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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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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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