There are so many good gluten free pastas on the market now, but on occasion it is nice to make your own. Fabio's Veggie Lasagna calls for homemade pasta, though. I searched until I found this one because the author worked so hard to get it right. http://glutenfreegirl.com/2011/07/gluten-free-fresh-pasta/ for video and pictures
See original recipe: http://glutenfreegirl.com/201...
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My note: For lasagna roll out dough to width of pan, no need to precook. Use whole sheet as one layer. Cut after cooking lasagna.
Also please note that the eggs are extra large.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (65g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 317.8mg||11 %|
|Potassium 180.6mg||5 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 29.2g|
|Protein 4.8g||7 %|
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Calories per serving: 163
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