These egg free gluten free lasagna noodles are easy and quick to prepare, only 5 simple ingredients to make the traditional lasagna recipe gluten free and vegan! {Updated}
And if you love homemade fresh pasta, don't miss these gluten free egg free ravioli!
Lasagna (or actually lasagne, as we call them in Italy) is a traditional and widely loved Italian dish, typically made for Sunday family lunch, gatherings with friends and during festivities.
I love to pair it with my gluten free dairy free bechamel sauce. And when I want to follow my very own Genoese tradition, I use my vegan basil pesto recipe instead of the classic ragu or tomato sauce. A must try!
Ingredients
- gluten free white rice flour
- gluten free (potato) starch
- salt
- turmeric powder
- hot water
You can find all the quantities in the recipe card below
Instructions
Few simple steps to make these gluten free lasagna sheets:
- combine all the ingredients in a bowl and mix them with a spoon
- work the dough until you have a uniform dough ball
- let it rest then divide the dough into small pieces and either roll them out with a rolling pin or using a pasta machine
Working with a gluten free dough can be frustrating sometimes, but following the steps and few simple tricks in this post will make your life a lot easier, as this is a true and tested recipe.
Find all the directions in the card below.
Tips and Substitutions
The thickness of dough often depends on the type of rice flour you are using, how finely it was ground and how much water it absorbs.
If your lasagna dough is too soft just add more rice flour, one tablespoon at a time and "knead" the dough again to incorporate it.
Unfortunately not. I have tried all the three and the best way to make this gluten free lasagna noodles is to use boiling water or the dough won't stick together and it will keep breaking while you work with it.
I add a pinch of turmeric only to give the dough a yellow color that resembles that of traditional lasagna egg noodles.
It does not affect the flavour but you can surely omit it and have white lasagna sheets!
No, you don't need and you should not boil them or they will probably dissolve in the water (yup, things that happen when you make a no gum and no egg gluten free dough!)
Yes, exactly this is oven ready gluten free lasagna pasta. Once your noodles are ready you simply have to move them to the casserole pan and alternate them with the sauces and seasonings you prefer!
You definitely can freeze the baked gluten free lasagna and reheat it in the microwave or in the oven. I would advice against freezing the fresh noodles, as they will break into pieces.
You can either replace traditional white sauce with this vegan bechamel or use vegan cheese or cashew sauce.
I've made this lasagna with an easy vegan mushroom and lentil "ragu".
It's very simple. In a pan let a chopped shallot and a handful of minced mushrooms brown with some olive oil, then add a can of tomato sauce, a cup of lentils, a couple bay leaves, pinch of salt and let it simmer for 45 minutes
Add some water from time to time and adjust the saltiness.
Cooking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
Making gluten free lasagna noodles from scratch is pretty easy!
I've specifically created this recipe with a homemade gluten free flour blend so that you can easily source the ingredients and you don't need a specific storebought flour mix to make it.
If you make this or any of my recipes tag me on Instagram! I love to see what you make!
And let me know if you have any question and what sauces and seasonings you love to use!
Ciao!
Sonia
📖 Full Recipe
How to make Vegan Gluten free Lasagna Noodles
Equipment
- 1 bowl
- 1 spoon
- 1 pasta maker or 1 rolling pin and parchment paper
- 1 kitchen towel
- 1 kitchen scale
- 6x9 inches baking pan (16x25 cm)
Ingredients
For the lasagna dough
- 330 grams gluten free white rice flour (+ extra flour for dusting)
- 150 grams gluten free (potato) starch
- 1 teaspoon salt
- ½ teaspoon turmeric powder (optional)
- 300 grams boiling hot water (cold or warm water WON'T work)
Instructions
For the dough
- in a bowl mix well the dry ingredients first, then add the hot water and quickly mix with a spoon until big "crumbs" form
- now start squeezing the dough with your hand (if the dough is too hot, wait a moment), to incorporate all the ingredients, then move the dough to a flat, floured surface and knead with your hands until you get a firm, uniform dough
- shape it into a ball, cover it with a towel and let it rest for 10 minutes
- cut the dough into small parts, flatten them with your hands and dust them with rice flour
- now you can either roll the dough out with a rolling pin, putting the floured dough pieces between two sheets of parchment paper, or use a pasta maker machine if you have it. Just make sure the dough pieces you insert into the machine are always well floured so that they won't stick and break. If the dough stripe breaks, fold it and pass it through the pasta machine (or roll it out again)
- keep the fresh pasta stripes between two slightly wet towels so that they won't dry and break
- in a baking pan you then add one layer of "ragu", one of lasagna, another one of ragu, one of (vegan) cheese or besciamelle, then lasagna again and so on until you finish up all the ingredients
- IMPORTANT: these lasagna noodles don't need and must not be boiled before baking. Once you have used up all the dough, pre-heat your oven at 180° C / 350 F and in the meantime prepare your lasagna pan, alternating layers of noodles to layers of tomato (or other) sauce and bechamel / cheese
- bake for 30-40 minutes
- serve and eat freshly baked and still warm!
Notes
- Double the dough to make more layers and thicker lasagna
mia says
hi! do you think i can substitute potato starch with corn starch? if yes, is the amount the same? thank!
Sweet Sensitive Free says
Hi! Sure, you can substitute potato starch with corn starch and in the same amount 😊
Tina says
Made these with a veggie sauce and some vegan shredded cheese and it was a hit! I'll deinitely try these noodles with different sauce/cheese combos
Sweet Sensitive Free says
So glad you enjoyed them, Tina!
Tms says
Can you make the noodles a day ahead of time - or leave them in a ball in the fridge and roll them out later?
Sweet Sensitive Free says
Hi! Leaving the dough in a ball would dry it out, it's best to make the noodle sheets one day in advance and keep in the fridge, in an airtight container. Store them in single layers, separated by parchment paper, lightly dusted with fine white rice flour.