I have tried both methods previously... Deli meat is a game changer... the trick I have found though (quite by accident) is thinly sliced packaged deli chicken or turkey (unsmoked, not honey flavored either) frozen & defrosted before using. After freezing the deli meat changes consistency slightly & kind of dries out a little. After defrosting you have to pat dry because of excess liquid in the package, but the meat itself is dryer & when replacing a lasagna noodle the finished product is less "soupy"... Honestly, it is the most like lasagna & I'll never use any other noodle substitute... Try the freezing/defrosting & I think you'll be pleased
I just came across this today but made some yesterday using sliced turkey. It came out on point flavor wise. It was a little runny from the ricotta I used. Next time I was planning to add one egg to the ricotta when I incorporate the seasoning. I was surprised at how it well it worked and tasted!! I wonder how much of that moisture was from the deli meat. Thanks for the tip.
I have been making the Peace, Love and Low Carb Lasagna forever. My family loves it. As soon as you took your "noodle" out of the pan my heart sank because I knew it was way too thick and you weren't gonna like it. I make mine on a cookie sheet lined with parchment and it is about half as thick as yours. It is PERFECT noodle consistency that way, no bread texture at all.
@aliciapayne5339....I'm glad you said the same thing I said about the "noodles" & the fact that this "bread" verson had cooled & was barley warm....yuck! Not a fair test at all!!!! Love Wes & the job he does, sorry Wes.
I was going to suggest the same thing, making it on a much bigger cookie sheet so you could spread it out thinner… I’m not sure which one I want to try, maybe both eventually. But putting the pepperoni in with the meat is genius! I’m going to try that for sure❤❤❤❤❤
Wes, when the Lord handed out personality, you got a double helping! I don't think there's anything more pleasin' than watching a true Southerner cook and test recipes and you, my dear, are the embodiment of all things Southern. And thanks to you, I don't need to change the battery now in the smoke detector until next year (yes I thought it was mine). I'm so glad you are adding Skillshare to your list of sponsors. I love all things that teach and relay knowledge...just like you!!! Carry on and Keto on!
When I make the peace love and low carb version I spread that "noodle dough" out much thinner on a large cookie sheet and use Rao's sauce. It's perfect and my family loves it.
me too I always double the recipe and make in larger pan. I really don't care for the one with the chicken its too much meat for my taste in one dish. Kendra Holley (peace love and low carb) is the one we make over and over
I'm very late, but yes! I've always made mine on a cookie sheet, it turns out thinner and delicious. I also often use Rao's, as well. (Her sauce recipe is delicious, I just enjoy the convenience of Rao's sometimes). I like it better than "real" lasagna! I also like to add some pepperoni to all of my lasagnas. :)
Hello Wes! Nice to see you. Regarding the Peace, Love and Low Carb noodle, you are correct when you said "maybe thinner". I've made this recipe many times, and yes a thinner noodle loses the bready texture. And as you also stated adding an egg to the ricotta (traditional Neopolitan recipe) is needed to help give the final product structure since the noodle is thinner. Fed it to non Keto Italian family and they loved it! thanks again not only for trying recipes, but also for sharing your cooking knowledge and great ideas on how to make them better.
This is the only LC lasagna recipe I make...it's incredible. It has the exact mouth-feel of real noodles to me. I spread the noodle mixture on a parchment-lined cookie sheet, so I can go thin. I also use jarred sauce and I don't follow such precise amounts for the meat, sauce, and cheeses, but it IS less than I would use on a regular lasagna. And come on, you gotta eat it hot...he sabotaged the results by letting it sit for an hour, and not even mic'ing it.
I just made my first Low carb sandwitch today using cloud bread, and radish hash. It's the first time this year my blood sugar hasn't spiked over 250 from using regular ingredients, thanks so much. You are a life saver for diabetics! (And my fiance who has PCOS!)
Hi Wes and Greetings from Scotland! Just started watching your channel a few days ago and have binge watched you since haha! I am totally hooked!! Have been on low carb for about six weeks and finding your channel has been fantastic. Have tried the bagels and donuts you recommended and they are great. I love your honesty and kind heart and your beautiful accent (my new Daughter-in-Law is from Tennessee) and I just love that Southern accent :) Sending you warm wishes from a chilly Scotland!
I came here to say I would try crepes instead, I am glad you've tried them before! I actually made them with just egg and cream cheese several times and I made a version of enchiladas with them!
I made the one with the lunch meat for supper tonight. OH MY WORD!!!! I can now have lasagna and not miss the noodles. Thank you so much for this video.
My non-keto eating boyfriend was "fooled" by the Peace Love & Low Carb version. I've been requested to make it many, many times. I think you would have enjoyed it more if you'd eaten it hot (or hit it in the microwave a bit). Even co-workers make special requests to me to make them a whole one they can take home to bake. I asked one what his wife thought, and he said - she didn't get to try it, he and his dad destroyed it while she was napping! LOL
Dear High, I'm disabled and have to follow 3 diet regimes (that don't play well together) to manage chronic inflammation, diabetes, and renal failure. Additionally, my spine, from the neck to the sacral joint is rapidly deteriorating. So expending a lot of effort in the kitchen isn't really an option. As you know, specialty foods and/or quality prepared meals can be prohibitively expensive. I really appreciate your videos and the comparative recipes you make. It adds a layer of quality to my assessments of how worthy they are of the energy I need to spend to try them. With just a few tweaks, I can usually balance my dietary needs/prohibitions in order to add new recipes into my rotations. Thanks for doing the hard part for me! Your channel is a real service. Truly. Please know, God is using you for good.
I just love watching your cooking video’s Wes! You are such a gem...your funny and informative and so easy to watch! Thanks for doing these great comparisons...
