Italian food had always been a fave and my all time fave is lasagna. I have been very good not to eat too many carbs, but more than that had heard horror stories from ppl who ate Pasta and were in pain.

Well, today I had a lovely lasagna.

Instead of using lasagna noodles, I used Won Ton wrappers. Like pasta, they are a flour based noodle. Because they are so thin, though, you don't get a huge ball of pasta in your belly. Also, because they are so thin, you don't have to precook them.

It's great because you still get the texture you love, and the ability to stack, without carb overload. Heck, you could use them to make ravioli or any other pasta dish you like.

Nom-Nom!

Excellent idea!!!

I love using wonton wrappers for raviolis, and now I'm going to have to try it with lasagna ! ! !

Also, I had a Pampered Chef recipe this weekend that was a lasagna made with polenta as the noodles, and OMG it was divine. I know it's carby, and not for the losing stage for those of us that watched carbs, but let me just say that I ate 1 little thin (like less than 1/4 inch wide)slice and it was AMAZING! !!

I'm wondering if you could take the Ricotta bake recipe from this site, roll it up in the wonton wrappers, top with marinara and bake...

Could be like Manicotti Florentine. I may have to try this!

That would work perfectly.