Layers of saucy, cheesy comfort, plus fresh and flavorful noodles, in this sourdough lasagna.
As far as I’m concerned, there’s no bad time for lasagna. Whether for a birthday party, holiday gathering, condolence offering, or just a plain ol’ weekday, lasagna fits the bill. It’s also a favorite of my husband and I, one that we’ve been making regularly ever since we met (and one of the first arguments we ever had was about how to properly layer a lasagna).
This sourdough lasagna has all my favorite lasagna elements. The sauce is flush with juicy tomatoes, and hearty chunks of mushroom, ground meat, and greens. This is alternated with creamy layers of ricotta cheese, infused with Parmesan and oregano. Making the noodles from scratch may take a bit longer, but it takes this lasagna to the next level. The homemade pasta offers a pleasant sourdough tang, plus a velvety al dente bite. Topped with mozzarella, it bakes into a comforting casserole of gooey goodness. While sure to impress on special occasions, it is equally valid as a weeknight treat.
How to make sourdough lasagna.
I honestly don’t remember what my husband and I disagreed over in our argument about lasagna layering. But he was probably right, and we agree now: it starts with sauce on the bottom, followed by alternating layers of noodles, cheese, noodles and sauce, with a topping of mozzarella to finish it off. For this sourdough lasagna, you want to start by making the noodles. If you’ve never made fresh pasta, this is good place to start. The dough mixes in a food processor (super easy) and is simply rolled into long flat sheets, so no cutting or shaping is required. The sauce can be made while your pasta dough is resting. I like my sauce infused with mushrooms, ground meat, and greens, but you can easily swap out these veggies for whichever you like. You can also meatless, if you prefer, just leave out the meat and double the mushrooms. It’s hard to go wrong with just about anything here.
For more recipes like this, check out my sourdough pasta and sourdough pumpkin ravioli with brown butter mushrooms.
Sourdough Lasagna
Ingredients
Pasta:
- 160 grams (1 cup) semolina flour
- 120 grams (1 cup) 00 flour
- 6 grams (1 tsp) fine salt
- 6 egg yolks
- 25 grams (2 tbsp) extra-virgin olive oil
- 250 grams (1 cup) sourdough discard 100% hydration
Lasagna:
- 2 tbsp extra virgin olive oil
- 2 large shallots chopped, or substitute 1 small yellow onion and 4 garlic cloves
- 4 oz cremini mushrooms sliced
- 1 bunch chard or kale stems removed and chopped
- 1 tbsp rosemary chopped
- 8 oz ground beef or pork 85% lean
- Kosher salt and pepper
- 1 14-oz can diced tomatoes
- 1 14-oz can tomato sauce plain
- 1 15-oz container ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 tsp oregano
- Butter for baking pan
- 1½ cup grated mozzarella cheese
Instructions
- Make pasta dough: place flours and salt in a food processor. Pulse several times to combine.
- Add egg yolks, olive oil, and sourdough discard to food processor. Blend for 30-60 seconds until a rough dough forms. If dough does not start to come together until a dough add water by the teaspoon until it does.
- Transfer dough to a work surface and knead for about 10 minutes until dough is fairly smooth. Cover in plastic wrap and leave to rest (at least 30 minutes).
- While dough is resting, heat olive oil in a large skillet over medium heat. Add onions and garlic and cook briefly until fragrant. Add mushrooms, chard or kale, rosemary, and thyme and cook, stirring occasionally, until softened, about 5 minutes.
- Add ground beef or pork to skillet and cook until no longer pink. Season with 1 tsp salt and ½ tsp pepper.
- Add diced tomatoes and tomato sauce to skillet. Bring to a simmer and reduce heat as needed to maintain a gentle simmer for about 10 minutes.
- Meanwhile, in a medium bowl combine ricotta, Parmesan, egg, oregano, ½ tsp salt, and ¼ tsp pepper. Mix until evenly combined.
- Preheat oven to 350°. Butter a 9×13-inch baking pan or casserole dish.
- Roll out pasta: Divide dough into 4 roughly equally sized pieces. Flatten each into a round disc. Cover with plastic wrap or a towel.
- Roll out one portion of pasta at a time, keeping the rest covered. Set a pasta roller to its widest setting and pass the dough through. On a lightly floured surface fold the sheet into thirds (like a letter). Flatten dough with your hands or a rolling pin and pass through the roller again on the widest setting. Repeat folding and feeding through the widest setting one more time, or until the dough is smooth and even.
- Roll out dough twice through each of the following settings until dough is about 1 millimeter thick (refer to pasta roller manual for guidance, for my KitchenAid pasta roller attachment I roll out dough to setting 4).
- Dust dough sheet with flour and keep covered while you roll out the next portions.
- Cut dough sheets in half, or to fit the length of your baking dish.
- Remove sauce from heat. Add about 1 cup to the bottom of the baking dish. Top with 2 sheets of pasta. Spread half of the ricotta cheese mixture over noodles. Top with 2 sheets of noodles. Top noodle with half the remaining sauce, more noodles, remaining ricotta mixture, remaining noodles, and then remaining sauce. Cover the top with mozzarella cheese.
- Cover with foil and bake for 40 minute. Remove foil and continue to bake for 10-15 minutes or until cheese is melted and starting to brown. Allow to cool for 5-10 minutes before slicing and serving.