Mayra Ramos I agree a million times over! Love ya Wes! I sit here crocheting while watching your videos as company all while learning which version of keto food I’m going to be trying next. Thanks for all you do. Also you are looking fantastic 😁
I made the sliced chicken one and everyone loved it ! Even my son and he dislikes everything ! :-) The pepperoni is an awesome touch! Thanks for testing the recipes ! love your channel!
I batch cook and freeze Keto lasagna on the regular, using sargento Muenster cheese slices (neutral flavor) for the noodles, then a ricotta mixture which is so easy to spread on top of cheese slices and of course use meat sauce as bottom and top layer. Then I add some shredded mozzarella and provolone cheese and sprinkle of Italian spices to the very top. Meat sauce is just 1/2 ground beef, 1/2 sweet Italian sausage and Rao’s. The more layers the better and it holds up firmly and reheats from frozen beautifully.
I absolutely love your channel, I come on here even when I'm not cooking and wanna hear a friendly chatty voice like mine lol. I loved how you said, that you're still trying to promote ppl to go to the original recipe's channel. LOVE love your energy
i think you've been right on on all of them...till this one. i much prefer the thicker, more noodle like noodles. i used a squared corner 9x13 pan..i'm willing to bet yours isnt quite 9x13, making your noodles a bit thicker. And, since i love to cook (its how i make my living) i enjoyed making the sauce...and i really dont care for the Raos sauce, plus...its so expensive!! Lastly...your piece on the wet one was about double a serving size to get 12 out of that pan....i prefer the larger pieces you get from the loaf pan one. All that said, everyone's tastes are different...i could def taste the chicken in the chicken one, and that was off putting to me, too...people who really love chicken would probably prefer it. as for me..give me the loaf pan one any day!! Well done on your dividing and spreading...you do a great job!!
Hold on there mister! That little cheese on top? :o thats like making pizza with no sauce, and topping. The best part of a lasagne is the cheese on top. And that requires ATLEAST trippel!
Thanks for this video, Wes! I know they’re tons of work and I very much enjoy watching them. Thanks again and welcome back! I’ve recently tried the one with the chicken breast. Wow! It freezes and seems less runny after freezing it. I’m happy you liked it over the more labor-intensive one.
You are so flippin' funny. I literally look forward to watching your videos because not only are you helping me NOT WASTE INGREDIENTS on flops, but your reaction to recipes and things that happen are just hilarious and you're so entertaining. So, you have a brand new fan. Keep up the great work!!
The key to zucchini lasagna is to cut the zucchini with a vegetable sheet cutter instead of a mandolin. Changing the cutting method changes the structural integrity of the zucchini in a useful way.
I’ll have to try that! But honestly, by the end of summer I’m tiredddd of zucchini. It’s a staple for me and I just need something different, y’know? By next summer, I’ll be ready again. 😉😃❤️
I was thinking could the noodle work as a pizza base....and then you said it feels like bread and I thought yep, I'm going to try it as a pizza base, and maybe also in the lasagne. I do love a good lasagne!! Thanks for your joyful video as always, Wes.
Also, use the deli chicken sliced a hair thicker than what you have there, fill it with your favorite spicy cheese. I just use pepper jack cut into finger sized sticks and wrap the chicken around them. Mix sour cream into some green enchilada sauce (gotta search for lowest carb one like you do pasta sauce). Pour the mixture over the top of your chicken and cheese rolls. Top the whole pan with shredded cheese and bake until hot and bubbly. Low carb green chicken enchiladas.
I have made lasagna using the same idea, using a fat head bread as the lasagna noodle. In my case though, I made it super super super thin, and it turned out really nice. I also think the ricotta amounts are stingy in general. Keeping the ricotta and mozzarella amounts higher than the meat would keep the protein level down, as these both seem to be quite high in protein. I totally agree with using some Italian sausage in the meat mixture, as it adds just so much flavor! Love all your video comparisons, you are a treasure and so much fun to watch!
I believe she’s the one who uses the deli meat combined with provolone, which is what takes it to the next level. Just like a regular lasagna noodle. Copycat recipes are rarely close to the original, IMO, except for this one.
I LOVE LOVE LOVE your videos!! I cant wait to try these! You always put me in a better mood when I watch your videos! I liked when you said, "it doesn't taste like a noodle, and it doesn't taste like sliced chicken, dont really know what it is." Thanks for making a Lasagna battle! can't wait for your next video!!
I make the peaceloveandlowcarb lasagna regularly, but I spread the noodle mixture on a nonstick jelly roll pan and make the noodles much thinner. For convenience, I use the Rao's marinara rather than the homemade sauce, and I add a bit of Italian sausage to the hamburger meat. My husband and I actually prefer this to regular lasagna. You can also lower your carb count by making a reduced cream bechamel sauce and make a white lasagna or use half marinara and half white sauce. Love your videos, Wes. Keep posting - random Wes fixes are better than no Wes at all. ❤️
Wes, Thank you so very much for Your Inspirational Dedication to your Beautiful Channel. God Bless You for sharing your Creative Culinary Talent. Love Tamson from Kentucky 💕 💕🌼 🌷😇 💖
I've done lasagna with the deli meat, but I did 2 layers of sliced turkey with provolone slices sandwiched between them- They way that Aaron from High Fat High Fun does it. So yummy.
THIS! When you combine it with the provolone slices, the texture is almost identical to pasta noodles. My carb eating family couldn’t even tell the difference and some even said it was the best lasagna they ever had. You gotta combine them or it doesn’t quite hit the mark.
Pleeease keep making these videos. They help me so much with my keto journey. I feel like you know good food so I can trust your taste buds. I like the idea of making the noodles but I would try to make them thinner and make the sauce a little more saucy. I'll let you know how that turns out. Until next time, take care my friend!
Great video! Low carb lasagna with deli meat popped up on my feed a couple of weeks ago and I tried it. The version I tried was slightly different but still good. The best part was that my nonketo family members all loved it. I've a few videos using different deli meats. Next I try this, I'm using the sandwich sized sliced pepperoni for the layers instead of the chicken. I'm a sucker for pepperoni.
