January 29, 2013
Worlds Best Grain Free Lasagna
Feb. 14th 2005. I made lasagna for the first time. I had started dating Rich the summer before and I was madly in love. I barely knew how to cook and wanted to make something fancy for Valentines dinner. I'll never forget making that lasagna in his tiny little kitchen while he was at work. When he came home the house smelled amazing and I had a glass of his favorite whiskey on the rocks waiting. He was impressed, and I was thrilled that it actually turned out. Of course that lasagna used store bought wheat noodles and regular ricotta cheese- things I no longer am able to consume. Naturally when my diet needed to change- lasagna left the scene as well. Until now.
This Valentines day- that handsome devil that I did eventually marry will be getting lasagna once again, and you should make it for your loved ones too!
This recipe I guarantee is every bit as good as any other lasagna you have ever made (In fact I would bet on it being better!) Its so good that I was not able to save enough leftover to get good pictures in daylight the next morning after making it as I usually do. Rich and I could not help but eat through the whole pan. Next time I make it I'll hide a piece so I can get photos of the lasagna put together!
With no need to cook the pasta in advance, assembly is quick for this healthier gluten free lasagna. The mozzarella cheese can be replaced with your favorite store bought non-dairy cheese alternative.
- 3 Cups Blanched Almond Flour
- 6 Tbs Starch (Potato, Tapioca or Arrowroot)
- Pinch of salt
- 2 Tbs Whole Psyllium Husk
- 2 Tbs Water
- 2 Large Eggs.
- ½ lb Ground Beef
- 1 lb. Spicy Italian Sausage removed from casings
- 1 Large Onion
- ¼ Tsp. Salt
- 1 Tsp. Garlic Powder
- 1 Jar Marinara Sauce (25 oz.)
- 4 Cups Shredded Mozzarella (Goats or Cows Milk OR Use Daiya Dairy Free Mozzarella)
- In a skillet cook the ground beef and Italian sausage- breaking it up as it cooks so that the pieces of meat are as small as possible. Once meat has cooked add 1 large chopped onion, salt and garlic powder. Cook another 5-10 minutes over medium heat till onion has cooked through. Set aside.
- Make the pasta: Into a large food processor add the Almond Flour, Starch and Salt. Process briefly to mix. In a small bowl whisk together the Psyllium Husk, Water and Eggs. Once thickened add to the flour mix in the food processor. Turn food processor back on and mix dough until it holds together in a ball.
- Roll the dough out thin between two sheets of parchment paper. Slice the dough into lasagna style sheets of pasta (2 inches wide by 8 inches long). (Note: DO NOT pre-cook the pasta sheets)
- Layer the Lasagna: Start by pouring 5 Tbs of Marinara sauce into an 8 x 8 square pan. Place your first layer of noodles into the bottom of the pan- placing them side-by-side, overlapping just slightly on the edges. Top with 3 cups of cooked meat, ¾ cup of sauce and top with 1 cup shredded cheese. Layer with another row of pasta. Top again with another 3 cups of meat, ¾ cup of sauce and 1 cup of cheese. Place the third and top layer of noodles into place. Top with the remaining sauce and sprinkle with 2 cups of cheese.
- Cover with tinfoil and bake at 350 for one hour. Remove the tinfoil during the last 10 minutes of baking.
Be cautious not to stack these sheets of pasta- if making ahead separate them between sheets of parchment paper to prevent sticking. Divide these sheets into 3 equal groups of pasta- for the 3 layers in the lasagna.
Coconut Flour and all of the grain based starchy flours will not work as a substitution.
Instead of blanchedyou can try using another homemade nut or seed flour.
To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)
Want to make additional changes to the recipe? I hereby grant each of you with the freedom to experiment. Know that with experimentation sometimes comes failures. But I think that is part of the fun that comes with learning how ingredients work.
ps. A number of you have asked me if this pasta can be made into ravioli. Yes, I think so. However keep in mind that this pasta tastes best baked rather than boiled. It does work boiled, but the texture is better baked. SO if you choose to try your hand at ravioli I would suggest baking them in sauce. You might also be able to get away with cooking them in a sauce pan with sauce as well. I can only give general directions at this point as I have yet to try making them in this manner. If you experiment- please come back and leave a comment and let us know how they turned out!