Dutch Oven Lasagna

5 from 1 vote

Perfect for camping or for a cozy meal in your own kitchen, this easy Dutch oven lasagna is total comfort food!

Course Dinner

Cuisine American, Italian

Keyword dutch oven lasagna

Prep Time 25

Cook Time 50

Resting Time 20

Total Time 1 35

Servings people

Calories 758kcal

1 (32 ounce) container ricotta cheese (or use two 15-ounce containers if you can't find the larger 32-ounce size)
2 large eggs, lightly beaten
¼ cup prepared basil pesto (use homemade pesto or store-bought pesto)
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 lb. lean ground beef
1 lb. ground Italian sausage (sweet, spicy, or mild -- whichever you prefer)
2 (24 ounce) jars marinara sauce
1 (8-9 ounce) box oven-ready ("no boil") lasagna noodles (I use Barilla brand)
3 cups (about 12 ounces) grated mozzarella cheese (or use an Italian cheese blend)
6 tablespoons grated Parmesan cheese (freshly grated or the canned pre-grated Parm is fine)
Optional garnish: chopped fresh parsley or basil

Preheat oven to 400°F. In a medium bowl, stir together the ricotta, eggs, pesto, salt, and pepper. Set aside.
In a 6–7-quart Dutch oven over medium-high heat, brown the beef and sausage until no longer pink. Drain off excess grease. Transfer the meat to a large bowl. Stir the marinara sauce into the meat mixture until completely combined. Set aside.
Spread about 1-2 cups of the meat sauce in a thin layer in the bottom of the Dutch oven. Add a layer of about 3-4 lasagna noodles on top, breaking the noodles to fit.
Spread ⅓ of the ricotta mixture on top of the noodles. Layer with ⅓ of the remaining meat sauce, 1 cup of mozzarella, and 2 tablespoons of Parmesan cheese.
Repeat the layers two more times in the same order: noodles, ricotta, meat sauce, mozzarella, and Parmesan.
Cover the pot and bake for 30 minutes. Remove the lid and continue baking for 15-20 minutes, until the filling is hot and bubbly and the noodles are tender. If you’d like the top of the lasagna even more browned and crispy, place the Dutch oven under the broiler for a few minutes at the very end. Just keep a close eye on it so that it doesn’t burn.
Allow the lasagna to rest for at least 15-20 minutes (or longer) before serving. Garnish with fresh herbs, if desired.

ALTERNATE CAMPFIRE INSTRUCTIONS:

Assemble the lasagna in advance, as instructed in the recipe. Place the lid on the Dutch oven.
Start your campfire and let it burn down until you have a bed of hot coals or charcoal briquettes.
Place the Dutch oven directly over the coals. Arrange additional hot coals on top of the lid (you’ll need more coals on top than underneath to ensure even cooking, so fit as many as you can on the lid). Cook the lasagna for about 45-60 minutes, checking occasionally. The lasagna is done when the noodles are tender and the cheese is melted and bubbly. Note: Cooking times may vary based on the heat of the coals and the size of your Dutch oven. If the lasagna isn’t done after 60 minutes, continue cooking, checking every 5-10 minutes.
Carefully lift the Dutch oven off of the coals and remove the lid. Let the lasagna rest for at least 15-20 minutes (or longer) before serving. Garnish with fresh herbs, if desired.