Yummy! Great seeing your videos as usual! ❤️ My husband has found out he has diabetes and we’re changing the way we eat! I couldn’t let him do it alone now could I?! So I figured I’d come to the right place to find low carb foods! Granted some things can be changed if needed but we all need to make changes for the best!
Italo's is another 'no sugar added' brand... cost just a little more, but quality superb and they have a wide variety sauces. I'm particularly fond of the 'Spicy Arrabbiata'. (I think that may be the one you mention is at Walmart). Hint on spreading that cheese around, put it in a no-zip sandwich baggy and squeeze it out like a cake decorator tube.
Dang it now I need to try it. I can't believe it's really good until I make it - I'm picky AF unless it comes to pasta, chips, nachos, etc - then not so much and yeah that's gotta stop!
You should check out Palmini Lasagna. It's a hearts of palm noodle substitute. It comes in linguine and lasagna form. I really enjoy the texture. The "noodles" have a very mild flavor and take on whatever sauce is used. You can soak if needed but I don't find it necessary. Full discloser: I've made the linguine 5 times and love it but I only just received the lasagna from Amazon and haven't actually made lasagna yet. But it's the same hearts of palm as the linguine so it should be amazing. The linguine has been a game changer for me. It's really good with either Rao's marinara or alfredo sauce. It has been a nice change from my usual zoodles.
Wes!! Hey sweetie! So excited to see a video from you! 😊 Thanks for the video, hope you are well! I've done the chicken one, add sliced provolone on top (see A.D. Keto) but love that you explore other methods!
I can't tell you how much I love your channel. ..I made this with Buddig brand chipped beef ..it's awesome! I tried the deli turkey slices but it was just too soft for my taste. My layers were from the bottom: Fried Hamburger with chopped onions, Raos sauce, cottage cheese (1 egg mixed in), shredded mozerella. Chipped beef...repeat for 3 layers ending with sauce and mozerella cheese...makes a large retangular cake pan and freezes well..
Hiiiiiiii !!!!! So happy I got your notification !!!! You made my evening !! These recipes look great and can't wait to try them ! Your lookin mighty handsome !!! Sending love and prayers your way !!! ♡ ♡ 😘
I just wanted to say Thank You for your videos. You taking the time and enduring the expense of trying all these recipes and giving us your thoughts on which is most like the non-Keto version is very helpful. I would have probably given up on Keto without your videos. I simply don't have the time, or inclination, to do what you are doing. So, thank you very much!
Just found this battle. Absolutely love your style (as always)!! I've read through the comments and also appreciate the extra ideas other viewers offered. I'm definitely going to be trying this, but probably combining & tweaking just a lil. 😂 Wes, thanks sooo much for being here & doing this show. You provide great content and are truly entertaining. As long as you keep doing what you do, I'mma be right here watching.
I use my own recipe with deli chicken, sliced on #3 setting about 3/8" thick. LOTS of Italian sausage and tons of cheese with meaty marinara for topping with a salad. To die for......
OMG, I just discovered your channel when I was looking for a Pecan Pie recipe. I have binge-watched MOSTLY ALL of your shows. I'm sad that there are only a few left. Then I have to wait for one every week. I think I spoiled myself watching your shows back to back. Anyhow...on the deli sliced chicken, I use it to make enchiladas. It's a good alternative. I just pan sear/fry each slice for about 1 to 2 seconds in a non-stick pan that is greased. That is how we would usually do it when we were in the SAD with corn tortillas. Keep us the GREAT work Wesley!!! The Food Network would be foolish not to contact you with the opportunity for your own Low Carb Show. Don't change a thing!!!
As always, looking good Wes! I love good lasagna! I wonder if, for noodles, you could use Keto Connect's tortillas. They are useful for other meals too! Also, you previously made some great looking hash browns that could be made flat and used as a noodle.
Great video Wes! I really want to try that deli chicken method. One thing I'd suggest you trying is using the noodle from your chicken noodle soup recipe video. I use BOTH xanthan gum and vital wheat gluten in the mixture to make it a bit more dense. I also spread it out a bit thicker and bake it a lower temp for a bit longer, again for texture. Cut the baked noodles to the size of your lasagna pan. I've doing this ever since your chicken noodle video and its the closest to actual lasagna i've had.
@@thespeckledgoat5215 I used a 1/4 tsp of each. Baked it at 300 for about 10-12 minutes i think. I just kept an eye on it until the edges started to lift from the silicon mat and it looked fairly dry but pliable. it was trial and error the first few times.
@@HighfalutinLowCarb OK, I just watched the whole video and I don't have chicken slices here so I'm going to make fathead dough, roll it really thin and bake and use that. I'll let you know how that goes!
Right - the fathead dough lasagna worked out really well. You should have made that in your test! Best of all I can make some batches of 'noodles' and freeze them for later use.
Thank you once again. I am interested in low carb/no carb eating. Being a diabetic and changing what I eat, I have lowered my A1c to 6.7. I appreciate you seeking out and presenting good eats. I look forward to your videos. jmo
What can I say - I luv ya! I wish that your random video would be more frequent, you are a delight! Going to shop tomorrow for my chicken layer lasagna. God bless.
You are the real MVP! I just found you today because of your cornbread battle. Now I dont have to try recipes that dont work. I can just come find your videos and decide so I dont waste precious ingredients! Thanks sugar! 😉
I have tried the just like the real thing and I too felt it was too “bready” I am excited to try the second recipe! I made my regular lasagna recipe last weekend (low carb friendly) and used spaghetti squash as a layer instead of noodles. O.M.G was it good! Continue to love you and your videos!!! Best wishes ❤️
OMG cooked the chicken slice lasagna with some Keto garlic cheesy bread tonight and I am in love !! You sir are a delight to watch and your presenting style is great. One thumbs up and one new subscriber keep up the great work !!
