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This Dutch Oven Lasagna recipe, or Stove Top Lasagna, will blow your mind! You'll never make a fully traditional lasagna recipe again after making this easy stove-top version.
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4.63 from 245 votes

Dutch Oven Lasagna Recipe

This Dutch oven lasagna recipe will blow your mind. Made in one pot on the stovetop, it's melty, cheesy, and ridiculously simple!
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
Author: Becky Hardin

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

  • In a small bowl, beat together the egg, ricotta, and parsley. Set aside.
    1 large egg, 15 ounces ricotta cheese, 1 tablespoon minced fresh parsley
    seasoned ricotta cheese in a glass bowl with a spoon.
  • In the Dutch oven, over medium-high heat, brown the beef and sausage. Drain the meat reserving 2 tablespoons fat (add 2 tablespoons olive oil, if there isn’t enough reserved fat). Transfer the drained meat to a large, heatproof bowl and set aside.
    1 pound ground chuck, 1 pound ground Italian sausage
    browned ground beef and sausage in a dutch oven.
  • In the same pot, sauté the diced onion until it becomes translucent. Add the minced garlic and cook for an additional 30 seconds. Add red wine, red pepper flakes, and marinara sauce, and cook an additional 5 minutes. Transfer the marinara mixture to the bowl with the meat and mix to combine.
    1 medium yellow onion, 3 cloves garlic, ½ cup dry red wine, ⅛ teaspoon crushed red pepper flakes, 32-48 ounces marinara sauce
    a ladleful of marinara sauce over a dutch oven.
  • With the Dutch oven over low-medium heat, ladle 2 cups of the marinara meat mixture into the bottom of the pot and cover the sauce with a layer of lasagna noodles (breaking the noodles to fit). Then, ladle the noodles with a layer of the marinara meat mixture.
    9 ounces no-boil lasagna noodles
    layering meat sauce and lasagna noodles in a dutch oven.
  • Place spoonfuls of the ricotta/egg mixture over the marinara mixture and then add some mozzarella and grated Parmesan. Repeat the layers three more times (except there will be only three layers with the ricotta mixture). The lasagna should be layered like this from the bottom layer to the top layer: sauce, noodles, sauce, ricotta, mozzarella, Parmesan, noodles, marinara, ricotta, mozzarella, Parmesan, noodles, marinara, ricotta, mozzarella, noodles, marinara, mozzarella and finish with Parmesan.
    2 cups freshly shredded or sliced mozzarella cheese, ½ cup freshly grated Parmesan cheese
    overhead view of cheese-topped lasagna in a dutch oven.
  • Switch heat to low and cook, covered, 30-40 minutes or until the noodles are cooked through, and the lasagna is hot & bubbly. When the lasagna is cooked through and the noodles have softened, it can be placed under the broiler for a few minutes to brown the cheese.
  • After removing the lasagna from the heat, garnish it with fresh basil and let it rest for 10-15 minutes before serving.
    Chopped fresh basil
    dutch oven lasagna topped with basil.

Video

Notes

Storage: Store Dutch oven lasagna in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 924kcal | Carbohydrates: 45g | Protein: 52g | Fat: 56g | Saturated Fat: 25g | Cholesterol: 208mg | Sodium: 1759mg | Potassium: 1168mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1390IU | Vitamin C: 13mg | Calcium: 488mg | Iron: 5.2mg