Description
This Dutch Oven Lasagna is a hearty and comforting classic Italian dish made easy by layering no-boil noodles, a savory meat and tomato sauce, and a creamy cheese mixture right in a Dutch oven. It features ground beef simmered with herbs, cheese blends, and a perfect bake to create a bubbling, golden top ideal for serving family and friends.
Ingredients
Scale
Meat Sauce
- 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
Lasagna Layers
- 9-12 no-boil lasagna noodles (depending on your Dutch oven size)
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese (divided)
- 1 large egg, beaten
Garnish
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna in the Dutch oven.
- Cook the Meat and Sauce: Heat a little oil in a large Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Add the chopped onion and minced garlic, sautéing until onions are soft, about 3-4 minutes. Stir in the marinara sauce, tomato paste, dried basil, oregano, salt, and pepper. Let the sauce simmer on low heat for 10 minutes, stirring occasionally for flavors to develop.
- Prepare the Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, 1/4 cup Parmesan cheese, and the beaten egg. Mix thoroughly until smooth and well incorporated.
- Layer the Lasagna: Remove about 1/4 of the sauce from the Dutch oven and set aside. Spread a bit of sauce on the bottom to prevent sticking. Add a layer of no-boil noodles, breaking to fit as necessary. Spread some ricotta cheese mixture over noodles, then a layer of sauce. Repeat this layering process ending with noodles topped with sauce. Sprinkle the remaining mozzarella and Parmesan cheese over the top layer.
- Bake: Cover the Dutch oven with its lid or foil and bake in the preheated oven for 45 minutes. Remove lid or foil, then bake uncovered for an additional 10-15 minutes until the top cheese is golden and bubbly.
- Serve: Let the lasagna cool for about 10 minutes before serving. Garnish with fresh parsley if desired for a fresh finish.
Notes
- You can substitute ground turkey for ground beef for a leaner option.
- No-boil noodles save time and simplify preparation but make sure your sauce is watery enough to cook them evenly.
- Covering the Dutch oven while baking helps keep the lasagna moist during the first part of cooking.
- Letting the lasagna rest before serving allows it to set, making it easier to cut and serve.
- Fresh herbs like basil or parsley can be added both in the sauce and as garnish for extra flavor and color.