Oooh, yesss, fall foods! Y'know, I wonder how the recipes would turn out with the 'noodles' from your chicken noodle soup video (gosh, just watching you struggle through the video and the frustration with the pan and silicone mats gave me all sorts of emotions again)?
I’ve made the chicken deli meat lasagna and my whole family plus non keto friends loved it. It’s delicious 😋. We were visiting and enjoying dinner and no one missed the pasta noodles. I did have to watch portion size though due to carbs from sauce, seasoning and vegetables. Thank you for sharing these. I will try the other recipe for sure. Xoxoxo
Just wanted you to know I made the deli chicken noodle lasagna... now my husband thinks it's the best... to the point he wanted it for his birthday dinner. 😆 thanks for showing it.
When I make Peace Love & Low Carbs version, I always make my own sauce, but it's juicier. That allows it to seep into the "noodles" giving it more of a noodle texture. My husband doesn't know the difference when I make it that way. We've been enjoying this for years... it's time I make it again, so I am glad I stumbled upon this old video! Thanks for your videos!
I’m in a FB group and they all rave about Joseph’s Lavish Bread” as noodles in lasagna!! I was so excited to see you uploaded!! You have been my all time favorite channel for almost 2 years now!!! Please keep the videos coming!!! ❤️
To me tasting lasagna when it’s cold is best . The flavors really merge but I do eat it hot . I like to eat stuff reheated b4 I make it again . Love left overs (when they are good of course). Once again great work!!!!!!
Thanks, Tom! I’ll tell you that the second recipe with the sliced chicken reheated VERY well. Super moist! Might cut the salt in half next time, though. 👍🏻
PS: If you think your smoke detector is going dead while listening to this video - it ain’t. It’s mine in the garage. 😑😑😑
Lol...I thought you had the window open and there were birds or that you had a pet bird 🐦
Lol try this recipe ⏫
You are hilarious. Much affection from Missouri.
I think this is IBIH's low carb "pasta" noodle... only difference was bigger cuts! lol
🤣🤣🤣
I have tried both methods previously... Deli meat is a game changer... the trick I have found though (quite by accident) is thinly sliced packaged deli chicken or turkey (unsmoked, not honey flavored either) frozen & defrosted before using. After freezing the deli meat changes consistency slightly & kind of dries out a little. After defrosting you have to pat dry because of excess liquid in the package, but the meat itself is dryer & when replacing a lasagna noodle the finished product is less "soupy"... Honestly, it is the most like lasagna & I'll never use any other noodle substitute... Try the freezing/defrosting & I think you'll be pleased
I just came across this today but made some yesterday using sliced turkey. It came out on point flavor wise. It was a little runny from the ricotta I used. Next time I was planning to add one egg to the ricotta when I incorporate the seasoning. I was surprised at how it well it worked and tasted!! I wonder how much of that moisture was from the deli meat. Thanks for the tip.
@@roberthentosh5635 yes, you really have to dry the meat...
I have been making the Peace, Love and Low Carb Lasagna forever. My family loves it. As soon as you took your "noodle" out of the pan my heart sank because I knew it was way too thick and you weren't gonna like it. I make mine on a cookie sheet lined with parchment and it is about half as thick as yours. It is PERFECT noodle consistency that way, no bread texture at all.
@aliciapayne5339....I'm glad you said the same thing I said about the "noodles" & the fact that this "bread" verson had cooled & was barley warm....yuck! Not a fair test at all!!!! Love Wes & the job he does, sorry Wes.
I was going to suggest the same thing, making it on a much bigger cookie sheet so you could spread it out thinner… I’m not sure which one I want to try, maybe both eventually. But putting the pepperoni in with the meat is genius! I’m going to try that for sure❤❤❤❤❤
How long do you bake it on a cookie sheet?
Wes, when the Lord handed out personality, you got a double helping! I don't think there's anything more pleasin' than watching a true Southerner cook and test recipes and you, my dear, are the embodiment of all things Southern. And thanks to you, I don't need to change the battery now in the smoke detector until next year (yes I thought it was mine). I'm so glad you are adding Skillshare to your list of sponsors. I love all things that teach and relay knowledge...just like you!!! Carry on and Keto on!
Sherri, that is so incredibly sweet! It always helps to hear that people enjoy what you’re doing, so thank you for the kind words of support! ❤️❤️😀😀
I second that. such a delightful person!
I enjoy your videos as well. I've learned quite a bit. And your personality is the bomb.
When I make the peace love and low carb version I spread that "noodle dough" out much thinner on a large cookie sheet and use Rao's sauce. It's perfect and my family loves it.
I do too Jessie.
me too I always double the recipe and make in larger pan. I really don't care for the one with the chicken its too much meat for my taste in one dish. Kendra Holley (peace love and low carb) is the one we make over and over
I'm very late, but yes! I've always made mine on a cookie sheet, it turns out thinner and delicious. I also often use Rao's, as well. (Her sauce recipe is delicious, I just enjoy the convenience of Rao's sometimes). I like it better than "real" lasagna! I also like to add some pepperoni to all of my lasagnas. :)
I might try this. I like the idea of making the noodles thinner, and I will definitely use Rao’s, it is the best!
@@petty-davis bummer, i just saw your addition! i have pepperoni and i could've added it!!!!!
Hello Wes! Nice to see you. Regarding the Peace, Love and Low Carb noodle, you are correct when you said "maybe thinner". I've made this recipe many times, and yes a thinner noodle loses the bready texture. And as you also stated adding an egg to the ricotta (traditional Neopolitan recipe) is needed to help give the final product structure since the noodle is thinner.
Fed it to non Keto Italian family and they loved it!
thanks again not only for trying recipes, but also for sharing your cooking knowledge and great ideas on how to make them better.
This is the only LC lasagna recipe I make...it's incredible. It has the exact mouth-feel of real noodles to me.
