Dutch Oven Lasagna.

A Classic Dutch Oven Lasagna—with a few shortcuts to make it the comforting family dinner you’ll want to cook on repeat. My simple Bolognese is made with spicy Italian sausage, ground beef, and Italian tomatoes in basil. And the creamy white sauce is a mix of ricotta and egg yolks that gives this lasagna the richest, silkiest layers without any of the fuss of a traditional béchamel.

It’s the coziest time of year. These late November days and long December nights are made for comfort foods. Don’t deny yourself! Slow-cooked roasts, soups, and baked pastas are my favorite recipes to share during the holiday season.

This Dutch oven lasagna is one I’ve been so excited to finally give to you all. It’s the lasagna I make most often for family and friends—classic, nostalgic, and so delicious—but with a few shortcuts that make it incredibly easy. No one needs to know!

Everything comes together in a single Dutch oven (plus one mixing bowl and a cutting board) with minimal effort. The Bolognese gets so much flavor from the spicy sausage, stewed Italian tomatoes, and my favorite Italian spices. And the cream sauce is mixed right in a bowl—just add egg yolks to the ricotta and you get the most luxurious, velvety sauce without any extra steps.

This is simple, comforting, winter lasagna at its very best.

Onto the details

Ingredients

• spicy Italian sausage
• ground beef
• onions
• carrots
• celery
• Italian seasoning
• red wine
• canned tomatoes
• whole milk ricotta cheese
• whole milk or cream
• fresh parmesan
• dry lasagna noodles
• mozzarella cheese
• provolone cheese
• fresh basil or parsley

Special Tools

For this recipe, you’ll need a Dutch oven or other large oven-safe pot. Plus, a mixing bowl, wooden spoon, and cutting board.

The Steps

Step 1: the red sauce

Brown the spicy Italian sausage and ground beef with the onions, carrots, celery, and Italian seasoning. Nothing fancy here—just classic, cozy flavors.

Pour in your favorite bottle of red wine (I recommend something from our Season Reds (on sale, free shipping, and today is the last day to order for Thanksgiving delivery), then add a cup of water. Let the sauce simmer while you mix up the ricotta.

Step 2: the ricotta sauce

You can mix this in a food processor or a regular bowl—both work great!

Combine the whole milk ricotta with the egg yolks, cream, and Parmesan. Add a splash of extra milk or cream to help the pasta cook nicely into the sauce as everything bakes.

Step 3: put it together

Mix some water in to the red sauce, this will help the pasta cook.

Break the lasagna noodles into pieces, stir them into the red sauce with half the mozzarella cheese. Now, swirl in the ricotta mix, not fully mixing it in. Finish with mozzarella and provolone on top.

Step 5: bake

Cover and bake until the noodles are tender. Uncover during the last few minutes to brown the cheese beautifully.

Serving

Let the lasagna sit for a few minutes before serving so it can set up nicely. Then scoop big, cozy bowls using your favorite serving spoon.

Serve with a simple salad, warm bread, and a yummy bottle of wine. I love the Tuscan red from our Selection of the Seasons Reds.

Looking for more easy holiday dinners? Here are a few more to try!

Cranberry Beef Bourguignon

Smothered Chicken in Mushroom Wine Pan Sauce

Crockpot Thai Short Ribs with Coconut Rice

Crockpot Short Rib Bourguignon

Lastly, if you make this Dutch Oven Lasagna, be sure to leave a comment and/or rate this recipe! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Dutch Oven Lasagna

2.50 from 28 votes

8

by Tieghan Gerard

calories 682kcal

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Prep30 minutes mins

Cook45 minutes mins

Total1 hour hr 15 minutes mins

Dutch Oven Lasagna with rich ricotta sauce and hearty Bolognese. A comforting winter pasta made simple with my easy one-pot shortcuts.

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Ingredients 

1x2x3x

• ▢ 1 pound spicy Italian sausage
• ▢ 1 pound ground beef or chicken
• ▢ 1 yellow onion, chopped
• ▢ 1 cup chopped carrots
• ▢ 1/2 cup chopped celery
• ▢ 2 tablespoons Italian seasoning
• ▢ 1 cup red wine
• ▢ 2 cans (28 ounces) crushed tomatoes
• ▢ salt, pepper, and chili flakes
• ▢ 2 cups whole milk ricotta cheese
• ▢ 1 cup whole milk or cream
• ▢ 2 egg yolks
• ▢ 1 cup grated parmesan
• ▢ 1 box dry lasagna noodles, broken in 2-3
• ▢ 2 cups grated mozzarella cheese
• ▢ 1 cup grated provolone cheese
• ▢ 1/2 cup chopped fresh basil/ parsley

Instructions 

• 1. In a Dutch oven set over medium heat, add the sausage, beef, onion, carrots, celery, and Italian seasoning. Brown all over, 10 minutes. Add the wine, deglazing the bottom of the pot. Add the tomatoes and 1 cup water. Season with salt, pepper, and chili flakes.

  2. Simmer 10 minutes, until thickened just slightly.

  3. Meanwhile, in a bowl, mix the ricotta, cream/milk, egg yolks, and parmesan. Preheat oven to 375 F.

  4. To the sauce, add 1/2 cup water. Stir in the broken lasagna noodles. Remove from the heat and add 1 cup mozzarella cheese. Then, gently stir/swirl in the the ricotta sauce, not fully mixing.

  5. Top with mozzarella, provolone cheese, and fresh basil leaves. Cover and bake 30 minutes or until the noodles are soft. Remove the lid and bake 15 minutes. Let sit 10 minutes. Top with fresh basil, and enjoy!

Nutrition

Calories: 682kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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