Homemade Sourdough Lasagna: A Recipe from the Farm
Fresh sourdough lasagna noodles, fresh herbs, a delicious sauce, three cheeses and seasoned ground beef make for a delicious lasagna.
Fresh lasagna noodles, fresh herbs, a delicious sauce, three cheeses and seasoned ground beef. I grew up loving lasagna; it was one of my favorites and what I usually requested for my birthday meal. Similar to what my mom used to make but with a sourdough pasta twist. If you don’t want to make your own noodles you can easily make this Homemade Sourdough Lasagna: Recipe from the Farm with store bought noodles too.
I love how with this recipe almost everything is from scratch, raised from my garden or from local beef growers. Tomatoes from the garden for the sauce, noodles from scratch with farm fresh eggs, beef from a local producer and basil from my garden. Farm to table not only usually gives you more nutritious foods but also supports local. This is the perfect dish to help celebrate a special date or event.
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The Ingredients for Homemade Sourdough Lasagna
Homemade Sourdough Lasagna Noodles or Store Bought
You can use either store bought or homemade sourdough noodles. Here is the recipe for the easy homemade sourdough pasta. It’s a few simple ingredients, all you need is all purpose flour, eggs, salt and sourdough discard or active sourdough starter. I included step-by-step instructions for your success with fresh homemade pasta!
NOTE: Be sure to make the noodles with active sourdough starter and a day in advance if you want them to undergo the fermentation process.
It takes most of one recipe to make this lasagna, but you will have about 5 extra noodles. I do 3 layers of noodles in this recipe. You could either cut them into fettuccine or make a mini lasagna in a loaf pan. Store any leftover uncooked or cooked noodles in the refrigerator for 3-5 days.
If you want to make this but don’t have time for the homemade noodles that is fine. Just prepare store bought noodles according to the package directions.
- Ground Beef: You need one pound of ground beef for this recipe. Simply fry it up, season and add in as a layer to your lasagna. I like seasoning it with basil, salt and pepper.
- Pasta Sauce: Be sure to use your favorite sauce in this recipe. If you want to use what I do, then keep reading. I was talking to one of our friends in the community and this is what she does. It is so good and a great way to use frozen tomatoes, so I adopted the method.
- Mrs. Wages Pasta Sauce Packet: Follow the directions on the back of the packet. I do add a can of tomato paste to the sauce especially if I am using slicer tomatoes. If you use Romas or San Marzano tomatoes the paste is not necessary. Mrs. Wages packages make enough for about 3 lasagnas so I will usually make up the whole batch and then put the rest in freezer bags and freeze it till I make lasagna or spaghetti again. I like Rao’s spaghetti sauce if I need to buy some from the store.
- Shredded Parmesan Cheese: I like the flavor that the shredded cheese brings to the lasagna layers. I usually buy my parmesan cheese from Sam’s and freeze it until I am ready to use it.
- Cottage Cheese: The not so secret, secret ingredient. Cottage cheese is so good in lasagna. I add a generous amount to the layer and love how it brings a creaminess to the lasagna that’s hard to get anyway else. The best part is when you get a bite with a drop of cottage cheese in it. Yum!
- Mozzarella Cheese: Just for the top! I use a big, shredded mozzarella cheese for the top. After the lasagna has baked for about 30 minutes, I then add the shredded mozzarella on top and melt that for 15 minutes while the lasagna continues to bake.
- Garlic: If you are like me, you started cooking with garlic powder…then one day you tried fresh garlic in your cooking and now you keep it on hand to use in all your cooking. I still use garlic powder in some situations, but you can’t beat the flavor fresh garlic brings to the table. I use 3-4 medium sized cloves.
- Spices: Basil, salt and pepper are the three spices other than garlic that I use in my homemade lasagna. You can either use fresh or dried basil.
Making your own Pasta:
Making your own pasta can be intimidating but honestly the hardest part of it is rolling out the pasta and still this is doable with a rolling pin. It can be kneaded by hand or if you want it to be even easier you can use a stand mixer with a dough hook attachment.
I have always rolled out the pasta by hand but have heard good things about using a pasta maker or the pasta attachment for a mixer.
The Lasagna Making Process in Pictures:
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Frequently Asked Questions:
The biggest difference between them is that Bolognese sauce has some sort of meat in it. Like beef, pork, etc., whereas pasta sauce does not.
In some ways, yes. Sourdough pasta, especially sourdough pasta that has undergone a long fermentation process and was made with active starter is. The fermentation process is known to make foods easier to digest.
It is said that lasagna was first known in Naples, Italy. The original form of lasagna didn’t contain meat, but the meat was actually added to the dish later on.
Homemade Sourdough Lasagna: A Recipe from the Farm
- 10 lasagna noodles (homemade or store bought) sourdough pasta recipe linked
- 1 lb. ground beef
- 3-4 cloves garlic, minced
- Salt and Pepper
- 3-4 leaves basil – 1 tsp dried
- 2 cups parmesan cheese, shredded
- 16 oz- 4% milk fat cottage cheese
- 24 oz. your favorite pasta sauce*
Instructions:
If you are using homemade noodles:
- First make the sourdough discard noodle dough. Wrap it in plastic wrap and let the dough rest it in the fridge while chilling for at least 2 hours.
