Once you make sourdough lasagna with homemade lasagna noodles, you’ll never want to go back! This is a classic lasagna recipe with homemade noodles that don’t even have to be boiled before baking.

The best lasagna recipe with homemade pasta noodles pinterest image

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Lasagna is such a classic in almost every home, and everyone has their own personal twist and methods for making it. My favorite way to make this dish from scratch is by using fresh lasagna noodles. No more store-bought noodles!

Making homemade pasta has become a regular part of my homemaking routine. Yes, there are always health benefits to making anything from scratch instead of using store-bought. But honestly, the biggest reason I’m hooked on homemade pasta is the flavor; it’s just so much better. You can absolutely tell the difference, because it’s a huge difference!

My family and extended family swear this is the best sourdough lasagna recipe, and they’re not wrong. But let’s be real, we’re probably a little biased. If you give it a try, I’d love for you to leave an honest review.

a slice creamy layered sheets on a plate

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Why You’ll Love This Recipe

Sourdough lasagna with a fresh-from-the-garden touch: This is a classic lasagna recipe everyone will love, nothing wild or fancy. Fresh pasta is what really sets it apart. If you’ve got access to fresh ingredients, try making as much as you can from scratch. You’ll taste the difference. When my hens are laying, my cows are giving milk, and the garden is packed with produce, I make the ricotta, mozzarella, parmesan, tomato sauce, and sourdough egg pasta from scratch. I then finish it off with herbs from the same garden.
Easy make-ahead lasagna that saves time on those busy days: This homemade sourdough lasagna recipe is perfect for when you’ve got a busy day or a couple of them coming up. Just prep it the night before, cover, and stick it in the fridge until you’re ready to bake.
Just make sure to bake it within a couple of days. Want to make it even easier and faster? Use store-bought pasta sheets, canned sauce, dried herbs, and pre-shredded cheese.
Easy to make in bulk and freeze for later: It’s a solid go-to if you’re getting ready for a busy season like postpartum. It also comes in handy when you just want a few dinners in the freezer for those lazy nights.
In the video below, I made a triple batch as part of my postpartum prep. I baked one for dinner and froze the other two. Since I was already in the kitchen making lasagna, it didn’t take much more effort to triple the sauce, pasta, and cheese. While the first pan baked in the oven, I put together the freezer meals. It was a way to get ahead and make life easier down the road.
No need to boil before baking: The best part? You really don’t need to boil the homemade sourdough lasagna noodles before baking. Just layer them right into the baking dish when you assemble the lasagna. They’ll cook perfectly in the oven as everything bakes together. No hauling out a large pot of water, no boiling, and no draining. Plus, you don’t have to worry about soggy noodles.

What You’ll Need

INGREDIENTS

Bolognese Sauce:

2/3 lb ground beef
2/3 lb ground sausage (can be Italian sausage)
1 small onion, diced
6 cloves of garlic, minced
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
2 teaspoons salt
1 quart (32 ounces) pasta sauce

Homemade Sourdough Lasagna Noodles (for 3 layers of noodles):

3 cups durum flour (all-purpose flour works fine too)
1 teaspoon salt
1/2 cup sourdough starter
1 tablespoon olive oil
2 eggs
extra flour for rolling pasta

Ricotta Cheese Filling and Cheese Toppings:

15 oz. ricotta cheese
1 egg
1 teaspoon salt
1 teaspoon dried or chopped parsley
2 cups shredded mozzarella cheese (fresh mozzarella works well too)
2 cups shredded parmesan cheese
1/2 teaspoon dried or chopped parsley

TOOLS

Large pot or dutch oven for bolognese sauce
rolling pin for pasta
pasta machine/pasta roller (optional)
small mixing bowl for ricotta cheese filling
9×13 inch baking dish

Step-By-Step Recipe

MAKE THE BOLOGNESE MEAT SAUCE

Brown the ground beef and sausage in a large Dutch oven or pot on medium heat. Once the meat is browned, drain it, return it to the Dutch oven, and add the chopped onion and minced garlic, and cook on medium-low heat for 5 minutes.
Add the Italian seasoning, garlic powder, onion powder, salt, and pepper as well as the quart of pasta sauce. Stir well, cover, and simmer on low for at least 30 minutes. If possible, simmer for a few hours or even all day to bring out depth and flavor in the sauce.

MAKE THE PASTA DOUGH

I like using my own pasta. An hour before you are ready to assemble the lasagna, make fresh sourdough pasta. You can learn more from my sourdough pasta recipe. Tip: You can use active sourdough starter or sourdough discard.
In a large bowl or directly on your countertop add the flour and make a well with the back of a spoon or measuring cup.
Add the starter, salt, eggs, and oil to the well.

Whisk it all into the flour with a fork and then turn the dough out onto a floured work surface.
Knead the sourdough pasta dough for 3-4 minutes until smooth. It should be slightly sticky, but still easy to handle. It should not be dry or crumbly.
Let the dough rest: wrap the dough in plastic wrap or in a zip-loc bag and set it to the side to rest at room temperature for 30 minutes.

MAKE THE RICOTTA MIXTURE

While the pasta dough is resting and the bolognese sauce is still simmering, make the ricotta cheese mixture. In a small mixing bowl, whisk together the ricotta, salt, egg, and parsley, and set aside.
Shred, grate, or slice the mozzarella and parmesan cheeses if you are not using pre-shredded.
Mix the shredded cheeses in a small bowl and set aside.

