This was surprisingly tasty, a gluten-lacto free sweet potato and spinach lasagne.The pasta was made from 100g gluten-free flour, one egg and as much oil as it took to stick together. It was still very flaky and only produced small clumps but lasagne hides that quite well. Next time I'll try corn flour. Make a roux from oil, corn flour and add lactofree milk. Season to taste: I recommend lots of nutmeg, pepper and mustard to simulate cheese or you won't taste anything and grate in some lacto free cheese.The filling was the only real part: peel and chop a sweet potato and roast it with some garlic, herbs and oil. Use the oil to fry some spinach when it comes out of the oven.Layer it all up and cook for 40 mins.You'll be surprised how real it tastes!
You rip what you sew!