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slice of homemade gluten free lasagna with tomato sauce and bechamel
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How to make Vegan Gluten free Lasagna Noodles

Easy and quick recipe for fully homemade egg free gluten free lasagna noodles, perfect for making delicious Italian lasagna or other baked pasta!
Course Main Course
Cuisine Italian
Keyword egg free, eggless, gluten free, homemade, lasagna, no boil, noodles, oven ready, pasta, ready to bake, sheets, vegan
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 slices

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

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