Name: Dutch Oven Lasagna Recipe
Prep time: 20 min
Cook time: PT-487463H22M22S
Total time: PT-487463H22M22S
Cuisine: Italian
Ingredients: 1 large egg, lightly beaten; 15 ounces ricotta cheese or cottage cheese; 1 tablespoon minced fresh parsley; 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); 9 ounces no-boil lasagna noodles; 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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This Dutch oven lasagna delivers all the cheesy, saucy comfort of a traditional baked lasagna without needing a separate casserole dish. Made entirely in one pot, it’s hearty, flavorful, and perfect for family dinners or special occasions.

Why You’ll Love This Recipe

One-pot convenience—less cleanup
Rich layers of meat sauce, creamy ricotta, and melty cheese
No-boil noodles make prep faster
Perfect for feeding a crowd
Can be made ahead or frozen for later

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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)

Directions

Prepare ricotta mixture: In a small bowl, combine the egg, ricotta, and parsley. Set aside.
Brown the meat: In the Dutch oven over medium-high heat, cook the beef and sausage until browned. Drain, reserving 2 tablespoons fat (or add olive oil if needed). Transfer meat to a large bowl.
Make the sauce: In the same pot, sauté onion until translucent. Add garlic and cook 30 seconds. Stir in red wine, red pepper flakes, and marinara sauce; cook for 5 minutes. Add sauce to the meat and stir to combine.
Layer the lasagna: Reduce heat to low-medium. Spread 2 cups of meat sauce in the bottom of the pot. Add a layer of noodles (break to fit), then more sauce. Dollop with ricotta mixture, sprinkle mozzarella and Parmesan. Repeat for three more layers, ending with noodles, sauce, mozzarella, and Parmesan.
Cook: Cover and cook on low for 30–40 minutes, until noodles are tender and lasagna is hot and bubbly.
Optional browning: Place under broiler briefly to brown the cheese.
Rest and serve: Garnish with basil and let rest 10–15 minutes before slicing.

Servings and Timing

Servings: 8–10
Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: 55–60 minutes

Variations

Spicy: Use hot Italian sausage and extra red pepper flakes.
Veggie-packed: Add sautéed spinach, mushrooms, or zucchini between layers.
Cheese swap: Use provolone, fontina, or asiago for a different flavor.
White lasagna: Replace marinara with Alfredo sauce and add shredded chicken.

Storage/Reheating

Refrigerate in an airtight container for up to 4 days.
Freeze for up to 3 months; thaw overnight before reheating.
Reheat in the oven at 350°F covered with foil until warmed through, or in the microwave in individual portions.

FAQs

1. Can I make this without a Dutch oven?

Yes, use a deep oven-safe skillet or large saucepan, but cooking time may vary.

2. Can I use regular lasagna noodles?

Yes, but boil them first until just al dente before layering.

3. Do I need to use both beef and sausage?

No, you can use all beef, all sausage, or even ground turkey.

4. Can I skip the wine?

Yes, substitute with beef broth for a non-alcoholic version.

5. Will cottage cheese work instead of ricotta?

Yes, just drain it well before using.

6. Can I prepare this ahead of time?

Yes, assemble up to a day ahead, refrigerate, then cook as directed.

7. How do I prevent watery lasagna?

Fully drain meat, don’t overload sauce, and let it rest before cutting.

8. Can I add more cheese?

Absolutely—extra cheese makes it even more indulgent.

9. Can I make this vegetarian?

Yes, omit the meat and add layers of roasted vegetables.

10. What’s the best basil for garnish?

Fresh sweet basil adds the best flavor and aroma.

Conclusion

This Dutch oven lasagna is a comforting, crowd-pleasing dish with all the classic layers of noodles, meat, and cheese—made simpler by cooking it all in one pot. Whether for a weeknight dinner or a holiday gathering, it’s a recipe you’ll want to make again and again.

Maggie