Dutch Oven Lasagna
This Dutch oven lasagna is my favourite way to make lasagna at home. The high sides of the pot let you build taller layers than a 9×13 pan, and the even heat gives you perfectly crisp edges every time. It’s straightforward to assemble with oven-ready noodles, and it freezes well, too.
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Ingredients For Dutch Oven Lasagna
Ingredient Notes
- Cottage Cheese: A creamy, mild cheese often more affordable than ricotta. Use full-fat for the best texture.
- Crushed Tomatoes: These provide the base for the meat sauce. Look for canned crushed tomatoes with no added herbs or salt so you can control the seasoning.
- Fennel Seeds: A traditional spice in Italian sausage that adds a subtle, sweet anise flavour.
- Italian Sausage: Use uncooked mild or hot Italian sausage with the casings removed.
- Mozzarella Cheese: Use low-moisture, full-fat mozzarella for the best melt and texture. Pre-shredded is convenient but may not melt as smoothly as fresh grated.
- Oven-Ready Lasagna Noodles: Also called no-boil noodles, these cook right in the sauce while the lasagna bakes. No need to pre-cook them.
- Parmesan Cheese: Grated Parmesan adds salty, nutty flavour. Freshly grated is more flavourful than pre-shredded versions.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Cottage Cheese: You can use ricotta cheese instead.
- Crushed Tomatoes: Passata or canned whole tomatoes (crushed by hand or blended) can be used.
- Extra Lean Ground Beef: Lean ground beef, ground pork, or ground turkey are all good alternatives.
- Fennel Seeds: If you don’t have fennel seeds, add a pinch of ground fennel or use Italian sausage that already includes fennel.
- Garlic: Garlic powder can be used instead of fresh—start with ¼ teaspoon of garlic powder per clove.
- Italian Sausage: Mild or spicy ground pork or ground turkey can be used.
- Mozzarella Cheese: Provolone or a mild white cheddar can be used instead of mozzarella.
- Onion: Finely chopped shallots are a good replacement for onion.
- Parmesan Cheese: Grana Padano or Pecorino Romano can be used.
Recipe Variations
Add any of the following ingredients for a twist on this Dutch oven lasagna recipe:
- Basil: Add ¼ cup of chopped fresh basil to the cottage cheese layer.
- Chilli Flakes: Add ½ teaspoon of red chilli flakes to the meat sauce for heat.
- Mushrooms: Add 1 cup of sliced mushrooms to the sauce and sauté with the meat.
- Olives: Add ½ cup of sliced black olives to the sauce or between layers.
- Pesto: Add 2 tablespoons of pesto to the cottage cheese mixture.
- Red Wine: Add ¼ cup of dry red wine to the meat sauce while simmering.
- Roasted Red Peppers: Add ½ cup of chopped roasted red peppers to the sauce.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Dutch Oven Lasagna
STEP 1: Brown the ground beef and sausage in a cast iron Dutch oven. Add the grated onion and minced garlic. Cook until fragrant.
STEP 2: Stir in the crushed tomatoes, fennel seeds, salt, and pepper. Reduce the heat and simmer for 20 minutes.
STEP 3: Whisk the egg, Italian seasoning, minced garlic, salt, and pepper in a bowl. Stir in the cottage cheese.
STEP 4: Ladle ¾ of the sauce out of the pot and into a bowl. Add a layer of oven-ready lasagna noodles on top of the remaining sauce in the pot.
STEP 5: Top the noodles with a quarter of the meat sauce.
STEP 6: Top with half of the cottage cheese mixture.
STEP 7: Add a third of the mozzarella and Parmesan. Repeat the layers, finishing with noodles, sauce, and grated cheese.
STEP 8: Cover and bake for 45 minutes. Broil for four to five minutes until the cheese bubbles and browns, then cool for 10 minutes on a wire rack before serving with more Parmesan.
Expert Tips
1. Using a wooden spoon will make breaking up the ground beef and sausage easier.
2. Don’t skip grating the onion. Grated onion turns into a pulp, allowing it to distribute more evenly throughout the dish.
3. And please don’t skip the fennel seeds! Fennel seeds are a staple in Italian sausage and many traditional Italian dishes. Other common spices cannot easily replicate their distinct taste.
