Seeking Carb Free Pasta

IDK what Miracle Noodles are, but I was watching a cooking show this weekend where the pasta is made from chickpeas and they are really low carb.

Now there's a thought - purée chickpeas & dry them to noodles...

There's a company called Banza that makes chickpea pasta. No lasagna noodles, though.  Also not no-carb. IMO, it has sort of a "nutty" flavor. 

I use a product by Fibergourmet. Not no carb, but net carbs are better. For me the important thing was more about what it does to the blood sugar levels- no spikes and no triggering crazy cravings from it. If you dig a little look for the brands marketed for diabetics- those are managed more tightly for that. I know that my diabetic father-in-law has a brand he can eat, but it escapes me now what it is. Finally, I now make my lasagna using spaghetti squash instead of noodles. Hubby and I love it just as much as regular lasagna. If you do that in conjunction with a fat free ricotta then the stats are actually weight loss phase friendly.

Do you dry out the spagetti squash?

No. First I literally toss the entire thing into my pressure cooker (not even punctured). Cook at high pressure for 20 minutes (with 1.5 cup water in the pan with it.) It comes out, the peel literally falls off. Pull out the squash, let it drain in a strainer for a bit. Season it with salt and pepper, then back in a dish and layered like typical lasagna. Back in the Instant Pot, high pressure until heated through (doesn't take long but I would have to dig out my notes for that time, let me know if you need it). It does come out not having the same structure I guess due to the squash not perfectly maintaining the layer when you di**** up, but it is damn good! Even my hubby who positively adores my traditional lasagna likes it just as well as my old crappy nutrition version. 

I do make my own meat sauce in large batches and freeze it. This way I can keep the sugar and crap out, and use a very lean protein (ground chicken or turkey). That makes a big difference on the overall stats as well. 

Try swapping thin sliced eggplant or zucchini instead of noodles.  I never went back

Yeah, thin sliced zucchini that is lightly grilled in a skillet makes a great lasagne noodle substitute. I think Cafe Frisco has a good recipe. 

There are also those weird Asian noodles that come in a bag of fluid. I forget the name. They are made from taro root. They smell kind of weird. They must be prepared correctly or they are gross. First rinse them very thoroughly in a colander. then put them in a non stick skillet and dry out any excess moisture. Only then will they be free of weird taste and can have pasta sauce. I quit using them because they have little protein and take up tummy space that needs protein. They come in a number of shapes. Tell us if you find some other thing. Diane S.