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dutch oven lasagna

Dutch Oven Lasagna

Print Recipe
Create a mouthwatering Dutch oven lasagna with our step-by-step recipe. Perfectly tender layers, homemade sauce, and cheesy goodness await!
Course Main Course
Prep Time 45 minutes
Cook Time 1 hour
Servings 6

Ingredients

For the Meat Sauce:

  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • 1 pound ground beef
  • ½ pound Italian sausage casing removed
  • 1 can 28 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
  • 1 cup water

For the Ricotta Mixture:

  • 1 ½ cups ricotta cheese whole milk
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup fresh parsley chopped

For Layering:

  • 9-12 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Instructions

Make the Meat Sauce

  • Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  • Stir in the garlic and cook until fragrant, about 1 minute.
  • Add the ground beef and Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain any excess fat.
  • Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and red pepper flakes. Add 1 cup of water and mix well.
  • Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until thickened.

Prepare the Ricotta Mixture

  • In a large mixing bowl, combine ricotta cheese, Parmesan cheese, egg, salt, pepper, and parsley. Mix until smooth and set aside.

Cook the Pasta (If Needed)

  • If not using no-boil noodles, cook lasagna noodles according to the package instructions. Drain and lay flat on a clean towel to prevent sticking.

Assemble the Lasagna

  • Preheat your oven to 375°F (190°C).
  • Spread a thin layer of meat sauce on the bottom of the Dutch oven to prevent sticking.
  • Add a layer of noodles, overlapping slightly.
  • Spread ⅓ of the ricotta mixture over the noodles.
  • Top with ⅓ of the meat sauce, then sprinkle ⅓ of the mozzarella and Parmesan cheese over the sauce.
  • Repeat the layers (noodles, ricotta, meat sauce, cheese) two more times, finishing with a layer of cheese on top.

Cook the Lasagna

  • Cover the Dutch oven with its lid and place it in the preheated oven. Bake for 45 minutes.
  • Remove the lid and bake for an additional 15 minutes, or until the top is golden and bubbly.
  • Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set.