Whole Wheat Lasagna Noodles: How to Make Compare

Whole wheat lasagna noodles is perhaps one of the most enjoyed dishes across the globe. It is famous for it’s multitude of flavors from the sauce, the smooth cheese, and the perfectly cooked noodles. Traditionally, lasagna noodles are made using refined white flour, which has seen quite some shift towards more nutritious and wholesome whole wheat alternatives.

Whole wheat flour has the bran, germ, and endosperm as these parts make the whole kernel. White flour on the other hand is usually made with just the endosperm of the wheat kernel and and comes at the price of vital nutrients due to the milling process. Hence, whole wheat flour is better since it provides more natural fibers, b vitamins (important one among other), and magnesium, zinc, and plant proteins.

Using whole wheat flour in making pasta gives it a more powerful flavor, denser texture, and a darker color. Whole wheat lasagna noodles are no exception and deliver a hearty bite, nutty flavor, and chewy texture making them ideal for rich fillings and bold sauces.

Home cooks and health-conscious individuals often prefer whole wheat lasagna noodles. Here’s why:

Whole wheat pasta usually has:

• Higher amounts of fiber: This contributes to better digestion, blood sugar management, and prolongs the feeling of satiety.
• Greater amounts of protein: This is especially significant for those on a vegetarian diet or those wishing to increase their protein intake.
• More micronutrients: Whole wheat contains more iron, magnesium, and B vitamins when compared to white flour.
• Whole Wheat Pasta Nutrition: For instance, one cup of cooked whole wheat pasta contains approximately 6 grams of fiber and 7 grams of protein, while traditional white pasta has around 2 grams of fiber.

Compared to refined pasta, whole wheat noodles have a lower glycemic index (GI), signifying they do not cause an increase in blood sugar levels as quickly. This makes it a better option for those with diabetes as it helps maintain stable energy levels.

Support for gut health comes from the strengthened fiber present in whole wheat that also helps reduce LDL cholesterol.

Whole grain products as a rule are less processed and this often translates to lower energy consumption and fewer resources used. Opting for whole wheat as opposed to white may be a small step, but makes a difference.

A more profound flavor profile of whole wheat lasagna noodles may initially intimidate consumers due to their prior biases toward flavor and toughness. However, when prepared properly, whole wheat pasta can be particularly delicious. It delivers:

• A nutty, almost toasted flavor, which compliments savory fillings like mushrooms, spinach, and robust tomato sauces.
• A firmer, more toothsome texture that some people prefer over the soft, sometimes mushy feel of white noodles after baking.
• Avoiding overcooking whole wheat noodles is key; overcooking can result in mushy noodles that lack structural integrity in layered dishes like lasagna.

• In spite of all the challenges pasta provides, it still can be beneficial.
• Heavy texture: In layered dishes, they may feel denser than traditional noodles.
• Their brownish tone may appear unappealing to others anticipating the pale golden color of traditional pasta.
• Whole wheat pasta generally takes slightly longer to cook, especially if dried.
• With proper planning, effective hydration, and careful sauce and filling integration, these obstacles become trivial with practice.

Crafting pasta from scratch exudes a certain pleasure and heightens when doing so with whole wheat flour because it turns into a hearty meal, not only homemade, but much healthier. Controlling the ingredients is key with whole wheat Lasagna noodles, alongside controlling the texture, and avoiding the additives included in most prepackaged products.

Preparing whole wheat lasagna noodles, we systematically breakdown each step including ingredients, equipment required, instructions, and even tips from experts.

A simple whole wheat noodle board requires only the following ingredients:

• 2 cups whole wheat flour (Stone ground has better flavor and texture)
• 3 large eggs (egg substitute works too, see below for vegan variation)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1–2 tablespoons water (as required)

A quarter cup of water with 2 tablespoons of ground flaxseed, rested for 10 minutes to thicken, is more than enough to replace the eggs.

A quarter cup of water with 2 tablespoons of ground flaxseed, rested for 10 minutes to thicken, is more than enough to replace the eggs.

• Kneading surface (countertop or large cutting board)
• Fork or whisk
• Pasta machine or rolling pin
• Pasta cutter or sharp knife
• Kitchen towel or plastic wrap
• Large pot (optional for boiling)
• Parchment paper or cloths (for drying noodles)
• Clean kitchen cloths

• Mix the dough Start with one mixing bowl. Collect a portion of the flour around 200 grams will do and pile it into a mound. Create a deep space in the shape of a crater in the middle of this mound of flour and reserve it for your other ingredients.
• Now add your ingredients. Use your fingertips to open the two eggs and place the internals in the crater. Add the salt and oil thereafter. Combine with a fork to your liking.

