|Tired of watery grain-free lasagna -- there is no water on this plate!|
|Before going into the oven...|
|After coming out of the oven...|
Grain-free Tortillas for "Lasagna Noodles" (makes one 8-inch tortilla "lasagna noodle")
1/4 cup egg whites or Egg Beaters
2 tablespoons blanched almond flour
2 teaspoons ground golden flax
2 teaspoons finely grated Parmesan
Dash of sea salt
Dash of cayenne, garlic powder or onion powder, optional
Whisk all ingredients together in a small bowl to form a smooth, thin batter. Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom. Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Cut to fit the lasagna pan or casserole dish used to make lasagna, as necessary.
*Note: To make 4 tortillas, use the following amounts: 1 cup egg whites/egg substitute, 1/2 cup blanched almond flour, 2 tablespoons plus 2 teaspoon of ground golden flax, 2 tablespoons plus 2 teaspoons finely grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon optional seasoning (or to taste). Pour approximately 1/4 cup of batter in hot skillet to make each tortilla.