Yesterday I decided to make lasagna but discovered I didn’t have a package of noodles, so I quickly made gluten-free lasagna sheets from my gluten-free egg noodle recipe. They came together in no time.
Even without a proper rolling pin it only took a couple of minutes to roll the dough. The trick is grabbing a few quiet moments in the kitchen before the littlest helper notices and joins in.
My favorite method for rolling dough these days is to use a simple zip-top bag. They work surprisingly well.
I started with them for making corn tortillas, then used them for gluten-free pie crusts (which are notoriously fragile to lift by hand). A gallon-sized zip-top bag is just big enough for a 9-inch pie crust and makes rolling and handling much easier.
For egg noodles and lasagna sheets I lightly flour the bag and roll the dough between two layers of plastic. It’s durable, flexible, and less slippery than parchment, so the dough stays put. Plus the bag can be washed and reused.
A one-egg batch of dough will generally be divided and rolled in two pieces when you use a gallon bag. For a standard 9×13-inch lasagna casserole, make a two-egg batch — the recipe is conveniently measured in whole eggs.
Gluten-Free Lasagna Noodles
If you love lasagna but struggle to find gluten-free noodles, making your own is easier than you think and tastes excellent.
Ingredients
- 2 eggs or 4 egg yolks
- 2 tsp water
- 2 tsp oil
- pinch of salt
- Gluten-free flour (I recommend this mix), roughly 1 to 1 1/2 cups
Instructions
Tools suggested:
- rolling pin (or use a sturdy bottle or similar tool)
- thin-edged spatula (optional, for lifting sheets)
- pizza cutter or sharp knife to trim noodles (optional)
- Beat together the eggs (or yolks), water, oil, and salt until combined.
- Add gluten-free flour a little at a time and mix until a soft, cohesive dough ball forms. The exact amount of flour will vary; you want a pliable but not sticky dough.
- Divide the dough as needed (a one-egg batch is often split into two pieces). Lightly flour a zip-top bag or surface, place the dough between two layers of plastic, and roll it thinly to the desired thickness.
- On a floured surface, remove the top plastic and cut the rolled dough into roughly 2-inch-wide strips for lasagna sheets. A pizza cutter works well for this.
- Lay the strips on a floured tray or pan while you prepare your lasagna filling. If the sheets stick together, dust them lightly with flour.
- Assemble your lasagna by layering the noodles and filling in a 9×13-inch pan, then bake according to your lasagna recipe directions.
- Serve and enjoy!
- This recipe is simple and budget-friendly, especially if you make your own gluten-free flour blend. Homemade lasagna noodles are surprisingly easy and delicious.
