4 organic eggs from grain and linseed fed hens
6 tablespoons almond flour
1 tablespoons coconut flour
3 tablespoons husk fiber
1 tablespoon locust been gum or xanthan gum
1 teaspoon salt
Mix everything to the pasta dough in a blender until the dough is formed.
Place one third of the dough between two sheets of plastic wrap. Take a rolling pin and start rolling it out to the shape of your dish. To prevent the plastic wrap to break, lift it up and put it down occasionally. Turn the dough, and lift the plastic wrap on the other side. Continue to roll it out and lifting the plastic wrap until it is thin like a normal lasagna plate. Repeat with the rest of the dough.
1 teaspoon butter
½ onion, cut in small pieces
1 clove of garlic
1 cup (2,5 dl) organic tomato sauce
1 cup (2,5 dl) cream, 20 %
7 oz. (200 g) grated Comté
1 teaspoon Dijon
1 pinch nutmeg
1 teaspoon oregano
salt and pepper
1 teaspoon xanthan gum or locust bean gum
21 oz. (600 g) cod filet, thinly sliced
7 oz. (200 g) shrimps, chopped
Preheat the oven to 400° F (200° C) hot air.
Heat the butter in a saucepan and add the onion and garlic, cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned. Add the tomato sauce and tomato paste and season with oregano, nutmeg, Dijon and a generous pinch of salt and pepper. Add cream and bring to a boil. Remove from heat and stir in half of the cheese. Adjust the thickness of the sauce with approximately 1 teaspoon of xanthan gum or locust bean gum.
Spread a light layer of the sauce on the bottom of the lasagna dish. Place one of the pasta layers on top of the sauce. Spread one-third of the cod and shrimps, and layer one-third of the remaining sauce over the fish. Repeat this pattern; pasta plate, fish and shrimp, sauce. Add the final layer with pasta, then fish and shrimp, and then the remaining sauce and top with the cheese.
Bake the lasagna for about 20-25 minutes or until the cheese is melted and golden.
Remove from oven and let it cool for about 5 minutes before serving.
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