HOW TO MAKE LOW CARB LASAGNA NOODLES

• 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

• 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