Go Back

Easy Dutch Oven Lasagna

A simple no-meat lasagna recipe made in a large dutch oven. Completely customizable to make your own version!
Servings 6 Servings
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

Equipment

  • Large Dutch Oven
  • Mixing Bowls

Ingredients

  • 1 Box Oven-Ready Lasagna Noodles
  • ½ Cup Grated Parmesan Cheese
  • 2 Cups Shredded Mozzarella
  • 1 Cup Ricotta Cheese
  • 1 Cup Small-Curd Cottage Cheese
  • 1 Cup Chopped Mushrooms
  • 14.5 Oz Diced Tomatoes
  • 28 Oz Crushed Tomatoes
  • 1 Cup Chopped Spinach
  • 1 Egg
  • 1 Cup Water
  • 1 Onion Diced
  • 5 Cloves Garlic Minced
  • 2 Tbsp Oil
  • 2 Tsp Oregano
  • ½ Tsp Seasoned Salt

Instructions

  • Preheat oven to 400°F.
  • Over medium heat, heat the oil in the dutch oven.
  • Add your diced onion and cook about five minutes, until translucent.
  • Add the garlic and cook about a minute.
  • Add the tomatoes and mushrooms, and simmer for about 10 minutes.
  • While simmering, mix the ricotta, cottage cheese, egg, oregano, salt, and spinach in a mixing bowl. Set aside.
  • In another bowl, mix the mozzarella and Parmesan together.
  • Transfer the sauce to another mixing bowl, leaving the dutch oven empty.
  • Assemble your lasagna layers. Add a layer of sauce, then of noodles, then ricotta mix, then mozzarella mix, then repeat. Sauce -> Noodles -> Ricotta -> Mozzarella. You should have enough ingredients for 3-4 layers depending on the size of your dutch oven.
  • Top with any additional mozzarella and parmesan. Bake uncovered for 40-45 minutes, or until the noodles have your preferred texture.
  • Let cool for about 10 minutes out of the oven before digging in and serving. Enjoy!
Course: Main Course
Cuisine: Italian
Keyword: Lasagna, Pasta, Tomato