Whole Wheat Lasagna Sheets (Eggless / Vegan)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesWholeWheatLasagnaVeganEgglessFromScratchHomemadePlantBased
Nutrition (per serving)
240Calories
8 gProtein
50 gCarbs
2 gFat
1 gSugar
200 mgSalt
Ingredients
- 300 g Whole wheat flour
- 150–180 ml Warm water
- 1 tbsp Olive oil
- ½ tsp Salt
Method
- Mound flour + salt → make well → add olive oil + warm water gradually.
- Stir with fork until shaggy dough → bring together → knead vigorously 10–15 minutes until very smooth and elastic (dough should feel firm but not rock-hard — whole wheat absorbs more water than white flour).
- If too dry/crumbly, add 1 tsp water → if sticky, add 1 tsp flour → continue kneading until perfect (dough will be denser than egg version).
- Form into ball → wrap tightly → rest at room temperature 45–60 minutes (resting is crucial for easier rolling).
- Divide into 4 pieces → roll each very thin (1–1.5 mm) using rolling pin or pasta machine (dust with flour/semolina frequently).
- Cut into lasagna-sized rectangles (20×30 cm) → dust lightly to prevent sticking.
- Dry sheets 15–30 min → boil 3–4 minutes until flexible → drain → ice bath → pat dry before layering.
- Store fresh refrigerated up to 2 days or freeze — sturdy, nutty vegan whole wheat lasagna sheets.
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