LowFat/High Protein Lasagna

• 3 whole Gluten-free/fat-free Crepes
• 3 Tablespoons Bolognese Sauce
• 6 leaves Fresh Basil, Chopped
• 3 Tablespoons Grated Parmesan Cheese
• 3 Tablespoons Bechamel Sauce
• 1 cup Garbanzo Bean Flour
• 1 cup Skim Milk
• 3 whole Egg Whites
• 1 whole Egg
• 1/4 teaspoons Salt

1. Prepare the low-fat/gluten-free crepes by combining all ingredients into a bowl and whisking them all together until you get a smooth batter.
2. Cook crepes by dropping 1/3 cup batter onto pre-greased hot skillet.
3. Cook each side for 1-2 minutes or until nice and golden.
4. When done remove the cooked crepe to a plate while you repeat with the remaining batter.
5. Preheat oven to 180 C. Note regarding the sauces: you can make your own or buy the ready-made stuff at the grocery store.
6. Put a crepe in a small baking dish and spread one tablespoon of Bolognese sauce, 1/3 of the fresh basil, 1 tablespoon of grated Parmesan cheese and 1 tablespoon of Bechamel sauce.
7. Cover with a second crepe and repeat the layers.
8. Finish off with you last crepe and with more Bolognese and Bechamel sauce, chopped basil and grated Parmesan cheese.
9. Bake at 180 C for about 20 minutes then take it out of the oven and let it sit for a few minutes.
10. Add some more fresh basil if desired and serve!
11. This has less than half the calories of a normal lasagna!
12. Its gluten free and low in fat and carbs!

bolognese sauce, fresh basil, parmesan cheese, bechamel sauce, garbanzo bean flour, milk, egg whites, egg, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/lowfathigh-protein-lasagna/ (may not work)