Mohamed Shili This delicious and easy Dutch Oven Lasagna, inspired by Joanna Gaines, is the perfect hearty meal for any occasion. With creamy cheese layers, flavorful meat, and rich marinara, it’s a comforting classic. Made with simple, everyday ingredients, this recipe is flexible and can be tailored to your taste—ideal for both quick dinners and outdoor gatherings!
Recipe Ingredients:
- 1 ½ pounds lean ground beef
- 1 cup chopped onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups cottage cheese or ricotta cheese
- 2 large eggs
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 jars (28-ounces each) marinara or pasta sauce
- 1 box (9-ounces) no-boil lasagna noodles
- 3 to 4 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
How To Make Dutch Oven Lasagna?
- Prepare the Meat Mixture: In a large skillet, cook the ground beef, onions, salt, and pepper over medium heat for 5–7 minutes, breaking the meat into small pieces. Drain any excess grease and set aside.
- Blend the Cheese Mixture: Add the cottage cheese, eggs, basil, oregano, and a pinch of salt and pepper to a blender. Blend until smooth and set aside.
- Grease the Dutch Oven: Lightly grease an 8-quart Dutch oven or a liner, ensuring it’s ready for layering.
- Assemble the Lasagna: Spread 240 ml / 1 cup of marinara sauce on the bottom of the Dutch oven. Add a layer of noodles, breaking them as necessary to fit. Spread 1/3 of the cheese mixture over the noodles, followed by 1/2 of the meat mixture, 1/3 of the remaining sauce, and 1/3 of the mozzarella and Parmesan cheeses. Repeat this layering process two more times, finishing with a cheese layer.
- Prepare the Heat: Place 10–12 hot coals in a circle slightly smaller than the diameter of the Dutch oven and set the Dutch oven on top. Arrange 15–18 hot coals evenly across the lid for even cooking.
- Cook the Lasagna: Let the lasagna cook for 45–60 minutes, until it is hot, bubbly, and cooked through. Carefully lift the lid to avoid getting ash into the lasagna.
- Serve and Enjoy: Let the lasagna rest for a few minutes to set before serving.
Recipe Tips:
- Drain the Meat Properly: After cooking the ground beef, make sure to drain the grease completely to avoid a greasy lasagna. This keeps the layers neat and flavorful.
- Blend the Cheese Mixture Smoothly: Blending the cottage cheese with eggs and spices ensures a creamy, even layer that spreads easily and bakes perfectly.
- Layer Noodles Properly: Break the lasagna noodles to fit snugly in the Dutch oven. Gaps can lead to uneven cooking, so aim for full coverage.
- Evenly Distribute Coals: If cooking outdoors, arrange the coals evenly under and on top of the Dutch oven for consistent heat and perfect baking.
- Rest Before Serving: Let the lasagna rest for 5–10 minutes after cooking. This helps it set up, making it easier to serve without falling apart.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover lasagna cool to room temperature. Then, transfer it to an airtight container or cover it tightly with plastic wrap and refrigerate. It can be stored for up to 3–4 days.
- Freeze: Allow the lasagna to cool completely before freezing. Place portions in freezer-safe containers or tightly wrap them in foil. Store in the freezer for up to 3 months.
- Reheat: Place the lasagna in a skillet with a splash of water, cover with a lid, and heat on low for 10–15 minutes until hot and bubbling.
Nutrition Facts
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 800mg
- Potassium: 550mg
- Total Carbohydrate: 35g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 28g
Check out More Recipes:
Joanna Gaines Dutch Oven Lasagna
Description
This delicious and easy Dutch Oven Lasagna, inspired by Joanna Gaines, is the perfect hearty meal for any occasion. With creamy cheese layers, flavorful meat, and rich marinara, it’s a comforting classic. Made with simple, everyday ingredients, this recipe is flexible and can be tailored to your taste—ideal for both quick dinners and outdoor gatherings!
Ingredients
Instructions
- Prepare the Meat Mixture: In a large skillet, cook the ground beef, onions, salt, and pepper over medium heat for 5–7 minutes, breaking the meat into small pieces. Drain any excess grease and set aside.
- Blend the Cheese Mixture: Add the cottage cheese, eggs, basil, oregano, and a pinch of salt and pepper to a blender. Blend until smooth and set aside.
- Grease the Dutch Oven: Lightly grease an 8-quart Dutch oven or a liner, ensuring it’s ready for layering.
- Assemble the Lasagna: Spread 240 ml / 1 cup of marinara sauce on the bottom of the Dutch oven. Add a layer of noodles, breaking them as necessary to fit. Spread 1/3 of the cheese mixture over the noodles, followed by 1/2 of the meat mixture, 1/3 of the remaining sauce, and 1/3 of the mozzarella and Parmesan cheeses. Repeat this layering process two more times, finishing with a cheese layer.
- Prepare the Heat: Place 10–12 hot coals in a circle slightly smaller than the diameter of the Dutch oven and set the Dutch oven on top. Arrange 15–18 hot coals evenly across the lid for even cooking.
- Cook the Lasagna: Let the lasagna cook for 45–60 minutes, until it is hot, bubbly, and cooked through. Carefully lift the lid to avoid getting ash into the lasagna.
- Serve and Enjoy: Let the lasagna rest for a few minutes to set before serving.
Notes
- Drain the Meat Properly: After cooking the ground beef, make sure to drain the grease completely to avoid a greasy lasagna. This keeps the layers neat and flavorful.
- Blend the Cheese Mixture Smoothly: Blending the cottage cheese with eggs and spices ensures a creamy, even layer that spreads easily and bakes perfectly.
- Layer Noodles Properly: Break the lasagna noodles to fit snugly in the Dutch oven. Gaps can lead to uneven cooking, so aim for full coverage.
- Evenly Distribute Coals: If cooking outdoors, arrange the coals evenly under and on top of the Dutch oven for consistent heat and perfect baking.
- Rest Before Serving: Let the lasagna rest for 5–10 minutes after cooking. This helps it set up, making it easier to serve without falling apart.
Joanna Gaines Dutch Oven Lasagna
