By Becky Hardin
Published Apr 14, 2020
This Dutch oven lasagna recipe totally blew my mind. I don’t think I’ll make lasagna any other way ever again! I am positively addicted to this melty, cheesy, and ridiculously simple Italian recipe. Everything is made in one pot, and it all comes together right on the stove. Layered with creamy ricotta, mozzarella, and Parmesan, there’s plenty of cheese to go around!
I am a big lasagna lover, and this Dutch oven lasagna recipe has simplified my life so much! Doing the dishes is the last thing on my mind after a long work week, and this recipe saves me so much time, hassle, and cleanup. This is comfort food at its finest. Nothing better than noodles, tomatoes, cheese, and basil. It’s just that simple!
What’s in This Dutch Oven Lasagna Recipe?
- Egg: Helps bind the ricotta so it doesn’t turn out runny once cooked.
- Ricotta Cheese : Adds creaminess to the filling. You can also use cottage cheese if you prefer.
- Parsley: Adds a pop of fresh herbal flavor to the ricotta.
- Meat: I used a mixture of ground chuck and Italian sausage, but any combination of ground meats will work.
- Onion + Garlic: Create a savory base for the sauce.
- Red Wine : I prefer to use a dry red wine, such as Cabernet Sauvignon or Merlot. If you’re not a drinker, you can replace this with an equal amount of water or broth instead.
- Red Pepper Flakes: Add a touch of spice to the sauce.
- Marinara Sauce : Forms the base of the meat sauce. Use your favorite store-bought sauce to make things easy.
- Lasagna Noodles: Using no-boil noodles means you can skip the boiling part and get right to assembling the lasagna. If you can’t find no-boil lasagna noodles, you can use regular noodles for this recipe. You’ll just have to boil them beforehand, and then follow the recipe as is.
- Cheese: Mozzarella and Parmesan cheese make this dish super rich and cheesy.
Tips for Success
- I like to keep a large mixing bowl next to the stove so I can use it to mix the meat and sauce between steps.
- When assembling the lasagna, start with a layer of sauce, otherwise the noodles will stick to the bottom
- The lasagna is done when the noodles have hydrated/softened, everything is fully heated through, and the cheese will be hot and bubbly.
- I like to broil my lasagna with the lid off for a few minutes to get the cheese brown and bubbly.
- It will be very hot when you dig in, so I recommend letting the lasagna rest 10-15 minutes before serving.
How to Store and Reheat
Store leftover Dutch oven lasagna in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered in a 350°F oven for 20-30 minutes, or until warmed through.
Serving Suggestions
I like to serve this Dutch oven lasagna with classic Italian sides, like garlic bread , cheese focaccia , Caesar salad , or lemon Parmesan roasted broccoli ,
5-Star Review
“I bought a Dutch oven and have been trying new recipes. I made this last week and it was fabulous! This is the best Lasagna I’ve had and I will definitely be making again and again. I sent our guest home with a couple of servings as she really loved it as well. Wish I had taken a pic but we were to eager to try it out, but it looked great as well!” -Dawn
Ingredients1x2x3x
- ▢ 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
Video
Instructions
- In a small bowl, beat together the egg, ricotta, and parsley. Set aside. 1 large egg, 15 ounces ricotta cheese, 1 tablespoon minced fresh parsley
- In the Dutch oven, over medium-high heat, brown the beef and sausage. Drain the meat reserving 2 tablespoons fat (add 2 tablespoons olive oil, if there isn’t enough reserved fat). Transfer the drained meat to a large, heatproof bowl and set aside. 1 pound ground chuck, 1 pound ground Italian sausage
- In the same pot, sauté the diced onion until it becomes translucent. Add the minced garlic and cook for an additional 30 seconds. Add red wine, red pepper flakes, and marinara sauce, and cook an additional 5 minutes. Transfer the marinara mixture to the bowl with the meat and mix to combine. 1 medium yellow onion, 3 cloves garlic, ½ cup dry red wine, ⅛ teaspoon crushed red pepper flakes, 32-48 ounces marinara sauce
- With the Dutch oven over low-medium heat, ladle 2 cups of the marinara meat mixture into the bottom of the pot and cover the sauce with a layer of lasagna noodles (breaking the noodles to fit). Then, ladle the noodles with a layer of the marinara meat mixture. 9 ounces no-boil lasagna noodles
- Place spoonfuls of the ricotta/egg mixture over the marinara mixture and then add some mozzarella and grated Parmesan. Repeat the layers three more times (except there will be only three layers with the ricotta mixture). The lasagna should be layered like this from the bottom layer to the top layer: sauce, noodles, sauce, ricotta, mozzarella, Parmesan, noodles, marinara, ricotta, mozzarella, Parmesan, noodles, marinara, ricotta, mozzarella, noodles, marinara, mozzarella and finish with Parmesan. 2 cups freshly shredded or sliced mozzarella cheese, ½ cup freshly grated Parmesan cheese
- Switch heat to low and cook, covered, 30-40 minutes or until the noodles are cooked through, and the lasagna is hot & bubbly. When the lasagna is cooked through and the noodles have softened, it can be placed under the broiler for a few minutes to brown the cheese.
