Description
A hearty and comforting Dutch Oven Lasagna recipe featuring layers of no-boil noodles, rich meat sauce, and creamy cheese mixture, all baked to perfection in a Dutch oven. This easy one-pot meal combines ground beef, marinara sauce, ricotta, mozzarella, and Parmesan cheeses for a classic Italian favorite with minimal cleanup.
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
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
Garnish
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the lasagna once assembled.
- Cook the Meat and Sauce: Heat a bit of oil in a large Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Once browned, stir in chopped onion and minced garlic, sautéing until the onion becomes soft, about 3-4 minutes. Then add marinara sauce, tomato paste, dried basil, dried oregano, salt, and pepper. Let this sauce simmer gently on low heat for 10 minutes, stirring occasionally to meld flavors.
- Prepare the Cheese Mixture: While your sauce simmers, combine the ricotta cheese, 1 cup shredded mozzarella, 1/4 cup Parmesan cheese, and the beaten egg in a bowl. Stir well until the mixture is smooth and ready to layer.
- Layer the Lasagna: Remove about 1/4 of the sauce and set it aside for topping later. Begin layering in the Dutch oven: spread a small amount of sauce on the bottom to prevent sticking. Lay down a layer of no-boil lasagna noodles, breaking them as needed to fit. Spread a layer of the ricotta cheese mixture over the noodles, then spoon on a layer of sauce. Repeat layers, finishing with noodles topped by the remaining reserved sauce. Sprinkle remaining shredded mozzarella and Parmesan cheese evenly on top.
- Bake: Cover the Dutch oven with its lid or foil and bake in the preheated oven for 45 minutes. After this time, remove the cover and bake an additional 10-15 minutes until the cheese on top is golden brown and bubbling.
- Serve: Allow the lasagna to cool for about 10 minutes once out of the oven to set properly. Garnish with fresh parsley if desired, then slice and serve warm.
Notes
- Using no-boil noodles saves time and eliminates the need for pre-cooking pasta.
- Ground turkey can be substituted for ground beef for a leaner option.
- Letting lasagna rest before serving helps it hold its shape when sliced.
- If you don’t have a Dutch oven, a deep oven-safe baking dish works as an alternative.
- Fresh herbs like basil or oregano can be added for extra flavor.
