Traditional Lasagna with Homemade Pasta

Fresh, homemade pasta makes this lasagna a new favorite in our house.  I admit, this is the first time I’ve made pasta from scratch.  It is definitely worth the extra work.  And really, it isn’t that hard.  🙂

I used beef from grass-fed, free range cows.  You could also use bison, turkey, or any other ground meat.

I do recommend using a pasta machine.  I did not, and ended up with thicker noodles.  It was still delicious!

Traditional Lasagna with Homemade Pasta


4 ½ cups whole wheat spelt flour

1 tbsp sea salt

6 eggs



1 lb lean ground beef

1 onion, chopped

1 clove garlic, minced

28 oz canned crushed tomatoes

1 ½ cup shredded mozzarella cheese



Mix flour and sea salt in a bowl and make a hole in the centre for the eggs.  Crack the eggs inside and whisk, gradually adding the flour to the mixture.  When most of it is mixed, remove from the bowl and place on a lightly floured surface.  Knead into a ball and set aside for about 30 minutes.  If dough is too dry you may add some room temperature water, one tablespoon at a time.  If dough is too wet, sprinkle with flour.

Cut ball into four pieces and roll each piece with a rolling pin.  You may use a pasta machine for thinner noodles (and less work!)  Cut edges and set aside until ready to use.

 Lasagna noodles ready to rollLasagna noodles rolled out



Place ground beef, onion and garlic in a skillet and cook over medium heat until beef is cooked through.  Add crushed tomatoes, setting aside ½ cup to be used for bottom and top of lasagna.

Cover the bottom of a baking dish with ¼ cup crushed tomatoes.  Place the first layer of noodles on top, cover with ground beef mixture.  Top with shredded cheese and repeat the process until you have 3 – 4 layers.  Cover the top layer with the remaining ¼ cup of tomatoes and shredded cheese.

 Lasagna out of the oven

Cover with foil and bake at 350 for 45 – 75 minutes.  The thicker the noodle, the longer it will take to bake.


Lasagna on a plate