Description
This Dutch Oven Lasagna is a comforting, one-pot Italian classic made on the stovetop. Ground beef or Italian sausage is browned with onions and garlic, simmered in a flavorful marinara and tomato sauce, then layered with ricotta, mozzarella, Parmesan, and uncooked lasagna noodles inside a Dutch oven. Cooked over low heat until the noodles are tender and cheese melts, it offers a hassle-free lasagna experience without the oven. Perfect for a cozy family dinner with delicious layers of cheesy, meaty goodness.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef or Italian sausage
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Tomato Sauce
- 1 jar (24 ounces) marinara sauce
- 1 can (15 ounces) crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Pasta
- 9 lasagna noodles, uncooked
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Brown the Meat: Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease if necessary to avoid greasiness.
- Sauté Vegetables: Add the diced onion to the meat and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
- Simmer Sauce: Pour in the marinara sauce and crushed tomatoes. Season with Italian seasoning, salt, and black pepper. Stir to combine and let the sauce simmer gently for 5 minutes to meld flavors.
- Prepare Ricotta Mixture: In a separate bowl, mix the ricotta cheese with the egg until smooth and well combined, forming a creamy cheese layer.
- Layer the Lasagna: Spread a thin layer of the meat sauce at the bottom of the Dutch oven to prevent sticking. Break the lasagna noodles as needed to fit over the sauce in a single layer. Spread some of the ricotta egg mixture over the noodles, then sprinkle with shredded mozzarella and grated Parmesan. Pour a layer of sauce over the cheese.
- Repeat Layers: Continue layering noodles, ricotta mixture, mozzarella, Parmesan, and sauce until all ingredients are used, finishing with sauce and a generous cheese layer on top.
- Cook Lasagna: Cover the Dutch oven with its lid and cook over low heat for 35 to 40 minutes. This slow stovetop cooking softens the noodles and melts the cheese, creating the perfect texture.
- Rest and Serve: Turn off the heat and let the lasagna rest for 10 minutes to set. Garnish with chopped fresh parsley if desired. Slice and serve warm.
Notes
- Keep the heat low during cooking to prevent burning the bottom; using a heat diffuser can help distribute heat evenly.
- If the sauce is too thin at the end of cooking, finish the lasagna uncovered for a few minutes to allow excess liquid to evaporate and thicken.
- You can substitute ground beef with Italian sausage or a mixture for varied flavor.
- Breaking the noodles helps them fit into the Dutch oven and cook evenly without the need to pre-boil.
- Letting the lasagna rest before serving helps slice the portions neatly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
