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Dutch Oven Lasagna Recipe

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★★★★★

4.5 from 70 reviews

This comforting Dutch Oven Lasagna recipe layers rich meat sauce, creamy ricotta mixture, and gooey mozzarella inside no-boil noodles, all cooked gently in a Dutch oven for a hearty, homemade Italian classic without the oven. Perfect for weeknight dinners, this one-pot meal delivers rich flavors and tender textures with easy layering and stovetop cooking.

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 Layers

  • 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

  1. Beat: In a small bowl, beat together the egg, ricotta cheese, and minced fresh parsley. Set this creamy mixture aside to use later as a layer in the lasagna.
  2. Brown: Heat the Dutch oven over medium-high heat and brown the ground chuck and ground Italian sausage until fully cooked. Drain excess fat, reserving 2 tablespoons of the fat in the pot. If there isn’t enough fat, add 2 tablespoons of olive oil. Transfer the browned meat to a large, heatproof bowl and set aside.
  3. Sauté: In the same Dutch oven, sauté the diced onion over medium heat until translucent, about 5 minutes. Add the minced garlic and cook an additional 30 seconds until fragrant. Pour in the red wine, sprinkle the crushed red pepper flakes, and add the marinara sauce. Let this sauce simmer for 5 minutes to combine flavors. Transfer the sauce mixture to the bowl with the browned meat and stir well to combine.
  4. Ladle: Return the Dutch oven to low-medium heat. Ladle 2 cups of the meat marinara mixture into the bottom of the pot, spreading it evenly. Lay down a layer of no-boil lasagna noodles over the sauce, breaking them as needed to fit the pot. Then ladle another layer of the meat marinara sauce over the noodles.
  5. Layer: Spoon dollops of the ricotta and egg mixture over the meat sauce layer, then sprinkle some mozzarella and grated Parmesan cheese. Repeat this layering process three more times following this pattern from bottom to top: sauce, noodles, sauce, ricotta mixture, mozzarella, Parmesan, noodles, marinara, ricotta, mozzarella, Parmesan, noodles, marinara, ricotta, mozzarella, noodles, marinara, mozzarella and finish with a final sprinkle of Parmesan on top.
  6. Cook: Cover the Dutch oven and cook over low heat for 30-40 minutes, until the noodles are tender and the lasagna is hot and bubbly throughout. For a golden-brown cheese crust, optionally place the Dutch oven under a broiler for a few minutes right after cooking.
  7. Rest: Remove from heat and garnish with chopped fresh basil, if desired. Let the lasagna rest, covered, for 10-15 minutes before serving to allow layers to set and flavors to meld.

Notes

  • Using no-boil noodles eliminates the need for pre-cooking and simplifies layering.
  • If the reserved fat is insufficient after browning meat, adding olive oil ensures the sauce does not stick or burn.
  • Broiling at the end is optional but recommended for a caramelized cheese topping.
  • Resting the lasagna before serving enhances sliceability and flavor integration.
  • This recipe serves well as leftovers and reheats beautifully.

Keywords: Dutch Oven Lasagna, stovetop lasagna, no-boil noodles, Italian comfort food, easy lasagna recipe, meat sauce lasagna

Find it online: https://spatulaqueen.com/dutch-oven-lasagna-recipe/