HOW TO MAKE LOW CARB LASAGNA NOODLES

HOW TO MAKE LOW CARB LASAGNA NOODLES

Low Carb Lasagna Noodles

This recipe is designed to teach everyone how to make real low carb lasagna noodles
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Course: Main Course
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6 people

Ingredients

  • 2/3 cup almond flour
  • 2/3 cup vital wheat gluten see notes for gluten free version
  • 5 TBS oat flour or gluten free flour of choice
  • 5 TBS tapioca starch or gluten free flour of choice
  • 1 tsp salt
  • 4 TBS water

Instructions

  • In a medium mixer bowl whisk together almond flour, vital wheat gluten, oat flour, tapioca starch, and salt until fully combined
  • Add egg and water. Beat on medium for 1 minute or until no dry ingredients are left in the bowl
  • Change paddle attachment to dough hook attachment on standing mixture. Beat on medium/high for 3 minutes
  • Scrape down sides of the bowl and push dough to the center of the bowl. Beat on medium high for 3 more minutes.
  • Divide dough into 6 equal portions. Roll each portion out to 1/8 – 1/16 inch thick rectangles. Place rectangles in single layer onto 2 lined baking sheets, cover and place in the freezer for at least one hour

To Cook Noodles

  • Fill a large stock pot 2/3 full of water. Add 1 TBS salt. Bring salted water to a full boil
  • Add noodles and boil 7 minutes or until tender but firm DO NOT STIR. Drain noodles and place on wire rack to cool. Cool completely before using

Notes

For Gluten Free Version: substitute vital wheat gluten with more almond flour and add 1 tsp xanthan gum

Low Carb ” Real” Lasagna

This recipe is designed to teach anyone how to make easy "real" low carb lasagna
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6 people

Ingredients

  • 1 batch Low Carb Lasagna Noodles, cooked see recipe

Sauce

  • 1/2 lb cooked ground meat or meat substitute optional
  • 15 oz tomato sauce
  • 8 oz tomato paste
  • seasoned salt, to taste
  • seasoned pepper, to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dry basil
  • 1 tsp dry oregano

Filling

  • 3/4 cup cottage cheese
  • 1 large room temperature egg
  • 1/4 cup shredded Parmesan cheese
  • 1/8 cup prepared sauce

Instructions

  • Preheat oven to 375 degrees. In a medium bowl mix together sauce ingredients until fully combined and smooth. Set aside
  • In a separate medium bowl stir together all filling ingredients until fully combined. Set aside
  • Place 3 noodles in a single layer on the bottom of a 3 quart casserole dish. Top noodles with filling mixture
  • Top filling mixture with half of the sauce mixture. Top the filling and sauce with 3 more noodles
  • Top noodles with remaining sauce mixture. Top sauce with desired amount of shredded mozzarella cheese.
  • Cover and bake 30 minutes. Uncover and bake 5 minutes or until cheese begins to slightly brown around the edges. Let sit at least 10 minutes before serving


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