!

I have 2 of my books on sale for almost 30% off!  Nutritious and Delicious is only $12.99.  This is the last printing of this book.  Go HERE to get your copy.

My Sweets Cookbook is also on sale.  It is only $12.99.  Go Here to get in on the sale!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Christina says:

    Wow that is so creative, thanks for posting this!

  • K.Chong says:

    This looks delicious! Going to try and make this and add some spinach layers ….mmm!

  • barbogold says:

    We thank you for sharing your creativity with
    us. Making us aware of what we are putting into
    our bodies as we eat some of the things we crave
    that got us not only fat, but unhealthy.

  • jdeezy says:

    This was absolutely delicious! I added crab, spinach, mushrooms and artichoke. I wish I hadn’t waited so long to try this! Thanks Maria!

  • Megan Case says:

    This sounds awesome! Going to the store tomorrow to get together the ingredients!

  • Anonymous says:

    Hi Maria
    This reminds me of Coquille St Jacques but with added veggies too-yum! thanks so much!

  • Kim says:

    Maria- i am going to make a couple lasagnas and freeze one. How do you freeze them and ho long do they last/ Can I make one in a metal cake pan? I only have on glass pan and which should I freeze in? You said they need to sit for about an hour afterwards right – in the oven or out of the oven? Thanks!

  • Dana says:

    This might be a silly question, but I don’t use shellfish often. When you add crab, are you using fresh crab, pre-cooked, frozen, canned?
    I’ve made this lasagna adding spinach and mushroom and it was heavenly. I’d like to try the crab version next.

  • Diana says:

    Maria, you kind of answered this above, but I just want to be sure. You cook these first, let them sit out of the oven for about an hour, and THEN freeze them – is that correct? And it’s okay to cook and freeze them in those cheap aluminum type containers? I only have 1 glass one.

  • Diane Peake says:

    All I can say is…Yummm! This is so good and the taste was spectacular! Kudos Maria!

  • Emily D. says:

    Are their any other sauce substitutions you would suggest for the white sauce if an individual does not like cream cheese?

  • Anonymous says:

    I just made this tonight and thought that I would have enough sauce after layering. But not! For the final layer!!….the next time I make this should I double the sauce as it was pretty slim pickings for the sauce. If I did what you said about the first 1 and a 1/4 cup of sauce to start with….I would barely get 2 layers with none for the final!…..am I doing something wrong?…..I have made your other lasagnas with the sausage and meat sauce, and had the layering issues…..bug this one was the skimpy lack of sauce in proportion to the cheese…..I used canned lobster…..so I hope it’s not a waste….its in the oven now. So I probably have to double the sauce ingredients the next time do you think??? Help? …others have this issue?
    Thanks, jo from Canada.

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