Dutch Oven Lasagna
This Dutch oven lasagna is a tried-and-true favorite in my family. It’s one of those meals I’ve made so many times that I don’t even need to look at a recipe anymore. Over the years, I’ve adapted it from a version in Joanna Gaines’ cookbook (which I’ll link here) and made it my own. It’s hearty, simple, and always a hit around our table. My hope is that this recipe blesses you and your family the way it has ours.
Equipment Needed:
- Dutch oven This one is similar- https://amzn.to/4fSNUnR
- Pasta Roller This is the KitchenAid attachment I have- https://amzn.to/45xM8VV
- 7 Quart Kitchenaid Mixer– https://amzn.to/4n2kw0Z
- Magnolia Table Volume 2 Cookbook– https://amzn.to/3JvQaW2
First, in a 7-quart Dutch oven, cook the ground beef, minced garlic, and onion over medium-high heat until the meat is browned and fully cooked, about 6 minutes. Drain off any extra grease. Stir in the garlic powder, Italian seasoning, salt, and pepper. Add the canned diced tomatoes, and basil. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes. Once done, set aside about two-thirds of the sauce in a separate bowl.
Preheat your oven to 350°F. In another large bowl, mix together the cream cheese, ricotta, eggs, and 2 cups of shredded mozzarella.
To assemble, spread the sauce left in the Dutch oven evenly across the bottom. Layer 4 lasagna noodles on top (breaking them if needed so they fit). You can also make homemade lasagna noodles using the recipe linked here. Spread one-third of the ricotta mixture over the noodles. Repeat the layers two more times, dividing the reserved meat sauce between the layers. Finish with the remaining 2 cups of shredded mozzarella on top.
Cover the Dutch oven with its lid and bake for 1 hour. Remove the lid and bake for another 15 minutes, or until the cheese is golden and bubbling. Let the lasagna rest for at least 30 minutes before serving so the layers can set — this makes for neater slices. Leftovers will keep, covered, in the fridge for up to 5 days.
Ingredients
Method
- In a 7-quart Dutch oven, cook the ground beef and onion over medium-high heat until the meat is browned and fully cooked, about 6 minutes. Drain off any extra grease. Stir in the garlic powder, Italian seasoning, salt, and pepper. Add the canned tomatoes, fresh garlic, and basil, breaking the tomatoes apart with a wooden spoon. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes. Once done, set aside about two-thirds of the sauce (around 6 cups) in a separate bowl.
- Preheat your oven to 325°F. In another large bowl, mix together the cream cheese, ricotta, eggs, and 2 cups of shredded mozzarella.
- To assemble, spread the sauce left in the Dutch oven evenly across the bottom. Layer 4 lasagna noodles on top (breaking them if needed so they fit). Spread one-third of the ricotta mixture over the noodles, followed by one-third of the torn fresh mozzarella. Repeat the layers two more times, dividing the reserved meat sauce between the layers. Finish with the remaining 2 cups of shredded mozzarella on top.
- Cover the Dutch oven with its lid and bake for 1 hour and 30 minutes. Remove the lid and bake for another 15 minutes, or until the cheese is golden and bubbling. Let the lasagna rest for at least 30 minutes before serving so the layers can set — this makes for neater slices. Leftovers will keep, covered, in the fridge for up to 5 days.
