Homemade Pasta Lasagna Recipe | Claire Saffitz | Dessert Person
Learn how to make Claire Saffitz’s Late Summer Lasagna, a layered pasta dish featuring homemade pasta sheets, thinly sliced eggplant, zucchini, and roasted tomatoes. This recipe combines a creamy ricotta mixture with mozzarella, garlic, parmesan, and fresh basil, capturing the best of the season. Perfect for end-of-summer gatherings or weeknight comfort food. Claire shows step-by-step how to roll pasta, roast vegetables, and build layers for the ultimate homemade lasagna.
Late Summer Lasagna
Homemade pasta sheets
1¾ cups (8 ounces) all-purpose flour
5 large egg yolks
1 large egg
1 tablespoon olive oil
1-2 tablespoons water
Thinly sliced eggplant
Thinly sliced zucchini
Fresh roasted tomatoes
Ricotta mixture (mozz/egg/garlic/red pepper flakes)
Parmesan
Basil
Olive oil
Eggs
Salt
Chapters
00:00 Intro
00:34 Lasagna
02:08 Ingredients & Special Equipment
03:32 A Trip to the Vegetable Garden
06:07 Prepare the Tomatoes & Garlic
09:25 Prepare the Filling
17:56 Prepare the Eggplant & Zucchini
22:00 Make the Lasagna Sheets
32:11 Assemble
36:27 Slice & Griddle
38:26 Serve
40:10 Cat cam
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
33 Comments
Such a great recipe and episode!
what i do with this is grill up fine pieces of eggplant and zucchini and onion and garlic and then fill it up onto toasted bread with mayo and provolone and calabrian pepper. if you only toast the outside of the bread it helps keep everying inside but it's worth scooping everything back up to eat. the other thing i do is caramelize all the onion, cook up the zzuchini and eggplant and use it as a base for ramen. add in some buldak and some parm and i'm a happy gal. tasty but a lot less work.
Can’t wait to try this recipe! Did you change editors? This style seemed a little less energetic than what you usually put out. Hope all is well!
I would love to see more of the garden, tips and tricks for preserving and recipes for all those late summer veggies that become over abundant really quickly!
Succession planting!!!
Claire's just out here living my dream 😭😭😭
why are you dealing with 6 feet of pasta if you're just going to cut it to go into the pan? Why not cut it much shorter before you put it in the 5-setting?
This way of making a lasagna and griddling it sound perfect for me, a bachelor living alone. Slice up the loaf, freeze them, and griddle up a slice for dinner as needed 😊
Garden field trip!!
Everything you said about your garden…too many green beans, sick of pesto, picking the zucchini before they are all seedy…exactly what I have said this summer
What a fascinating process; I learned so much as you talked us through each step. When you mentioned that the fresh pasta made from your hens’ eggs looked like sunshine as the light from the window streamed through the pasta, what an outstanding shot!
I love you Claire! You’re so cool.
It must be delicious, Having made lasagna with fresh pasta at the most 10 times, I can only imagine myself at the end of this one. I think I'll do the vegetables the day before and the dough as well. (I wish I was in Italy and could just go out and buy the lasagna sheets from the pasta maker down the street)
Good to see that it looks like I'm not the only one that has thrown their aluminium baking sheet in the diswasher by mistake.
Knife skill decline could be new mom related. If it is, it comes back.
May be one of my faves!
“An incredible amount of work but worth it…” love it.
Hi Claire i was just in my local corner markets and saw a snack from my youth and had to have one. It was a moon pie, it wasn't as good as I remember, it was okay but not the same. Maybe you could try and recreate moon pies.
I made this yesterday. Though i might missed a few ingredients, made a few tweaks here and there with the ingredients that I had. Maybe its not as beautiful and as delicious as what Claire makes. And it did took me quite some time to cook. But, it was worth it.
this is wild, you're a genius
It looks amazing.
I REALLY LIKE THE TOURINE STYLE LASAGNA CAUSE YOU GRILL IT OFF AND ADDS MORE OF THE CRISPY SIDES THAT LASAGNA IS KNOWN FOR
The effort to make these videos always blows my mind. Thank you!!!! Soooo much cleaning to do after each video, plus looking after her baby! WOW. It is truly appreciated.🤩🤩🤩
Claire vs. Cuisinart
It’s a lasagna terrine!
10:33 we need to see you do everything Claire. 🥹🥹❤️
this is like a Ratatouille Lasagna, yummmmmmm
That looks so dry.
What was Harris drinking from the tap? Looks like Frulli but deffo isn't
I made this, turned out great! I made a couple of alterations which made this a little bit easier:
– I just used store bought fresh lasagne sheets (cuts out the pasta making and blanching step – you can just layer them straight out of the packet).
– I didn't need to strain the ricotta overnight, when I opened the tub it appeared to already have very little liquid, it probably depends on what kind of ricotta you buy, I just got the regular grocery store kind.
– Not sure the food processor is necessary, I just box grated the parm and mozz, it didn't appear to make any difference to the end result.
– Again, you can skip the food processor if you don't have one and just mix the ricotta, egg and garlic in a blender – I used an immersion blender and then just stirred in my grated parm and mozz.
– I also mixed all of the parm into the ricotta mixture to cut out one of the layering steps (seemed to me unnecessary to keep half of it separate, only to add it into the layers anyway?)
It didn't feel super laborious with these alterations and the end result was delicious and visually very close to Claire's.
Claire struggling with the food processor is all of us! 😂 Thank you for leaving that in, it makes me feel better about my kitchen struggles 🧡
what food processor is this?
Hey Claire, idk if you’ll see this, I’m praying to the baking gods you will though.
I love developing recipes. I’m developing a pina colada oatmeal cookie. I made the cookie and it turned out great, not overly sweet, and incredibly soft and moist with a little chew. But because I refused to overdo it on the coconut extract, it just doesn’t have enough coconut flavor. There’s straight up shredded coconut in there, but the pineapple components are just more powerful. I was thinking, since the sweetness is so dialed back, the cookies could benefit from a coconut glaze or something, or even better would be a coconut royal icing that would add some crunch on top of the very soft cookie. How would you go about making something like a coconut Royal icing?