This Dutch oven lasagna recipe totally blew my mind. I don’t think I’ll make lasagna any other way ever again! I am positively addicted to this melty, cheesy, and ridiculously simple Italian recipe. Everything is made in one pot, and it all comes together right on the stove. Layered with creamy ricotta, mozzarella, and Parmesan, there’s plenty of cheese to go around!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
I am a big lasagna lover, and this Dutch oven lasagna recipe has simplified my life so much! Doing the dishes is the last thing on my mind after a long work week, and this recipe saves me so much time, hassle, and cleanup. This is comfort food at its finest. Nothing better than noodles, tomatoes, cheese, and basil. It’s just that simple!
What’s in This Dutch Oven Lasagna Recipe?
- Egg: Helps bind the ricotta so it doesn’t turn out runny once cooked.
- Ricotta Cheese: Adds creaminess to the filling. You can also use cottage cheese if you prefer.
- Parsley: Adds a pop of fresh herbal flavor to the ricotta.
- Meat: I used a mixture of ground chuck and Italian sausage, but any combination of ground meats will work.
- Onion + Garlic: Create a savory base for the sauce.
- Red Wine: I prefer to use a dry red wine, such as Cabernet Sauvignon or Merlot. If you’re not a drinker, you can replace this with an equal amount of water or broth instead.
- Red Pepper Flakes: Add a touch of spice to the sauce.
- Marinara Sauce: Forms the base of the meat sauce. Use your favorite store-bought sauce to make things easy.
- Lasagna Noodles: Using no-boil noodles means you can skip the boiling part and get right to assembling the lasagna. If you can’t find no-boil lasagna noodles, you can use regular noodles for this recipe. You’ll just have to boil them beforehand, and then follow the recipe as is.
- Cheese: Mozzarella and Parmesan cheese make this dish super rich and cheesy.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Tips for Success
- I like to keep a large mixing bowl next to the stove so I can use it to mix the meat and sauce between steps.
- When assembling the lasagna, start with a layer of sauce, otherwise the noodles will stick to the bottom
- The lasagna is done when the noodles have hydrated/softened, everything is fully heated through, and the cheese will be hot and bubbly.
- I like to broil my lasagna with the lid off for a few minutes to get the cheese brown and bubbly.
- It will be very hot when you dig in, so I recommend letting the lasagna rest 10-15 minutes before serving.
How to Store and Reheat
Store leftover Dutch oven lasagna in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered in a 350°F oven for 20-30 minutes, or until warmed through.
Serving Suggestions
I like to serve this Dutch oven lasagna with classic Italian sides, like garlic bread, cheese focaccia, Caesar salad, or lemon Parmesan roasted broccoli,
5-Star Review
“I bought a Dutch oven and have been trying new recipes. I made this last week and it was fabulous! This is the best Lasagna I’ve had and I will definitely be making again and again. I sent our guest home with a couple of servings as she really loved it as well. Wish I had taken a pic but we were to eager to try it out, but it looked great as well!” -Dawn
Dutch Oven Lasagna Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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
Instructions
- In a small bowl, beat together the egg, ricotta, and parsley. Set aside.1 large egg, 15 ounces ricotta cheese, 1 tablespoon minced fresh parsley
- In the Dutch oven, over medium-high heat, brown the beef and sausage. Drain the meat reserving 2 tablespoons fat (add 2 tablespoons olive oil, if there isn’t enough reserved fat). Transfer the drained meat to a large, heatproof bowl and set aside.1 pound ground chuck, 1 pound ground Italian sausage
- In the same pot, sauté the diced onion until it becomes translucent. Add the minced garlic and cook for an additional 30 seconds. Add red wine, red pepper flakes, and marinara sauce, and cook an additional 5 minutes. Transfer the marinara mixture to the bowl with the meat and mix to combine.1 medium yellow onion, 3 cloves garlic, ½ cup dry red wine, ⅛ teaspoon crushed red pepper flakes, 32-48 ounces marinara sauce
- With the Dutch oven over low-medium heat, ladle 2 cups of the marinara meat mixture into the bottom of the pot and cover the sauce with a layer of lasagna noodles (breaking the noodles to fit). Then, ladle the noodles with a layer of the marinara meat mixture.9 ounces no-boil lasagna noodles
- Place spoonfuls of the ricotta/egg mixture over the marinara mixture and then add some mozzarella and grated Parmesan. Repeat the layers three more times (except there will be only three layers with the ricotta mixture). The lasagna should be layered like this from the bottom layer to the top layer: sauce, noodles, sauce, ricotta, mozzarella, Parmesan, noodles, marinara, ricotta, mozzarella, Parmesan, noodles, marinara, ricotta, mozzarella, noodles, marinara, mozzarella and finish with Parmesan.2 cups freshly shredded or sliced mozzarella cheese, ½ cup freshly grated Parmesan cheese
- Switch heat to low and cook, covered, 30-40 minutes or until the noodles are cooked through, and the lasagna is hot & bubbly. When the lasagna is cooked through and the noodles have softened, it can be placed under the broiler for a few minutes to brown the cheese.
