Dutch Oven Lasagna

Name: Dutch Oven Lasagna
Total time: 75 min
Yield: 8 servings
Ingredients: 450 g spicy Italian sausage; 450 g ground beef; 1 ea yellow onion; 130 g carrots; 1 ea celery stalk; 6 tsp dried Italian seasoning; 240 ml red wine; 800 g canned crushed tomatoes; 490 g whole milk ricotta; 240 ml whole milk; 2 ea eggs; 100 g parmesan; 450 g dried lasagne sheets; 225 g mozzarella cheese; 115 g provolone cheese; 15 g fresh basil

Recipe from Tieghan Gerard · original post · full recipe on halfbakedharvest.com

A one-pot lasagna: a sausage and beef ragù with broken noodles cooked right in the sauce, swirled with a creamy ricotta and parmesan layer and baked under mozzarella, provolone and basil.

Serves 8 75 minKid-friendly

BeefPorkPastaOne panBakeItalian

Ingredients

spicy Italian sausage450 g
ground beef450 g
yellow onion — chopped1 ea
carrots — chopped130 g
celery stalk — chopped1 ea
dried Italian seasoning6 tsp
red wine240 ml
canned crushed tomatoes800 g
whole milk ricotta490 g
whole milk240 ml
eggs — yolks only2 ea
parmesan — grated100 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegetarian
- 450 g Vegetarian sausages instead of spicy Italian sausage
- 450 g Plant-based mince instead of ground beef
Brown the plant-based mince and crumbled vegetarian sausage with the vegetables for about 5 to 6 minutes instead of 10; the simmer and bake are unchanged.
Gluten-free
- 450 g Gluten-free Italian sausages instead of spicy Italian sausage
- 450 g Gluten-free lasagne sheets instead of dried lasagne sheets
Break and stir in the gluten-free lasagne sheets as written and check they are tender after the covered 30 minutes, giving them 5 more minutes covered if needed.

Swaps are suggestions — check labels if you are cooking for an allergy.

Watch it on Instagram

What it costs, and where to buy it

Shops to compare

We couldn’t price enough of this recipe to say what it costs yet.

Not priced

spicy Italian sausage · 450 g
ground beef · 450 g
yellow onion · 1 item
carrots · 130 g
celery stalk · 1 item
dried Italian seasoning · 6 tsp
red wine · 240 ml
canned crushed tomatoes · 800 g
whole milk ricotta · 490 g
whole milk · 240 ml
eggs · 2 items
parmesan · 100 g
dried lasagne sheets · 450 g
mozzarella cheese · 225 g
provolone cheese · 115 g
fresh basil · 15 g

Method

In a Dutch oven set over medium heat, add the sausage, beef, onion, carrots, celery and Italian seasoning. Brown all over, about 10 minutes. Add the wine, deglazing the bottom of the pot. Add the tomatoes and 1 cup (240 ml) water. Season with salt, pepper and chilli flakes.
Simmer for 10 minutes, until thickened slightly.
Meanwhile, in a bowl, mix the ricotta, milk, egg yolks and parmesan. Preheat the oven to 375°F (190°C).
Add 1/2 cup (120 ml) water to the sauce. Break the lasagne sheets into 2-3 pieces each and stir them in. Remove from the heat and stir in half the mozzarella. Gently swirl in the ricotta mixture without fully mixing it.
Top with the remaining mozzarella, the provolone and basil leaves. Cover and bake for 30 minutes, until the noodles are soft. Remove the lid and bake for 15 minutes more. Let sit 10 minutes, then top with fresh basil and enjoy!