Sourdough Lasagna Recipe (With Homemade Noodles)
There is something so satisfying about a pan of homemade lasagna coming out of the oven. The bubbling sauce, the melted cheese, the layers coming together into something hearty and comforting. It is the kind of meal that fills your home and gathers everyone to the table.
This sourdough lasagna takes that classic comfort food and brings it back to the basics. Made with homemade sourdough pasta, a rich meat sauce, and a simple cheese filling, it is a meal that is both nourishing and deeply satisfying.
Whether you are making this for a slow weekend dinner, a family gathering, or preparing a few pans ahead for the freezer, this is a recipe you will come back to again and again.
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A Little Story From My Kitchen
I have always loved Italian food.
Pizza, alfredo, pasta in just about every form. And lasagna has always been one of those meals I remember loving even as a kid when we would buy the Stouffers brand from the store. It felt like something cozy and something a little more fancy than a typical weeknight dinner of meat and vegetables.
For the longest time though, I thought making lasagna from scratch was complicated. It looked like one of those meals you only made once in a while because it took too much time or effort.
It wasn’t until about ten years ago that I finally tried making it myself.
And honestly, I remember being surprised at how simple it really was!
Once I made it the first time, it quickly became one of those meals that felt doable and worth it. Something I could make for my family without feeling too overwhelmed.
Fast forward to more recent years, when we started making our own sourdough pasta at home. We had already fallen in love with homemade fettuccine and spaghetti, and it just felt natural to try using those same noodles in a lasagna!
So I did.
And it turned out even better than I expected!
It was rich, flavorful, and had that same comforting feel, but with the added goodness of sourdough. Both James and Jason loved it, and it quickly became one of those meals that just feels like a win all the way around.
I also love how versatile it is. You can serve it on a cozy fall evening when it is cold outside, or make it part of a summer dinner with a fresh salad, some bread, and a table set outside under soft lighting. It is one of those meals that brings people together.
And that, to me, is what good food is all about.
Why You’ll Love This Sourdough Lasagna
- Made from scratch with simple, real ingredients
- Uses sourdough pasta, which is easier on digestion
- Can be made ahead for busy days
- Freezes beautifully
- Feeds a crowd and makes great leftovers
If you are new to making sourdough pasta, you can follow my full step-by-step guide below. This recipe is very simple and you can use a manual pasta machine like this one to make it much easier or you can roll it out and hand cut the noodles right on your counter!
Ingredients
For the meat sauce:
- 2 pounds ground meat (beef, venison, turkey, or chicken)
- 24 ounces (4 cups) marinara sauce (Homemade or your favorite brand)
Make the cheese filling:
- 1 1/2 cups cottage cheese or ricotta
- 1 egg
- 1/4 cup parmesan cheese
- Salt and pepper to taste
- Optional: fresh herbs like fresh basil or oregano
For the layers:
- Lasagna noodles (homemade sourdough or store-bought)
- 16 ounces mozzarella cheese (two 8-ounce blocks)
- Optional: extra parmesan for topping
How to Make Sourdough Lasagna
1. Prepare the meat sauce
In a large skillet, brown your ground meat over medium heat. I like to use this meat masher to make it easier to break up the meat while cooking.
Once fully cooked, drain any excess grease if needed. Add in your pasta sauce and stir to combine. Let it simmer for a few minutes, then set aside.
2. Make the cheese filling
In a bowl, combine:
- cottage cheese (or ricotta)
- egg
- parmesan cheese
Add a pinch of salt and pepper, and mix until smooth. You can also add fresh herbs if you like.
Set aside.
Note: You can use a simple hand grater like mine or if you want something even more efficient, try this rotary grater. You will feel like you are at Olive Garden!
3. Cook the noodles
If using my homemade sourdough pasta, prepare according to the recipe (I have linked it at the end of this post if you need it) and cut into lasagna noodles. Cook for 3 minutes or until al dente.
If using store-bought noodles, cook them al dente according to package instructions, then drain.
4. Assemble the lasagna
Preheat your oven to 375°F.
Grease a 9×13 baking dish.
Start by adding a thin layer of meat sauce to the bottom.
Then begin layering:
- Lasagna noodles
- Meat sauce
- Cheese mixture
- Mozzarella
Repeat this process, alternating the direction of the noodles with each layer if you can.
Finish with:
- noodles
- meat sauce
- mozzarella cheese
- optional parmesan on top
5. Bake
Cover with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and slightly golden.
6. Let it rest
Let the lasagna sit for about 10 minutes before slicing.
This helps everything set and makes serving much easier.
Sourdough Lasagna Recipe (With Homemade Noodles)
Equipment
- 13×9 Baking Dish
Ingredients
For the Meat Sauce
- 2 lb Ground meat (beef, venison, chicken, turkey)
- 24 oz Marinara sauce (homemade or your favorite brand)
Cheese Filling
- 1 1/2 cups cottage cheese or ricotta cheese
- 1 large egg
- 1/4 cup shredded parmesan cheese
- salt/pepper/herbs and desired
Other
- 16 oz shredded mozzarella cheese
- Sourdough Lasagna Noodles (enough for 3 layers of noodles)
Instructions
- Preheat oven to 375 degrees and grease a 13×9 baking dish.
- In a sauce pan, brown the meat. Drain grease if needed.
- In the sauce pan with the ground meat, add the marinara sauce and stir to combine. Set aside.
- In a small mixing bowl, combine cottage cheese or ricotta, egg, parmesan, and seasonings (if desired). Set aside.
- On the stovetop, bring water to boil and add in a tablespoon of olive oil and sourdough lasagna noodles. Cook for 3 minutes (if homemade) or until al dente. Do not overcook the noodles.
