Joanna Gaines Dutch Oven Lasagna

This delicious Dutch Oven Lasagna, inspired by Joanna Gaines, is a comforting, one-pot meal that’s easy to make and packed with flavor. Layers of creamy ricotta, savory meat sauce, and gooey cheese come together beautifully. Perfect for busy weeknights, it uses simple ingredients you likely already have, making it a flexible, crowd-pleasing dish.

Recipe Ingredients:

• 1 large egg lightly beaten
• 15 ounces ricotta cheese or cottage cheese (1 tub)
• 1 tablespoon minced fresh parsley
• 1 pound ground chuck
• 1 pound ground Italian sausage
• 1 medium yellow onion diced
• 3 cloves garlic minced
• ½ cup dry red wine
• ⅛ teaspoon crushed red pepper flakes
• 32-48 ounces marinara sauce (2 jars)
• 9 ounces no-boil lasagna noodles (1 box)
• 2 cups freshly shredded or sliced mozzarella cheese divided
• ½ cup freshly grated Parmesan cheese divided
• Chopped fresh basil optional, for garnish

How To Make Dutch Oven Lasagna?

1. Prepare the Ricotta Mixture: In a small bowl, mix together the egg, ricotta (or cottage cheese), and parsley. Set aside.
2. Cook the Meat: In a Dutch oven over medium-high heat, brown the ground chuck and Italian sausage. Drain the meat, reserving 2 tbsp of fat (or add 2 tbsp of olive oil if needed). Transfer the drained meat to a large, heatproof bowl and set aside.
3. Prepare the Marinara Sauce: Using the same Dutch oven, sauté the diced onion until translucent. Add minced garlic and cook for 30 seconds. Stir in the red wine, crushed red pepper flakes, and marinara sauce. Simmer for 5 minutes, then transfer to the bowl with the meat and mix well.
4. Assemble the Lasagna Layers: Lower the heat to medium-low. Ladle 2 cups (approximately 500ml) of the marinara meat mixture into the bottom of the Dutch oven. Add a layer of no-boil lasagna noodles, breaking them to fit as needed.
5. Cook the Lasagna: Cover the Dutch oven and cook on low heat for 30–40 minutes until the noodles are soft and the lasagna is hot and bubbly. For a golden topping, uncover the Dutch oven and place it under the broiler for a few minutes.
6. Rest and Garnish: Remove from the heat and garnish with chopped fresh basil, if desired. Allow the lasagna to rest for 10–15 minutes before serving.

Recipe Tips:

• Drain the Meat Properly: After cooking the beef and sausage, make sure to drain the excess fat. This keeps the lasagna from becoming greasy but still retains flavor by reserving a small amount of fat.
• Break Noodles to Fit: No-boil lasagna noodles don’t have to fit perfectly. Break them into pieces to cover the surface evenly without overlapping too much.
• Layer Cheese Strategically: Spread the ricotta mixture evenly in thin layers to avoid clumps, and save enough mozzarella and Parmesan for a cheesy, golden top layer.
• Simmer the Sauce Well: Allow the marinara and meat mixture to simmer long enough to meld flavors, as this creates a rich, flavorful base for the lasagna.
• Let It Rest Before Serving: After cooking, let the lasagna sit for 10–15 minutes. This helps it set, making it easier to slice and ensuring perfect layers in every piece.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover lasagna cool to room temperature. Place it in an airtight container or cover the Dutch oven tightly with plastic wrap or foil. Refrigerate for up to 3–4 days.
• Freeze: Once cooled, transfer the lasagna to a freezer-safe container or wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. 
• Reheat: Heat a skillet over low heat, add a splash of water, and place the lasagna slice in the pan. Cover with a lid and heat for 5–10 minutes until warmed through.

