Description
This Dutch Oven Lasagna recipe offers a delicious twist on traditional baked lasagna by cooking it entirely on the stovetop in a Dutch oven. Layers of savory ground beef and Italian sausage in a rich marinara sauce, combined with creamy ricotta, mozzarella, and Parmesan cheeses, create a hearty and comforting meal. The no-boil noodles absorb the flavorful sauce perfectly as they cook, resulting in a tender, cheesy lasagna that’s ready in under an hour, without needing an oven. A sprinkle of fresh basil adds a fresh, aromatic finish.
Ingredients
Scale
Cheese Mixture
- 1 large egg (lightly beaten)
- 15 ounces ricotta cheese or cottage cheese (1 tub)
- 1 tablespoon minced fresh parsley
Meat and Sauce
- 1 pound ground chuck
- 1 pound ground Italian sausage
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- ½ cup dry red wine
- â…› teaspoon crushed red pepper flakes
- 32-48 ounces marinara sauce (2 jars)
Other Ingredients
- 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 (if needed)
Instructions
- Prepare the Cheese Mixture: In a small bowl, beat together the egg, ricotta cheese, and minced fresh parsley until well combined. Set aside to use during layering.
- Brown the Meat: Place the Dutch oven over medium-high heat and brown the ground chuck and Italian sausage until fully cooked. Drain the excess fat, reserving about 2 tablespoons of fat in the pot; if there isn’t enough fat, add 2 tablespoons of olive oil. Transfer the drained meat to a large heatproof bowl and set aside.
- Sauté Aromatics and Make Sauce: In the same Dutch oven with the reserved fat, sauté the diced onion until translucent. Add minced garlic and cook for 30 seconds until fragrant. Pour in the dry red wine, crushed red pepper flakes, and marinara sauce. Simmer the sauce for 5 minutes to meld flavors, then transfer the sauce to the bowl with the meat and mix thoroughly.
- Start Layering Lasagna: Turn the heat to low-medium. Ladle 2 cups of the marinara meat sauce into the bottom of the Dutch oven. Cover with a layer of no-boil lasagna noodles, breaking them to fit as needed. Ladle another layer of marinara meat sauce over the noodles.
- Add Cheese Layers and Repeat: Spoon dollops of the ricotta mixture evenly over the sauce. Sprinkle mozzarella and Parmesan cheeses on top. Repeat the layering process three more times, building the lasagna with alternating layers of noodles, sauce, ricotta mixture, mozzarella, and Parmesan as described. The top layer should finish with sauce, mozzarella, and a final sprinkle of Parmesan cheese.
- Cook the Lasagna: Reduce heat to low, cover the Dutch oven, and cook for 30-40 minutes, or until the noodles are tender and the lasagna is hot and bubbling. Once cooked, optionally place the Dutch oven under a broiler for a few minutes to brown the cheese on top, watching carefully to prevent burning.
- Rest and Garnish: Remove from heat and garnish the lasagna with chopped fresh basil if desired. Let the lasagna rest for 10-15 minutes before serving to allow it to set and make slicing easier.
Notes
- Use no-boil noodles to simplify layering and cooking inside the Dutch oven without pre-cooking the noodles.
- If you prefer, substitute ground turkey or chicken for a lighter meat option.
- Adjust the amount of crushed red pepper flakes to control the heat level.
- Allowing the lasagna to rest before serving helps the layers set and improves texture.
- Broiling the top is optional but adds a beautiful browned and bubbly cheese finish.
- Reserve some fresh basil for garnish to enhance the flavor and presentation.
