Type B Lasagna Recipe

Looking for an easy Type B Lasagna recipe? Learn how to make Type B Lasagna using healthy ingredients.


Submitted by sharoian

Makes 20 servings



A Lasagna made using non-toxic vegetables, rice pasta, cheeses and a Bechamel Sauce rather than the usual red sauce, meats, and other ingredients that are toxic for those with Blood Type B. PLEASE NOTE that this is NOT a particularly "skinny" recipe. Indulge only in the small portions recommended and serve with a light (and non-toxic) green salad.

Recipe Ingredients for Type B Lasagna

16 ounce rice noodles, lasagna style
2 lbs ricotta cheese
4 large eggs, beaten
1/3 cup fresh parsley, chopped
2 tsp dried basil
1 T olive oil
1 medium zucchini, diced
1 medium yellow squash, diced
2 carrots, coin sliced
2 cups fresh broccoli, cut, steamed tender
2 cups sliced mushrooms
15 ounce cannellini, drained
2 cups mozzarella cheese, shredded
5 T unsalted butter
1/2 cup rice flour
4 cups skim milk, (goat milk preferred)
1 tsp sea salt, to taste
2 tsp fresh grated nutmeg, to taste

Recipe Directions for Type B Lasagna

  1. Dice veggies to similar siz. Steam or boil broccoli until tender, not mushy. Combine beaten eggs, ricotta, parsley and basil, if using. Heat oil in very large skillet or dutch oven. Saute onions for 5 minutes, stirring occassionally; add carrotslices and saute 2 minutes; add zucchini and yellow squash, mushrooms and broccoli. Reduce heat and cook until tender. Add cannellini. Season with salt to taste.

  2. While veggies are simmering, make the sauce.

  3. Set milk (preferrably goat milk) to warm. Melt butter i laucepan. Gradually add rice flour, whisking constantly to keep mixture smooth. Add Salt. Slowly add warmed milk, whisking constantly. Heat slowly over medium heat until mixture thickens. Add nutmeg to taste. Adjust salt.

  4. Layer sauce in the bottom of a lasagna pan. Add layers of noodle, ricotta mixture, mozzarella, if desired, and vegetable mixture. Repear layers of sauce, noodle, ricotta, and vegies. End with a layer of sauce and top wih mozzarella.

  5. Bake at 350 degrees for 45 minute - 1 hour, until top is deep golden. Let rest for 20 minutes before serving.

Categories

Vegetables, Main Dish, Advance, Bake, Vegetarian

Nutrition Facts
Serving Size 210.8g
Amount Per Serving
Calories
281
Calories from Fat
98
% Daily Value*
Total Fat
10.9g
17%
Saturated Fat
6.0g
30%
Trans Fat
0.0g
Cholesterol
71mg
24%
Sodium
284mg
12%
Potassium
588mg
17%
Total Carbohydrates
29.1g
10%
Dietary Fiber
6.4g
26%
Sugars
4.2g
Protein
17.3g
Vitamin A 33% Vitamin C 23%
Calcium 32% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in calcium
  • High in phosphorus
  • High in selenium
  • High in vitamin A
  •   Bad points
  • High in saturated fat
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