I spread the noodle mixture on a parchment-lined cookie sheet, so I can go thin. I also use jarred sauce and I don't follow such precise amounts for the meat, sauce, and cheeses, but it IS less than I would use on a regular lasagna.
And come on, you gotta eat it hot...he sabotaged the results by letting it sit for an hour, and not even mic'ing it.
@@cakerbaker9965 Thanks so much for that great idea!!!
@@judysbakeryandtestkitchen1654 You're very welcome!
CakerBaker 99 am
Everything I had to say, hahaha. Thanks for sharing!
I just made my first Low carb sandwitch today using cloud bread, and radish hash. It's the first time this year my blood sugar hasn't spiked over 250 from using regular ingredients, thanks so much. You are a life saver for diabetics! (And my fiance who has PCOS!)
Hi Wes and Greetings from Scotland! Just started watching your channel a few days ago and have binge watched you since haha! I am totally hooked!! Have been on low carb for about six weeks and finding your channel has been fantastic. Have tried the bagels and donuts you recommended and they are great. I love your honesty and kind heart and your beautiful accent (my new Daughter-in-Law is from Tennessee) and I just love that Southern accent :) Sending you warm wishes from a chilly Scotland!
I use keto crepes made with egg, cream cheese, Parmesan and a little coconut flour. They make great lasagna noodles. Nice and thin
Oh the ones from Costco? Fabulous idea!
Great call
My favorite lasagna also! Make my own keto savory crepes. Family none the wiser😂
I make the crepe version too. Easy to make and tastes great.
I came here to say I would try crepes instead, I am glad you've tried them before! I actually made them with just egg and cream cheese several times and I made a version of enchiladas with them!
I made the one with the lunch meat for supper tonight. OH MY WORD!!!! I can now have lasagna and not miss the noodles. Thank you so much for this video.
We dehydrate our zucchini noodles and the add them like no boil noodles. No runny mess doing it this way
never thought to dehydrate the zuchinni noodles wonder if the zuchinni spirals dried would work for spaghitti too.
@@lindamorrison9755 I am going to try that next
How do you dehydrate them? Do you actually have a dehydrator or do you do it in the oven? If so how long and what temp? Thanks!
Brilliant!
Definitely an option to keep in mind!
Wow. Full respect for your encouragement to get people to go the original creators for recipes 🤸
I did it once like the chicken but used Canadian bacon. It was amazing!!
i bet that is good.
I've used ham but I bet Canadian bacon would be great. Thanks for the idea./kathy
"Oooo Sally Jenkins be niiice!" You make me smile, Wes!
You should have a show on Food Network! :) I'd DVR every episode :) lol
You’re too kind! Thanks for the kind words of support! ❤️😃
ntur117 same
I KNOW RIGHT! I would return back to watching Food Network regularly if that happened.
I suggested this the first time I watched one of his uploads. Food Network, please call Wesley!!!
Me too
My non-keto eating boyfriend was "fooled" by the Peace Love & Low Carb version. I've been requested to make it many, many times. I think you would have enjoyed it more if you'd eaten it hot (or hit it in the microwave a bit). Even co-workers make special requests to me to make them a whole one they can take home to bake. I asked one what his wife thought, and he said - she didn't get to try it, he and his dad destroyed it while she was napping! LOL
That's hilarious... Lolol. Good job too.
Dear High,
I'm disabled and have to follow 3 diet regimes (that don't play well together) to manage chronic inflammation, diabetes, and renal failure. Additionally, my spine, from the neck to the sacral joint is rapidly deteriorating. So expending a lot of effort in the kitchen isn't really an option.
As you know, specialty foods and/or quality prepared meals can be prohibitively expensive.
I really appreciate your videos and the comparative recipes you make. It adds a layer of quality to my assessments of how worthy they are of the energy I need to spend to try them.
With just a few tweaks, I can usually balance my dietary needs/prohibitions in order to add new recipes into my rotations.
Thanks for doing the hard part for me! Your channel is a real service. Truly. Please know, God is using you for good.
I love your videos! THANK YOU FOR NOT DOING ZUCCHINI "NOODLES"!!!!
Someone else in the comments just described a perfect way to make them and it sounded delicious. LOL.
I would have liked eggplant in the comparison, but these are great alternatives
Omg I second that! Can’t stand zucchini and eggplant
I think I would combine the 2 recipes, use the noodle layer of the first one on the bottom like a crust and then make the chicken one on top 😋
Great idea
that sound so good too but I would use the noodles double the noodle recipe and roll thinner but use the other filling.
I was thinking the same thing. Use both noodle ideas.
I just love watching your cooking video’s Wes! You are such a gem...your funny and informative and so easy to watch! Thanks for doing these great comparisons...
You could cook the turkey a little to dry it out.
Omg...best low carb/keto channel here!!! Another great video!!!!
Thank you, Mayra! ❤️❤️
Mayra Ramos I agree a million times over! Love ya Wes! I sit here crocheting while watching your videos as company all while learning which version of keto food I’m going to be trying next. Thanks for all you do. Also you are looking fantastic 😁
I made the sliced chicken one and everyone loved it ! Even my son and he dislikes everything ! :-) The pepperoni is an awesome touch! Thanks for testing the recipes ! love your channel!
I batch cook and freeze Keto lasagna on the regular, using sargento Muenster cheese slices (neutral flavor) for the noodles, then a ricotta mixture which is so easy to spread on top of cheese slices and of course use meat sauce as bottom and top layer. Then I add some shredded mozzarella and provolone cheese and sprinkle of Italian spices to the very top. Meat sauce is just 1/2 ground beef, 1/2 sweet Italian sausage and Rao’s. The more layers the better and it holds up firmly and reheats from frozen beautifully.
I wondered about using a firm cheese as the "noodles" - thanks for this tip!
Just a 2 seconds-long intro and I'm already smiling like a fool! You're the best, Wes!!
Love all these battles...even if I don’t love the food itself! Wes, you are so entertaining!
