This dish actually came about by accident; I made my Open Pancakes the other day and as I was eating it, I thought that the texture was just like pasta- specifically lasagne sheets. And so this idea was born! A vegetarian “lasagne” free from gluten, grains and low in carbohydrates. Gram or chickpea flour is high in protein, making this a warming and filling meal. The “pasta” sheets I’ve used make this dish taste exactly like lasagne- I can’t tell the difference!
For the “pasta” sheets:
100g gram (chickpea) flour
1tsp herbes de Provence
Salt and pepper, to taste
1tsp coconut oil
For the layers:
1 quantity my Homemade Tomato Sauce
160g red lentils
400ml bone broth or hot water
100g cheddar, grated
To serve: Steamed seasonal greens (I’ve used Savoy cabbage)
Note: For ease, get ahead by making the Tomato Sauce in advance and then heating it up when you’re ready to make the lasagne.
1.) Preheat the oven to 180°C. Start by making the Tomato sauce. At step 3, add the lentils and bone broth/water for a protein boost.
2.) Start making the “pasta” sheets- this is similar to making pancakes. Whisk together the gram flour, water and herbs and season to taste. Let it sit for about 20 minutes and whisk again to remove any lumps.
3.) For the first “pasta” sheet, melt the coconut oil in a frying pan and tilt the pan to coat. Add enough mixture to cover the base of the pan (about half a ladle). Cook gently until solidified and cooked through- no need to flip. Because these pancakes are quite thick, it may come out of the pan in strips- don’t worry about this as you will cover the layers with sauce so no one will see if they’re messy!
4.) Grease a 20cm-long ovenproof dish with butter or oil and transfer the first pancake sheet to the dish, lying it out in strips if necessary. Spoon enough of the sauce over to cover the layer and sprinkle over ¼ of the grated cheese. Repeat this pattern (pasta, sauce, cheese), adding more oil to the frying pan if needed, until you fill the dish- there should be 3 or 4 layers. (See photos)
5.) Bake in the oven for 12 minutes and serve with steamed seasonal greens.