Believe it or not, my gluten free lasagna noodles (which happen to also be keto) were the result of a happy accident that all started with a trip to the dentist’s office.
Some years ago, when I was in for a routine checkup, I found myself in the waiting room while some morning talk show was playing on the TV behind the reception desk. I couldn’t tell what show it was (I’m not much of a TV watcher), but they were doing a segment on scrambled eggs and they had a (celebrity?) chef come on and deliver a “master class” on perfect scrambled eggs.
His “secret” was to never add milk, but rather add crème fraîche. I didn’t get to watch the whole segment, but I wanted to try it! It wasn’t for several months that the idea popped back in my head and I decided to give it a go. I didn’t have any crème fraîche on hand, but I had some Boursin. Not exactly the same thing, I know, but I was anxious to try it; they are not entirely dissimilar; and I lacked the patience to run out to the store.
In any case, I beat some eggs together with my Boursin and tossed it into a frying pan. Loving my scrambled eggs cheesey, I threw in some fresh grated white cheddar for good measure. Subsequently, I broke one of the cardinal rules of cooking and answered a phone call while I had food cooking in a frying pan (i.e. I left a hot pan unattended).
Fast forward to the end of my call and my eggs weren’t so much scrambled as they were a non-homogeneous sheet of partially congealed egg rubber. All was not lost, however, as it tasted pretty good and while not what I had intended, it was definitely reminiscent of a sheet of lasagna noodle.
When my then fiancé voiced a craving for “lasagna like Mom used to make,” I had my opportunity to see if my scrambled egg mishap would work as a gluten-free lasagna noodle. For more even cooking and texture; I mixed everything together with my hand mixer and baked it on a sheet pan in the oven.
Success! I wish all my kitchen accidents would turn out that well! :)
I have since experimented further with some different cheeses and decided I prefer a blend of Mozzarella and Edam to straight up cheddar (for this purpose).
The Tools & Ingredients you’ll need for this recipe are:
Keto and Gluten Free Lasagna “Noodle”
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: two 8"×12" sheets
- Cuisine: Gluten Free
Description
A delicious, gluten free lasagna noodle recipe that won’t turn your lasagna into a soggy mess (like some vegetable substitutes can). :)
Ingredients
• 3 eggs
• 5.2 oz (150g or 1 regular size package) of Boursin (flavor of your choice — I typically use Basil & Chive)
• 2 cups of shredded cheese (I use a blend of Edam and Mozzarella)
Instructions
- Preheat oven to 350ºF.
- Mix eggs and Boursin together in a large bowl and mix well.
- Add shredded cheese and mix well.
- Pour contents of the bowl onto a parchment lined sheet pan and spread evenly. Roughly a tenth of an inch thick is good.
- Put on the middle rack of the oven and bake for 25 minutes.
- Cut to the size of your lasagna dish (saving scrap bits to fill in gaps if your pieces don’t fit perfectly).
Notes
- Feel free to use it right away or keep it in the fridge or freezer until you’re ready to assemble your lasagna.
Nutrition
- Serving Size: Two 4"×4" squares
- Calories: 240
- Sugar: 0
- Fat: 20 g
- Carbohydrates: 1 g
- Protein: 16 g
Keywords: Keto and Gluten Free Lasagna Noodle Recipe
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