Grain Free Lasagna Noodles

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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).

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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).

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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!

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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!


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