No Egg Italian Dishes

After some experimenting, I am pleased to report that I was able to come up with egg-free versions of two of our favorite italian dishes -- chicken parmesan and lasagna. Usually eggs are used in chicken parmesan in the breading and lasagna uses them in the cheese mixture. There are a couple of easy ways to get around using eggs though and it tastes just the same. I hope you enjoy these as much as we did!

Chicken Parmesan

4 chicken breasts

1 cup flour

1 cup Italian bread crumbs

2 T. flaxseed (or 3 T. chickpea flour)

3 T. water

salt and pepper

¼ cup parmesan cheese

1 jar tomato sauce

4 slices mozzarella cheese

Preheat oven to 350. Line up 3 small mixing bowls. In the first bowl, put the 1 cup of flour and sprinkle some salt and pepper mixing well with a wire whisk. In the second bowl whisk together the 2 T. flaxseed (or 3 T. chickpea flour) and 3 T. water.  Put the breadcrumbs in the 3rd bowl. Take one chicken breast and coat it with flour, followed by the flaxseed mixture and then the breadcrumbs. Place chicken on a plate and repeat with the 3 other chicken breasts. Heat a frying pan over medium heat and add 1 T. oil. Heat chicken for 3-5 minutes on each side or until browned. 

Pour 1/4 cup of tomato sauce on bottom of a 13 x 9 baking dish. Place chicken in dish, sprinkle with parmesan cheese, and top with slices of mozzarella cheese. Pour tomato sauce over chicken and sprinkle with parmesan cheese. Cover with foil and bake at 350 for 30 minutes.

Lasagna

1 T. olive oil

1 cup chopped onion

2 medium carrots, chopped

3 stalks celery, chopped

1 cup chopped peppers (variety)

6 garlic cloves, minced

1 pound ground beef

3 T. tomato paste

1 28 oz can crushed tomatoes, undrained

1 cup tomato sauce

1 ½ t. sugar

½ t. crushed red pepper

1 t. oregano

½ cup torn fresh basil (or 3 T. dried basil)

1 t. thyme

1 t. rosemary

salt and pepper to taste

32 oz. cottage cheese

2 cups shredded mozzarella cheese

½ cup grated parmesan cheese

2 t. dried parsley

salt and pepper

9 no boil lasagna noodles

½ cup water

Slice all your veggies.

 In a dutch oven over medium high heat, cook the onion, garlic and celery in 1 T. oil for 3 minutes. Add the beef, carrots and peppers and cook until the beef is browned. Drain. 

Add the ingredients from the tomato paste to the salt and pepper, bring to a boil, reduce heat and simmer for at least 30 minutes (longer if you have the time). 

In a medium mixing bowl, combine the cottage cheese, 1 cup of mozzarella cheese, parmesan cheese, parsley, salt and pepper. 

Spray a 13 x 9 baking dish with cooking spray. Spread 3/4 cup of the meat mixture on bottom of the pan. Place 3 lasagna noodles on the bottom of the dish, top with 1/4 cup meat mixture and half of the cheese mixture.

 Repeat the layers twice. Top with 3 noodles, remaining meat mixture, remaining mozzarella cheese and parmesan cheese. Add 1/2 cup of water to the edges of the pan, cover with aluminum foil. Bake at 350 for 45 minutes. Remove the foil and bake for 10 more minutes. Place a baking sheet on the rack under the lasagna to catch any dripping sauce. 

Mmmmmm.