For a long time I’ve been wanting to try and make homemade fresh pasta, both gluten free and egg-less to meet the food intolerances of my “sensitive” sweetheart and after many experiments and many doughs ended up in the trash bin (ugh, don’t even get me started on that … ) I finally found the right mix of ingredients and procedure to make rolled out fresh pasta for baked lasagna.
I’m definitely going to experiment with this kind of dough for other fresh pasta recipes, I believe it is pretty versatile!
I made these lasagna with an easy vegan mushroom and lentil “ragu”, but obviously you can use any sauce or condiment you want!
The sauce is very easy, in a pan you let the shallot and the minced mushrooms bown in some olive oil, then you add the tomato sauce, the lentils, a couple laurel leaves, salt and let it simmer for 45 minutes, adding some water from time to time and adjusting the saltiness.
This gluten free, vegan lasagna recipe can definitely be a great idea for the Christmas family lunch/dinner, so that no one will feel left out from all the tasty festive goodies!
Fill it with the sauces, the veggies, (vegan) cheeses you like the most, anything you want, this cashew sauce will work amazingly too and eat this lasagna still warm when just right out of the oven to enjoy it at its best!
So let me know if you try it, I’m super curious!
Easy Homemade Gluten free Vegan Lasagna
Easy and quick recipe for fully homemade gluten free and vegan fresh pasta, perfect for making delicious Italian lasagna or other baked pasta!
For the lasagna dough
- 150 gr gluten free white rice flour ((+ extra flour for dusting))
- 75 gr gluten free (potato) starch
- 1 tsp salt
- 1/3 tsp turmeric powder
- 150 gr hot water
For the vegan "ragu"
- 1 shallot
- 1 garlic clove
- 50 gr minced portobello mushrooms
- 70 gr dried lentils
- 250 gr tomato sauce
- olive oil, salt, laurel leaves
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, 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 3-4 parts, flatten them with your hands and dust it with rice flour
- now you can either roll the dough out with a rolling pin, putting the dough 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 machine / roll it out again
keep the fresh pasta stripes between two slightly wet towels so that they won’t dry and break
I had previously made a very easy vegan “ragu”, browning a finely chopped shallot and minced mushrooms in a couple tbsp of olive oil, then adding the tomato sauce, garlic, lentils, letting it simmer for 45 minutes, adding some water as it goes and adjusting the saltiness to taste
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
bake at 180° C / 350 F for 40 minutes
serve and eat freshly baked and still warm!
- Double the dough to make more layers and a “taller” lasagna