- After removing the lasagna from the heat, garnish it with fresh basil and let it rest for 10-15 minutes before serving.Chopped fresh basil
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
How to Make Dutch Oven Lasagna Step by Step
Mix the Ricotta: In a small bowl, beat together 1 large egg, 15 ounces (1 tub) of ricotta cheese, and 1 tablespoon of minced fresh parsley. Set aside.
Brown the Meat: In the Dutch oven, over medium-high heat, brown 1 pound of ground chuck and 1 pound of ground Italian sausage. Drain the meat reserving 2 tablespoons fat (add 2 tablespoons olive oil, if there isn’t enough reserved fat). Transfer the drained meat to a large, heatproof bowl and set aside.
Make the Sauce: In the same pot, sauté 1 medium diced onion until it becomes translucent. Add 3 cloves of minced garlic and cook for an additional 30 seconds. Add ½ cup of dry red wine, ⅛ teaspoon of crushed red pepper flakes, and 32-48 ounces (2 jars) of marinara sauce, and cook an additional 5 minutes. Transfer the marinara mixture to the bowl with the meat and mix to combine.
Protect the Pot: With the Dutch oven over low-medium heat, ladle 2 cups of the marinara meat mixture into the bottom of the pot and cover the sauce with a layer of no-boil lasagna noodles (breaking the noodles to fit). Then, ladle the noodles with a layer of the marinara meat mixture.
Layer the Lasagna: Place spoonfuls of the ricotta/egg mixture over the marinara mixture and then add some mozzarella and grated Parmesan. Repeat the layers three more times (except there will be only three layers with the ricotta mixture). The lasagna should be layered like this from the bottom layer to the top layer: sauce, noodles, sauce, ricotta, mozzarella, Parmesan, noodles, marinara, ricotta, mozzarella, Parmesan, noodles, marinara, ricotta, mozzarella, noodles, marinara, mozzarella and finish with Parmesan. Make sure to use all 2 cups of the mozzarella cheese and ½ cup of Parmesan cheese, leaving enough to top off the lasagna.
Cook the Lasagna: Switch heat to low and cook, covered, 30-40 minutes or until the noodles are cooked through, and the lasagna is hot & bubbly. When the lasagna is cooked through and the noodles have softened, it can be placed under the broiler for a few minutes to brown the cheese. After removing the lasagna from the heat, garnish it with fresh basil and let it rest for 10-15 minutes before serving.
I made it and it was a hit!!! So much flavor! I was a little bummed because I burned the bottom a bit. I’m new to the Dutch oven life. I will definitely make again!
I think that looks absolutely delicious!
I bought a Dutch oven and have been trying new recipes. I made this last week and it was fabulous! This is the best Lasagna I’ve had and I will definitely be making again and again. I sent our guest home with a couple of servings as she really loved it as well. Wish I had taken a pic but we were to eager to try it out, but it looked great as well!
Thanks for sharing, Dawn!!
Just got my new enameled Dutch oven for my birthday and had no idea what to make with it but lasagna is one of my favorites so I had to give this recipe a try! It was so easy but still made me feel like a fancy cook! My 7 and 4 year old even loved it! I will definitely be making this again
That looks absolutely delicious, Sarah!
Made this for dinner last night, other than my Dutch oven probably being a little bit too small for this recipe, it was absolutely phenomenal. I used the same beef/pork/veal combo that I use for my meatball recipe and I couldn’t believe how delicious it was. I am born and raised in New York City so I know from good Italian haha, this recipe is awesome. I could also see it being very good with long fusilli. Thank you!
Thank you so much for stopping by and sharing, Kristin!
We tried another Lasagna recipe off another site 1st. This recipe blows it away,hands down The other 1 had over 15,00 good reviews and twice as hard to make and didn’t taste near as good as this one.
Thanks for sharing, Jeremy!! Lasagna tastes too good to take too long to make!
This is my all-time favorite lasagna recipe! I get compliments every time I make it, my husband even said he likes it better than his mom’s lasagna!! Thank you for sharing :)
Thanks for stopping by, Carly!
Fantastic ! Easy! Even a single Dad with rudimentary culinary skills can make it ! Literally including time to get ingredients at store took 40 minutes to prepare I also put in oven at 350 for 45 minutes and then broiled until top was sufficiently browned
I used ground beef only. Used powdered onion and garlic on the beef and eliminated any of the dress herbs other than dash of basil on top at end. My son loved it and had 3 plates of it. It’s a winner !!!!
Thanks for sharing!
Can the leftovers be frozen? Meal was great but have half left
Yes, try to get as much air out of it as possible before you freeze!
This recipe is so amazing! Made it for dinner last night! It was aldente even after cooking 15 minutes longer and sitting for 15 minutes before cutting. It was delicious will definitely make again.
Thanks for stopping by, Hollie!
Turned out great!
Thanks for sharing, Dave!