Can I make this lasagna vegetarian?

Absolutely! Replace the meat with 2 pounds of sautéed vegetables like mushrooms, zucchini, and spinach. The cooking process remains the same, and you'll still get a delicious, hearty lasagna.

Why is my lasagna too watery?

This typically happens if there's too much moisture in your ingredients. Make sure to drain the meat well, and if your marinara sauce seems thin, simmer it for 5-10 minutes longer to reduce it. Also, let the lasagna rest after cooking to help it set up properly.

Can I use regular lasagna noodles instead of no-boil?

Yes, but you'll need to adjust the liquid and cooking time. Add about 1/4 cup extra water or sauce to help cook the regular noodles, and expect to add 10-15 minutes to the cooking time. Check for doneness by inserting a knife - it should slide through the noodles easily.

What size Dutch oven works best for this recipe?

A 6-7 quart Dutch oven is ideal for this recipe. If yours is smaller, you might need to reduce the recipe by about 1/4, or if larger, just ensure your layers are still substantial enough to create those distinct lasagna levels.

Dutch Oven Lasagna Recipe

Name: Dutch Oven Lasagna Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
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)

Description

This Dutch Oven Lasagna Recipe brings all the comfort of a classic Italian dish with a convenient one-pot technique. Layers of tender noodles, rich marinara meat sauce, creamy ricotta, and melted cheese come together for a hearty, satisfying meal. Perfect for family dinners or entertaining, this lasagna is easy to assemble and loaded with robust flavors. Make it straight in your Dutch oven for effortless cleanup and a beautifully baked result!

Ingredients

Units Scale

Ricotta 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
1/2 cup dry red wine
1/8 teaspoon crushed red pepper flakes
32–48 ounces marinara sauce (2 jars)

Layers

9 ounces no-boil lasagna noodles (1 box)
2 cups freshly shredded or sliced mozzarella cheese, divided
1/2 cup freshly grated Parmesan cheese, divided
Chopped fresh basil (optional, for garnish)

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Instructions

Prepare the Ricotta Mixture
In a small bowl, beat together the egg, ricotta cheese, and parsley until fully combined. Set the mixture aside for later use.
Cook the Meat
Place your Dutch oven over medium-high heat and brown the ground beef and Italian sausage. Once browned, drain the meat, reserving 2 tablespoons of fat in the pot (if there isn’t enough, add 2 tablespoons of olive oil). Transfer the cooked meat to a large heatproof bowl and set aside.
Prepare the Marinara Meat Sauce
In the same Dutch oven, sauté the diced onion until translucent. Add the minced garlic and cook for an additional 30 seconds. Pour in the red wine, along with the crushed red pepper flakes and marinara sauce. Allow the mixture to simmer for about 5 minutes. Transfer the sauce mixture to the bowl with the meat and stir to combine.
Layer the Lasagna
Keeping the Dutch oven on low-medium heat, ladle 2 cups of the prepared marinara meat sauce onto the bottom of the Dutch oven. Cover the sauce with a layer of no-boil lasagna noodles, breaking the noodles as necessary to fit. Add another layer of the marinara meat sauce over the noodles. Next, spoon dollops of the ricotta mixture on top, followed by a layer of mozzarella and Parmesan cheese. Repeat this layering process three more times, ensuring the final top layer consists of marinara, mozzarella, and Parmesan cheese alone.
Cook the Lasagna
Reduce the heat to low, cover the Dutch oven, and cook the lasagna for 30-40 minutes, or until the noodles are softened and the dish is hot and bubbling. For a golden crust, transfer the Dutch oven (uncovered) under the broiler for a few minutes to brown the cheese.
Rest and Serve
Once cooked, remove the Dutch oven from the heat and garnish the lasagna with fresh basil if desired. Let the lasagna rest for 10-15 minutes to make slicing easier. Serve warm and enjoy!

Notes

Storage: Store any leftover lasagna in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months. Reheat in the oven or microwave before serving.
If you prefer, you can substitute ricotta cheese with cottage cheese for a lighter texture.
To make this recipe alcohol-free, replace red wine with beef or chicken broth.

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 8g
Sodium: 900mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 2g
Carbohydrates: 29g
Fiber: 3g
Protein: 36g
Cholesterol: 105mg