• Knead the dough the goal is to cane a fine, crispy look on the entire dough ball. While this is achievable in two ways listed below, make sure to mix coarse tweezers as well. With a dough ball, work on it with fingers for Approximately 8 to 10 minutes and voila, you would have done it!
• With wheat bran in whole wheat dough, achieving dough form requires a bit of waiting. Don’t give up on kneading as it’ll give a nice pay off at the end after achieving coarse wheat bran kneading from scratch.
• If a feeling of excess dryness arises, feel free to drizzle some water bit by bit. If you’re feeling it’s too sticky, just sprinkle a good portion of texture free flour.
• Whole grain contains nutrients that assist in augmenting muscle generating energy to keep you physically fit and health.

• Place the dough in a clean towel or plastic wrap and let it rest for around 30–45 minutes at room temperature. This step will make rolling easy as the gluten relax at this stage.

• In order to make the dough easier to work with, cut it into quarters.
• Place each piece on a floured surface and use either a rolling pin or a pasta machine to roll over it one piece at a time.
• Sprinkle with flour and roll until it is about 1.5 to 2 mm thick (1/16 of an inch) which is sturdy enough for lasagna, but thin enough to allow for layering.

• Use a knife or scissors to cut the rolled out dough in rectangles, roughly 3 x 6 inches, or whatever size matches your baking dish.
• After rolling the rest, keep the sheets on parchment paper or a floured cloth until they are ready to be used.

• Use straight away: Boil them in salted water for 2 to 3 minutes, and then your dish of lasagna is ready to be served.
• No need to boil as they are raw: If extra sauce is added, these can be layered straight into the lasagna.
• If storing for a few days: Lay flat on a drying rack or hang over a rod until they are fully dried (8 to 12 hours). After that, they can be stored in an air-tight container.

There is a convenience in grabbing a box of whole wheat lasagna noodles from a store. It is, however, different from homemade options, especially with whole wheat noodles. Each type of lasagna noodles in terms of taste, texture nutrition, cost, ease, and control over ingredients.

• Taste: Freshness and brand dependency can make the taste nuanced or lackluster, depending on the brands chosen.
• Textures: Rubbery and grittier than Chuckey while overcooked, it can also be likened to a dressers.
• Dried or oven-ready: Ready to use in pre-prepared styles.
• No refrigeration necessary: Keeps for months.
• Widely available: Accessible through most supermarkets or online.
• Good for busy families or meals at short notice.

• Taste: More tender chewable, node, rich, and earthy with a sweet touch from the whole wheat.
• Features: It is more effective for creating seamless blends in sauce absorption, and layers integration, it is great to use in lasagna.
• Usually contain stabilizers for prolonged shelf life.
• May use enriched flour composites even in “whole wheat” labeled noodles read the labels thoroughly.
  Time-intensive: Involves kneading, rolling, resting, and drying or boiling.
• Requires practice: Takes a couple of attempts to master.
• Requires equipment: Rolling pin or pasta machine, clean work area.

Few dishes are able to match the popularity of lasagna, arguably because it is best viewed as an indulgent comfort food. However, the type of noodles these are made from does make a considerable difference in its health impact. Whole wheat lasagna noodles are compared with traditional white (refined) flour noodles in terms of their nutritional value, health impact, and consideration for various dietary requirements.

• Main Ingredient: Whole Wheat Flour (With Bran and Germ)
• Processing: Minimal, Keeps Natural Grain Structure
• Color: Brown to Tan, Rustic look
• Texture (Satisfied): Denser, Chewier
• Taste: Earthy, Nutty, Robust: Mild, neutral, absorbs into other dishes easily

• Refined White Flour : Endosperm Only
• Heavily Processed: Removes Fiber and Nutrients
• Color: Pale cream to white, smooth surface
• More Textured: Soft, smooth, pliable, yielding
• Robust: Mild, neutral, absorbs into other dishes easily

• Calories: 190-200
• Protein: 7-8g
• Fiber: 5-6g
• Carbohydrates: 38-40g
• Fat: 1.5-2g
• Iron: 10-15% DV
• Magnesium: 15-20%
• B Vitamins (Especially B1)
• Glycemic Index (GI): 40-50

• Calories: 190-210
• Protein: 6-7g
• Fiber: 1-2g
• Carbohydrates: 40-42g
• Fat: 1g or less
• Iron: 4-8% DV
• Magnesium: 2-4% DV
• Moderate High (if enriched)
• Glycemic Index (GI): 70+ (high)

Whole wheat lasagna noodles are a better option than traditional lasagna noodles because they have more fiber and nutrients. If you need a gluten-free or low-carb alternative, consider zucchini or eggplant slices cut into thin strips and grilled, or baked. Sweet potato slices or cooked spaghetti squash also work well and add extra nutrients. For a boost in protein and fiber, try brown rice noodles or lentil-based noodles. These substitutes decrease the amount of refined carbohydrates while increasing the amount of vegetables, making the lasagna lighter, healthier, and more suitable for different dietary preferences.

