Homemade Fresh Gluten Free Lasagna Noodles & Lasagna

Instructions

Measure and add gfJules™ All Purpose Gluten Free Flour to a large bowl and whisk in salt. Form a shallow well in the flour.  In a separate bowl, whisk eggs to mix. Add the oil and water to the eggs to incorporate.

Slowly stir the liquids into the flour mixture and mix with pastry blender or fork until it all comes together into a smooth ball or disc; the dough should be sticky but not wet.  Wrap in clear plastic wrap and allow to rest while you prepare the easy homemade pasta sauce and dairy-free ricotta mixture.

To make the ricotta mixture, whisk together ricotta and eggs in a large bowl. Add remaining ingredients and stir to combine. Set aside, covered and refrigerated if not preparing lasagna right away.

After allowing the dough to sit for at least 20 minutes, bring a large pot of water to boil with a teaspoon of salt. Place a large bowl of ice water near the stovetop, and line two or three baking sheets with parchment or wax paper.

Remove a small chunk of the pasta dough and leave the rest wrapped; each portion of dough should equal one long lasagna noodle, so imagine pulling off only around 1/20th of the dough each time.

Prepare a clean counter or pastry mat by dusting generously with gfJules™ All Purpose Gluten Free Flour. Roll each dough portion into a long ribbon so thin you can almost see through it. Using a bench scraper, offset spatula or flat butter knife, go underneath the dough to be sure none of it is sticking. Even the edges with a butter knife or fluted pasta cutter wheel to ruffle the edges like traditional lasagna noodles.

Lift the noodle, then fold it on itself like a ribbon to set it aside until you have at least two more ribbons cut. Each noodle should be no longer than the length of the pan you are using, usually around 10-12 inches long. Gather up any scrap dough and squeeze it together, covering to keep it moist; reuse this dough at the end if you need additional noodles.

Once you have three long ribbons cut, add separately to boiling water, trying not to allow the noodles to touch each other or themselves very much at first; once the entire noodle is wet, it shouldn’t stick to other portions of dough, but separate as much as you can while boiling.

The noodles should be in the boiling water for approximately 90 seconds -- no longer. Using a large wire skimmer or flat slotted spatula, gently remove each noodle from the boiling water and submerge in the ice water to stop them from cooking further. Repeat with each noodle then remove each noodle to drain on the parchment-lined sheets. You may lay parchment on top of one layer of noodles and repeat, if you run out of room on other sheets.

Once all the noodles are boiled, they may be used right away, dried, or stored in the refrigerator for 24 hours once they are layered and wrapped tightly with plastic wrap so they don’t dry out.

To assemble the lasagna, preheat oven to 350° F.

Oil the bottom and sides of a large, deep casserole dish, at least 9x13 inches in size.

Spread enough pasta sauce to cover the bottom of the dish. Top with one layer of fresh gluten free lasagna noodles. Spread enough ricotta mixture to cover the noodle layer entirely. Repeat the layers of sauce, noodles, ricotta until all ingredients are used.

As pictured above the recipe card, three - four layers of sauce+noodles+ricotta are made. The top and bottom layers should be pasta sauce. Sprinkle with additional parmesan or mozzarella cheese, if desired.

Cover with foil and bake for 40 minutes. Then remove foil and bake an additional 10 minutes.

Serves 8.