Your set up and plating skills are magical!
Winner! Winner! Chicken sliced lasagna dinner!!
😂😂😂
Regirl75 omg, 😂 😆 😝
Great way to start my day.....watching you makes me smile and laugh! Thanks for recipes!
Wesley, I just love your reactions and facial expressions after a bite! Thanks for posting this latest battle....we miss you when it's a long pause!
I made one with layers of cooked cabbage and it was very good, I couldn't taste the cabbage... But I'll give the deli chicken one a try...
I absolutely love your channel, I come on here even when I'm not cooking and wanna hear a friendly chatty voice like mine lol. I loved how you said, that you're still trying to promote ppl to go to the original recipe's channel. LOVE love your energy
My parents always used to add Italian sausage to the ground beef, when they were making the meat mixture for Italian dishes- I'll bet this is good
Hurray, a new video! Love your channel, and your honesty (the bread video, now that was brutally honest) when it comes to recipes.
That one might have been TOO honest! LOL 😂😃
@@HighfalutinLowCarb Nah...ya called a " bread" what it really is: poot!
i think you've been right on on all of them...till this one. i much prefer the thicker, more noodle like noodles. i used a squared corner 9x13 pan..i'm willing to bet yours isnt quite 9x13, making your noodles a bit thicker. And, since i love to cook (its how i make my living) i enjoyed making the sauce...and i really dont care for the Raos sauce, plus...its so expensive!! Lastly...your piece on the wet one was about double a serving size to get 12 out of that pan....i prefer the larger pieces you get from the loaf pan one. All that said, everyone's tastes are different...i could def taste the chicken in the chicken one, and that was off putting to me, too...people who really love chicken would probably prefer it. as for me..give me the loaf pan one any day!! Well done on your dividing and spreading...you do a great job!!
So you are the nicest person. I sure and grateful for your show and for making me feel at home. I miss my family down south.
Hold on there mister! That little cheese on top? :o thats like making pizza with no sauce, and topping. The best part of a lasagne is the cheese on top. And that requires ATLEAST trippel!
Thanks for this video, Wes! I know they’re tons of work and I very much enjoy watching them. Thanks again and welcome back!
I’ve recently tried the one with the chicken breast. Wow! It freezes and seems less runny after freezing it. I’m happy you liked it over the more labor-intensive one.
Your videos always put s smile on my face.
You are so flippin' funny. I literally look forward to watching your videos because not only are you helping me NOT WASTE INGREDIENTS on flops, but your reaction to recipes and things that happen are just hilarious and you're so entertaining. So, you have a brand new fan. Keep up the great work!!
Haha! Well, thank you so much for watching and supporting my UA-cam shenanigans, Summy! Welcome to the family! ❤️🙃
The key to zucchini lasagna is to cut the zucchini with a vegetable sheet cutter instead of a mandolin. Changing the cutting method changes the structural integrity of the zucchini in a useful way.
I’ll have to try that! But honestly, by the end of summer I’m tiredddd of zucchini. It’s a staple for me and I just need something different, y’know? By next summer, I’ll be ready again. 😉😃❤️
Next summer try that if I get a sheet cutter I will let you know how it works out
What is a vegetable sheet cutter?
I was thinking could the noodle work as a pizza base....and then you said it feels like bread and I thought yep, I'm going to try it as a pizza base, and maybe also in the lasagne. I do love a good lasagne!! Thanks for your joyful video as always, Wes.
LOVE when your alerts pop up! Hope you’re doing well! 💓
Thanks, Brie! ❤️👍🏻
Also, use the deli chicken sliced a hair thicker than what you have there, fill it with your favorite spicy cheese. I just use pepper jack cut into finger sized sticks and wrap the chicken around them. Mix sour cream into some green enchilada sauce (gotta search for lowest carb one like you do pasta sauce). Pour the mixture over the top of your chicken and cheese rolls. Top the whole pan with shredded cheese and bake until hot and bubbly. Low carb green chicken enchiladas.
Ooh, that’s a GREAT idea! Thanks for sharing, Amy!! ❤️😀
Next time warm the ricotta to help it spread easier.
I have made lasagna using the same idea, using a fat head bread as the lasagna noodle. In my case though, I made it super super super thin, and it turned out really nice. I also think the ricotta amounts are stingy in general. Keeping the ricotta and mozzarella amounts higher than the meat would keep the protein level down, as these both seem to be quite high in protein. I totally agree with using some Italian sausage in the meat mixture, as it adds just so much flavor! Love all your video comparisons, you are a treasure and so much fun to watch!
I think Maria Emmerich has a great protein noodle lasagna. (Deli chicken) She was the first I seen make it that wayway.
I make hers all the time. I crack up at the labeling of sliced chicken as “protein noodles.”
I believe she’s the one who uses the deli meat combined with provolone, which is what takes it to the next level. Just like a regular lasagna noodle. Copycat recipes are rarely close to the original, IMO, except for this one.
I LOVE LOVE LOVE your videos!! I cant wait to try these! You always put me in a better mood when I watch your videos! I liked when you said, "it doesn't taste like a noodle, and it doesn't taste like sliced chicken, dont really know what it is." Thanks for making a Lasagna battle! can't wait for your next video!!
I make the peaceloveandlowcarb lasagna regularly, but I spread the noodle mixture on a nonstick jelly roll pan and make the noodles much thinner. For convenience, I use the Rao's marinara rather than the homemade sauce, and I add a bit of Italian sausage to the hamburger meat. My husband and I actually prefer this to regular lasagna. You can also lower your carb count by making a reduced cream bechamel sauce and make a white lasagna or use half marinara and half white sauce. Love your videos, Wes. Keep posting - random Wes fixes are better than no Wes at all. ❤️
Great idea about the jelly roll pan and doctoring it up more seasoninful.
