Can I freeze this lasagna?

Absolutely! Assemble it right in your Dutch oven (use oven-safe parchment between layers if you're fancy), wrap tightly, and freeze before baking. When you're ready, bake straight from frozen - just add 10 extra minutes to the covered baking time.

Do I have to use no-boil noodles?

Not at all! Regular noodles work fine - just soak them in hot water for 10 minutes first to soften. The sauce will finish cooking them perfectly in the oven. (But seriously, no-boil noodles are a game-changer!)

Why does my cheese layer sometimes separate?

This usually means your ricotta mixture needed more mixing - really beat that egg in well! Also, make sure your oven temp is accurate (I keep an oven thermometer in mine). Too hot, and the cheeses can break.

Can I make this vegetarian?

You bet! Swap the beef for sautéed mushrooms or spinach. Just make sure to squeeze all the water out of veggies first - nobody likes soggy lasagna layers.

Dutch Oven Lasagna Recipe in 20 Minutes Prep

Name: Dutch Oven Lasagna Recipe in 20 Minutes Prep
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 lb ground beef; 1 onion, chopped; 2 cloves garlic, minced; 1 jar (24 oz) marinara sauce; 1 can (14.5 oz) diced tomatoes; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 9 lasagna noodles, uncooked; 15 oz ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; 2 tbsp fresh parsley, chopped

Description

A hearty and comforting lasagna made in a Dutch oven for even cooking and rich flavor.

Ingredients

1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 can (14.5 oz) diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
9 lasagna noodles, uncooked
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 tbsp fresh parsley, chopped

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Instructions

Preheat your oven to 375°F (190°C).
In a Dutch oven, brown the ground beef over medium heat. Drain excess fat.
Add onion and garlic, cooking until softened.
Stir in marinara sauce, diced tomatoes, basil, oregano, salt, and pepper. Simmer for 5 minutes.
In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, and parsley.
Layer 1/3 of the meat sauce in the Dutch oven. Top with 3 lasagna noodles, breaking to fit.
Spread half the ricotta mixture over the noodles.
Repeat layers: meat sauce, noodles, ricotta mixture.
Finish with remaining meat sauce and sprinkle the rest of the mozzarella on top.
Cover and bake for 45 minutes. Uncover and bake for 15 more minutes until bubbly.
Let rest for 10 minutes before serving.

Notes

No-boil lasagna noodles work best for this recipe.
Let the lasagna rest before cutting to set properly.
Substitute ground turkey or Italian sausage for variation.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Baking
Cuisine: Italian