This is the result of a bit of experimentation - I really missed lasagne and aubergine (eggplant) didn't do it for me!
Earlier efforts were poor enough, but this is pefect - very like the real thing in appearance, texture and taste when in the lasagne - almost indistinguishable in fact. It's a small bit fiddley to make, but not too bad.
NOT induction friendly, you'll need to be on the nuts rung. Ingredients
3 medium eggs
1 tablespoon cream
1 oz almond flour
0.25 teaspoon salt
0.5 teaspoon xanthan gum
Put everything except the gum into a mixing bowl and beat very well until smooth - really needs an electic mixer, not doing by hand. It will be slightly granular from the almonds.
Sprinkle the xanthan gum thinly on top of the mixture and beat well again.
It's cooked more or less as a pancake, but with the following points in mind. Use olive oil (or another oil, but not butter) on the pan, very thinly. I just wiped the pan with kitchen paper soaked with oil, a spray would work too.
Spoon the mix into a barely warm small pan off the heat, swirl around to spread a thin layer over the pan. Then put on a low heat and cook slowly (you want it to set, but not to brown).
Do not attempt to turn until the top has fully set - it will break up. This can take 3-4 mins. Once turned it only needs a minute or less more, just enough to set the surface.
In between each one let the pan cool a little before pouring in more mix.
Allow to cool fully before assembling the lasagne.
This is a pic of four "sheets" - the recipe above makes 5 of these, the last on was on the pan when I took this. It's enough for a lasagne for about 3-4 people. In the pic they look dull on the surface, but actually it's slightly shiny. They are
much sturdier than a standard pancake.
I wish I had a rectangular pan though!!
Notes: The almond is needed to give it body. Possibly soy flour would be better, but I am not on that rung yet and I hate the taste of soy anyway. This doesn't taste of almonds at all in the lasagne.
The xanthan gum is essential - I believe it is what makes it work, gives it it's sturdy texture, the right 'bite' and a sort of shiny surface which stops it from falling apart when in the lasagne.
The cream could probably be left out, but it improves the colour and probably the texture too.
Contains
The whole recipe contains the following - divide by number of portions to get content per portion.
Calories: 412
Fat: 33g
Total Carbs: 8g
Fibre: 3g
Net Carbs: 5g
Protein: 23g
February 16th, 2008, 08:09 AM
Homemade "pasta" for lasagne 
Linear Mode