Recipe Notes
- Don’t stir the meat while browning—letting it sit undisturbed builds flavour.
- Make sure the no-boil noodles are fully covered in sauce for even cooking.
- Freshly grated mozzarella melts better than pre-shredded.
- Keep an eye on the lasagna while broiling to avoid burning.
Storage
- Cool to room temperature before storing. Keep in the fridge for up to 4 days or freeze (whole or in portions) for up to 2 months. Reheat in the oven at 350°F (180°C), covered, or use the microwave for individual servings.
Related Recipes
- Cheeseburger Pasta: All the flavours of a classic cheeseburger with a cheesy sauce, yellow mustard, and dill pickles.
- Small-Batch Tomato Sauce: It only takes 15 minutes, but for a deeper umami flavour, let it rest for 4 hours.
- Hamburger Stew: Made with ground beef, potatoes, carrots, and peas in a rich, flavorful gravy.
- Sausage Goulash (American-style): A simple, savoury stew with Italian sausage, macaroni, and veggies in a smoky tomato sauce.
Did you make this Dutch oven lasagna? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Dutch Oven Lasagna
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Sharp knife
- Cheese grater
- Cast iron Dutch oven or any other heavy-bottomed pot with a lid that can be used on both the stovetop and in the oven
- Wooden spoon or spatula
- Mixing bowls
- Whisk or fork
- Ladle or other large spoon
Ingredients
- 12 oven-ready lasagna noodles, also called no-boil noodles
For The Tomato Meat Sauce
- 1 tablespoon olive oil
- 12 ounces extra lean ground beef
- 12 ounces mild Italian sausage, uncooked, casings removed
- 1 small onion, grated
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1 tablespoon fennel seeds
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For The Cottage Cheese Layers
- 1 large egg
- 1 tablespoon Italian seasoning
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups cottage cheese, full fat
For The Cheese Layers
- 2 cups mozzarella cheese, grated
- ½ cup Parmesan cheese, grated
Instructions
- Preheat oven to 375ºF (190ºC). If you haven't already done so, grate the onion, mince the garlic, and grate the cheese.
Make The Tomato Meat Sauce
- Place a 5 or 6-quart (4.73 L or 5.68 L) cast iron Dutch oven on the stovetop over medium-high heat. Add the olive oil. Once the oil is hot, add the ground beef and sausage in a single layer to brown without stirring. Once the meats are almost cooked, stir and break them into smaller pieces.
- Add the grated onion and minced garlic (3 cloves) to the meats. Cook until fragrant, about 2 to 3 minutes. Stir in the crushed tomatoes, fennel seeds, salt, and pepper. Reduce the heat to medium-low and simmer for 20 minutes.
Make The Cheese Layers
- While the sauce simmers, make the cottage cheese layer. Whisk the egg, Italian seasoning, minced garlic, salt, and pepper. Stir in the cottage cheese.
- In another bowl, mix the mozzarella and Parmesan cheese.
Assemble The Lasagna
- To assemble the lasagna, ladle ¾ of the sauce out of the Dutch oven and into a bowl. Add a layer of noodles to the base layer of sauce left in the pot. Top the noodles with another quarter of the sauce, half of the cottage cheese mixture, and a third of the mozzarella mixture. Repeat with a layer of noodles, a quarter of the sauce, the remaining half of cottage cheese, and a third of the mozzarella mixture. Finish with a layer of noodles, the last of the sauce, and the last of the mozzarella mixture.
- Cover the Dutch oven with the lid and bake the lasagna for 45 minutes. Remove the lid, set the oven to broil, and continue to bake the lasagna until the cheese bubbles and browns, about 4 to 5 minutes more. Cool for 10 minutes before serving with more Parmesan cheese.
Recipe Notes
- Don’t stir the meat while browning—letting it sit undisturbed builds flavour.
- Make sure the no-boil noodles are fully covered in sauce for even cooking.
- Freshly grated mozzarella melts better than pre-shredded.
- Keep an eye on the lasagna while broiling to avoid burning.
Storage
- Cool to room temperature before storing. Keep in the fridge for up to 4 days or freeze (whole or in portions) for up to 2 months. Reheat in the oven at 350°F (180°C), covered, or use the microwave for individual servings.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
