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!