Check out More Recipes:

• Joanna Gaines Salmon And Orzo Recipe
• Joanna Gaines Country Potato Soup
• Joanna Gaines Country Potato Soup
• Joanna Gaines Cacio E Pepe

Joanna Gaines Dutch Oven Lasagna

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Joanna Gaines Recipe Keys: D Dutch Oven Lasagna

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time: minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This delicious Dutch Oven Lasagna, inspired by Joanna Gaines, is a comforting, one-pot meal that’s easy to make and packed with flavor. Layers of creamy ricotta, savory meat sauce, and gooey cheese come together beautifully. Perfect for busy weeknights, it uses simple ingredients you likely already have, making it a flexible, crowd-pleasing dish!

Ingredients

• 1 large egg lightly beaten
  
• 15 ounces ricotta cheese or cottage cheese (1 tub)
  
• 1 tablespoon minced fresh parsley
  
• 1 pound ground chuck
  
• 1 pound ground Italian sausage
  
• 1 medium yellow onion diced
  
• 3 cloves garlic minced
  
• ½ cup dry red wine
  
• ⅛ teaspoon crushed red pepper flakes
  
• 32-48 ounces marinara sauce (2 jars)
  
• 9 ounces no-boil lasagna noodles (1 box)
  
• 2 cups freshly shredded or sliced mozzarella cheese divided
  
• ½ cup freshly grated Parmesan cheese divided
  
• Chopped fresh basil optional, for garnish

Instructions

1. Prepare the Ricotta Mixture: In a small bowl, mix together the egg, ricotta (or cottage cheese), and parsley. Set aside.
   
2. Cook the Meat: In a Dutch oven over medium-high heat, brown the ground chuck and Italian sausage. Drain the meat, reserving 2 tbsp of fat (or add 2 tbsp of olive oil if needed). Transfer the drained meat to a large, heatproof bowl and set aside.
   
3. Prepare the Marinara Sauce: Using the same Dutch oven, sauté the diced onion until translucent. Add minced garlic and cook for 30 seconds. Stir in the red wine, crushed red pepper flakes, and marinara sauce. Simmer for 5 minutes, then transfer to the bowl with the meat and mix well.
   
4. Assemble the Lasagna Layers: Lower the heat to medium-low. Ladle 2 cups (approximately 500ml) of the marinara meat mixture into the bottom of the Dutch oven. Add a layer of no-boil lasagna noodles, breaking them to fit as needed.
   
5. Cook the Lasagna: Cover the Dutch oven and cook on low heat for 30–40 minutes until the noodles are soft and the lasagna is hot and bubbly. For a golden topping, uncover the Dutch oven and place it under the broiler for a few minutes.
   
6. Rest and Garnish: Remove from the heat and garnish with chopped fresh basil, if desired. Allow the lasagna to rest for 10–15 minutes before serving.Assemble the
7. Lasagna Layers: Lower the heat to medium-low. Ladle 2 cups (approximately 500ml) of the marinara meat mixture into the bottom of the Dutch oven. Add a layer of no-boil lasagna noodles, breaking them to fit as needed.
   
8. Cook the Lasagna: Cover the Dutch oven and cook on low heat for 30–40 minutes until the noodles are soft and the lasagna is hot and bubbly. For a golden topping, uncover the Dutch oven and place it under the broiler for a few minutes.
   
9. Rest and Garnish: Remove from the heat and garnish with chopped fresh basil, if desired. Allow the lasagna to rest for 10–15 minutes before serving.

Notes

• Drain the Meat Properly: After cooking the beef and sausage, make sure to drain the excess fat. This keeps the lasagna from becoming greasy but still retains flavor by reserving a small amount of fat.
• Break Noodles to Fit: No-boil lasagna noodles don’t have to fit perfectly. Break them into pieces to cover the surface evenly without overlapping too much.
• Layer Cheese Strategically: Spread the ricotta mixture evenly in thin layers to avoid clumps, and save enough mozzarella and Parmesan for a cheesy, golden top layer.
• Simmer the Sauce Well: Allow the marinara and meat mixture to simmer long enough to meld flavors, as this creates a rich, flavorful base for the lasagna.
• Let It Rest Before Serving: After cooking, let the lasagna sit for 10–15 minutes. This helps it set, making it easier to slice and ensuring perfect layers in every piece.

Keywords:Joanna Gaines Dutch Oven Lasagna