- After removing the lasagna from the heat, garnish it with fresh basil and let it rest for 10-15 minutes before serving. Chopped fresh basil
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Dutch Oven Lasagna Step by Step
Mix the Ricotta: In a small bowl, beat together 1 large egg, 15 ounces (1 tub) of ricotta cheese, and 1 tablespoon of minced fresh parsley. Set aside.
Brown the Meat: In the Dutch oven, over medium-high heat, brown 1 pound of ground chuck and 1 pound of ground Italian sausage. Drain the meat reserving 2 tablespoons fat (add 2 tablespoons olive oil, if there isn’t enough reserved fat). Transfer the drained meat to a large, heatproof bowl and set aside.
Make the Sauce: In the same pot, sauté 1 medium diced onion until it becomes translucent. Add 3 cloves of minced garlic and cook for an additional 30 seconds. Add ½ cup of dry red wine, ⅛ teaspoon of crushed red pepper flakes, and 32-48 ounces (2 jars) of marinara sauce, and cook an additional 5 minutes. Transfer the marinara mixture to the bowl with the meat and mix to combine.
Protect the Pot: With the Dutch oven over low-medium heat, ladle 2 cups of the marinara meat mixture into the bottom of the pot and cover the sauce with a layer of no-boil lasagna noodles (breaking the noodles to fit). Then, ladle the noodles with a layer of the marinara meat mixture.
Layer the Lasagna: Place spoonfuls of the ricotta/egg mixture over the marinara mixture and then add some mozzarella and grated Parmesan. Repeat the layers three more times (except there will be only three layers with the ricotta mixture). The lasagna should be layered like this from the bottom layer to the top layer: sauce, noodles, sauce, ricotta, mozzarella, Parmesan, noodles, marinara, ricotta, mozzarella, Parmesan, noodles, marinara, ricotta, mozzarella, noodles, marinara, mozzarella and finish with Parmesan. Make sure to use all 2 cups of the mozzarella cheese and ½ cup of Parmesan cheese, leaving enough to top off the lasagna.
Cook the Lasagna: Switch heat to low and cook, covered, 30-40 minutes or until the noodles are cooked through, and the lasagna is hot & bubbly. When the lasagna is cooked through and the noodles have softened, it can be placed under the broiler for a few minutes to brown the cheese. After removing the lasagna from the heat, garnish it with fresh basil and let it rest for 10-15 minutes before serving.
More Lasagna Recipes to Try!
Chicken Alfredo Lasagna Roll Ups
Seafood Lasagna
Weight Watchers Lasagna (only 8 WW Points!) – Healthy Lasagna Recipe
Chicken Mexican Lasagna
Dutch Oven Lasagna Recipe
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
- In a small bowl, beat together the egg, ricotta, and parsley. Set aside. 1 large egg, 15 ounces ricotta cheese, 1 tablespoon minced fresh parsley
- In the Dutch oven, over medium-high heat, brown the beef and sausage. Drain the meat reserving 2 tablespoons fat (add 2 tablespoons olive oil, if there isn’t enough reserved fat). Transfer the drained meat to a large, heatproof bowl and set aside. 1 pound ground chuck, 1 pound ground Italian sausage
- In the same pot, sauté the diced onion until it becomes translucent. Add the minced garlic and cook for an additional 30 seconds. Add red wine, red pepper flakes, and marinara sauce, and cook an additional 5 minutes. Transfer the marinara mixture to the bowl with the meat and mix to combine. 1 medium yellow onion, 3 cloves garlic, ½ cup dry red wine, ⅛ teaspoon crushed red pepper flakes, 32-48 ounces marinara sauce
- With the Dutch oven over low-medium heat, ladle 2 cups of the marinara meat mixture into the bottom of the pot and cover the sauce with a layer of lasagna noodles (breaking the noodles to fit). Then, ladle the noodles with a layer of the marinara meat mixture. 9 ounces no-boil lasagna noodles
- Place spoonfuls of the ricotta/egg mixture over the marinara mixture and then add some mozzarella and grated Parmesan. Repeat the layers three more times (except there will be only three layers with the ricotta mixture). The lasagna should be layered like this from the bottom layer to the top layer: sauce, noodles, sauce, ricotta, mozzarella, Parmesan, noodles, marinara, ricotta, mozzarella, Parmesan, noodles, marinara, ricotta, mozzarella, noodles, marinara, mozzarella and finish with Parmesan. 2 cups freshly shredded or sliced mozzarella cheese, ½ cup freshly grated Parmesan cheese
- Switch heat to low and cook, covered, 30-40 minutes or until the noodles are cooked through, and the lasagna is hot & bubbly. When the lasagna is cooked through and the noodles have softened, it can be placed under the broiler for a few minutes to brown the cheese.
- After removing the lasagna from the heat, garnish it with fresh basil and let it rest for 10-15 minutes before serving. Chopped fresh basil
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
