Dutch Oven Lasagna Recipe
Introduction
This Dutch Oven Lasagna offers a comforting, rich twist on a classic favorite. Layered with a savory meat sauce, creamy ricotta filling, and melted cheese, it’s made right in a single pot for easy cooking and cleanup. Perfect for a cozy family dinner!
Ingredients
- 1 large egg (lightly beaten)
- 15 ounces ricotta cheese (or cottage cheese, 1 tub)
- 1 tablespoon minced fresh parsley
- 1 pound ground chuck
- 1 pound ground Italian sausage
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- ½ cup dry red wine
- ⅛ teaspoon crushed red pepper flakes
- 32-48 ounces marinara sauce (2 jars)
- 9 ounces no-boil lasagna noodles (1 box)
- 2 cups freshly shredded or sliced mozzarella cheese (divided)
- ½ cup freshly grated Parmesan cheese (divided)
- Chopped fresh basil (optional, for garnish)
Instructions
- Step 1: In a small bowl, beat together the egg, ricotta cheese, and minced parsley. Set this mixture aside.
- Step 2: Heat the Dutch oven over medium-high heat. Brown the ground chuck and Italian sausage, then drain the meat, reserving 2 tablespoons of fat. If there isn’t enough fat, add 2 tablespoons of olive oil. Transfer the drained meat to a large, heatproof bowl and set aside.
- Step 3: In the same Dutch oven, sauté the diced onion until translucent. Add the minced garlic and cook for another 30 seconds. Pour in the red wine, add crushed red pepper flakes and marinara sauce, and simmer for 5 minutes. Transfer this sauce mixture to the bowl with the meat and stir to combine.
- Step 4: Return the Dutch oven to low-medium heat. Ladle 2 cups of the meat sauce into the bottom of the pot, then cover with a layer of no-boil lasagna noodles (break them to fit as needed). Add another layer of meat sauce over the noodles.
- Step 5: Spoon dollops of the ricotta mixture over the sauce, then sprinkle with some mozzarella and Parmesan cheeses. Repeat layering three more times, ending with sauce, mozzarella, and Parmesan on top. The layering order should be: sauce, noodles, sauce, ricotta, mozzarella, Parmesan, noodles, sauce, ricotta, mozzarella, Parmesan, noodles, sauce, ricotta, mozzarella, noodles, sauce, mozzarella, and finish with Parmesan.
- Step 6: Cover and cook on low heat for 30-40 minutes, until the noodles are tender and the lasagna is hot and bubbly. For a browned cheese topping, place the Dutch oven under the broiler for a few minutes after cooking.
- Step 7: Remove from heat, garnish with chopped fresh basil if desired, and let the lasagna rest for 10-15 minutes before serving.
Tips & Variations
- Use cottage cheese instead of ricotta for a lighter texture.
- If you don’t have red wine, substitute with beef broth or extra marinara sauce.
- Add cooked vegetables like spinach or mushrooms to the meat sauce for extra flavor and nutrition.
- To save time, prepare the meat sauce a day ahead to let the flavors develop.
- If you prefer a spicier lasagna, increase the crushed red pepper flakes to taste.
Storage
Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole pot on the stove over low heat until heated through. For longer storage, freeze the lasagna in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular lasagna noodles instead of no-boil noodles?
Yes, but you will need to pre-cook the regular noodles before layering, and expect a slightly different texture.
Do I need to add extra liquid since this is cooked in a Dutch oven?
No additional liquid is necessary because the sauce and reserved meat fat provide enough moisture to cook the noodles evenly.
Print
Dutch Oven Lasagna Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Dutch Oven Lasagna recipe offers a delicious, comforting Italian classic made entirely in a single Dutch oven on the stovetop. Layers of seasoned ground beef and Italian sausage simmered with marinara, combined with creamy ricotta, mozzarella, and Parmesan cheeses, and no-boil lasagna noodles create a hearty, cheesy dish that’s great for family meals. The lasagna cooks gently over low heat until perfectly tender and bubbly, with an optional broil step to brown the top cheese layer. Fresh basil garnish adds a pop of color and freshness.
