Combine the dry ingredients in a large mixing bowl. Pour over the boiling water, then set aside for 20 minutes for the dough to cool.

Once sufficiently cooled, mix in the eggs. Stir the dough as much as you can, then tip it out onto a clean dry bench. There will likely be lots of dry bits and errant flour. Continue to knead the dough until it comes together in a smooth ball with no dry flour bits. It should be easy to handle – not dry and not wet. If it isn’t the right texture, make amendments (add a small amount of water or flour until you reach the described consistency).

Liberally flour your bench with tapioca flour and divide the dough in 5 or 6 equal sized balls. Cover all but one.

Use a rolling pin to roll the dough out into the shape of your baking dish. Take time to roll it really thinly or it will be unpleasant to eat.

Trim the scraggly edges to ensure the rectangles are the perfect shape for your baking dish. The scraggly edges will also be unpleasant to eat. You can restore them by kneading in small splashes of water until you reach the desired consistency.

Assemble your lasagne using the lasagne sheets. I like to poke 6 or so small knife holes in the dough to allow air to escape. I recommend making these sheets when you need to use them.