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Homemade gluten-free lasagna noodles ready to be layered in a dish.

Gluten-Free Lasagna Noodles

Make your own gluten-free lasagna noodles that are tender, flexible and perfect for layering, with no gummy texture.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 300 grams gluten-free 1:1 flour blend (must include xanthan gum)
  • 0.5 teaspoon table salt
  • 2 large whole eggs
  • 3 large egg yolks
  • 185 grams water (measured so the eggs + water total 185 grams) Includes eggs

Method
 

Preparation
  1. Whisk the eggs and yolks and measure total hydration to 185 g (includes water).
  2. Pulse the gluten-free flour and salt in a food processor.
  3. With the processor running, drizzle in the egg/water mixture until a cohesive dough forms.
  4. Knead briefly, then let rest for 20–30 minutes.
  5. Cut pieces and roll through a pasta roller, decreasing thickness gradually.
  6. Trim and cut sheets to fit your pan; optionally parboil for 30–45 seconds.
Assembly and Baking
  1. Assemble your lasagna with the cooked noodles, sauce, cheeses, and fillings.
  2. Reduce added liquid slightly in your lasagna recipe.
  3. Bake as per your lasagna recipe.
  4. Let it rest for 10–15 minutes before slicing.

Notes

For different textures, test one sheet by parboiling or layering it to ensure optimal results. These noodles work well for gluten-free and dairy-free versions, depending on fillings used.