Whole Wheat Lasagna Sheets (Egg-Based)

Name: Whole Wheat Lasagna Sheets (Egg-Based)
Ingredients: 300 g Whole wheat flour (fine-ground or atta); 3 Large eggs (room temperature); 1 tbsp Olive oil; ½ tsp Salt; 1–3 tbsp (only if dough is too dry) Water

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesWholeWheatLasagnaEggPastaFromScratchHomemadeLayeredClassicItalian

Nutrition (per serving)

220Calories

10 gProtein

40 gCarbs

4 gFat

1 gSugar

200 mgSalt

Ingredients

300 g Whole wheat flour (fine-ground or atta)
3 Large eggs (room temperature)
1 tbsp Olive oil
½ tsp Salt
1–3 tbsp (only if dough is too dry) Water

Method

Mound flour + salt on clean work surface → make a wide well in the center.
Crack eggs into the well → add olive oil → use fork to whisk eggs → gradually pull in flour from inner edges until shaggy dough forms (2–3 minutes).
Bring dough together with hands → knead vigorously 10–12 minutes (see kneading blog below) until very smooth, elastic, and no longer sticky (whole wheat dough is stiffer — it should feel firm but pliable).
If dough cracks or feels too dry, add 1 tsp water → if too sticky, add 1 tsp flour → continue kneading until perfect.
Form into smooth ball → wrap tightly in plastic → rest at room temperature 45–60 minutes (or refrigerate up to 2 days; bring back to room temp before rolling).
Divide rested dough into 4 pieces → keep covered → roll one piece at a time to very thin (1–1.5 mm) using rolling pin or pasta machine (start widest setting, dust lightly with flour, narrow progressively).
Cut rolled sheet into rectangles approximately 20×30 cm (or size to fit your lasagna pan) → dust lightly with flour or semolina to prevent sticking.
Lay sheets flat on floured trays or hang to dry slightly 15–30 minutes (prevents sogginess when layering).
Cook: Boil in salted water 2–3 minutes until flexible but still firm → drain → immediately plunge into ice water to stop cooking → pat dry before layering in lasagna.
Store fresh sheets refrigerated (separated by parchment) up to 2 days or freeze — hearty, nutty whole wheat lasagna sheets for classic baked lasagna.