Caloric content for whole wheat lasagna noodles is generally within the range of 180 to 210 calories for a 2-ounce (56g) dry serving, depending on the specific brand and formulation. These noodles are produced from whole grain durum wheat, which includes the bran and germ, yielding more fiber and nutrients than the refined alternatives.

For a given noodle shape, the caloric content is relatively constant, although it may vary somewhat due to thickness or the presence of additional ingredients, such as egg. The calories in prepared noodles remain approximately the same, although the serving size may increase because of water uptake. It is best to check nutrition labels online for accurate calories per serving.

Here are three of the most popular whole wheat lasagna noodles recipes along with their corresponding basic instructions:

• Whole wheat lasagna noodles
• Zucchini, spinach, bell pepper
• Marinara sauce
• Ricotta, Mozzarella, and Parmesan cheese
• Olive oil
• Garlic and onion with Italian herbs

• Whole wheat lasagna noodles
• Ground beef or turkey
• Marinara or meat sauce
• Ricotta, Mozzarella and Parmesan cheese
• Onion, Garlic
• Olive oil with oregano and basil

• Whole wheat lasagna noodles
• Spinach, Mushrooms, Zucchini
• Vegan marinara sauce
• Nutritional yeast
• Garlic, herbs, olive oil

Barilla Whole Grain Lasagna is a wholesome pasta product made of 100% whole grain durum wheat flour, which is lower in calories and more nutritious than traditional wheat flour. The flour used to make this product is single-ingredient, ensuring a good amount of dietary fiber, offering 6 grams per 50g serving which is approximately 21% of the daily recommended intake. Alaska Barilla provides 160 calories, 35 grams of carbohydrates, and 7 grams of protein per serve, making it a wholesome pasta option for those who wish to maintain a balanced diet.

The pasta is non-GMO and kosher certified, as well as being vegan, which broadens its appeal for consumers with diverse dietary preferences.

Barilla Whole Grain Lasagna cooks to an “al dente” texture in 8 minutes and Whole Grain Lasagna provide the same great taste and quality that Barilla is famous for. Barilla’s ridged, wide sheets are perfect for layering with sauces, cheeses, and vegetables which is both traditional and contemporary making this product versatile for all types of lasagna. Lasagna lovers who are looking to boost their intake of whole grain will relish this innovative, delicious, and hearty pasta that feels indulgent but is good for you.

DeLallo lasagna noodles made from organic whole wheat are easy to use and healthy for pasta enthusiasts. These noodles, which are made from organic whole wheat semolina and water, are extruded using bronze dies to create a rough surface which holds sauce very well. While they are ‘oven ready’, which means they don’t require pre-boiling, so they are easier to use for making lasagna.

In terms of nutrition characters, the serving of 2 ounces (56g) yields roughly 210 calories, 43g of carbohydrates, 5g of dietary fiber, and 6g of protein. These noodles lack saturated fat, cholesterol and sodium, which further adds to their positive nutritional qualities. As a bonus, these noodles are USDA certified organic, vegetarian, and kosher. DeLallo’s whole wheat noodles are perfect for orthodox and modern lasagna recipes as they offer an aid to better health without affecting the appetizing taste and seasoned feel.

• Barilla Whole Grain Wavy Lasagna (13.25 ounces): These noodles are crafted from whole grain durum wheat and have a robust texture. They are also an excellent source of fiber, providing three grams per serving. Additionally, they are non-GMO, kosher, and ridged or fluted al dente ready in 8 minutes. They are also wide and fluted which allows for ample room for layers of sauce, cheese, and vegetables making them ideal for both modern and traditional lasagnas.
• DeLallo Organic Whole Wheat Lasagna Noodles (9 ounces): Made in Italy from organic whole wheat semolina, these noodles do not require pre-boiling which makes them simpler to prepare in the oven. DeLallo’s whole wheat lasagna noodles are USDA Organic certified, vegetarian and kosher making them perfect for many diets. Besides, each serving of 2 ounces (56 grams) contains around 200 calories, 41 grams of carbohydrates, 5 grams of dietary fiber, and 7 grams of protein.

Whole wheat lasagna noodles are good for both modern and traditional cooking because they are healthier than regular noodles. Their most important applications include:

• Traditional Lasagna: Used in classic recipes layered with ricotta, mozzarella, meat, or vegetables, offering a nutty flavor and added fiber.
• Vegetarian & Vegan Lasagna: Ideal for plant-based dishes, paired with vegetables, tofu, or vegan cheese.
• Casseroles & Bakes: Can be broken up and used in pasta casseroles for added whole grain nutrition and fiber.
• Single-Serve Lasagna Cups: Ideal for portion-controlled meals and muffin-tin recipes.
• Roll-Ups: Fill and bake with sauce to make lasagna roll-ups filled with spinach, cheese, and/or meat.
• Meal Preps & Freezer Meals: These lasagnas are great to prepare in advance and freeze later because they are high in fiber and sturdiness.