Joanna Gaines Dutch Oven Lasagna Recipe

Joanna Gaines Dutch Oven Lasagna is a revelation in one-pot cooking, layering savory ground beef and Italian sausage with rich marinara, broken noodles, and a creamy ricotta blend right on the stovetop. The result is a bubbling, cheesy masterpiece that delivers all the comfort of a traditional baked lasagna without the need to boil a separate pot of water or heat up the oven. It is the ultimate weeknight family dinner that feels like a Sunday feast.

Joanna Gaines Dutch Oven Lasagna Ingredients

• 1 pound Ground Chuck: Lean ground beef provides the meaty base.
• 1 pound Ground Italian Sausage: Adds mild spice and fennel notes.
• 1 large Egg: Lightly beaten, to bind the ricotta.
• 15 ounces Ricotta Cheese: Or cottage cheese (1 tub). Full-fat ricotta gives the creamiest texture.
• 1 tablespoon Fresh Parsley: Minced.
• 1 medium Yellow Onion: Diced.
• 3 cloves Garlic: Minced.
• 1/2 cup Dry Red Wine: Adds acidity and depth to the jarred sauce.
• 1/8 teaspoon Crushed Red Pepper Flakes: For a gentle background heat.
• 32-48 ounces Marinara Sauce: (2 jars). High-quality store-bought sauce works perfectly here.
• 9 ounces No-Boil Lasagna Noodles: (1 box). Broken into pieces to fit the pot.
• 2 cups Mozzarella Cheese: Freshly shredded or sliced. Divided.
• 1/2 cup Parmesan Cheese: Freshly grated. Divided.
• Fresh Basil: Chopped, for garnish.
• Olive Oil: If needed for browning.

How To Make Joanna Gaines Dutch Oven Lasagna

1. Prepare the cheese filling: In a small bowl, whisk together the lightly beaten egg, the tub of ricotta cheese, and the minced fresh parsley until smooth. Set this mixture aside.
2. Brown the meats: Heat a large Dutch oven over medium-high heat. Add the ground chuck and Italian sausage. Cook, breaking up the meat with a wooden spoon, until browned and cooked through. Drain the excess grease, reserving about 2 tablespoons of fat in the pot (or add olive oil if the pan is dry). Transfer the cooked meat to a separate heatproof bowl.
3. Simmer the aromatics: In the same pot with the reserved fat, sauté the diced onion until translucent and soft. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the red wine, red pepper flakes, and the jars of marinara sauce. Simmer for 5 minutes to meld the flavors.
4. Combine the sauce: Pour the hot marinara mixture into the bowl with the cooked meat. Stir well to combine. You now have your master meat sauce.
5. Assemble the layers: Reduce the heat under the empty Dutch oven to low-medium. Ladle 2 cups of the meat sauce into the bottom of the pot. Cover the sauce with a layer of broken lasagna noodles (fit them like a puzzle). Top with another layer of meat sauce. Dollop spoonfuls of the ricotta mixture over the sauce, followed by a sprinkling of mozzarella and Parmesan.
6. Repeat the process: Repeat the layering three more times in this order: noodles, meat sauce, ricotta dollops, mozzarella, and Parmesan. For the final layer, finish with the remaining meat sauce, mozzarella, and Parmesan.
7. Cook the lasagna: Cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 30 to 40 minutes. The lasagna is done when the noodles are tender (test with a knife) and the sauce is hot and bubbly.
8. Finish the dish: (Optional) If you want a browned top, place the uncovered pot under the oven broiler for 2-3 minutes. Remove from heat, garnish with chopped fresh basil, and let it rest for 10-15 minutes to set before scooping.

Recipe Tips

• Break the Noodles: Since a Dutch oven is round and noodles are long, don’t try to keep them whole. Break them into large shards. This “broken noodle” technique is signature to the rustic style of this dish and makes serving easier.
• The Resting Period: Do not skip the 10-15 minute rest at the end. Just like a baked lasagna, the layers need time to firm up. If you serve it immediately while piping hot, it will be a soup; resting turns it into a sliceable meal.
• Heat Control: Cast iron Dutch ovens retain heat aggressively. Keep the stove heat on Low during the covered cooking phase to prevent the bottom layer of noodles and sauce from scorching before the top layer is cooked.
• Wine Substitute: If you prefer not to cook with wine, you can substitute it with an equal amount of beef broth or simply omit it, though the wine adds a richness that elevates jarred sauce.

What To Serve With Dutch Oven Lasagna?

This rich, meaty pasta dish needs something crisp and fresh to balance the heavy cheese and carbs. A large Caesar salad with crunchy romaine and plenty of lemon is the classic pairing. For bread, a loaf of warm garlic bread or focaccia is essential for mopping up the sauce. If you want to add greens, roasted broccolini or sautéed spinach works beautifully alongside.

How To Store Leftovers Dutch Oven Lasagna?

• Refrigerate: Allow the lasagna to cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat individual portions in the microwave, or place the dutch oven back on the stove (or in the oven at 350°F) with a splash of water to loosen the sauce.
• Freeze: This freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Dutch Oven Lasagna Nutrition Facts

• Calories: ~924 kcal
• Fat: 56g
• Carbohydrates: 45g
• Protein: 52g
• Nutrition information is estimated per generous serving.

FAQs

Try More Recipes:

• Joanna Gaines Chicken Spaghetti Recipe
• Joanna Gaines Chicken Pot Pie Recipe
• Joanna Gaines Chicken and Dumplings Recipe