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gluten free lasagna sheets recipe

Homemade Gluten-Free Lasagna

This homemade gluten-free lasagna features delicate, soft yet sturdy noodles made from scratch. The versatile dough can be used in a variety of lasagna preparations, from rich meat ragù to light vegetable layers, delivering an authentic Italian flavor experience without overwhelming your taste buds.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian, Gluten-Free
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups gluten-free flour blend such as Cup4Cup, Caputo Fioreglut, or King Arthur Measure for Measure
  • 2 whole eggs
  • 3 egg yolks
  • 185 grams of liquid weigh eggs first, then add water
  • 1 tsp salt
  • Flour for dusting gluten-free blend

Method
 

Prepare the Dough:
  1. In a food processor, combine flour and salt. Pulse briefly.
  2. Weigh eggs, then add them with the water to total 185 grams of liquid. Whisk them together.
  3. Slowly add the egg mixture to the flour while the processor runs. It should form coarse crumbs and then clump into a ball within a minute.
  4. If too sticky, add one tablespoon of flour; if too dry, add water drop by drop.
Knead the Dough:
  1. After the dough forms, knead it by hand on a floured surface for about 5 minutes. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest.
Roll the Dough:
  1. Divide dough into four equal pieces. Flatten one portion into a half-inch disc.
  2. Use a pasta roller to roll the dough starting from the widest setting. Fold like a business letter, then run it through 2-3 more times until smooth.
  3. Gradually reduce the thickness by rolling through narrower settings until the sheet is thin (about 1/8-inch).
Prepare the Lasagna:
  1. Layer a thin layer of sauce (meat, vegetable, or vegan) at the bottom of your baking dish.
  2. Place a sheet of pasta over the sauce. Add sauce, cheese (ricotta, mozzarella), and any other fillings you prefer.
  3. Repeat the layering process with pasta, sauce, and cheese, finishing with a final layer of sauce and cheese.
Bake the Lasagna:
  1. Preheat oven to 350°F (175°C). Bake for 50-60 minutes, until the top is golden and bubbly.
  2. Let the lasagna rest for 15-30 minutes before slicing.

Notes

  • If you don't have a pasta roller, you can use a rolling pin for hand-rolled pasta sheets.
  • Store the uncooked pasta in the refrigerator for up to 3 days or freeze it for up to 3 months.
  • This recipe is versatile, allowing you to use a variety of sauces, from classic meat ragù to vegan lentil ragù.