Having a gluten-free diet shouldn't exclude you from enjoying the finer foods in life. With our gluten-free lasagna noodles and gluten-free lasagna recipe, no longer will you be stuck craving the creamy, cheesy, comforts of a homemade lasagna!
Using a pasta maker and the right ingredients, your homemade, gluten-free lasagna will be super-delicious and fresh. Use your gluten-free lasagna sheets to layer a hearty, filling lasagna, and you'll be able to enjoy one of the best Italian-inspired comfort foods out there.
2 1/4 cups of gluten-free, all-purpose flour
4 large eggs
1 tbsp of olive oil
2 tbsp of warm water
3/4 tsp of salt
1 14-oz can of tomatoes
8 fresh tomatoes, diced
30 oz of tomato sauce
2 tbsp of tomato paste
1 tbsp of balsamic vinegar
1 tbsp of olive oil
8 oz of veggie burgers, chopped up*
1/4 cup of fresh parsley, chopped
2 sprigs of fresh thyme leaves, chopped
1 tbsp of fresh basil, chopped
1 tsp of oregano
1 tsp of rosemary
1/4 tsp of dried marjoram
1 tsp of salt
1/2 tsp of pepper
24 oz of ricotta cheese
2 large eggs
2 cups of mozzarella cheese, shredded
1 cup of parmesan cheese, grated
1 tsp of fresh parsley, chopped
Salt and pepper to taste
Combine gluten-free all-purpose flour and salt into a large mixing bowl.
Crack the eggs into a separate mixing bowl and whisk vigorously.
Once the eggs are whisked, pour in the warm water and olive oil. Mix well.
Shape the mound of flour in the bowl so that there is a shallow well in the center.
Pour the egg, water, and olive oil mixture into the well while continuing to beat slowly with a fork.
Fold the gluten-free flour into the egg mixture until you have a giant ball of dough.
Knead the dough for 10 min, adding more water if it's too dry or more flour if it's too sticky.
Wrap the dough in cling film before setting it aside for a minimum of 20 min.
Prepare a baking sheet with parchment paper or a similar non-stick paper while the dough is resting.
Pour a large bowl of ice-cold water, and bring a separate large saucepan of water to boil (add a dash of salt.)
Divide the dough into equal-sized portions. Each portion will be roughly one lasagna sheet.
Sprinkle some gluten-free, all-purpose flour onto a clean and flat surface and flatten out the dough.
Prepare your pasta maker, and pass your sheet of dough through until they are long and very thin.**
When you're happy with the shape and thickness, gently lift the lasagna noodle and set it aside.
Continue this process until all the sheets of dough are cooked accordingly.
Lower each lasagna noodle into the boiling water, and leave it there for no longer 90 sec before removing.
Immediately place the cooked lasagna noodle into the icy water for approx. 5 sec.
Remove the lasagna noodle from the cold water and gently set it aside on the parchment paper.
Repeat these steps until all of your sheets of gluten-free lasagna noodles are cooked.
Place a large saucepan on the stove-top over medium heat, drizzle with olive oil.
Add the chopped up veggie burgers to the pan and allow them to brown.
Pour in the canned and fresh tomatoes, tomato sauce, and tomato paste. Mix together.
Add in the vinegar, herbs, and spices, continually stirring the mixture.
Allow the sauce to simmer gently on the stove-top for at least 30 min, stirring every now and then.
After 30 min, remove from the heat, and keep covered until you're ready to assemble your lasagna.
Pour all of the ricotta cheese into a large mixing bowl.
Crack your eggs into the mixing bowl and whisk them together with the ricotta cheese.
Add the shredded mozzarella cheese, and mix together.
Add the grated parmesan cheese, and mix together.
Stir in the fresh parsley.
Salt and pepper to taste.
Preheat the oven to 350°F while assembling the lasagna.
Lightly oil a 9 x 13 casserole dish or any other similar-sized oven-safe dish.
Spread an even layer of the tomato sauce on the bottom of the dish.
Add one layer of fresh gluten-free lasagna noodles.
Spread enough ricotta mixture to evenly and entirely cover the noodles.
Continue with another layer of tomato sauce and a layer of lasagna noodles.
Keep repeating this process until you have used all of the ricotta mixture, noodles, and tomato sauce.
Add any leftover parmesan or mozzarella to the top for a delicious, crispy finish.
Cover the lasagna with tin foil, and allow it to cook in the oven for 40 min.
Remove the foil top and cook uncovered for an additional 10 min, or until the center is oozing, and the top is golden brown!
Serve piping hot and enjoy it!
*You can substitute veggie burgers for a meat equivalent such as Italian ground sausage or ground beef - just check that any added ingredients are gluten-free, of course.
**If you don't have a pasta maker, use a flour-covered rolling pin to shape the dough into lasagna sheets. You can straighten the edges up with a knife or spatula.
That's it for our gluten-free lasagna recipe. Homemade noodles, tomato sauce, and ricotta spread make this a delicious meal!
We have asked our chefs some of the most commons questions we get about these recipes. Keep reading for our gluten-free lasagna noodles recipe FAQ.
You really don't need to boil your homemade lasagna noodles for any longer than 90 seconds. After this, they'll quickly become overcooked and mushy when you bake them in the oven as part of the assembled lasagna. The lasagna sheets need to be 'al dente,' for the best consistency for your gluten-free lasagna.
Immediately after the noodles cook in the boiling water for 90 sec, place them into the bowl of ice-cold water to halt the cooking process. The ice-cold water shocks them and immediately stops them from softening anymore.
The noodles will soften just a little more while the lasagna bakes in the oven. This step is essential in making the noodles the perfect consistency in the final product.
Absolutely! You can prepare the cheese mixture ahead of time and leave it covered in the fridge for no longer than 24 hours before using it.
Once they have been boiled in the water for 90 sec, you can dry the lasagna sheets out before refrigerating in order to save them for later use. This will extend the lifespan of the gluten-free lasagne noodles.
If you place them directly in the fridge without drying, they will only last for 24 hours.
Yes, yes, yes. We're in no way suggesting you have to use homemade gluten-free noodles.
To make this process quicker, you can definitely purchase prepackaged gluten-free lasagna noodles and use them. Just remember to cook them 'al dente' as the packaging instructs so as not to overcook them.
Yes, you can! Just wait until the leftovers (if you have any) have cooled down. Transfer the leftovers into resealable containers or zip locks bags to help keep them fresh.
Use the leftover lasagna within 48 hours. After this, it can start to lose its freshness, or even begin to turn for the worse. Reheat the lasagna on low power in the microwave, or slowly in the oven.
If there's anything left over after dinner, then you can easily freeze your gluten-free lasagna. You can even prepare the lasagna in advance, divide it into portions, and freeze the whole lot for later!
Wait for the lasagna to cool down, and place them in individual portion-sized pieces into resealable containers or zip lock bags. Storing in serving size portions will make it much easier when it comes to thawing the leftovers later, as you can thaw and reheat one portion at a time, as you need them.
You can thaw the leftovers on the side, or place them in the microwave on low power. Reheat the gluten-free lasagna in the oven or the microwave. This is a great way to meal prep for a busy week coming up!
With our detailed recipe, you'll quickly be putting your pasta maker into action as you turn out delicious sheets of gluten-free lasagna noodles.
Don't let a strict gluten-free diet stand in the way of diving into a cheesy and hearty lasagna dish. Layer up your gluten-free lasagna, and enjoy super-delicious comfort food, without the gluten. Why not bookmark our recipe for later?