Potato Lasagna Noodles

I finally made some lasagna noodles made out of potatoes! It has neutral taste, it would be great addition to your wheat free lasagna! It's has no eggs, no wheat, no dairy, no grain, and no nuts! It's all natural and no gums either! It's very pliable like a regular noodle and you can cut it to the size you need for your next Italian dish!

If you know someone who has allergies and misses lasagna, this would be a great noodle substitute. It's super easy to make and you can make a bunch of them in advance and freeze them for another time.

Potato Lasagna Noodles

Gluten Free | Vegan | Dairy Free | Nut Free | Grain Free | Egg Free

Ready in 30 minutes

Makes 2 large sheets

Ingredients

1 cup cooked cubed russet potatoes

¼ cup water

½ tsp salt

1 tbsp tapioca flour

½ cup arrowroot powder

Preparation

Preheat oven 350F, parchment lined baking sheet

1. Boil your potatoes until a fork easily goes through them.

2. With a hand blender or food processor, blend together the cooked potatoes with the ¼ cup water, until smooth.

3. In a mixing bowl, combine the potato, salt, tapioca flour, and the arrowroot flour until it makes a thick paste.

4. With a spatula or offset spatula, spread the paste on the parchment lined baking sheet (spray your pan with a nonstick baking spray for parchment to stick to the pan). Spread the paste until it's about ¼” thick.

5. Bake in the oven for 16 minutes or until the center is baked through. Let it cool completely before transferring it from the sheet pan. With a knife or pastry cutter, cut into desired sheets for lasagna.

Tips:

If you want to store these sheets, you can sandwich parchment in between the noodle layers and put in a zip lock bag and freeze them for a later time.

Please leave comments below on what you think of this noodle!!