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Dutch Oven Lasagna Recipe Easy Cheesy Crispy Layers to Try Today

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This Dutch Oven Lasagna delivers cheesy, crispy layers with tender noodles and rich sauce, perfect for cozy family dinners or potlucks. It’s quick, easy, and packed with nostalgic comfort.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1/2 pound Italian sausage (optional)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes (San Marzano recommended)
  • 6 oz tomato paste
  • 1 tbsp dried Italian herbs (oregano, basil, thyme blend)
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • 12 no-boil lasagna noodles
  • 15 oz ricotta cheese
  • 1/2 cup cottage cheese (small-curd, blended)
  • 1 large egg, room temperature
  • 3 cups shredded mozzarella cheese (whole milk)
  • 1/2 cup grated Parmesan cheese
  • A handful fresh basil, chopped
  • 2 tbsp olive oil

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add ground beef and Italian sausage (if using). Break meat apart and cook for 8-10 minutes until browned. Drain excess fat if needed.
  4. Stir in crushed tomatoes, tomato paste, dried Italian herbs, red pepper flakes (optional), salt, and pepper. Simmer gently for 15-20 minutes, stirring occasionally. Add fresh chopped basil towards the end.
  5. In a medium bowl, combine ricotta cheese, blended cottage cheese, egg, half of the grated Parmesan, and a pinch of salt and pepper. Mix until smooth and set aside.
  6. Preheat oven to 375°F (190°C). Lightly grease the Dutch oven with olive oil.
  7. Spread about 1 cup of meat sauce evenly on the bottom of the Dutch oven.
  8. Layer 3 no-boil lasagna noodles over the sauce, breaking to fit if needed.
  9. Spread one-third of the cheese mixture over the noodles, then sprinkle with 1 cup shredded mozzarella.
  10. Repeat layering two more times: sauce, noodles, cheese mixture, mozzarella.
  11. End with a final layer of noodles topped with remaining sauce and mozzarella. Sprinkle remaining Parmesan cheese on top.
  12. Cover the Dutch oven with its lid and bake for 30 minutes.
  13. Remove the lid and bake for an additional 15-20 minutes until the top is golden and crispy.
  14. Let the lasagna rest for 10 minutes before serving.

Notes

If noodles seem stiff, dip briefly in hot water before layering. Tent with foil if cheese browns too fast during uncovered baking. Let lasagna rest after baking to firm up layers. Sauce can be simmered longer to avoid watery lasagna. Use well-seasoned Dutch oven for best crispy edges. Can substitute ground turkey or plant-based crumbles for meat, gluten-free noodles or zucchini ribbons for noodles, and vegan cheeses for dairy-free versions.

Nutrition

Keywords: Dutch oven lasagna, easy lasagna recipe, cheesy lasagna, no-boil noodles, family dinner, comfort food, crispy cheese edges

Find it online: https://zorbmeal.com/dutch-oven-lasagna-recipe-easy-cheesy-crispy-layers-to-try-today/