Description
This Dutch Oven Lasagna is a comforting, all-in-one baked pasta dish featuring layers of seasoned ground beef, marinara sauce, ricotta cheese, and melty mozzarella, baked to golden perfection in a Dutch oven. It’s a family-friendly Italian-American classic made easier by cooking everything in one pot with rich flavors and satisfying textures.
Ingredients
Scale
Meat Sauce
- 1 pound ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jar (24 ounces) marinara sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Cheese Mixture
- 1 1/2 cups ricotta cheese
- 1 large egg
- A pinch of salt
Assembly
- 9 uncooked lasagna noodles (regular or oven-ready)
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil or parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the lasagna.
- Cook Meat and Vegetables: In a large Dutch oven over medium heat, brown the ground beef and diced onion until fully cooked and browned. Drain off any excess fat to prevent greasiness.
- Add Garlic and Sauce: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the marinara sauce, drained diced tomatoes, Italian seasoning, salt, and pepper. Let the sauce simmer gently for 5 to 10 minutes, allowing flavors to meld.
- Prepare Ricotta Mixture: In a small bowl, combine the ricotta cheese with the egg and a pinch of salt. Mix thoroughly until smooth.
- Layer Lasagna: Remove half of the meat sauce from the Dutch oven and set aside. Over the sauce left in the pot, layer 3 lasagna noodles, breaking them if necessary to fit. Spread one-third of the ricotta mixture over the noodles, then sprinkle with 1 cup mozzarella and some Parmesan cheese. Repeat these layers two more times, finishing with a top layer of sauce, mozzarella, and Parmesan.
- Bake Covered: Cover the Dutch oven with the lid and bake in the preheated oven for 35 minutes. This ensures even cooking and melts the cheese inside.
- Uncover and Bake: Remove the lid and bake for an additional 10 minutes, allowing the top to become bubbly and golden brown.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with chopped basil or parsley if desired to add fresh flavor and color.
Notes
- For easier layering and faster cooking, use oven-ready lasagna noodles.
- To lighten the dish, substitute half of the ground beef with mushrooms or zucchini.
- Allowing the lasagna to rest after baking helps it set for cleaner slices.
- Fresh herbs such as basil or parsley enhance flavor and presentation but are optional.
