Making your own pasta or lasagne sheets can be daunting. Low nutrient, refined wheat-flour lasagne is also not great for you. This easy recipe is a healthier option and took about 30 minutes of preparation time only.


2 cups of quinoa flour

2 eggs

1 Tbsp coconut oil


Mound 1.5 cups of the flour on the table and create a hole or crater in the middle. Crack the two eggs into the crater and add the oil.


With a fork, carefully mix the egg together while bringing the flour slowly into the egg mix. Be careful not to allow a ‘breach in the wall’ or the egg will run out. Once the mix is reasonably firm you can mix it all together into a ball. Wrap the ball and refrigerate for about 1 hour if possible.


Bring a pot of water to the boil and have a flat pan of iced water immediately next to it. Pull off a smaller piece of the dough and roll it flat on the table until about 2mm thick. You will need to keep adding extra flour so it doesn’t stick to the roller. Make the size roughly the size needed for your lasagne dish.


Add to the boiling water and cook for about 3 minutes or until al dente. Transfer immediately to the iced water to stop the cooking process. Then place on a towel and allow to dry.

The pasta is now ready to use in your lasagne.



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