- Once cooked, drain the water from the noodles.
- In the baking dish, spread a small amount of the meat sauce. Then layer noodles, meat sauce, cheese mixture, and mozzarella cheese. Repeat a second time.
- For the final layer, add the noodles and spread remaining meat sauce over the top. Top with a generous layer of mozzarella cheese. Add shredded parmesan if desired.
- Cover with foil and bake for 30 minutes. Then remove foil and continue to bake and additional 10 to 15 minutes or until the cheese is melted and bubbly.
- Let set for 10 minutes before serving. Enjoy!
Notes
If you are using homemade sourdough lasagna noodles, make sure they are rolled thin enough to cook evenly during baking. Fresh pasta cooks differently than store-bought, so do not overcook before assembling. • Make-ahead option:
This lasagna can be fully assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. It’s a great option for busy days or entertaining. • Freezer friendly:
You can freeze the lasagna either before or after baking. To freeze unbaked, assemble completely, wrap tightly, and freeze. Bake from frozen or thaw overnight in the refrigerator before baking. • Cheese texture tip:
If using cottage cheese instead of ricotta, the texture will be slightly lighter but still creamy and delicious. Both work well, so use what you have on hand. • Vegetable variation:
For a meatless version, sauté chopped zucchini, mushrooms, onions, or spinach and use them in place of the ground meat. • Resting matters:
Letting the lasagna rest for about 10 minutes after baking helps it set and makes slicing much easier.
Meatless Variation (Vegetable Lasagna Option)
If you prefer a meatless version, this recipe is very easy to adapt and just as satisfying!
Instead of using ground meat, you can swap in a mixture of chopped vegetables. Zucchini and mushrooms work especially well because they add a hearty texture and absorb the flavor of the sauce beautifully.
How to make it:
- Finely chop zucchini and mushrooms
- Sauté them in a skillet over medium heat until softened and most of the moisture has cooked off
- Add your pasta sauce and let it simmer for a few minutes, just like you would with the meat
From there, you’ll layer everything the same way.
You can also mix in things like:
- spinach
- bell peppers
- onions
This version feels a little lighter but still has that rich, comforting flavor you expect from a good lasagna.
A Simple Tip for Shredding Cheese
I use two 8-ounce blocks of mozzarella for this recipe.
Instead of shredding by hand, I often just toss the cheese into my Ninja blender. It turns into small pieces rather than long shreds, but it melts beautifully and saves time. I like to blend many blocks at once and then freeze what I do not use. Then, it is ready for me whenever I need it!
Serving ideas
This lasagna pairs so well with:
- a fresh green salad with Italian or homemade probiotic ranch dressing
- warm sourdough garlic bread or French bread
- a simple outdoor dinner setting with family or friends, bottle of red wine, and string lights
Make-ahead and Freezer Tips
This is one of my favorite meals to prep ahead.
You can:
- Assemble the entire lasagna and refrigerate before baking
- Freeze it unbaked and cook later
- Bake it and freeze leftovers in portions
It is one of those meals that makes those busy days feel manageable.
Frequently Asked Questions
Can I use store-bought noodles instead of sourdough?
Yes, absolutely. If you don’t have time to make sourdough pasta, you can use regular lasagna noodles. Just cook them al dente according to the package directions before layering.
Do I have to use freshly milled flour?
No, you don’t. I personally love using freshly milled flour for the added nutrition and flavor, but this recipe works just as well with regular flour. Use what you have and what feels manageable.
Can I make this ahead of time?
Yes, and it’s one of my favorite things about this recipe. You can fully assemble the lasagna, cover it, and keep it in the refrigerator until you’re ready to bake. It’s perfect for busy days or when you’re hosting.
Can I freeze sourdough lasagna?
Yes. You can freeze it either before or after baking.
- Unbaked: assemble, cover tightly, and freeze
- Baked: let it cool completely, then freeze in portions
When you’re ready to use it, bake from frozen or thaw overnight in the fridge first.
What kind of meat works best?
This recipe is very flexible. I often use a mix of beef and venison, but ground turkey, chicken, or all beef work just as well. Use whatever you have on hand.
Can I use ricotta instead of cottage cheese?
Yes. Both work beautifully. Cottage cheese gives it a slightly lighter texture, while ricotta is more traditional and creamy.
Why do you let the lasagna rest before cutting?
Letting it rest allows everything to settle and firm up a bit. If you cut into it right away, it can be very loose and messy. Giving it about 10 minutes makes a big difference!
How do I know when it’s done?
The cheese on top should be melted and lightly golden, and the sauce should be bubbling around the edges. That’s usually the perfect time to take it out.
Final thoughts
Meals like this remind me that good food does not have to be difficult to feel really special.
It is simple ingredients, a little time in the kitchen, and the joy of sharing it with the people you love.
Whether you are making this on a quiet evening at home or serving it to a table full of friends, this sourdough lasagna is one of those recipes that brings comfort and connection right along with it!
If you make this, I would love to know what you think! Come back and let me know in the comments!
XO, Bri
More Italian-Inspired Meals to Try
If you love a simple Italian-style dinner at home, there are so many ways to build on a meal like this. From homemade pizza nights to creamy pasta dishes and hearty meals served over noodles, these are the kinds of recipes that bring everyone to the table and make the evening feel a little more special.
More Sourdough Recipes for Your Kitchen
If you’ve been enjoying cooking with sourdough, there are so many ways to use it beyond bread. From pasta to everyday staples, these recipes are simple, nourishing, and easy to work into your weekly rotations!
Let’s Stay Connected!
If you enjoyed this recipe, I’d love to stay connected with you beyond the kitchen. I share more from-scratch meals, sourdough favorites, and simple moments from our home over on my other platforms.
