Lasagna Dutch Oven Recipe

Required:

dutch oven
2 bowls

Ingredients:

1-1/2 lb. hamburger
24 oz. spaghetti sauce
8 oz. shredded mozzarella cheese
3 eggs
2 Cup ricotta cheese
1/2 cup grated Parmesan cheese
12 lasagna noodles
1-1/2 tsp. oregano
3/4 Cup water

Instructions:

Brown hamburger in the dutch oven at about 375 degrees for Frying.
Move the hamburger to a bowl and stir in the spaghetti sauce.
Set aside about 1 oz. of mozzarella cheese for later.
Mix ricotta cheese, Parmesan cheese, mozzarella cheese, eggs, and oregano in a second bowl.
Break ends of about 4 lasagna noodles to fit in dutch oven, making one layer covering the bottom.
Spread 1/3 of the hamburger mixture over the noodles.
Spread 1/2 of the cheese mixture over the hamburger.
Make another layer of lasagna noodles.
Spread 1/2 of the remaining hamburger mixture over the noodles.
Spread the rest of the cheese mixture over the hamburger.
Make one more layer of noodles.
Spread the remaining hamburger mixture on top.
Pour the water around the inside edge of the dutch oven.
Cover and Bake at 350 degrees for about 45 minutes.
If you can stick a knife through to the bottom with no resistance from the hard noodles, it is done.
When cooked, sprinkle remaining mozzarella cheese on top and cover for 5 minutes.

Serves 8.
dutch oven lasagna recipe

(photo from Ed S.)

All recipes use a 12-inch dutch oven, unless specified.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.

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Comments:

Jul 13, 2016 - Tammy

Hi! question about the lasagna recipe - "Pour the water around the inside edge of the dutch oven"?? does this mean, between the liner and outside edge of DO?

Thanks!

Jul 13, 2016 - Dutch Oven Dude

@Tammy - No, if you used a liner like in Ed's picture, the water would be poured inside the liner.
I don't use liners.

Oct 07, 2016 - Nancy

Thank you for your wonderful information. Although this recipe doesn't say anything about cooking the noodles first, I was wondering, can I use the no cook lasagna noodles?

Oct 17, 2016 - Julie Marchetti

My son's patrol made this for a Boy Scout troop dutch oven cook off this evening and won first place with this recipe, modified slightly. �No meat, instead used most of a 64 oz jar of sauce and they poured freely. �They did not use any water - probably because they used lots of extra sauce, they didn't need it. First, they lined the dutch oven with foil and sprayed with no stick spray, then covered bottom with sauce. They used no-cook noodles and layered with cheese mixture. �Top layer was sauce and mozz cheese. They covered lid with coals and bottom sat in full single layer of coals, even though it was more than recommended. Turned oven every 5-7 min. Only had about 30 minutes to cook for competition. �Came out perfect. Onto county wide competition next.

Oct 17, 2016 - Dutch Oven Dude

@Julie - Super! 30 minutes is tough.

@Nancy - Looks like Julie answered your question about no-cook noodles.

Dec 07, 2016 - Savannah

Would this recipe work with a cast-aluminum Dutch oven? Also, is water always necessary to add?

Dec 08, 2016 - Dutch Oven Dude

@Savannah - Sure, aluminum or iron doesn't matter. If you don't add the water, then the noodles will be more firm, maybe crunchy.

Dec 08, 2016 - Savannah

I used my cast aluminum Dutch oven without a liner (it's nonstick) and without the water and it turned out just fine! Very yummy. I used Italian sausage instead of ground beef and made a simple sauce with extra seasonings and added garlic and chopped onion to the sausage. So glad I have another use for my Dutch oven! Thanks!

Jan 31, 2017 - Lacey

Do you think i could pre layer it in a dutch oven and bake 24 hrs later?

Feb 05, 2017 - Dutch Oven Dude

@Lacey - I've not done it, but I would think it should work ok to put everything except the water in and then keep it refrigerated. Add the water just before cooking.

Mar 10, 2017 - Chad Kealey

@Lacey - What I would do (and might do, in fact) is assemble it in a parchment liner several days ahead and freeze it in the oven. Then, when frozen solid, lift it out and wrap in heavy duty foil. It'll probably be easier to store the frozen lasagna in your cooler than the whole DO. You'd want to thaw it before baking, though.

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