Sourdough Lasagna
This sourdough lasagna has layers of hearty veg-infused tomato sauce, creamy ricotta cheese, and handmade, full-flavored sourdough noodles to take it to the next level. Topped with melty mozzarella, it bakes to tender, gooey perfection.
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 9x13-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.