Name: Dutch Oven Lasagna
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 pound spicy Italian sausage; 1 pound ground beef or chicken; 1 yellow onion, chopped; 1 cup chopped carrots; 1/2 cup chopped celery; 2 tablespoons Italian seasoning; 1 cup red wine; 2 cans (28 ounces) crushed tomatoes; salt, pepper, and chili flakes; 2 cups whole milk ricotta cheese; 1 cup whole milk or cream; 2 egg yolks; 1 cup grated parmesan; 1 box dry lasagna noodles, broken in 2-3; 2 cups grated mozzarella cheese; 1 cup grated provolone cheese; 1/2 cup chopped fresh basil or parsley

Description

A hearty Dutch oven lasagna layered with rich meat sauce, creamy ricotta mixture, and melted cheeses, all baked to perfection in one pot.

Ingredients

1 pound spicy Italian sausage
1 pound ground beef or chicken
1 yellow onion, chopped
1 cup chopped carrots
1/2 cup chopped celery
2 tablespoons Italian seasoning
1 cup red wine
2 cans (28 ounces) crushed tomatoes
salt, pepper, and chili flakes
2 cups whole milk ricotta cheese
1 cup whole milk or cream
2 egg yolks
1 cup grated parmesan
1 box dry lasagna noodles, broken in 2-3
2 cups grated mozzarella cheese
1 cup grated provolone cheese
1/2 cup chopped fresh basil or parsley

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Instructions

Preheat oven to 375 F.
In a Dutch oven over medium heat, cook sausage, ground meat, onion, carrots, celery, and Italian seasoning until browned, about 10 minutes.
Add red wine and scrape up any browned bits from the bottom. Stir in crushed tomatoes and 1 cup water. Season with salt, pepper, and chili flakes.
Simmer for 10 minutes until slightly thickened.
In a bowl, mix ricotta, milk or cream, egg yolks, and parmesan until smooth.
Add 1/2 cup water to the sauce, then stir in broken lasagna noodles.
Remove from heat and mix in 1 cup mozzarella cheese.
Gently swirl in the ricotta mixture without fully combining.
Top with remaining mozzarella, provolone, and fresh herbs.
Cover and bake for 30 minutes until noodles are tender.
Remove lid and bake an additional 15 minutes until bubbly and golden.
Let rest for 10 minutes before serving.

Notes

You can substitute ground chicken for a lighter version.
If the sauce thickens too much, add a splash of water before baking.
Letting the lasagna rest helps it set for easier serving.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Bake
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 720 kcal
Sugar: 10 g
Sodium: 900 mg
Fat: 38 g
Saturated Fat: 18 g
Unsaturated Fat: 16 g
Trans Fat: 1 g
Carbohydrates: 52 g
Fiber: 5 g
Protein: 38 g
Cholesterol: 145 mg