Description
This Dutch Oven Lasagna is the ultimate comfort food, with layers of rich marinara sauce, gooey cheese, and perfectly cooked pasta—all baked together in a single pot for easy cleanup! Perfect for family dinners or gatherings, this lasagna is just as delicious as the traditional version but with less hassle.
Ingredients
Scale
- 1 lb (450g) ground beef (or ground turkey)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (24 oz) marinara sauce (or homemade sauce)
- 1 can (6 oz) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 9–12 no-boil lasagna noodles (depending on your Dutch oven size)
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Meat and Sauce: In a large Dutch oven, heat a little oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once browned, add the chopped onion and minced garlic, and sauté until the onion is soft (about 3-4 minutes). Stir in the marinara sauce, tomato paste, dried basil, dried oregano, salt, and pepper. Let the sauce simmer on low heat for 10 minutes, stirring occasionally.
- Prepare the Cheese Mixture: While the sauce is simmering, in a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/4 cup of Parmesan cheese, and the beaten egg. Stir until well combined.
- Layer the Lasagna: Once the sauce is ready, remove about 1/4 of the sauce and set it aside. Begin layering the lasagna: Start with a small amount of sauce in the bottom of the Dutch oven to prevent sticking. Add a layer of dry no-boil lasagna noodles, breaking them as needed to fit the pan. Spread a layer of the ricotta cheese mixture on top of the noodles, then add a layer of sauce. Repeat these layers, finishing with a layer of noodles topped with the remaining sauce. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Bake: Cover the Dutch oven with a lid or foil and bake for 45 minutes. After 45 minutes, uncover the lasagna and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbly.
- Serve: Let the lasagna cool for about 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- You can add sautéed vegetables like zucchini, mushrooms, or spinach between the layers for added nutrition and flavor.
- For a more decadent version, feel free to add extra cheese or a layer of béchamel sauce for extra creaminess.
- You can prepare this dish ahead of time and refrigerate it before baking. Just allow extra time in the oven to heat through.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion (1/8 of the lasagna)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg