Description
Joanna Gaines’ Dutch Oven Lasagna combines hearty Italian comfort with rustic Texan charm. Layers of rich marinara, tender pasta, and melted cheeses create a memorable meal that brings family together around a warm, inviting table.
Ingredients
Scale
Meat:
- 1 pound ground chuck
- 1 pound ground Italian sausage
Dairy and Eggs:
- 15 ounces ricotta cheese or cottage cheese (1 tub)
- 2 cups freshly shredded or sliced mozzarella cheese divided
- ½ cup freshly grated Parmesan cheese divided
- 1 large egg lightly beaten
Herbs, Vegetables, and Liquids:
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon minced fresh parsley
- ½ cup dry red wine
- 1/8 teaspoon crushed red pepper flakes
- 32–48 ounces marinara sauce (2 jars)
- 9 ounces no-boil lasagna noodles (1 box)
- Chopped fresh basil optional, for garnish
Instructions
- Prepare the ricotta mixture by combining the egg, ricotta cheese, and finely chopped parsley in a small mixing bowl. Gently blend the ingredients until well incorporated, then set the mixture aside for later use.
- Heat a Dutch oven over medium-high temperature. Add ground chuck and Italian sausage, browning the meat thoroughly. Carefully drain excess fat, reserving 2 tablespoons (30 milliliters) or supplementing with olive oil if needed. Transfer the cooked meat to a large heatproof bowl.
- In the same Dutch oven, sauté diced onions until they become translucent and slightly golden. Add minced garlic and cook for approximately 30 seconds, releasing its aromatic flavors.
- Pour red wine into the onion and garlic mixture, then sprinkle in crushed red pepper flakes. Stir in marinara sauce and allow the mixture to simmer for 5 minutes, developing rich, complex flavors.
- Combine the marinara sauce with the reserved meat in the large bowl, mixing thoroughly to ensure even distribution of ingredients.
- Create the lasagna’s foundation by ladling 2 cups (500 milliliters) of the marinara meat mixture into the bottom of the Dutch oven. Arrange a layer of no-boil lasagna noodles, carefully breaking and fitting them to cover the entire surface.
- Alternate layers of ricotta mixture, meat sauce, and noodles, ensuring each layer is evenly spread. Continue this process until all ingredients are used, typically creating 3-4 layers.
- Reduce heat to low, cover the Dutch oven, and allow the lasagna to cook for 30-40 minutes. The noodles should become soft and the dish should be heated thoroughly.
- For a golden, crispy top, remove the cover and place the Dutch oven under the broiler for 2-3 minutes, watching carefully to prevent burning.
- Remove from heat and let the lasagna rest for 10-15 minutes. This resting period allows the layers to set and makes serving easier. Optionally, garnish with freshly chopped basil leaves before serving.
Notes
- Meat fat can make or break your lasagna’s texture. Careful draining prevents greasiness while keeping those delicious meaty flavors locked in.
- Breaking pasta pieces transforms tricky no-boil noodles into perfect pan-fitting layers. Every inch of your dish gets covered without awkward overlaps.
- Cheese distribution matters more than you might expect. Thin ricotta layers create creamy smoothness, while strategic mozzarella and Parmesan topping guarantees that irresistible golden crust.
- Simmering transforms ordinary sauce into a flavor-packed masterpiece. Low and slow cooking allows ingredients to dance together, developing deep, complex tastes that elevate your entire lasagna.
- Patience transforms a good lasagna into a great one. Letting the dish rest allows layers to settle, making each slice picture-perfect and preventing messy, falling-apart servings.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 740 kcal
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 46 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 2 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 140 mg