Make the best lasagna from scratch starting with this homemade gluten-free lasagna noodles recipe. This pasta is soft, yet sturdy, and has the same great taste and texture as traditional lasagna noodles! Making fresh lasagna is easier than you'd think!
Why You'll Love This Recipe
I make lasagna several times throughout the year and I always make it for our Christmas dinner. In the past, I always used Barilla gluten-free oven-ready lasagna noodles. But one year I wanted to make that lasagna extra special, so I decided to try it with homemade noodles.
Let me tell you, when I made my regular lasagna recipe with these homemade noodles, wow-oh-wow! What a difference! It was literally the best gluten-free lasagna recipe I've ever made in my entire life!
Even the most discerning of my gluten-eating relatives thought this lasagna was amazing and never once questioned if it was gluten-free!
This versatile pasta recipe is actually the same recipe I use to make the best gluten-free egg noodles and all sorts of other pasta like gluten-free cheese ravioli and even extruded shapes such as fusilli and bucatini.
While it is easier and less time consuming to use store-bought lasagna noodles, if you really want to make an impressive lasagna, I urge you to make your own gluten-free lasagna noodles from scratch!
They are actually very easy to make, albeit just a tad more time consuming than opening a box. And this pasta only requires four ingredients, one of them being water!
These gluten-free lasagna noodles are soft, pliable, and sturdy! They aren't going to crumble apart! Plus they are delicate in flavor. This pasta will blend right in with your lasagna, no one will ever notice it is gluten-free.
You can use these versatile noodles in any of your lasagna recipes, whether that be with a hearty meat sauce or in a veggie lasagna. You can even slice them up into thin noodles to use in soups or to serve with homemade tomato sauce.
Here's What You'll Need
- Gluten-free Flour Blend: I've tried this recipe with several popular gluten-free blends.
- My favorite and the easiest to work with is Cup4Cup multipurpose flour. It is perfect for delicate items like this (and pie crusts) because the dough holds together and is really nice to work with.
- Caputo Fioreglut is also great in this recipe. It's usually more expensive than Cup4Cup and also contains gluten-free wheat starch, so that may deter some people, but the dough made with this flour is equally nice to work with.
- I have had success with King Arthur Measure for Measure as well, but the dough is a tad softer and may need more water to get the right consistency. This is a good choice if you can't use the other flours.
- Other flour blends may also work, but be sure to take note of the consistency of the dough, as you may need to adjust the amount of water to achieve the proper texture.
- Eggs: We will use a combination of whole eggs and egg yolks for a balance of richness and moisture.
- Salt: Go for table salt or fine sea salt, rather than kosher salt here. The smaller crystals will blend into the dough much better.
- Water: Take note in the recipe that I haven't included a specific measurement. That's because you're going to add enough water to equal 185 grams or ¾ cup after you've measured the eggs. Eggs tend vary slightly in size so it is best to measure those first and then add enough water to get to the proper total liquid measurement.
You can make this entire recipe by hand but a food processor and pasta roller really do make this recipe so much faster and easier to make! If you have any gumption that you'll be making homemade pasta on a regular basis, I highly recommend investing in these kitchen tools.
I bought this Cuisinart food processor after seeing it favorably reviewed on America's Test Kitchen. It has not let me down yet. It is sturdy and all the parts are dishwasher safe. It's so useful, I find myself using it all the time from grating cheese to making salsa and crackers.
If you don't have a stand mixer, this pasta roller might be a good fit! Marcato is a well known Italian brand of pasta machines and accessories.
How to Make Gluten-Free Lasagna Noodles
Let's walk through the process of making the lasagna sheets so you can see from start to finish how they come together. It's really not hard to do, just takes a little time. The results are so worth it!
- Step 1: Measure the flour and salt and add that to the food processor bowl. Then measure and whisk the eggs and add them to the food processor as well.
- Step 2: Turn on the food processor and let it go!
- Step 3: Soon the dough will come together and form a ball.
- Step 4: Remove the lid and touch the dough to feel the texture. It should be firm and smooth, it may be slightly tacky but not overly sticky.
- Step 5: After you've gotten a smooth yet firm ball of dough, wrap it in plastic wrap and refrigerate for 30 minutes. You can let it chill up to overnight if desired.
- Step 6: Once chilled, divide the dough into 4 equal portions.
- Step 7: Take one piece of dough and flatten it into a disc.
- Step 8: With the pasta roller attached to your stand mixer, set the dial to setting 1, or the widest setting. Feed the disc through the pasta roller.
- On the first pass, the dough will probably come out the other side shaggy and may fall apart a bit, this is normal.
- Step 9: Take the dough and fold it over on itself, like a letter. Pass the dough through the roller again on the same setting.
- Step 10: Repeat this process 2-3 times, or until a you get a smooth sheet of dough that is about the width of the roller.
