This Dutch Oven Lasagna has been a favorite in our home for years. I started making it for Richard and the kids on weekdays when we wanted something comforting and satisfying, without spending all day in the kitchen. The beauty of lasagna in a Dutch oven is how everything cooks together. From layers of tender noodles, rich marinara sauce, and gooey melted cheese, they are all providing delicious taste to my Dutch Oven Lasagna. Whether it’s a special family gathering or a casual weekday dinner, this Dutch Oven Lasagna never fails to bring smiles, full bellies, and plenty of happy memories around the table. Do you like this recipe? Try out also my spaghetti sauce recipe and pulled chicken recipe too.
Ingredients for Dutch Oven Lasagna
This simple, hearty Dutch Oven Lasagna recipe uses just a few pantry staples to create the most comforting, delicious meal:
- Ground beef
- Yellow onion
- Garlic cloves
- Marinara sauce
- Dried oregano
- Dried basil
- Salt and freshly ground black pepper
- Regular lasagna noodles (uncooked)
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Egg
Instructions for Dutch Oven Lasagna
- Preheat your oven to 375°F.
- In a large skillet, cook the chopped onion over medium heat for 3–4 minutes until softened.
- Add the minced garlic and cook for 1 more minute until fragrant. Add the ground beef to the skillet and cook for 5–7 minutes, breaking it up as it cooks, until browned. Drain any excess fat.
- Stir in the marinara sauce, oregano, basil, salt, and pepper. Let it simmer for 5–7 minutes, then remove from heat.
- In a separate bowl, combine the ricotta cheese, mozzarella cheese (reserve 1 cup for topping), Parmesan cheese, and egg. Mix until smooth and well combined.
- In a large Dutch oven, start with a layer of the beef marinara sauce on the bottom. Follow with a layer of uncooked lasagna noodles (you may need to break the noodles to fit).
- Spread a layer of the ricotta cheese mixture over the noodles, followed by another layer of beef marinara sauce. Repeat layering in this order until all ingredients are used, ending with a layer of marinara sauce on top.
- Sprinkle the reserved mozzarella cheese over the top layer of marinara sauce.
- Cover the Dutch oven with a lid and bake in the oven for 45 minutes.
- Remove the lid and bake for another 15–20 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing and serving.
Tips & Substitutions for Dutch Oven Lasagna
- Add veggies:
For a heartier dish, you can add sautéed spinach, mushrooms, or zucchini to the layers of this lasagna. It’s a great way to sneak in more veggies! - Use different cheeses:
If you prefer, you can swap out the ricotta for cottage cheese or a combination of cream cheese and ricotta. You can also use a mix of mozzarella and provolone for extra cheesiness.
Storage & Reheating
- Storing:
Let the Dutch Oven Lasagna cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Make sure to store the lasagna with the juices to keep the noodles moist. - Freezing:
Dutch Oven Lasagna freezes beautifully! Once it’s completely cooled, wrap the lasagna tightly in plastic wrap and foil, or place it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. - Reheating:
To reheat, place the lasagna in a 350°F oven, covered with foil, for about 20–25 minutes until heated through. For individual servings, microwave until warm. If the lasagna is a bit dry after reheating, add a spoonful of marinara sauce to bring back the moisture.
Dutch Oven Lasagna
Ingredients
- 1 pound ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 6 cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 12 regular lasagna noodles uncooked
- 2 cup ricotta cheese
- 3 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg for mixing with ricotta
Instructions
- Preheat your oven to 375°F.
- In a large skillet, cook the chopped onion over medium heat for 3–4 minutes until softened.
- Add the minced garlic and cook for another 1 minute until fragrant. Add the ground beef to the skillet and cook for 5–7 minutes, breaking it up as it cooks, until browned. Drain any excess fat.
- Stir in the marinara sauce, oregano, basil, salt, and pepper. Let it simmer for 5–7 minutes, then remove from heat.
- In a separate bowl, combine the ricotta cheese, mozzarella cheese (reserve 1 cup for topping), Parmesan cheese, and egg. Mix until smooth and well combined.
- In a large Dutch oven, start with a layer of the beef marinara sauce on the bottom. Follow with a layer of uncooked lasagna noodles (you may need to break the noodles to fit).
- Spread a layer of the ricotta cheese mixture over the noodles, followed by another layer of beef marinara sauce. Repeat layering in this order until all ingredients are used, ending with a layer of marinara sauce on top.
- Sprinkle the reserved mozzarella cheese over the top layer of marinara sauce.
- Cover the Dutch oven with a lid and bake in the oven for 45 minutes.
- Remove the lid and bake for another 15–20 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing and serving.
