This was my first time making gluten free pasta as well as my first time making pasta with herbs mixed into the dough. This pasta was made with soy flour and the herbs were basil and oregano.
The recipe in the Allergy & Candida Cooking Made Easy cookbook did not mention using a pasta maker but I tried it out anyway. Turns out it didn't work very well. The dough was just too sticky even though I added a lot more flour than the recipe had called for so I rolled it out by hand using a rolling pin which took for ever, much longer than I had planned so dinner ended up being a bit late. I had to flour the dough after each roll of the pin. At least there were only 4 5x10 sheets that I had to roll out.
Once the dough was done it didn't take long to put the dish together, layering the sauce, tofu, noodles and spinach. The sauce was made from scratch too and had lots of chunks of green peppers and zucchini. Again the recipe called for eggplant but since I have so much zucchini I used it as a substitute. The sauce turned out very runny and wished I had more time to let it reduce some. The recipe called for letting the sauce simmer for an hour covered but with it covered the liquid didn't have any room to evaporate. Despite the runny sauce I thought the lasagna turned out pretty good considering it had no cheese or meat.