Ingredients
Equipment
Method
- Preheat oven to 375 degrees and grease a 13x9 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
• Sourdough pasta note:
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.
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.