ROLL AND CUT THE SHEETS OF PASTA

On a lightly floured surface, roll out the pasta out into thin sheets and cut enough for 3 layers of pasta to fit your 9×13″ baking sheet. A KitchenAid stand mixer with a pasta attachment works well, but I use this manual pasta maker, and it works great.
Once the homemade pasta sheets are cut, dust them with flour on each side so they do not stick together, stack them up, and set them aside for assembly.
These fresh lasagna sheets do not need to be pre-boiled, so no need for big pots of boiling water or shocking the noodles in cold water after. The fresh pasta will go straight into the lasagna and be cooked perfectly al dente during the baking process.

ASSEMBLE THE LASAGNA AND BAKE

Assemble the lasagna in a greased 9×13 baking dish. This recipe makes three layers of lasagna.
First layer: Start by spooning a third of the bolognese sauce into the baking dish. Add the first layer of noodles, then spread a third of the ricotta egg mixture over the lasagna noodles.
Top with a third of the shredded cheese mixture. This completes one single layer of the lasagna.

Second layer: On top of the shredded cheese, add a third of the bolognese sauce, another layer of lasagna noodles/sheets, another ricotta cheese layer, and another shredded cheese layer.
Third layer: Same as the second layer. Top the shredded cheese with chopped parsley this time, cover the lasagna with a piece of aluminum foil.

Bake at 375°F for 30 minutes.
Uncover and bake for 15 minutes. Remove the lasagna from the oven and let cool and set for 30 minutes before serving so it holds its shape. It really is best to let it set before serving or the lasagna will spread all over the plates like soup rather than maintaining its shape.

FAQ

What is Bolognese Sauce?

Bolognese sauce is a rich, meaty Italian pasta sauce that originates from Bologna, Italy. It’s typically made with ground beef and pork, garlic, onions, tomatoes, and sometimes a splash of red wine. This version includes ground beef, ground sausage, onion, garlic, and a blend of seasonings like Italian seasoning, garlic powder, onion powder, black pepper, and salt.

These simple ingredients simmer together in pasta sauce to build a deep, savory flavor. It’s commonly used as the meat layer in lasagna or served over wide noodles like tagliatelle, pappardelle, fettuccine, or even easy homemade sourdough pasta.

How do I layer lasagna properly?

Start by spooning about a one-third of the bolognese sauce into the baking dish. Add the first layer of noodles, then spread one-third of the ricotta egg mixture over the lasagna noodles. Top with one-third of the shredded cheese mixture, and that completes one single layer of the lasagna.

On top of the shredded cheese, add another third of the bolognese sauce, another layer of lasagna noodles/sheets, another ricotta cheese layer, and another shredded cheese layer. Repeat this process for as many layers as you’d like. Top the final shredded cheese layer with chopped herbs, then cover and bake.

Do I have to make Lasagna noodles or can I use store-bought lasagna sheets?

You do not have to use homemade lasagna noodles in this recipe. You can definitely use store-bought lasagna sheets, but they may need to be pre-boiled and the flavor and texture won’t be quite the same.

How long does it take to make homemade lasagna?

It takes at least 2 hours and 45 minutes to make this lasagna from scratch. You can save time by using canned bolognese sauce, pre-made noodles, pre-shredded cheese, and dried herbs. With these shortcuts, you can have it ready in about an hour. If you make everything from scratch and simmer the bolognese all day, it’ll certainly take longer.

Should I bake lasagna covered?

This depends on whether you prefer a crispy top or a melty, cheesy one. Either way, it’s best to start baking with the lasagna covered. If you like a crispy top, uncover the lasagna after 20 minutes. And if you like it melty and cheesy, take off the cover during the last 5-10 minutes of baking.

3 Important Tips for the Best Results

Don’t skip making the fresh lasagna sheets: While this sourdough lasagna recipe can absolutely be adapted to use store-bought lasagna sheets, part of what makes it so good is the fresh pasta!
Simmer the Bolognese Sauce for several hours if you have time: Any tomato-based sauce develops more depth and flavor over time. This is why meals like chili, spaghetti, and lasagna are so often better the next day than if eaten fresh! One way to get that depth and flavor of next-day lasagna is to simmer the bolognese on low all day long, just like the Italian grannies do on Sundays before preparing and serving Sunday dinner to the family (its often called Sunday sauce among Italians for this reason, or so I’m told by my Italian friends).
Prep the night before and double batch or triple the batch: Making sourdough lasagna completely from scratch, especially making the fresh pasta sheets from scratch, can be a chore that takes quite a bit of time! Utilize your time well by preparing this dish the night before and making a double or triple batch. This isn’t actually that much more work since you’re already making everything anyway. You’ll be glad you put that little bit of extra work in on a busy night when you can pull a batch of fresh lasagna out of the freezer, bake it, and enjoy.

Storage

This lasagna can be prepared a day or two before baking. Just cover with aluminum foil or plastic wrap and refrigerate the assembled lasagna, then bake when you’re ready. Store leftover lasagna in the fridge in an airtight container for 4-5 days. This lasagna can be frozen in an airtight container before baking or after baking, it stays fresh in the freezer for 3 months.

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