Since I stopped eating wheat I miss lasagne. I haven’t found a wholemeal version of lasagne sheets. I have a good 100% brown rice or buckwheat substitute for noodles or spaghetti. A good buckwheat substitute for pasta shapes – they are fusilli, but that’s ok by me.
So I was pondering the idea, and then it came to me… You know how much I am loving socca lately. I’ve used the basic recipe in sweet and savoury dishes. It’s served me as a pancake, ‘omelette’, as a bread substitute for sandwiches and a side for soup. If you want to know a secret: I’ve even used it as a dumpling – but more of that to come soon!
I wondered if it would work as a lasagne…
Ok, so it could have been better. I learned some lessons – like make the pancakes first, don’t be clever and pour the mixture over the filling, or keep the batter thin so you get a thin layer of pancake between your filling. But yes – it was still good!
- Simply make your savoury socca. 50g of chickpea flour and a pinch of bicarbonate of soda should do the trick for 3 mini layers/sheets, use more if you want bigger pancakes.
- Meanwhile make your filling – you could do a traditional mince beef ragu, a vegetarian/vegan lentil filling, or change it up with a creamy chicken or ham version.
- Starting with socca on the bottom, pour over half the filling.
- Repeat and finish with a socca. Top with a sprinkle of mozarella cheese or vegan alternative.
- Bake in the oven until the filling is bubbling, and the mozzarella is melted and golden.
- Serve with a side of green vegetables
If you are gluten free, what do you use for a lasagne noodle alternative? What is your favourite lasagne filling?