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Grain-Free Lasagna Florentine

  • Author: Lila Ruth
  • Total Time: 90 min
  • Yield: 8 servings 1x


  • 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


  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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).
  6. 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).
  7. 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.
  8. 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!
  • Prep Time: 45 min
  • Cook Time: 45 min

Keywords: grainfree, glutenfree, lasagna, pasta, florentine, spinach, dinner