Dutch Oven Lasagna: One-Pot Comfort!
Dutch oven lasagna: cook this hearty, cheesy Italian classic in a single pot. Enjoy rich meat sauce, creamy ricotta, and tender noodles with minimal cleanup.
Ingredients
- 1 pound spicy Italian sausage
- 1 pound ground beef or chicken
- 1 yellow onion, chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 tablespoons Italian seasoning
- 1 cup red wine
- 2 cans (28 ounces) crushed tomatoes
- Salt, pepper, and chili flakes, to taste
- 2 cups whole milk ricotta cheese
- 1/4 cup heavy cream or milk
- 2 large egg yolks
- 1/2 cup grated Parmesan cheese
- 9-12 broken lasagna noodles
- 2 cups shredded mozzarella cheese, divided
- 1 cup sliced provolone cheese
- 1/4 cup fresh basil leaves, plus more for garnish
Instructions
- In a Dutch oven set over medium heat, add the sausage, ground beef, onion, carrots, celery, and Italian seasoning. Brown all over for 10 minutes. Add the red wine, deglazing the bottom of the pot. Add the crushed tomatoes and 1 cup water. Season with salt, pepper, and chili flakes.
- Simmer for 10 minutes, until thickened just slightly.
- Meanwhile, in a separate bowl, mix the ricotta cheese, heavy cream or milk, egg yolks, and grated Parmesan cheese. Preheat oven to 375°F.
- To the sauce, add 1/2 cup water. Stir in the broken lasagna noodles. Remove from the heat and add 1 cup shredded mozzarella cheese. Then, gently stir/swirl in the ricotta mixture, not fully mixing.
- Top with the remaining 1 cup shredded mozzarella cheese, provolone cheese, and fresh basil leaves. Cover and bake for 30 minutes or until the noodles are soft. Remove the lid and bake for another 15 minutes.
- Let sit for 10 minutes before serving. Top with more fresh basil, and enjoy!
Notes
- For the ultimate Dutch oven lasagna, brown your meats well to develop a deep, rich fond at the bottom of the pot before deglazing with wine. This adds a crucial layer of flavor to your sauce.
- If your sauce seems too thick before adding the noodles, add a splash more water or broth to ensure the noodles have enough liquid to cook through evenly. The noodles will absorb a lot of liquid.
- When swirling in the ricotta mixture, avoid overmixing. You want distinct pockets of creamy cheese throughout the lasagna, which adds a wonderful textural contrast. Gently fold it in rather than stirring vigorously.
- For food safety, ensure ground meat reaches an internal temperature of 160°F (71°C). While the lasagna bakes, this temperature will be easily achieved. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your sauce seems too thick before adding the noodles, add a splash more water or broth to ensure the noodles have enough liquid to cook through evenly. The noodles will absorb a lot of liquid.
- When swirling in the ricotta mixture, avoid overmixing. You want distinct pockets of creamy cheese throughout the lasagna, which adds a wonderful textural contrast. Gently fold it in rather than stirring vigorously.
- For food safety, ensure ground meat reaches an internal temperature of 160°F (71°C). While the lasagna bakes, this temperature will be easily achieved. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.