Gluten Free Lasagna from Scratch!
For years, my husband Trevor and I have talked about making gluten free pasta from scratch. When we were newly married we even bought the pasta roller attachment for our stand mixer! And it stayed, untouched, in the box through two different apartments for three years and then our house for four years...
After years of talking about it, one cold winter’s Saturday, we finally did the impastable.
An aqua-colored stand mixer with a meat grinder attachment and a vintage Pyrex bowl with ground chicken.
First thing we did was grind up chicken thighs to make our own chicken Italian sausage. (We both agreed that it was still a little too lean, so next time we’ll get skin-on thighs.)
A bowl of raw ground chicken mixed with spices.
We then followed this recipe from Spend with Pennies (using chicken instead of pork, of course.) We cooked it up and set it off to the side.
A red sauce recipe
I didn’t get a photo from me making the red sauce that day, but here it is in my handwritten cookbook because it is shockingly simple and easy, and also absolutely delicious.
A vintage Pyrex bowl filled with gluten free flour and a dough whisk.
A blend of tapioca starch and gluten free all-purpose flour (with more tapioca starch for rolling and handling.)
Three bright orange egg yolks and whites sitting in a well of gluten free flour.
I had to crack the eggs into the well because that’s just what you do! However… from a practical gluten free standpoint, I should’ve beaten the eggs first, and then just mixed the dough in a bowl.
An aqua Kitchenaid stand mixer with a pasta roller attachment, a sheet of fresh gluten free lasagna pasta rolled out, a sharp kitchen knife, and more pasta dough balls wrapped in plastic wrap.
It took us a little bit to get the hang of using the pasta roller. I think we actually could have gone a little thicker when it was all said and done, but I was worried about going too thick and think I swung too far the other way.
Lumps of herbed ricotta cheese on fresh lasagna sheets in a deep, glass 9x13 pan.
I began layering the lasagna; sauce, pasta, meat, cheese, more sauce, repeat. (It ended up a wee bit dry as I needed to go heavier on the sauce and/or liquid in general, but I didn’t realize that at the time.)
Fresh baked lasagna covered in browned, melty mozzarella cheese.
For our first try, it was a resounding success! We definitely have some things to improve on, so we’re looking forward to cooler Texas weather so we can try it again. Maybe gnocchi next time?
A slice of gluten free lasagna on a blue plate
