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Easy Homemade Gluten free Vegan Lasagna
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Easy and quick recipe for fully homemade gluten free and vegan fresh pasta, perfect for making delicious Italian lasagna or other baked pasta!
Course: Main Course
Cuisine: Italian
Servings: 4 slices
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
  1. in a bowl mix well the dry ingredients first, then add the hot water and quickly mix with a spoon until big "crumbs" form

  2. 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

  3. shape it into a ball, cover it with a towel and let it rest for 10 minutes

  4. cut the dough into 3-4 parts, flatten them with your hands and dust it with rice flour

  5. 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

  6. keep the fresh pasta stripes between two slightly wet towels so that they won't dry and break

  7. 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

  8. 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

  9. bake at 180┬░ C / 350 F for 40 minutes

  10. serve and eat freshly baked and still warm!

Recipe Notes
  • Double the dough to make more layers and a "taller" lasagna┬á