Easy Dutch Oven Lasagna With Ricotta One Pot Recipe

Lasagna, is there any more quintessential comfort food? This easy Dutch Oven Lasagna with ricotta one-pot recipe makes a big family meal. I love that it makes enough to pack lunches for work the next day. The layers of ground beef with rich tomato sauce and cheesy noodles fill the pot with homey goodness. Serving the large Dutch oven lasagna recipe is as easy as putting a cast iron Dutch oven right in the center of the table. The beautifully browned cheese on the top of the meaty lasagna looks so inviting in the pot. 

When I think about the cheesy layers of noodles mixed with ground beef from a traditional lasagna, I can’t resist. It’s one of those foods that always puts a smile on everyone’s faces while filling their bellies. Paired with garlic bread, like my pizza dough garlic pull-apart bread, and a side salad, it’s a great Italian classic dinner that the whole family loves. 

Looking for a lighter lasagna to make tonight?  Try my vegetarian lasagna, also made with no-boil noodles for easy preparation.

Why You Will Love This Easy Lasagna Recipe

No-Boil Noodles: The oven-ready noodles are super easy to work with and cook up nice and soft in the heavily sauced meal. Working with them couldn’t be easier as we break them apart to create layers in the round Dutch oven.

Customizable: This recipe may call for ricotta, but you can easily substitute cottage cheese or another preferred cheese. Plus, there is still enough room in the pot should you want to add a few extra veggies.

Easy Prep: Aside from browning the ground beef, the whole meal is simple to prep and bake right in the oven. 

The Rich History of Lasagna

Lasagna, one of Italy’s most beloved culinary exports, boasts a rich history that spans centuries and regions. The origins of this layered pasta dish trace back to ancient Greece, where the term “lasanum” described flat sheets of dough cut into strips. The concept was later adopted and adapted by the Romans, who called it “lasanum,” meaning cooking pot, a nod to the vessel in which it was prepared. 

Over time, lasagna evolved into the hearty, multi-layered dish we know today, with its modern form emerging in the Italian region of Emilia-Romagna. Cooks combined tender pasta sheets with rich ragù, creamy béchamel, and grated Parmigiano-Reggiano, creating a culinary masterpiece. Lasagna crossed borders, gaining popularity worldwide as variations emerged, from ricotta-based Southern Italian recipes to innovative interpretations in America. 

Today, the layers of noodles, meat, and cheese remain a symbol of comfort and tradition, cherished for their versatility and satisfying flavors.

Let’s Get Started Making This Dutch Oven Lasagna With Ricotta

Using your cast iron Dutch oven to make this easy recipe means you can layer all the tasty ingredients in the pot. Start by browning the ground beef with garlic, onion, herbed garlic butter, and a pinch of salt and pepper. This process is quick, taking only about ten minutes.

Heat the herbed butter (or olive oil) in a frying pan with the onion and garlic. Sauté for 1-2 minutes, or until the garlic is fragrant, then add the ground beef and cook over medium-high heat until well browned.

Drain any excess grease from the ground beef to prevent the lasagna from becoming overly greasy. Using lean ground beef helps reduce the need for draining and works perfectly in this Dutch oven lasagna with ricotta.

Next, grab your jars of pasta sauce or marinara. I used Classico tomato basil sauce for its thick consistency, which coats the ingredients nicely. Two jars of Classico sauce are about 20 oz in the U.S. or 600 ml per jar in Canada.

Begin by spreading about half a jar of sauce on the bottom of the Dutch oven. Then, scoop a third of the beef mixture and distribute it evenly. It’s okay if it doesn’t cover the bottom completely—you’ll still have a hearty, meaty lasagna. Add more sauce, followed by dollops of plain ricotta cheese scattered across the layer to ensure every bite has a creamy touch. This layering technique creates a beautiful balance of flavors as the lasagna cooks.

Break apart the oven-ready lasagna noodles into varying sizes for the next layer. Don’t worry about uneven pieces; place a layer of lasagna noodles down; sight overlap is fine before continuing with the second layer.

Repeat the process for three layers, ending with a final layer of noodles. Pour the remaining sauce over the top, ensuring all the noodles are covered, then sprinkle a layer of mozzarella cheese generously over the entire dish. Place the Dutch oven lid on and bake at 350°F for one hour. Remember, cast iron retains heat, so always use heavy-duty oven mitts or silicone gloves to safely handle the pot and lid.

After one hour, carefully remove the Dutch oven from the oven and take off the lid. Turn your oven’s broil setting high, then slide the lasagna (uncovered) back into the oven for 3-5 minutes to brown the cheese on top. Keep a close eye on it, as broilers vary in intensity and can brown food quickly.

Once done, remove the lasagna from the oven and rest for 10 minutes. This allows the layers to be set and makes serving easier. Scooping too soon can cause the layers to collapse into a messy heap. That said, the beauty of this one-pot lasagna is in its rich flavor rather than its presentation.

Serve this hearty deep-dish lasagna with warm garlic bread and a crisp Caesar salad for a complete family dinner. Enjoy!

Ingredients:

Lean Ground Beef: For this recipe, I used 1.15kg (3.3 lbs) of lean ground beef. It serves as the meaty layer for the lasagna and has a classic flavor. 