Wes,
Thank you so very much for Your Inspirational Dedication to your Beautiful Channel. God Bless You for sharing your Creative Culinary Talent. Love Tamson from Kentucky 💕 💕🌼 🌷😇 💖
I've done lasagna with the deli meat, but I did 2 layers of sliced turkey with provolone slices sandwiched between them- They way that Aaron from High Fat High Fun does it. So yummy.
Or try layering turkey, provolone & large pepperoni slices for the noodle layer (2krazyketos has a video) even better, adds more flavor. So good.
Yes, me too and it's great!
THIS! When you combine it with the provolone slices, the texture is almost identical to pasta noodles. My carb eating family couldn’t even tell the difference and some even said it was the best lasagna they ever had. You gotta combine them or it doesn’t quite hit the mark.
Pleeease keep making these videos. They help me so much with my keto journey. I feel like you know good food so I can trust your taste buds. I like the idea of making the noodles but I would try to make them thinner and make the sauce a little more saucy. I'll let you know how that turns out. Until next time, take care my friend!
Yay!! ☺️My very favorite random web series! I’m back on keto after a 3 month break. Ready for some of these new recipes!
Love your cooking shows.... yes I've used the cold cut lasagna. Few big crowed pleaser.
I love watching your recipes! You are such a hoot!
Great video! Low carb lasagna with deli meat popped up on my feed a couple of weeks ago and I tried it. The version I tried was slightly different but still good. The best part was that my nonketo family members all loved it.
I've a few videos using different deli meats. Next I try this, I'm using the sandwich sized sliced pepperoni for the layers instead of the chicken. I'm a sucker for pepperoni.
Yummy! Great seeing your videos as usual! ❤️ My husband has found out he has diabetes and we’re changing the way we eat! I couldn’t let him do it alone now could I?! So I figured I’d come to the right place to find low carb foods! Granted some things can be changed if needed but we all need to make changes for the best!
Italo's is another 'no sugar added' brand... cost just a little more, but quality superb and they have a wide variety sauces. I'm particularly fond of the 'Spicy Arrabbiata'. (I think that may be the one you mention is at Walmart). Hint on spreading that cheese around, put it in a no-zip sandwich baggy and squeeze it out like a cake decorator tube.
Victoria’s White Linen marinara at Costco Canada has the same carb count as Rao’s! (Rao’s is hard to find here and very expensive)
I'm going to Canada for a month and thinking of how to be creative re: keto! Thank you for the marinara tip!
Jay elle See whereabouts?? I work at a keto store with an in house bakery and meals to go kitchen! 😁
I make my own "Rao's " using Martha Stewart's recipe. Yum
I just made the one with the chicken slices and it really is very good. I was skeptical so wanted to try it myself. It's a winner.
Kind of shocking, isn’t it?! 🙂
Dang it now I need to try it. I can't believe it's really good until I make it - I'm picky AF unless it comes to pasta, chips, nachos, etc - then not so much and yeah that's gotta stop!
You should check out Palmini Lasagna. It's a hearts of palm noodle substitute. It comes in linguine and lasagna form. I really enjoy the texture. The "noodles" have a very mild flavor and take on whatever sauce is used. You can soak if needed but I don't find it necessary. Full discloser: I've made the linguine 5 times and love it but I only just received the lasagna from Amazon and haven't actually made lasagna yet. But it's the same hearts of palm as the linguine so it should be amazing. The linguine has been a game changer for me. It's really good with either Rao's marinara or alfredo sauce. It has been a nice change from my usual zoodles.
helyhu - ooh that sounds gooood
Thanks👍
They are fantastic
Helyhu is there a brand you recommend?
The brand is Palmini (I know your comment was three months ago but just in case you haven’t seen them yet)
Wes!! Hey sweetie! So excited to see a video from you! 😊 Thanks for the video, hope you are well! I've done the chicken one, add sliced provolone on top (see A.D. Keto) but love that you explore other methods!
Thank you for trying these recipes, I'm going to try the chicken deli version and I might add a layer of fresh spinach☺
I can't tell you how much I love your channel. ..I made this with Buddig brand chipped beef ..it's awesome! I tried the deli turkey slices but it was just too soft for my taste. My layers were from the bottom: Fried Hamburger with chopped onions, Raos sauce, cottage cheese (1 egg mixed in), shredded mozerella. Chipped beef...repeat for 3 layers ending with sauce and mozerella cheese...makes a large retangular cake pan and freezes well..
If you put cottage cheese through a blender, it is supposed to turn out like ricotta. Have not tried that yet, but plan to!
Hiiiiiiii !!!!! So happy I got your notification !!!! You made my evening !! These recipes look great and can't wait to try them ! Your lookin mighty handsome !!! Sending love and prayers your way !!! ♡ ♡ 😘
I just wanted to say Thank You for your videos. You taking the time and enduring the expense of trying all these recipes and giving us your thoughts on which is most like the non-Keto version is very helpful. I would have probably given up on Keto without your videos. I simply don't have the time, or inclination, to do what you are doing. So, thank you very much!
Yay, another video! Love your videos.
Just found this battle. Absolutely love your style (as always)!! I've read through the comments and also appreciate the extra ideas other viewers offered. I'm definitely going to be trying this, but probably combining & tweaking just a lil. 😂 Wes, thanks sooo much for being here & doing this show. You provide great content and are truly entertaining. As long as you keep doing what you do, I'mma be right here watching.
Thank you, Maeverly! Thanks for the kind words and HAPPY NEW YEAR! ❤️
@@HighfalutinLowCarb Happy New Year to you, as well❣
I love your video. Thanks for all your hard work
I use my own recipe with deli chicken, sliced on #3 setting about 3/8" thick. LOTS of Italian sausage and tons of cheese with meaty marinara for topping with a salad. To die for......
What you think about using cheese as the noodles; like you did when you made the cheese crust pizza?
