This is a great recipe for HCG Diet on Phase 1. If you like pasta, there is no reason for you not to enjoy it though you are restricting your diet. You can have all the goodness and tastiness of your lasagna. Here’s another fun and mouth watering recipe while sticking to the hcg diet protocol.
Artichoke Mushroom Cannelloni Lasagna
1 (12-inch) lasagna noodle with fluted sides
Filling Ingredients (see recipe below)
Creamy Roasted Garlic Sauce (see recipe
1 tablespoon grated Fontina cheese, divided
Arugula leaves, spinach leaves, or basil leaves,
cut into a chiffonade*
Balsamic vinegar glaze, (Trader Joe’s sells in a
handy squirt bottle)**
* Chiffonade refers to thin strips or shreds of vegetables used to garnish foods. To make a chiffonade, cut the thick main vein from the leaves, stack them, roll them lengthwise, and then cut the thin strips from the ends.
** Faux Aged Balsamic Vinegar – If you don’t have this glaze in your pantry – do as the chefs have learned to do, reduce your balsamic vinegar with a little brown sugar.
Cook the lasagna 30 minutes in boiling water; remove from heat, rinse in cold water, drain and set aside. (This can be done ahead of time and refreshed in boiling water just before serving).
Prepare Filling Ingredients and Creamy Roasted Garlic Sauce; set aside until ready to use.
(this can be made ahead of time)
1 tablespoon butter
2 ounces Shiitake mushrooms, sliced thinly
1 clove garlic, sliced thinly
1/4 cup leeks, white part only sliced thinly
1 artichoke bottom chopped finely
1/4 cup dry vermouth
Melt butter in a skillet over medium heat, add the mushrooms, garlic, leeks and artichoke bottom. Saute for approximately 7 to 8 minutes. Add the vermouth and cook until liquid is absorbed, stirring occasionally. Add salt and pepper according to taste.
NOTE: This can be made ahead of time and heated before serving.
Creamy Roasted Garlic Sauce:
2 garlic cloves unpeeled
1-1/2 teaspoons olive oil
1 teaspoon dry white wine
3/4 cup whipping cream
1/4 cup Parmesan cheese, finely grated
Dash of freshly grated Nutmeg
Coarse salt and freshly-cracked pepper to taste
Preheat the oven to 400 degrees F.
Place the garlic cloves in a small piece of foil; drizzle the oil over them, fold up the foil and place in a small oven proof pan. Roast until garlic is soft for 30 minutes. Remove from oven; when garlic is cool, squeeze out the garlic and mash it slightly.
Place the mashed garlic in a small saucepan with the dry white wine and whipping cream; reduce until it starts to thicken. Add the Parmesan cheese and nutmeg. Whisk constantly until heated through and fairly smooth. Add salt and pepper according to taste.
NOTE: This can be made ahead of time.