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| Thin layer of sauce in the bottom |
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| 1st tortilla-noodle layer |
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| 1st layer of thinly sliced provolone |
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| 1st layer of meat sauce |
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| Layer of fresh mozzarella (or regular mozzarella) |
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| 2nd tortilla-noodle layer |
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| 2nd layer of meat sauce |
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| 2nd layer of thinly sliced provolone |
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| 3rd layer of meat sauce |
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| Dollops of ricotta cheese |
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| Thin layer of shredded mozzarella |
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| 3rd and final layer of tortilla-noodles (2 cut to fit) |
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| Fourth and final layer of meat sauce on top |
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| Finely grated Parmesan cheese |
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| Second and final layer of shredded mozzarella |
Grain-free Tortillas or "Lasagna Noodles"
Ingredients:
1 cup egg whites or Egg Beaters
3 tablespoons water
1/2 cup blanched almond flour
2 tablespoons plus 2 teaspoons ground golden flax
4 teaspoons finely grated Parmesan
Dash of sea salt
Generous dash of ground chipotle chile (or other seasoning of choice such as smoked paprika, etc.)
1 cup egg whites or Egg Beaters
3 tablespoons water
1/2 cup blanched almond flour
2 tablespoons plus 2 teaspoons ground golden flax
4 teaspoons finely grated Parmesan
Dash of sea salt
Generous dash of ground chipotle chile (or other seasoning of choice such as smoked paprika, etc.)
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 an 8 or 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 6-inch tortilla. 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 tortillas (lightly re-spraying pan for each). Add a little additional water if batter needs to be thinned to swirl around the skillet. Makes approximately 8 to 10 6-inch tortillas.
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 an 8 or 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 6-inch tortilla. 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 tortillas (lightly re-spraying pan for each). Add a little additional water if batter needs to be thinned to swirl around the skillet. Makes approximately 8 to 10 6-inch tortillas.
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I wonder how it would taste as a cheese lasagna. I gave up meat for lent but love to try this.
ReplyDeleteHi Loretta -- I bet it would be delicious without meat. If you wanted to, you could add a little layer of cooked, well drained spinach to one of the cheese layers. I actually thought about making it without meat. There is plenty of delicious cheese and if you use a tasty sauce...you are set! :-)
ReplyDeleteThis was AWESOME! I had been making my lasagna with sliced zucchini for the noodles but it just isn't the same as traditional lasagna. Since I'm gluten intolerant traditional lasagna just isn't an option. We went away this weekend and made frozen stuffed shells for everyone for dinner. That left me out in the cold so I decided to try this. It was incredible! My husband, who often turns his nose up at my grain free food, thought it was delicious. The other couple we were with both loved it too. Still weren't able to get the kids to try it, but this recipe is definitely a keeper! I have made (and loved) many of your recipes. Please keep sharing! And, thanks so much!
ReplyDeleteHi Christine! So glad you enjoyed it and it helped you not feel "left out". I do like zucchini lasagna -- but when you want something about as close as you can get to lasagna made with "regular noodles"...this one comes much closer. My non grain-free hubby likes it too, as do all 3 of my grown kids -- that always assures me that it's really good when EVERYONE likes it! Glad you enjoyed it. :-)
ReplyDeleteThis lasagna was sooooo delicious. The whole family LOVED it and they do not like anything grain-free. I was hoping they wouldn't want any so I could have it all. LOL! All your recipes are excellent and simple to make. Thanks!!!!!
ReplyDeleteHi Shelly -- thanks so much. I am so happy your non grain-free family enjoyed it as well -- that's how you REALLY know it's good! I'm always happy when my family can't tell the difference, too! Thanks for letting me know -- glad you enjoy the recipes. I try to keep them as simple as possible and to "keep it real". :-)
ReplyDeleteDo you think this would turn out "right" if I used 1 cup whole eggs rather than just egg whites?
ReplyDeleteHi Michele,
ReplyDeleteYou could try it but I have tried numerous times and when I use the yolks, they tend to be more brittle and not flexible, soft and pliable like they are with whites only. If you don't want to waste yolks, you could use either egg beaters or egg whites only in a carton (they even have organic egg whites in a carton if you prefer). :-)
I can't have Almond Flour do you think Coconut Flour could work in this recipe? I realize that would change the ingredients a bit. Any suggestions?
ReplyDeleteHi Baker,
ReplyDeleteYou probably could use coconut flour but not an equal amount of it...much less. And you would probably have to adjust the liquid ratio as well. Unfortunately it's not easy to just switch from almond flour to coconut flour without tweaking other ingredients. You might want to google "coconut flour crepes or tortillas" to find a recipe that is already tried and true. Hope that helps! :-)