OMG, I just discovered your channel when I was looking for a Pecan Pie recipe. I have binge-watched MOSTLY ALL of your shows. I'm sad that there are only a few left. Then I have to wait for one every week. I think I spoiled myself watching your shows back to back. Anyhow...on the deli sliced chicken, I use it to make enchiladas. It's a good alternative. I just pan sear/fry each slice for about 1 to 2 seconds in a non-stick pan that is greased. That is how we would usually do it when we were in the SAD with corn tortillas. Keep us the GREAT work Wesley!!! The Food Network would be foolish not to contact you with the opportunity for your own Low Carb Show. Don't change a thing!!!
I’m eating my chicken “noodle” lasagna leftover from last night while I watch this video this afternoon 🤷🏼♀️😝
As always, looking good Wes! I love good lasagna! I wonder if, for noodles, you could use Keto Connect's tortillas. They are useful for other meals too! Also, you previously made some great looking hash browns that could be made flat and used as a noodle.
Always happy to see you upload!
Yay! You did it again! Thanks, Wes.
I know it's late for you to read but I had to tell you that my husband is so picky but he loved the chicken recipe. Thank you.
Great video Wes! I really want to try that deli chicken method.
One thing I'd suggest you trying is using the noodle from your chicken noodle soup recipe video. I use BOTH xanthan gum and vital wheat gluten in the mixture to make it a bit more dense. I also spread it out a bit thicker and bake it a lower temp for a bit longer, again for texture. Cut the baked noodles to the size of your lasagna pan. I've doing this ever since your chicken noodle video and its the closest to actual lasagna i've had.
This sounds promising! How much xanthan and how much VWG? What temp to bake? and for how long. Going to try this.
@@thespeckledgoat5215 I used a 1/4 tsp of each. Baked it at 300 for about 10-12 minutes i think. I just kept an eye on it until the edges started to lift from the silicon mat and it looked fairly dry but pliable. it was trial and error the first few times.
So yummy!! Always great to see you, Wesley! ❤️ I love your videos! ❤️
You're not really sure what it is...LOL you crack me up and I love your experiments!!!
YES!!!!! I've always wanted to see a lasagna episode :)
Yay! ❤️😃
@@HighfalutinLowCarb OK, I just watched the whole video and I don't have chicken slices here so I'm going to make fathead dough, roll it really thin and bake and use that. I'll let you know how that goes!
Right - the fathead dough lasagna worked out really well. You should have made that in your test! Best of all I can make some batches of 'noodles' and freeze them for later use.
So glad you're back!!!
Thank you once again. I am interested in low carb/no carb eating. Being a diabetic and changing what I eat, I have lowered my A1c to 6.7. I appreciate you seeking out and presenting good eats. I look forward to your videos. jmo
What can I say - I luv ya! I wish that your random video would be more frequent, you are a delight! Going to shop tomorrow for my chicken layer lasagna. God bless.
Thank you, Gloria! Come back and let me know what you think if you make it!! 🙂
You did great spreading the ricotta cheese! I'd have mixed it with the mozzarella.
You are the real MVP! I just found you today because of your cornbread battle. Now I dont have to try recipes that dont work. I can just come find your videos and decide so I dont waste precious ingredients! Thanks sugar! 😉
Yay! You came back! Been waiting!
I made my lasagna the usual way but with deli turkey sliced thick instead of noodles. It turned out great. I'll be making it again
I have tried the just like the real thing and I too felt it was too “bready” I am excited to try the second recipe! I made my regular lasagna recipe last weekend (low carb friendly) and used spaghetti squash as a layer instead of noodles. O.M.G was it good! Continue to love you and your videos!!! Best wishes ❤️
OMG cooked the chicken slice lasagna with some Keto garlic cheesy bread tonight and I am in love !! You sir are a delight to watch and your presenting style is great. One thumbs up and one new subscriber keep up the great work !!
So happy to see you! And lasagna to boot❤❤
Oooh, yesss, fall foods!
Y'know, I wonder how the recipes would turn out with the 'noodles' from your chicken noodle soup video (gosh, just watching you struggle through the video and the frustration with the pan and silicone mats gave me all sorts of emotions again)?
I can’t believe I watched all of this. I just watched two of your videos back to back. I gotta put this phone down !!
I have portion control issues as well, Wes. I agree with your assessment of sizes. I almost fell over, when you said that loaf pan was 4 servings!
Great video Wes!! These look delicious! It reminds me that I need to fine tune my own low carb lasagna recipe!
I’ve made the chicken deli meat lasagna and my whole family plus non keto friends loved it. It’s delicious 😋. We were visiting and enjoying dinner and no one missed the pasta noodles. I did have to watch portion size though due to carbs from sauce, seasoning and vegetables. Thank you for sharing these. I will try the other recipe for sure.
Xoxoxo
Just wanted you to know I made the deli chicken noodle lasagna... now my husband thinks it's the best... to the point he wanted it for his birthday dinner. 😆 thanks for showing it.
That’s awesome! Sounds like a winner. 🙂
When I make Peace Love & Low Carbs version, I always make my own sauce, but it's juicier. That allows it to seep into the "noodles" giving it more of a noodle texture. My husband doesn't know the difference when I make it that way. We've been enjoying this for years... it's time I make it again, so I am glad I stumbled upon this old video! Thanks for your videos!
I’m in a FB group and they all rave about Joseph’s Lavish Bread” as noodles in lasagna!!
I was so excited to see you uploaded!! You have been my all time favorite channel for almost 2 years now!!! Please keep the videos coming!!! ❤️
To me tasting lasagna when it’s cold is best . The flavors really merge but I do eat it hot . I like to eat stuff reheated b4 I make it again . Love left overs (when they are good of course). Once again great work!!!!!!
Thanks, Tom! I’ll tell you that the second recipe with the sliced chicken reheated VERY well. Super moist! Might cut the salt in half next time, though. 👍🏻
Thought it was a joke at first when i saw you posted a new vid but boy im sure glad ya did!!!
Ha! 😃❤️