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Dutch Oven Lasagna

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Servings: 12 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 lbs. ground beef
  • 4 garlic cloves minced
  • 1 large onion
  • 1 tbsp garlic powder
  • 1 tbsp Italian seasoning
  • 2 tsp salt
  • 1 tsp fresh ground black pepper
  • 4 14.5 ounce cans diced tomatoes undrained
  • 1/2 cup loosely packed fresh basil leaves torn
  • 8 oz block cream cheese
  • 8 oz whole milk ricotta
  • 2 large eggs
  • 16 oz mozzarella cheese, shredded
  • 12 uncooked lasagna noodles or homemade

Method
 

  1. 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.
  2. Preheat your oven to 325°F. In another large bowl, mix together the cream cheese, ricotta, eggs, and 2 cups of shredded mozzarella.
  3. 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.
  4. 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.

Notes

The original recipe calls for fresh mozzarella. I prefer it without.