Before I went grain free, lasagna was one of my favorite things to eat! I have made lasagna with zucchini strips to replace the noodles in the past but still didn’t feel like it was quite the same. This is a perfect solution; make your own noodles! Wow; what a difference!
Grain Free Lasagna Noodles
1/2 cup coconut flour
1/2 teaspoon grain free baking powder
1/4 teaspoon sea salt
1 1/2 cup egg whites (or 16 egg whites)*
3/4 cup almond milk
Whisk all ingredients in a medium bowl and let sit for about 5-10 minutes to thicken up. It should be the consistency of runny pancake batter (like a crepe).
Heat a non stick skillet to medium-high heat and coat with an oil of choice. Pour 1/4 cup of batter in the centre then pick up pan immediately and turn it around and around so the batter spreads out super thin (again, like a crepe).
Cook for about one minute per side and set aside. This will make about 10. For the noodles, simply cut each one in about 3-4 pieces and use as you would lasagna noodles in your favorite recipe!
The Mad Radish says: Lasagna is a great way to hide extra veggies by adding grated/pureed zucchini or spinach to your sauce!
The Snobby Wasabi says: I am ready for my lasagna now Charles. Charles? … Darn that man; must be flirting with that floozy on the garden staff again. It’s so hard to find good help these days!
