Ever since I posted my fresh egg pasta recipe over a year ago, I’ve been wanting to make a lasagne from scratch, complete with homemade lasagne sheets, and my god… it was SO good!
If you’ve never made your own pasta before, I know you’re probably thinking “this is way too much hassle”, but it’s surprisingly easy… I swear! 😛 These were made in no time and ready to use well before my bolognese sauce was even done.
And you don’t need a pasta machine either; I just use a rolling pin! 🙂
As a bonus, you don’t have to parboil your lasagne sheets before using them. You can simply add them in there fresh and the result is absolute perfection.
1. Don’t skip the resting and drying times. As tempting as it may be to get it done quicker, these steps are important to yield the perfect texture.
2. Don’t use random single flours. You have to use a standard all purpose gluten free flour blend for this recipe to work. I highly recommend Schar ‘Mix It Universal’ if you have access to it where you live; it’s by far the best for gluten free egg pasta in my opinion.
3. As instructed in the ingredients list below, add extra xanthan gum if your flour blend doesn’t already contain any. The Schar blend I’m using already contains a similar thickener and we’re adding some more on top in this recipe.
FOR A CLASSIC LASAGNE AL FORNO:
You can check out -> my RECIPE here <- where I included a classic bolognese and a cheesy parmesan béchamel sauce. 🙂
- 210g gluten free all purpose flour (I use Schar Mix It Universal)
- ¾ tsp xanthan gum (add another ¾ tsp if your blend doesn't already contain a thickener)
- 3 eggs
- ¾ tsp olive oil
PREPARE THE DOUGH:
- Mix the flour and xanthan gum together in a bowl.
- Add the eggs and olive oil and mix with a fork until mostly combined, then knead with your hands until you reach a smooth, crack free dough ball. Note: you can sprinkle a tiny bit of extra flour on your if the dough seems too sticky, but be careful not to overdo it. If the dough is too dry, add a tiny bit more oil or egg white.
- Wrap the dough in cling film (to prevent it from drying) and let it rest at room temperature for about 30 minutes.
ROLL AND CUT THE DOUGH:
- Divide your dough into 6 portions; I find it’s easier to roll and get the thickness right when working with smaller portions.
- Sprinkle some flour on your work surface (I recommend using a sheet of baking paper to prevent sticking), add a dough ball and sprinkle some flour on top as well.
- Then start rolling it, sprinkling extra flour on top whenever necessary, and flip it over from time to time during the process (to make sure it’s not sticking to the baking paper). Roll the dough into a rectangular shape, until it’s very thin.
- Trim them edges with a knife or pasta/pizza cutter.
- Then cut into lasagne sheets.
- Finally, sprinkle a bit of flour on both sides and let them rest/dry for at least 15 minutes before using them. Note: you don’t need to part-boil them. 🙂
BAKE THE LASAGNE:
Note: as I mentioned above in the notes section, you can check out my lasagne al forno recipe for the bolognese and béchamel sauce ingredients. 🙂
- Pre-heat your oven to 180C (356F).
- Make the lasagne: start with a very thin layer of bolognese sauce at the bottom of your oven dish. Then add a layer of lasagne sheets followed by thin layer of bolognese sauce and a thin layer of béchamel on top. Repeat all the way to the top. Then add some cheese on too.
- Wrap your lasagne with foil.
- Bake for 50 minutes, but remove the foil 15 minutes before the end.
Hope you like it! 🙂