This Dutch Oven Lasagna is a cozy, comforting meal that’s perfect for cooking over an open flame or in your kitchen.

Layers of rich, savory meat sauce, creamy ricotta cheese, mozzarella, and perfectly cooked pasta are baked in a cast-iron Dutch oven, resulting in a bubbly, cheesy dish that’s as easy to make as it is delicious.

Whether you’re cooking indoors or outdoors, this one-pot meal is sure to satisfy everyone at the table.

Why You’ll Love This Recipe

This lasagna is simple to make and delivers all the classic lasagna flavors with the convenience of one-pot cooking.

The Dutch oven allows the flavors to meld together beautifully while giving the lasagna a slightly crispy, caramelized crust on the edges. The layers of cheese and meat sauce make each bite irresistibly satisfying, and it’s a great way to feed a crowd.

Ingredients:

1 lb ground beef or Italian sausage (or a mix of both)
1 onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) crushed tomatoes
1 can (6 oz) tomato paste
1/2 cup tomato sauce
1 tablespoon Italian seasoning
Salt and pepper, to taste
9 lasagna noodles (no-boil or regular, cooked and drained if using regular noodles)
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg (optional, for extra creaminess)
Fresh basil or parsley for garnish (optional)

Step-by-Step Instructions:

Cook the Meat Sauce: In a Dutch oven, heat a tablespoon of olive oil over medium heat. Add the ground beef (or sausage) and cook until browned, breaking it up with a spoon. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes. Stir in the crushed tomatoes, tomato paste, tomato sauce, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
Prepare the Cheese Mixture: In a separate bowl, combine the ricotta cheese, 1 1/2 cups of mozzarella, Parmesan, and egg (if using). Mix well until smooth and creamy.
Layer the Lasagna: Preheat your oven to 375°F (190°C). If cooking over a campfire, prepare your coals for medium heat. Start by spooning a layer of the meat sauce at the bottom of the Dutch oven. Then, layer the cooked lasagna noodles (either whole or broken to fit) on top of the sauce. Spread a layer of the ricotta cheese mixture over the noodles, then add another layer of meat sauce and repeat the process until you run out of ingredients, finishing with a layer of meat sauce on top.
Top with Cheese: Sprinkle the remaining mozzarella cheese on top of the lasagna. Cover the Dutch oven with its lid.
Cook the Lasagna:
- Oven Method: Place the Dutch oven in the preheated oven and bake for 30-40 minutes, until the lasagna is bubbly and the cheese is melted and golden brown on top.
- Campfire Method: Place the Dutch oven on a grill grate over the campfire or on a bed of medium-hot coals. Cover the Dutch oven with the lid and cook for 30-40 minutes, turning the Dutch oven occasionally to ensure even cooking.
Serve: Let the lasagna rest for 5 minutes before serving to allow the layers to set. Garnish with fresh basil or parsley, if desired, and serve hot.

Expert Tips for the Recipe:

Noodle Options: If using regular lasagna noodles, be sure to cook and drain them before layering. No-boil noodles are convenient, but they might require a bit more sauce since they absorb more liquid during cooking.
Meat Variations: You can substitute the ground beef with ground turkey or chicken for a lighter version of the dish. You can also make it vegetarian by adding more vegetables like spinach, zucchini, or mushrooms to the sauce.
Cheese Variations: Feel free to swap out mozzarella or Parmesan for other cheeses like provolone or Gouda for different flavor profiles.
Make Ahead: You can assemble the lasagna a day ahead of time and store it in the refrigerator until you’re ready to cook it.