- Step 11: Now that you have a smooth sheet of dough, turn the dial to setting 2, which is the next smallest setting. Feed the dough through the rollers 1 or 2 times, do not fold the dough during this step.
- Step 12: Now, turn the dial to setting 3 and feed the dough through 1-2 more times. The sheet will get thinner and longer with each increased setting. Repeat this step on settings 4 and 5.
- Step 13: You should now have a long thin sheet of pasta! The final step is to cut the dough into shorter rectangles about the size of your desired casserole dish.
Proper Dough Texture
Achieving the right texture is the most important part of making homemade gluten-free pasta. Variables such as different flour blends, humidity, and how you measure the ingredients can all affect the final outcome of the dough. So use the measurements provided in the recipe and then adjust as needed to get the perfect texture as noted here.
- The dough should be smooth and firm, like a stiff ball of play dough. If the dough is slightly tacky, that is also ok.
- The dough should not be overly sticky or crumbly.
- If the dough is very sticky and soft, add 1 tablespoon of flour at a time until the dough firms up.
- If the dough is crumbly and won't form a ball, add a few drops of water at a time until the dough comes together. When adding water, let the dough process a bit to see if it's coming together, go slow here because you don't want to add too much water. Sometimes it takes a minute to process and then all of a sudden comes together into a ball.
How to Store Fresh Lasagna Noodles
Once you've made your lasagna noodles, you can either assemble the lasagna right away or store the lasagna noodles for a few days. To store fresh lasagna noodles:
- Sprinkle the top of each sheet with a light dusting of gluten-free flour.
- Stack the sheets and place them on a tray or in a container large enough that they can lay flat.
- Cover the tray tightly with plastic wrap.
- Refrigerate for up to 3 days.
You can freeze these pasta sheets as well. In this case you'll need to freeze the sheets in a single layer until solid. Then once frozen, you can stack them up and place them in an airtight container. Place the pasta back in the freezer and use within 3 months.
How to Cook Fresh Lasagna Sheets
The great thing about this recipe is that the lasagna sheets are actually oven ready! They do not need to be pre-cooked before you use them! Simply assemble your lasagna as usual using the fresh lasagna noodles. Make sure to use enough sauce to cover each sheet of pasta and that will provide enough moisture to cook the pasta to al dente as the lasagna bakes.
The only exception to this is if you roll the lasagna sheets by hand, since they will likely be thicker than noodles rolled with a pasta machine. In this case, cook the noodles in boiling water for 2-3 minutes before assembling the lasagna.
Top Recipe Tips
- Get the proper texture before you start rolling the dough! Remember you want a smooth yet firm ball of dough.
- While chilling the dough is not 100% necessary, it does make it easier to work with and allows the dough time to fully hydrate. In a time crunch, I have skipped the chilling step and have had no issues.
- At any point during the rolling process, you can sprinkle the dough with a little flour to make it easier to work with. If the dough seems to be sticking a little to the rollers, just sprinkle with a light dusting of flour before your next pass.
- Since there are eggs in this dough, it must be refrigerated. For food safety, do not leave the dough at room temperature for longer than 1 hour.
- Use a dedicated gluten-free pasta machine, especially if you are making this pasta for someone with Celiac disease or on a gluten-free diet due to gluten-intolerance. Since the pasta rollers and cutters can't really be deep cleaned, you can not share this equipment with recipes that call for regular wheat flour.
These gluten-free lasagna noodles do not taste any different from regular pasta. If you were to use a bean flour or chickpea flour, that would impart a stronger, more noticeable flavor.
Yes, these gluten-free noodles will cook the same as regular noodles. Most people won't even notice they are gluten-free.
If you have rolled your pasta with a pasta roller, the noodles will be thin enough that you do not need to boil the pasta before assembling.
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I hope you and your whole family enjoy this great recipe as much as we do! Homemade lasagna made with noodles from scratch is the ultimate comfort food! It makes a delicious meal for special occasions or Sunday suppers.
** Be sure to use the correct recipe card below. The first one has the instructions for using a food processor and pasta roller, the second is for making the lasagna noodles by hand. **
Homemade Gluten-Free Lasagna Noodles
- 300 grams (2 ¼ cups) Gluten-free 1:1 Flour Blend, Cup4Cup Multipurpose, Caputo Fioreglut, or King Arthur Measure for Measure recommended.
- ½ teaspoon table salt
- 2 large whole eggs
- 3 large egg yolks
- plus enough water to equal 185 grams or ¾ cup total liquid.
Make the Dough in Food Processor
- Place the flour and salt in the bowl and pulse to combine.
- Place the measuring cup on the scale and tare the scale to zero. Add the eggs and yolks to the measuring cup. Then add enough water to equal 185 grams. (Or add the eggs and yolks to a measuring cup and add enough water to equal ¾ cup of total liquid.) Whisk the eggs and water to combine.
- Pour the egg mixture into the flour. Turn on the food processor and let the dough process until the mixture comes together into a ball. This may take a minute.