Red Onion: I like red onions as they cook softly and have a less intense flavor, which complements the dish well.

Fresh Garlic Mellows as it sautés, and it is easier to blend its flavors in the sauce than tossing in raw garlic. 

Classico Pasta Sauce: This readily available, economical, and rich pasta sauce comes in many flavors. I suggest choosing your family’s favorite meatless sauce for the lasagna. I used tomato basil as the flavor to complement the Italian-based dishes well.

Herbed Garlic Butter: I had this leftover from the garlic bread I made then. It’s a simple blend of dried parsley, fresh minced garlic, and salted butter. If you don’t wish to make herbed butter, olive oil will work, too. We use it to sauté the garlic and onion before browning the beef. 

Salt: This enhances the beef’s flavor and makes for a more flavorful meal.

Black Pepper: The kick that pepper brings elevates the meat sauce while not being overpowering.

No-Boil (Oven-Ready) Noodles: These are made by various brands. I generally use the ones by Italpasta, a Canadian brand. However, you can use whatever no-boil lasagna noodles are your favorite. One box of noodles (375g or 13oz) is all that is needed for this recipe. 

Shredded Mozzarella Pizza Cheese: This mozzarella is more melty than traditional mozzarella and browns beautifully under the broil setting.

Ricotta Cheese: I used Saputo brand ricotta cheese for this recipe, and it didn’t need to be mixed with egg. Straight ricotta blends with the meat sauce to create a well-balanced dish. 

Substitutions And Add-Ins For The Dutch Oven Lasagna With Ricotta One Pot Recipe.

Lean Ground Beef: You can use another ground meat instead of beef. Ground turkey and chicken would give you a slightly leaner meal. Ground sausage and ground pork will also work. Remember to drain excess grease when browning meats to avoid having pools of grease in the finished meal. 

Red Onion: Regular cooking of onions will also work for this recipe. 

Fresh Garlic: If you don’t have this on hand, adding two teaspoons of garlic powder will also work. You can also use a garlic-rich pasta sauce in the lasagna to compensate for the lack of garlic. 

Classico Pasta Sauce: This rich and thick sauce may not be your favorite brand. You can certainly use whichever thick sauce you like, as long as it’s in the correct proportions to cook those dry noodles. You can even use marinara sauce to make this.

Herbed Butter: This can easily be replaced with olive oil or other neutral oil. 

Salt: To reduce sodium in the recipe, you can omit the salt altogether. 

Black Pepper: This readily available ingredient adds a depth of flavor to this meal, but you can omit it if you wish. 

No-Boil (Oven Ready) Noodles: Can you use regular lasagna noodles? Of course. Follow the steps on the box for preparation, and add cut noodles to the Dutch oven as you layering. 

Shredded Mozzarella Pizza Cheese: This can be replaced with regular mozzarella, but it will not be as stringy as pizza mozzarella. 

Ricotta Cheese: If you want a different cheese, cottage cheese also works. I recommend using regular cottage cheese, though, as the noodles need moisture. 

Add-In suggestions: You can add a tsp of Italian seasoning to the meat while it cooks for additional flavor when using a plainer sauce. To finish the lasagna, sprinkle the top with parmesan or romano cheese before browning. Also, I have added vegetables to lasagnas as well. Some good ones include spinach, mushrooms, shredded carrots (yes, I said carrots), and red lentils. This is a great way to sneak in vegetables for pickier eaters. As a mom, I know getting little ones to eat their vitamin-rich foods can be tricky. 

​Expert Tips, Serving, And Storing Suggestions For This Cheesy Lasagna Dish.

Tip #1: Use High-Quality Ingredients for Maximum Flavor: Opt for lean ground beef, fresh garlic, and a high-quality marinara or pasta sauce. Use fresh ricotta cheese and mozzarella for a creamier texture and more robust flavor if possible. The better your ingredients, the better your lasagna will taste.

Tip #2: Layer the Noodles Strategically: Make sure your broken noodles overlap slightly when layering for even cooking and a better texture. This helps create a more cohesive dish, allowing the sauce and cheese to hold everything together while preventing dry spots in the noodles.

Tip #3: Let the Lasagna Rest Before Serving: Resist the temptation to scoop immediately. Allowing the lasagna to rest for at least 10 minutes after cooking helps the layers set, making it easier to serve neat portions and ensuring each bite is flavorful and cohesive.

​For a comforting and satisfying meal, serve this Easy Dutch Oven Lasagna With Ricotta One Pot Recipe with a side of garlic bread and a fresh salad. With simple ingredients like ground beef, ricotta, mozzarella, and your favorite red sauce, this classic lasagna comes together in layers that blend perfectly during baking. The Dutch oven makes it a great go-to recipe for a hassle-free classic dish, offering even cooking and easy cleanup. 

Cover the Dutch oven with its lid to store leftovers, or transfer the lasagna to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze portions in airtight containers for up to 3 months, then reheat in the oven for a delicious, quick meal.

If you enjoyed making this Easy Dutch Oven Lasagna With Ricotta One-Pot Recipe, don’t forget to rate the recipe and leave a comment below! Your feedback helps others find this delicious dish, and we’d love to hear how it turned out for you! As always, happy cooking!