This lasagna is all about ease and flavor. Using a Dutch oven eliminates the need for multiple dishes and ensures even cooking from top to bottom. The deep pot allows for generous layers, while the heavy lid helps lock in moisture and flavor. Whether you’re cooking for a family dinner or entertaining guests, this rustic and rich lasagna delivers comfort in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lasagna noodles (regular or oven-ready) ground beef or Italian sausage olive oil onion garlic crushed tomatoes tomato paste Italian seasoning salt black pepper ricotta cheese egg mozzarella cheese (shredded) parmesan cheese (grated) fresh basil or parsley (optional, for garnish)
Directions
Preheat your oven to 375°F (190°C).
Heat olive oil in a Dutch oven over medium heat. Add chopped onion and cook until softened. Add garlic and cook for 1 minute.
Add ground beef or sausage and cook until browned. Drain excess fat if necessary.
Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 10–15 minutes to develop flavor.
In a bowl, mix ricotta cheese with egg, salt, and a bit of grated parmesan.
Remove half of the meat sauce from the Dutch oven and set aside. Layer in this order: noodles (broken to fit), ricotta mixture, mozzarella, sauce. Repeat layers, ending with sauce and a generous sprinkle of mozzarella and parmesan on top.
Cover with the Dutch oven lid and bake for 30 minutes. Remove lid and bake an additional 10–15 minutes until cheese is bubbly and golden.
Let rest for 10–15 minutes before slicing. Garnish with fresh herbs if desired.
Servings and timing
This recipe makes approximately 6 to 8 servings. Preparation time: 20 minutes Cook time: 45 minutes Total time: 1 hour 5 minutes
Variations
Make it vegetarian: Omit the meat and add sautéed mushrooms, zucchini, spinach, or eggplant.
Use different cheese: Try cottage cheese in place of ricotta, or add provolone or fontina for extra meltiness.
Spice it up: Add crushed red pepper flakes or hot Italian sausage for a kick.
Go gluten-free: Use gluten-free lasagna noodles.
Try white lasagna: Use a béchamel or Alfredo sauce with chicken and spinach instead of tomato sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a slice in the oven at 350°F (175°C) covered with foil until warmed through, or microwave individual portions. Lasagna also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use no-boil lasagna noodles?
Yes, oven-ready noodles work perfectly and make the layering even easier. Just make sure there’s enough sauce for them to absorb during baking.
What size Dutch oven should I use?
A 5.5 to 7-quart Dutch oven is ideal for building multiple layers of lasagna.
Do I need to grease the Dutch oven?
No, the sauce typically prevents sticking, but a light coating of olive oil can help if you’re concerned.
Can I prepare it ahead of time?
Yes, assemble the lasagna, cover, and refrigerate for up to 24 hours before baking.
How do I make it more saucy?
Add an extra cup of crushed tomatoes or a bit of marinara to the sauce layer.
Can I add vegetables?
Absolutely. Spinach, mushrooms, zucchini, or bell peppers make great additions.
Can I use store-bought marinara?
Yes, you can substitute the homemade meat sauce with your favorite jarred marinara to save time.
How do I avoid a watery lasagna?
Let it rest after baking so the layers set, and avoid overloading with sauce or watery vegetables.
Is it okay to freeze leftovers?
Yes, lasagna freezes well. Cool completely, then wrap slices tightly before freezing.
Can I cook this on the stovetop?
No, this recipe is designed for oven baking. The stovetop won’t provide the even heat needed for proper layering and cheese melting.
Conclusion
Dutch Oven Lasagna brings all the comforting layers of a classic lasagna into a convenient, one-pot format that’s as practical as it is delicious. With its rich meat sauce, creamy ricotta, and bubbling cheese top, this dish is sure to become a staple in your recipe rotation. Whether you’re feeding a family or meal prepping for the week, it’s a satisfying and fuss-free way to enjoy a beloved favorite
Dutch Oven Lasagna is a one-pot twist on the classic Italian favorite, layering tender noodles, savory meat sauce, creamy ricotta, and gooey cheese all baked to perfection in a Dutch oven for maximum flavor and convenience.
Ingredients
9–12 lasagna noodles (regular or oven-ready)
1 lb ground beef or Italian sausage
1 tbsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Fresh basil or parsley (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a Dutch oven over medium heat. Add chopped onion and cook until softened, about 4–5 minutes. Add garlic and cook 1 minute more.
Add ground beef or sausage and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 10–15 minutes.
In a bowl, mix ricotta cheese with egg, a pinch of salt, and 2 tbsp of the parmesan cheese.
Remove half of the sauce from the Dutch oven and set aside. Layer noodles (broken to fit), half of the ricotta mixture, mozzarella, and some of the reserved sauce. Repeat layers, ending with sauce, mozzarella, and remaining parmesan.
Cover with the Dutch oven lid and bake for 30 minutes. Uncover and bake an additional 10–15 minutes until the top is golden and bubbly.
Let rest for 10–15 minutes before slicing. Garnish with fresh basil or parsley if desired.
Notes
Use oven-ready noodles for convenience, or parboil regular ones.Let the lasagna rest before slicing to keep layers intact.Customize with vegetables like spinach, zucchini, or mushrooms.Store-bought marinara can be used instead of homemade sauce.Freezes well—wrap tightly and label before storing.
