Description
This Dutch Oven Lasagna is a hearty and comforting dish that can be made in one pot, making cleanup a breeze. Layers of pasta, rich meat sauce, and creamy cheeses come together to create a classic favorite with minimal effort.
Ingredients
Scale
Meat Sauce:
- 1 pound ground beef
- 1/2 pound Italian sausage (casings removed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Lasagna Layers:
- 9–12 lasagna noodles (uncooked)
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil or parsley (optional)
Instructions
- Preheat the oven: to 375°F (190°C).
- Cook the meat sauce: In a Dutch oven, brown beef, sausage, onion, and garlic. Add tomatoes, sauce, paste, seasonings, and simmer.
- Prepare the ricotta mixture: In a bowl, combine ricotta, egg, and salt.
- Layer the lasagna: Alternate meat sauce, noodles, ricotta mixture, and cheeses. Repeat layers.
- Bake: Cover and bake for 45 minutes, then uncover and bake for additional 10–15 minutes until bubbly and golden.
- Rest and serve: Let it rest for 10 minutes before serving. Garnish with herbs if desired.
Notes
- No-boil noodles can be used, but reduce baking time slightly.
- Lasagna can be prepared ahead and refrigerated, adding 10 extra minutes to baking time if chilled.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 7g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
