Beginning the first layer of the lasagna - sauce first and then meat mixture

Three layers of crepes, sauce, meat mixture and cheese 

Out of the oven 

Check out the molten cheese and layers of crepes with yummy filling

This amazingly tasty lasagna could be served for breakfast, lunch or dinner!  I loved it and to my mind it rivals my other Crepe Lasagna which is basically a copycat of the real thing.  Lasagna noodles are easy to replace when using my ultra low-carb crepe recipe.  I don't miss lasagna at all now.  Truth be told though, I've never been a big pasta eater, even in my high-carb days. I used to love bread and today I can take it or leave it.  Desserts were also my Achilles heel and even today I have to watch sugar.  It's hugely addictive and pretty much guaranteed to put on weight over time.

PLEASE NOTE:  Here are a couple of other crepe recipes to try:

My favorite Low-Carb Crepe recipe (for moderate low-carbers and just like the real thing!  Non low-carbers will love them too) and Another low-carb Crepe recipe

13 Ultra low-carb Crepes required (DOUBLE the crepes recipe - click the highlighted, underlined words)
4 cups cooked chicken (1 L)
1 lb sliced mushrooms (0.45 kg)
2 tbsp bacon fat, divided (30 mL)
Salt and pepper sprinkle, to taste
1 medium onion, chopped
9 slices bacon, cooked and cut into pieces
Cheese Sauce (double recipe) - click here or see below
  (use only 2/3 cup (150 mL) grated Mozzarella cheese)
2 cups grated Mozzarella cheese (500 mL)

Prepare crepes. You will have to double the recipe to get enough crepes.

In large bowl, place cooked chicken, cut up into bite-sized pieces.

In large skillet, over medium high heat, cook mushrooms in 1 tbsp (15 mL) bacon fat.  Toss to combine with bacon fat.  Place lid lightly on skillet and cook until moisture evaporates.  Remove lid and stir fry briefly, sprinkling very lightly with salt and black pepper.  Add to chicken.

In same skillet, over medium high heat and in remaining bacon fat, cook onion until turning brown.  Add to chicken and mushrooms.  Add cooked bacon pieces as well.

Prepare Cheese Sauce.

To assemble:  Place a small amount of cheese sauce on the bottom of a 9 x 13-inch (23 x 33 cm) baking dish.  Layer with 4 crepes and fill in spaces with part of the extra crepe (remember there are 13).  Top with more cheese sauce, chicken mixture and 2/cup (150 mL) grated Mozzarella cheese.  Repeat once more. Then one last layer is 4 crepes, cheese sauce, meat mixture and cheese on top.

Cover casserole with tin foil.  Bake in 350°F (180°C) oven 25 minutes.  Remove foil and bake 5 minutes uncovered.  Allow to cool 5 minutes before serving.

Yield:  12 servings
1 serving
334.9 calories
25.6 g protein
23.7 g fat
0.6 g fiber
5.3 g net carbs 


4 oz cream cheese (125 g)
3 tbsp butter (45 mL)
1/3  cup low-carb milk, almond milk OR (75 mL)
  whipping cream
1 tbsp water (15 mL)
1/4 tsp salt, OR to taste (1 mL)
1/8 tsp white, OR black pepper (0.5 mL)
2/3  cup shredded Monterey, OR Cheddar cheese  (150 mL)

In nonstick pan or pot, combine cream cheese, butter, low-carb milk, OR whipping cream, water, salt and pepper.  Whisk occasionally.  Stir in Cheddar cheese until it melts and sauce is smooth.  Add extra water if necessary 1 tablespoon (15 mL) at a time.

Yield:  1 cup (250 mL)

2 tbsp (30 mL) per serving

125.2 calories

4.0 g protein

11.9 g fat

0.7 g net carbs

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