One of my favorite foods is lasagna- I could literally eat an entire pan myself…but, noodles/pasta isn’t exactly Sharketo friendly….so…let’s change that!
Ladies and gentlemen….Sharksagna!
2 Large Eggs
4 oz Cream Cheese, Softened
¼ c Parmesan Cheese, Grated
1 ¼ Italian Cheese Blend, Shredded
¼ tsp Garlic Powder
¼ tsp Onion Powder
1 lb Ground Beef (80/20)
1 ¼ c Rao’s Homemade Marinara
¾ c Italian Cheese Blend, Shredded
6 tbsp Whole Milk Ricotta Cheese
1 tbsp Minced Onion Flakes
1 tsp Dried Oregano
1 tsp Garlic Powder
1 tsp Dried Basil
What we basically doing here is using the Sharkhead Dough (recipe over in the menu) as the noodle part to give the Sharksagna some texture and to help hold it together. We found the Rao’s Homemade Mariana Sauce at Kroger- it’s pretty expensive but the ingredients are amazing and it’s really good and very Sharketo friendly!
Making the “noodles” is going to take the longest part and it’s pretty detailed but if you love lasagna, it’s well worth it. You can make these the day before or if you run home during your lunch or something- just put them in the fridge until you are ready for them.
-Preheat oven to 375
-Line 9×13 baking dish with parchment paper
-Mix the cream cheese and eggs together until creamy
-Add Parmesan cheese, garlic powder and onion powder and mix until everything is combined
-Use a rubber spatula to “fold” in the Italian Blend Cheese
-Spread the mixture in the baking dish and back for 20-25 mins
-Once the noodles are done, let them cool in the fridge for 20 mins and then cut it into thirds- this should make three noodle lays in a 8.5×4.5×2.5 loaf pan
-Cook the beef with the minced onion, oregano, garlic powder, basil and a pinch of salt until the meat is browned, crumbling it up as it cooks
-Drain excess fat from pan and add ¾ c marinara sauce, let simmer for 10 minutes
After everything is ready, you basically just start making layers- start with some sauce, noodles, Italian Blend Cheese, Ricotta Cheese…then another noodle and repeat. Top layer should be mostly cheese- bake for 20 minutes.
You can also add “Italian seasoning” for some extra flavor- we don’t because of a medical issue with fennel, which could be in generic “Italian” seasoning.
This bad boy is AMAZING…however, it’s pretty high in calories- remember that one Sharketo rule- if you take out carbs/sugars, you usually add calories. In order to offset the calories and protein, eat with a big ol’ salad with a high fat dressing like Ranch.
1 serving is a 4th of it-
7 carbs (net)
This is perfect when you do a 16/8 fast- eat a decent lunch, have a big salad and this for dinner- it really helps get your MACROS and calorie goals.
The MACROS are –
4/72/24 which is pretty close to perfect Sharketo MACROS- the salad should give you an extra 1% of carbs a couple % of fat with no protein, so it should even out to being the EXACT Sharketo MACROS you’re looking for!
Love, Peace and Sharkyness