Hamdi Saidani This Joanna Gaines Dutch Oven Lasagna is Really the Easiest Lasagna Recipe Ever. This easy lasagna is made with ground chuck, white onion, garlic powder, Italian seasoning, stewed tomatoes, fresh basil, cream cheese, ricotta, eggs, and mozzarella, then baked in a Dutch Oven in oven at 325°F for about 2 hours and 10 minutes.
Prepare this easy lasagna and serve it for dinner with garlic bread, creamed spinach, or a green bean almondine.
Note: This Joanna Gaines Dutch Oven Lasagna is taken from the Magnolia Table Cookbook, Volume 2, page 817.
Dutch Oven Lasagna Ingredients
- 2 lbs ground chuck (80% lean)
- 1½ cups white onion, small-diced (about 1 small)
- 1 tbsp garlic powder
- 1 tbsp Italian seasoning
- 1½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- Four 14.5-oz cans of stewed or roasted diced tomatoes, undrained
- 4 garlic cloves, minced
- ½ cup fresh basil leaves, torn
- 8-oz block cream cheese, room temperature
- 8 oz whole-milk ricotta
- 2 large eggs
- 16 oz mozzarella cheese, shredded (about 4 cups)
- 12 uncooked lasagna noodles
- 4 fresh mozzarella balls (4 oz each), torn into 1- to 2-inch chunks
How To Make Dutch Oven Lasagna
- Prep the Meat Sauce: In a 7-quart Dutch oven, brown the ground chuck and onion over medium-high heat for about 6 minutes. Drain extra fat. Stir in garlic powder, Italian seasoning, salt, pepper, canned tomatoes, fresh garlic, and basil. Simmer on low heat for 20 minutes. Reserve two-thirds of this mixture in a large bowl.
- Preheat and Mix Cheese: Preheat your oven to 325°F. In another bowl, mix together cream cheese, ricotta, eggs, and 2 cups of shredded mozzarella.
- First Layer: Spread the remaining meat sauce in the Dutch oven. Place 4 lasagna noodles on top, breaking them to fit. Add one-third of the ricotta mixture and one-third of the torn fresh mozzarella.
- Build More Layers: Repeat step 3 two more times, using half of the reserved meat sauce for each layer. Finish by topping with the remaining 2 cups of shredded mozzarella.
- Bake and Cool: Cover the Dutch oven and bake for 1 hour 30 minutes. Uncover and bake for an additional 15 minutes until cheese is bubbly and browned. Let it cool for at least 30 minutes before serving.
What To Serve With Dutch Oven Lasagna
The best side dishes that go well with Lasagna are garlic bread, creamed spinach, roasted carrots, green bean almondine, yeast rolls, grilled wedge salad with buttermilk-blue cheese dressing, and roasted broccoli.
Storing Leftovers Lasagna
Leftover Lasagna can last in the fridge for about 5 days. Make sure to let it cool first, then wrap the dish with plastic and place it in the fridge.
This lasagna can also be frozen for up to 3 months. When you’re ready, thaw it in the fridge overnight and proceed to reheat.
Reheating Leftover Lasagna
Reheat leftover lasagna in the oven for about 25-30 minutes at 350°F.
How Many Layers Of Lasagna Is Good?
According to this Dutch Oven Lasagna recipe, 3 layers are good. This provides a balanced ratio of meat, cheese, and noodles.
Is It Better To Let Lasagna Sit Before Baking?
No, you don’t need to let the lasagna sit before baking, just assemble the layers and proceed directly to baking.
Try More Joanna Gaines Recipes:
- Joanna Gaines Salmon And Orzo Recipe
- Corn Casserole
- Joanna Gaines Meatloaf
- Mexican Rice
- Country Potato Soup
Joanna Gaines Dutch Oven Lasagna
Description
This Joanna Gaines Dutch Oven Lasagna is Really the Easiest Lasagna Recipe Ever. This easy lasagna is made with ground chuck, white onion, garlic powder, Italian seasoning, stewed tomatoes, fresh basil, cream cheese, ricotta, eggs, and mozzarella, then baked in a Dutch Oven in oven at 325°F for about 2 hours and 10 minutes.
Prepare this easy lasagna and serve it for dinner with garlic bread, creamed spinach, or a green bean almondine.
Joanna Gaines Dutch Oven Lasagna Ingredients
How To Make Joanna Gaines Dutch Oven Lasagna
- Prep the Meat Sauce: In a 7-quart Dutch oven, brown the ground chuck and onion over medium-high heat for about 6 minutes. Drain extra fat. Stir in garlic powder, Italian seasoning, salt, pepper, canned tomatoes, fresh garlic, and basil. Simmer on low heat for 20 minutes. Reserve two-thirds of this mixture in a large bowl.
- Preheat and Mix Cheese: Preheat your oven to 325°F. In another bowl, mix together cream cheese, ricotta, eggs, and 2 cups of shredded mozzarella.
- First Layer: Spread the remaining meat sauce in the Dutch oven. Place 4 lasagna noodles on top, breaking them to fit. Add one-third of the ricotta mixture and one-third of the torn fresh mozzarella.
- Build More Layers: Repeat step 3 two more times, using half of the reserved meat sauce for each layer. Finish by topping with the remaining 2 cups of shredded mozzarella.
- Bake and Cool: Cover the Dutch oven and bake for 1 hour 30 minutes. Uncover and bake for an additional 15 minutes until cheese is bubbly and browned. Let it cool for at least 30 minutes before serving.