Ingredients
Scale
Cheese Mixture
- 1 large egg (lightly beaten)
- 15 ounces ricotta cheese (or cottage cheese, 1 tub)
- 1 tablespoon minced fresh parsley
Meat Sauce
- 1 pound ground chuck
- 1 pound ground Italian sausage
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- ½ cup dry red wine
- ⅛ teaspoon crushed red pepper flakes
- 32–48 ounces marinara sauce (2 jars)
Lasagna Assembly
- 9 ounces no-boil lasagna noodles (1 box)
- 2 cups freshly shredded or sliced mozzarella cheese (divided)
- ½ cup freshly grated Parmesan cheese (divided)
- Chopped fresh basil (optional, for garnish)
- 2 tablespoons olive oil (optional, if reserved fat from meat is insufficient)
Instructions
- Mix Cheese Mixture: In a small bowl, beat together the egg, ricotta cheese, and minced fresh parsley until smooth. Set this mixture aside for later layering.
- Brown Meat: Heat your Dutch oven over medium-high heat and brown the ground chuck and Italian sausage together thoroughly. Once browned, drain excess fat but reserve 2 tablespoons of the fat in the pot. If there isn’t enough fat reserved, add 2 tablespoons of olive oil to the pot. Transfer the drained meat to a large heatproof bowl and set aside.
- Sauté Vegetables and Combine Sauce: Using the same Dutch oven, sauté the diced onion over medium heat until translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant. Pour in the dry red wine, crushed red pepper flakes, and marinara sauce. Simmer for 5 minutes to develop flavors before transferring this marinara mixture to the bowl with the browned meat. Stir well to combine the meat and sauce evenly.
- Begin Layering: Reduce heat to low-medium. Ladle 2 cups of the marinara meat sauce mixture into the bottom of the Dutch oven. Cover the sauce with a layer of no-boil lasagna noodles, breaking them as necessary to fit evenly over the sauce layer.
- Add More Layers: Ladle more marinara meat sauce evenly over the noodles. Then spoon dollops of the ricotta and egg mixture over the sauce. Sprinkle a portion of the shredded mozzarella and grated Parmesan cheeses over the ricotta.
- Repeat Layers: Repeat the layering process three more times, creating a total of four sauce layers and three ricotta layers. Construct the layers in this order from bottom to top: sauce, noodles, sauce, ricotta, mozzarella, Parmesan, noodles, sauce, ricotta, mozzarella, Parmesan, noodles, sauce, ricotta, mozzarella, noodles, sauce, mozzarella, finishing with Parmesan on top. This builds a rich, multi-layered lasagna.
- Cook Lasagna: Cover the Dutch oven and cook over low heat for 30-40 minutes. This slow simmer gently cooks the noodles through and melds the flavors until the lasagna is hot and bubbly.
- Optional Broil: For a browned, crusty cheese topping, carefully place the Dutch oven under a broiler for a few minutes once fully cooked. Keep a close watch to avoid burning.
- Rest and Garnish: Remove the lasagna from heat and sprinkle chopped fresh basil over the top for color and fresh herbal aroma. Let the lasagna rest 10-15 minutes before serving to allow it to set for easier slicing.
Notes
- To ensure enough fat for sautéing, reserve 2 tablespoons of fat after browning meat or supplement with olive oil as needed.
- No-boil noodles eliminate the need for pre-cooking and absorb sauce perfectly during cooking.
- Use fresh parsley and basil to add vibrant flavors and freshness.
- The broiling step is optional but recommended for a golden cheese crust.
- Letting lasagna rest before serving helps it hold its shape when sliced.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: lasagna, dutch oven recipe, stovetop lasagna, Italian comfort food, easy lasagna, no-boil noodles, ground beef lasagna, Italian sausage lasagna
