Grain-Free, Gluten-Free 💚
Good Afternoon, friends!
I love summer as much as the next person, but I must admit that my heart lies with fall—the summer weather always seems to linger on just a little bit too long. By the end of August, any indication of cooler weather or change of season has me thrilled. And I’m one of those crazy persons that enjoys when evening presents itself early— I’m totally charmed by a 6pm sunset. But it’s not just the thought of cooler weather that lures me into autumn early, it’s also the cuisine. I have been craving spiced breads and heartier meals, and that is what brings me to today’s recipe.
Lasagna has long been a favorite of mine, but I wanted to go with a richer version this time and a white sauce seemed the natural choice. What we ended up with here is a very luxurious entrée—garlic béchamel over spinach and ricotta amid layers of delicious grain-free pasta, covered in parmesan and mozzarella. And if you’re not into white sauce, you can sub in your favorite lasagna ingredients. The truly exciting aspect of this recipe is the grain-free pasta. It really is so easy to make, the dough only takes 5 minutes and it’s very simple to roll out, with just 3 minutes to boil after that. This dough can also be used to make ravioli and cut very thin to make noodles for soup. (We are actually also working on a grain-free chicken and dumplings).
Tips for today:
-We used Bob’s Red Mill Potato Flakes for this recipe.
-Make sure to roll out your pasta in between two pieces of parchment paper, the dough is a touch sticky, this will prevent it from sticking to the rolling pin.
-Do not roll out your dough too thinly, it will be easier to handle if it is about 1/6th of an inch.
-Do not leave your dough uncovered for more than 30 minutes or it will dry out. Best to work with it in a timely fashion.
-The dough itself can be made dairy-free, just omit the parmesan. Replacing the white sauce with red sauce and using a dairy-free cheese is a great alternative.
-When the recipe calls for parmesan, feel free to use a parmesan blend with asiago and pecorino romano, it only enhances the flavor.
First, you’ll prepare your white sauce and spinach mixture.
Then you’ll whisk together your dry pasta ingredients.
Add liquids and form into dough.
Roll out your dough into 9 strips and boil pasta.
Begin to layer your lasagna starting with the sauce. Full layering instructions in recipe below.
Bake for 30 minutes covered, 15 uncovered.
Enjoy the recipe + Happy Lasagna Making!😊Print
- 1 cup almond flour
- 1 cup potato starch (not potato flour)
- 1 cup potato flakes (Bob’s Red Mill)
- 1/4 cup grated parmesan
- 2 1/2 teaspoons guar gum
- 1/4 teaspoon salt
- 3/4 cup + 1 tbsp warm water
- 1 egg
- 1 tablespoon olive oil
- Spinach Filling:
- 10 ounces frozen spinach (thawed + drained)
- 15 ounces ricotta cheese
- 1 egg
- 1 shallot (diced and sautéed)
- 1/4 cup grated parmesan
- 1/4 teaspoon salt
- White Sauce:
- 3 tablespoons butter
- 1 clove garlic, minced
- 2 tablespoons potato starch
- 2 cups milk
- 1/3 cup parmesan
- salt and pepper to taste
- FOR THE WHITE SAUCE: In a medium sized pot, melt 3 tbsp of butter at medium heat. Add in minced garlic clove. Let cook for one minute. Whisk in the 2 tbsp of potato starch. Incorporate evenly.
- Add in your milk 1/2 a cup at a time. The mixture will thicken very quickly, so whisk vigorously. After you have incorporated the milk, allow mixture to boil for a minute or two. Then stir in parmesan cheese and add salt and pepper to taste. Remove from heat and set aside.
- SPINACH FILLING: Place your thawed + drained spinach in cheesecloth and wring out any additional moisture. Then place spinach in a medium sized bowl. Add ricotta, parmesan, egg, sautéed shallot and salt. Stir until evenly combined, set aside. (At this point, you can preheat your oven to 375 degrees).
- PASTA: Bring a large pot of water to a boil. In a large bowl, whisk together almond flour, potato starch, potato flakes, parmesan, guar gum and salt. Add warm water, olive oil and egg yolk into the dry mix. Combine together with a large fork then continue to work through by hand until smooth dough forms. (Dough will be smooth but sticky). Rinse hands and let dough sit for a few minutes.
- Then form your dough into a ball and cut in half. Roll out each half in between two sheets of parchment paper. (This will prevent the dough from sticking to the rolling pin). Your dough should be thin, but not too thin, about an 1/6th of an inch in thickness. Cut into strips, you’ll be putting three strips in each layer of the lasagna, 3 layers in all. (You will need 9 strips in total).
- Carefully place one strip at a time into boiling water. It will sink to the bottom initially and rise to the top within a minute. Continue to cook for 2 minutes and retrieve with a hand held strainer (sifter) and slide cooked pasta strip onto parchment paper. Continue with all 9 strips. (You can cook two at a time once you get the hang of it).
- LAYERING YOUR LASAGNA: In an 8×8 inch baking dish, add 1/3 cup of the white sauce and spread out as seen in the photos above. Place three strips of the pasta overtop. Then spread 1/2 of your spinach mixture then sprinkle 1/3 of your mozzarella and top with a layer of white sauce. Repeat with another layer of pasta, spinach, cheese + white sauce. Then add one last layer of pasta, white sauce and top with a mixture of mozzarella and parmesan.
- Cover with aluminum foil and bake at 375 for 30 minutes. Then bake uncovered for an additional 15 minutes until lasagna is bubbling and cheese has browned on the sides. Let lasagna cool 15 minutes before serving. It will be easier to serve and will be hot, but not scolding hot. Refrigerate any leftovers, enjoy!
Keywords: grainfree, glutenfree, lasagna, pasta, florentine, spinach, dinner