- Open the lid and touch the dough. If the ball is smooth and firm (slightly tacky is ok), you are done.-If the dough is overly sticky, add in a tablespoon of flour and mix again. Repeat until you have a firm, smooth ball of dough.-If the dough won't come together, add a few drops of water and process again. Let it process a bit to see if it comes together. Repeat until you have a firm, smooth ball of dough. Take care not to add too much water.
- Once your dough is smooth and firm (slightly tacky is ok), wrap it in plastic wrap and refrigerate for at least 30 minutes.
Make Lasagna Sheets with Pasta Roller
- Divide the dough into four portions. Take one piece and flatten it into a disc. Keep unused dough covered to prevent it from drying out.
- With the pasta roller attachment affixed to your stand mixer, turn the dial to setting 1, the widest setting. Turn the stand mixer to speed 2.
- Feed the flattened dough through the pasta roller. As it passes through, it may look shaggy and fall apart, this is normal.
- Take the pasta and fold it in thirds, like a letter. Feed the dough through the pasta roller again on setting 1. Do this 2-3 more times or until the dough forms a smooth sheet that covers the width of the roller.
- Turn the dial to setting 2. Pass the pasta sheet through the roller 1-2 times. Do not fold the dough during this step.
- Repeat step 5, increasing the dial setting each time to settings 3, 4, and then 5.
- By now you should have a long thin sheet of pasta. Lay the pasta noodle flat and cut across the sheet to divide it into smaller rectangles that will fit the size of your desired pan.
- Lay each lasagna sheet flat on a tray with a light dusting of flour on top to prevent other noodles from sticking as you stack them up. Cover the tray with plastic wrap. Repeat these steps with remaining the dough.
- Once finished, you can prepare lasagna immediately or store the noodles in the refrigerator, tightly wrapped, for up to 3 days.
- This recipe makes about 1 pound of pasta (480g) or 12 sheets about 9x6 inches.
- The most important part of making homemade pasta dough is achieving the proper dough texture. A dough that is overly sticky or crumbly, is not the proper texture and will be difficult to work with. Use the above suggestions to achieve a dough that is firm and smooth before proceeding to rolling the dough.
- These instructions are for the KitchenAid Pasta Roller Attachment but a similar method can be followed with most pasta rollers. Follow the instructions included with your pasta machine if needed.
- At any point during rolling, if the pasta gets sticky you can sprinkle with a light dusting of gluten-free flour.
- For food safety, do not leave fresh lasagna at room temperature for more than 1 hour.
Making Lasagna Sheets By Hand
I've included another recipe card below for those who may need to make this recipe by hand. While I find it much quicker and easier to make this recipe using a food processor and pasta machine, I understand not everyone has those tools at their disposal. While it's a bit more effort, it can still be done.
When rolling out the pasta, try to get them as thin as possible. If they are too thick, they may not cook all they way through in your lasagna, so is a good idea to pre-boil them for a two to three minutes before assembling the lasagna.
Gluten-Free Lasagna Noodles (By Hand)
- 300 grams 2 ¼ cups Gluten-free 1:1 Flour Blend, Cup4Cup Multipurpose, Caputo Fioreglut, or King Arthur Measure for Measure recommended.
- ½ teaspoon table salt
- 2 large whole eggs
- 3 large egg yolks
- plus enough water to equal 185 grams or ¾ cup total liquid.
To Make the Dough by Hand
- In a large bowl, whisk the flour and salt together.
- Add the eggs and yolks to the measuring cup. Then add enough water to equal ¾ cup of total liquid. Whisk the eggs and water to combine.
- Make a well in the center of the flour and pour in the egg mixture. Starting in the center and working out, stir the flour into the eggs.
- When the flour is mostly incorporated, dump the mixture out onto a lightly floured surface or parchment paper. Knead the dough until it comes together into a stiff but smooth ball.
- -If the dough is very sticky, knead in more flour.-If the dough is crumbly and won't hold together after kneading, knead in additional water a few drops at a time.-The dough should be firm, smooth, and soft, like a stiff ball of play dough.
- Wrap in plastic wrap and refrigerate for at least 30 minutes up to overnight.
To Make Lasagna Sheets by Hand
- Take ¼ of the dough and place on a lightly floured surface. (Keep the rest of the dough wrapped to prevent it from drying out.)
- Use a rolling pin to roll the dough out as the dough as thinly as possible into a long rectangle, about ⅛ - ¼ inch thick. Use a sprinkle of flour as needed to prevent sticking.
- Cut the rectangle into shorter pieces that will fit in your desired pan.
- Place the dough on a tray and cover with plastic wrap. Repeat these steps with remaining dough.
- Once finished, you can prepare lasagna immediately or store in the refrigerator, tightly wrapped, for up to 3 days. Pre-cook hand-rolled noodles for 2-3 minutes in boiling water before assembling the lasagna.