- After your noodles have chilled take them out of the fridge, cut the dough ball in half and roll them out separately with a rolling pin or pasta machine. Roll them on a clean work surface. You want them to be nice and thin. You’ll have two pasta sheets.
- When the pasta has been rolled out take and cut pasta into 3” x11” pieces, using a sharp knife, bench scraper or pizza cutter. You will have a few leftover but you need 10 for this lasagna.
Boiling the Noodles:
- In a large saucepan bring water, a drizzle of olive oil and a dash of salt to a boil. Add the noodles to the boiling water and cook for 3-4 minutes until al dente, stirring occasionally and gently.
- Drain the water and set aside.
Preparing the ground beef:
- In a cast iron skillet or frying pan, fry the hamburger, basil, salt and pepper. Fry it until there is no more pink meat and it is done. Drain any grease off the hamburger and discard.
- Set the hamburger aside.
The Sauce:
- We use homemade pasta sauce made with Mrs. Wages Pasta sauce seasoning packet. You can do this or you could just use your favorite pasta sauce.
Assembling the lasagna:
- Preheat your oven to 375 degrees. To assemble the lasagna first take a greased 9”x13” pan and layer three lasagna noodles across the bottom of the pan in a single layer.
- Next, take half of the ground beef and layer that on top of the noodles. Then, add about a third of the pasta sauce on top of that followed by half of the cottage cheese and parmesan cheese.
- Then, add another layer of noodles on top of that and repeat with this layer what you did on the first layer. Top with the last three lasagna noodles and the rest of the pasta sauce.
Baking the Lasagna:
- Place the lasagna in the preheated oven and bake for 30 minutes. After the 30 minutes add the mozzarella cheese on top and bake for another 15 minutes.
- Remove the lasagna from the oven and let sit for at least 15 minutes before cutting and serving. Enjoy!
*We like to use Mrs. Wages Sauce Packet and make our own sauce from frozen garden tomatoes. You can also use store bought tomatoes to make the sauce if you want or your favorite pasta sauce.
Store leftovers in an airtight container. Makes great leftovers. You can also freeze this lasagna.
Homemade Sourdough Lasagna: A Recipe from the Farm
Ingredients
- 10 lasagna noodles homemade or store bought sourdough pasta recipe linked above
- 1 lb ground beef
- 3-4 cloves garlic minced
- Salt and Pepper
- 3-4 leaves basil – 1 tsp dried
- 1 1/2 cups parmesan cheese shredded
- 1 cup 4% milkfat cottage cheese
- Your favorite pasta sauce*
Instructions
Instructions:
If you are using homemade noodles:
- First make the sourdough discard noodle dough. Wrap it in plastic wrap and let the dough rest it in the fridge while chilling for at least 2 hours.
- After your noodles have chilled take them out of the fridge, cut the dough ball in half and roll them out separately with a rolling pin or pasta machine. Roll them on a clean work surface. You want them to be nice and thin. You’ll have two pasta sheets.
- When the pasta has been rolled out take and cut pasta into 3” x11” pieces, using a sharp knife, bench scraper or pizza cutter. You will have a few leftover but you need 10 for this lasagna.
Boiling the Noodles:
- In a large saucepan bring water, a drizzle of olive oil and a dash of salt to a boil. Add the noodles to the boiling water and cook for 3-4 minutes until al dente, stirring occasionally and gently.
- Drain the water and set aside.
Preparing the ground beef:
- In a cast iron skillet or frying pan, fry the hamburger, basil, salt and pepper. Fry it until there is no more pink meat and it is done. Drain any grease off the hamburger and discard.
- Set the hamburger aside.
The Sauce:
- We use homemade pasta sauce made with Mrs. Wages Pasta sauce seasoning packet. You can do this or you could just use your favorite pasta sauce.
Assembling the lasagna:
- Preheat your oven to 375 degrees. To assemble the lasagna first take a greased 9”x13” pan and layer three lasagna noodles across the bottom of the pan in a single layer.
- Next, take half of the ground beef and layer that on top of the noodles. Then, add about a third of the pasta sauce on top of that followed by half of the cottage cheese and parmesan cheese.
- Then, add another layer of noodles on top of that and repeat with this layer what you did on the first layer. Top with the last three lasagna noodles and the rest of the pasta sauce.
Baking the Lasagna:
- Place the lasagna in the preheated oven and bake for 30 minutes. After the 30 minutes add the mozzarella cheese on top and bake for another 15 minutes.
- Remove the lasagna from the oven and let sit for at least 15 minutes before cutting and serving. Enjoy!
Notes
I loved lasagna growing up and this is similar to what my mom would make but with a sourdough twist. I hope you enjoy making this Homemade Sourdough Lasagna: A Recipe from the Farm and either completely from scratch or with store bought pasta sauce and noodles. Either way is delicious. Let me know your thoughts below or if you have any questions! Make sure to serve with a slice of sourdough bread, sourdough potato bread or sourdough French bread! Enjoy!
Mariah | TheFarmChicken
The LORD thy God in the midst of thee is mighty: he will save, he will rejoice over thee with joy; he will rest in his love, he will joy over thee with singing.
Zephaniah 3:17
Shop this Post:
- Smithey Ironware Cast Iron Skillet
- Gram Scale
- Bench Scraper
- Rolling Pin
- Mrs. Wages Pasta Sauce Packet
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