Go Back
gluten free lasagna noodles
Isla Marie

Gluten Free Lasagna Noodles

Gluten Free Lasagna Noodles are sturdy, flexible homemade pasta sheets designed specifically for baked lasagna. Made with a gluten-free flour blend and eggs, these noodles hold their shape, layer easily, and bake up tender without falling apart or becoming mushy.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 8 Enough noodles for one 9×13-inch lasagna
Course: Main Dish, Pasta
Cuisine: American, Italian
Calories: 210
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2½ cups gluten-free all-purpose flour with xanthan gum
  • 3 large eggs
  • ½ teaspoon salt
  • 2 –5 tablespoons water as needed
  • Optional: extra gluten-free flour for dusting

Equipment

  • Large mixing bowl
  • Whisk or fork
  • Rolling pin
  • Parchment paper
  • Sharp knife or pizza cutter
  • Large pot
  • Clean kitchen towel

Method
 

  1. In a bowl, whisk together gluten-free flour and salt.
  2. Make a well in the center and add eggs. Mix until a rough dough forms.
  3. Add water one tablespoon at a time until the dough is soft, smooth, and pliable.
  4. Cover the dough and let it rest for 20–30 minutes.
  5. Place dough between two sheets of parchment paper and roll to about ⅛-inch thickness.
  6. Cut dough into lasagna-sized rectangles.
  7. Bring a large pot of salted water to a gentle boil.
  8. Parboil lasagna sheets for 1–2 minutes, just until flexible.
  9. Remove noodles and lay flat on a towel until ready to use.

Video

Notes

  • Use a flour blend that contains xanthan gum
  • Do not overboil; noodles finish cooking in the oven
  • Handle sheets gently while warm
  • Best used the same day