Picture this: As the golden sun sets, casting a warm glow through the kitchen window, there’s an alluring scent wafting in the air – a tantalizing blend of aromatic herbs and simmering tomatoes that promises a hearty, soul-satisfying meal. The smooth, velvety texture of rich ricotta, layered between perfectly al dente lasagna sheets, provides a comforting, melt-in-your-mouth sensation.
Each bite has a sweet tang of tomatoes harmoniously melds with the creamy cheese, while occasional bursts of fresh vegetables add a delightful crunch. The gentle hum of the oven and the soft sizzle of the sauce on the stove play a lullaby to the senses – now, did I make you hungry? I hope so!
The best part about this recipe is that you can customize it based on your needs, so, whether you’re vegan, dairy-free, gluten-free, or really just egg-free – you can make this recipe exactly how you need it.
Homemade Lasagna Noodle Recipe with No Egg
Don’t like the store-bought version? No worries, me neither! This is a traditional lasagna noodle recipe that I adjusted to make it egg-free.
Ingredients:
- 2 cups all-purpose flour (or whole wheat flour for a heartier texture)
- 3/4 cup water (you may need a little more or less, depending on the consistency)
- 1 tbsp olive oil
- 1/2 tsp salt
Alternative ingredients:
- Flour – Whole wheat flour or Gluten-free flour blend
- Olive Oil – Avocado oil, grapeseed oil, ghee
- Water – bone broth or vegetable broth
How to make it:
Step 1: In a large mixing bowl, combine the flour and salt. Then make a well in the center of the flour mixture and pour in the olive oil and start adding the water little by little.
Step 2: Mix with a fork or your hands slowly from the outside into the circle, so everything is slowly incorporated – all until the dough starts to come together.
Step 3: Once you’ve kneaded it enough and the flour is completely incorporated transfer the dough to a lightly floured surface and knead it for about 8-10 minutes or until it becomes smooth and elastic – if it feels too dry, add a bit more water, if it feels too wet, sprinkle a bit more flour.
Step 4: Shape the dough into a ball and wrap it in a plastic wrap – let it rest for about 30-60+ minutes.
Step 5: This step is a bit trickier, so you can either roll it out into one giant flat sheet or you cut the dough into four equal parts – cutting it into smaller parts will make it easier to handle.
Step 6: So, whether you cut it or not, the process will be the same. On a floured surface, roll out each portion into a thin sheet using a rolling pin – aim for about 1/16 inches. Whenever you roll, make sure you have enough flour on it, you will know if you have enough by checking your dough if it’s too sticky – at that point just sprinkle some flour over it.
Tip: If you have a pasta machine, you can use it to achieve uniformly thin sheets.
Step 7: Use a knife or pizza cutter to cut the rolled dough into lasagna noodle-sized rectangles, typically around 3×13 inches – or whatever fits your baking form. You want to have a total of 3-4 layers in your lasagna, so depending on the size of your baking form, you need to adjust it.
Next, you can either boil the lasagna sheets or if you have a good amount of sauce, you won’t have to boil them first.
After this, refer to the instructions above on how to assemble the lasagna.
Tip: If you’re not using the noodles immediately, hang them to dry or place them on a baking sheet, ensuring they’re not overlapping. Once dried, you can store them in an airtight container and freeze them.
How to Make No Egg Lasagna?
Wait, you can actually make a no egg lasagna? Yes, you sure can! In this traditional lasagna recipe we will adjust one of your favorite Italian dishes to your dietary needs! – careful, this recipe will quickly become the ultimate comfort foods!
Lasagna Ingredients:
- 12 lasagna noodles (store-bought)
- 3 cups ricotta or cottage cheese (to replace the typical egg and ricotta mixture)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups marinara sauce (homemade or store-bought)
Optional Ingredients for a vegetable sauce:
- 2 cups fresh spinach (optional)
- 1 cup sliced mushrooms (optional)
- 1 bell pepper, sliced (optional)
- 1 zucchini, sliced (optional)
For the Meat Sauce (optional):
- 1 lb ground beef or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups marinara sauce
- Salt and pepper, to taste
- 1 tsp dried or fresh basil
- 1 tsp dried oregano
Alternative Ingredients if you don’t have something on hand:
- Ricotta cheese – Cottage cheese, Soft tofu, vegan ricotta cheese, or part-skim ricotta
- Mozzarella cheese – Provolone, dairy-free cheese, vegan mozzarella shreds
- Ground beef – Ground turkey, ground chicken, or Italian sausage
- Vegan protein – Lentils or finely chopped mushrooms
- Tomato sauce – Store-bought marinara sauce or crushed tomatoes with added herbs
- Lasagna noodles – Homemade lasagna noodles (recipe below), no-boil lasagna sheets, thinly sliced zucchini or eggplant for a low-carb
- Parmesan cheese – Asiago, Pecorino Romano, nutritional yeast (dairy-free)
- Fresh herbs (like basil or fresh parsley) – Dried herbs
Feel free to experiment with ingredients! Sometimes the best recipes are made through experimentation!
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Vegetarian gluten free, no egg lasagna
FAQ
What can I use instead of eggs in lasagna?
Can you leave eggs out of lasagna?
What happens if you forgot the egg in lasagna?
How do you make lasagna layers stick together?
How do you omit eggs in Lasagna?
Just like water and flaxseed, a mixture of arrowroot and water is a fantastic binder. It works well in most pastries like lasagna when choosing to omit eggs. To make the ideal blend for lasagna, combine one tablespoon of sage powder with two tablespoons of water. After combining well, mix with cheese and spread evenly over each pasta layer. 10.
Can one eat lasagna?
Lasagna can be eaten, but we must know what the person needs, or better. If you seek weight loss, or control the consumption of pasta and cheese. If you are looking for weight loss, it is advisable to replace the layers of pasta with vegetables, such as zucchini or eggplant, helping to balance the nutritional value.
Do you need an egg to make lasagna?
However, an egg is not actually needed to make a good lasagna. Traditional lasagna consists of a cheese mixture, meat, tomato sauce, and noodles. If a recipe does call for an egg, you’ll usually blend the egg with your cheese or ricotta mixture to help the lasagna set up better. RELATED: 26 Easy Ways To Substitute For Eggs (Baking & Cooking)
Can you make lasagna noodle without eggs?
This is a traditional lasagna noodle recipe that I adjusted to make it egg-free. Ingredients: Alternative ingredients: How to make it: Step 1: In a large mixing bowl, combine the flour and salt. Then make a well in the center of the flour mixture and pour in the olive oil and start adding the water little by little.