Dutch Oven Lasagna

Dutch Oven Lasagna, also known as Stove Top Lasagna, is a convenient and delicious way to enjoy all the classic flavors of traditional lasagna without the need for an oven. This dish is perfect for camping, a cozy family dinner, or any time you want a hearty meal that’s easy to prepare.

Why Make Dutch Oven Lasagna

This recipe brings together the rich, comforting layers of a traditional lasagna but with the added convenience of cooking it on the stovetop. It’s perfect for when you want to enjoy a homey, comforting meal but don’t want to heat up the oven. Plus, cooking in a Dutch oven allows the flavors to meld together beautifully, creating a dish that’s sure to be a hit with everyone at the table.

How to Make Dutch Oven Lasagna

Ingredients

9 oz. package no-boil lasagna noodles
1 egg, lightly beaten
1 (15 oz) carton ricotta cheese or cottage cheese
1 tablespoon fresh minced parsley
1 lb. ground chuck
1 lb. ground Italian sausage
1 medium yellow onion, diced
3 cloves garlic, minced
½ cup dry or semi-dry red wine (can replace with water or chicken broth)
1/8 teaspoon (2-3 dashes) red pepper flakes
32-48 oz. marinara sauce (your favorite)
2 cups shredded mozzarella cheese or slices of fresh mozzarella
½ cup grated Parmesan
Fresh basil, roughly chopped

Instructions

Prepare Ricotta Mixture: In a small bowl, beat together the egg, ricotta, and parsley. Set aside.
Cook the Meat: In the Dutch oven over medium-high heat, brown the ground chuck and Italian sausage. Drain the meat, reserving 2 tablespoons of fat (or add 2 tablespoons of olive oil if needed). Transfer the drained meat to a large, heatproof bowl and set aside.
Sauté Vegetables: In the same Dutch oven, sauté the diced onion until it becomes translucent. Add the minced garlic and cook for an additional 30 seconds.
Add Liquid and Marinara: Pour in the red wine (or water/chicken broth), add the red pepper flakes, and stir in the marinara sauce. Cook for an additional 5 minutes. Transfer this marinara mixture to the bowl with the meat and mix to combine.
Layer the Lasagna: Reduce the heat to low-medium. Ladle 2 cups of the marinara meat mixture into the bottom of the Dutch oven. Cover with a layer of lasagna noodles (break noodles to fit as necessary). Add a layer of the marinara meat mixture, then spoonfuls of the ricotta mixture, followed by mozzarella and Parmesan. Repeat the layers three more times, ending with a top layer of marinara, mozzarella, and Parmesan.
Cook the Lasagna: Switch the heat to low, cover, and cook for 30-40 minutes or until the noodles are cooked through and the lasagna is hot and bubbly.
Optional Browning: If desired, place the Dutch oven under the broiler for a few minutes to brown the cheese on top.
Garnish and Rest: After removing the lasagna from the heat, garnish with fresh basil and let it rest for 10-15 minutes before serving.

How to Serve Dutch Oven Lasagna

Serve this lasagna with a fresh green salad, garlic bread, or a simple side of steamed vegetables for a complete meal. It’s also delicious on its own as a hearty, filling dish.

How to Store Dutch Oven Lasagna

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or reheat the entire dish on the stovetop.

Tips to Make Dutch Oven Lasagna

Layering: Be sure to layer the ingredients evenly for a well-balanced bite in every forkful.
Cheese: Fresh mozzarella will give a creamier texture, but shredded mozzarella works well for convenience.
Meat: If you prefer, you can use ground turkey or chicken as a lighter option.

Variations

Vegetarian: Replace the meat with a variety of sautéed vegetables like zucchini, mushrooms, and spinach.
Spicy: Increase the amount of red pepper flakes or use hot Italian sausage for an extra kick.