Lasagna w/ Grain-free Noodles

This evening we had Lasagna w/ Grain-free Noodles for dinner. The lasagna was actually lasagna I made this past Christmas. I had frozen four pieces and wrapped them to make 2 meals for hubby and I to enjoy at a later time. Well, tonight was that "later time"! I took 2 pieces out of the freezer a couple of nights ago and placed them in the fridge to thaw. I got home a little late from work tonight and simply reheated them along with some leftover spicy arabbiatta sauce (DeLallo) I had left in the fridge. I topped the lasagna with the sauce and sprinkled a little fresh Italian parsley on top and "Voila"...we were dining at our own private little trattoria! LOL I actually enjoyed it more this evening than I did when I made it on Christmas...all the enjoyment with none of the work. The recipe I use to make the grain-free "noodles" is my basic tortilla recipe that I simply thin with a little bit of water to make thinner "noodles". It work great. The most important tip is to use less sauce than you think you need inside the lasagna (about 1/2 to 3/4 of what you would normally use) and to add additional sauce on top of or puddled onto your plate if you like more sauce with your lasagna. This will ensure a more beautiful, non-sloppy piece of lasagna. This lasagna that I had tonight had browned ground sirloin and chicken Italian sausage and was layered with fresh mozzarella, sliced regular mozzarella, sliced provolone, shredded Parmigiano Reggiano, ricotta and spicy arabbiatta sauce. You layer it the same way you would your favorite lasagna recipe. The only difference is you use less sauce because these noodles don't absorb as much as regular wheat noodles do. I was very curious to see how the noodles would hold up after being frozen for 6 weeks, thawed and then reheated. They held up beautifully and were just as good today as they were at Christmas time. I snapped a few photos of tonight's "leftover lasagna" for you to see. Here is the link to another similar grain-free lasagna I made last November (a round one) ----> Grain-free Lasagna. I included my recipe for the "noodles" below. Enjoy!

Grain-free Lasagna Noodles/Tortillas
Makes approximately eight 8-inch noodles/tortillas

Ingredients:

For the noodles/tortillas:
1 cup egg whites or Egg Beaters
3 tablespoons water
1/2 cup blanched almond flour
2 tablespoons plus 2 teaspoons ground golden flax
2 tablespoons plus 2 teaspoons finely grated Parmesan (powdery style)
1/4 teaspoon sea salt
Dash of onion powder or garlic powder, optional

Directions:

To make the tortillas/noodles:
Whisk all ingredients together in a small bowl to form a smooth, thin batter (makes approximately 1-1/2 cups batter). Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour a few tablespoons batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom to make an approximate 8-inch tortilla/noodle. Cook approximately 1 to 2 minutes, until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Transfer to a plate and repeat for remaining noodle/tortillas (lightly re-spraying pan for each). Makes approximately eight 8-inch tortillas.