1 / 1
Dutch Oven Sausage Lasagna
When you're craving classic Italian comfort but don't want a sink full of dishes, this Dutch oven method changes everything. You'll build deep, savory layers of mild Italian sausage, rich ricotta, and mozzarella right in the same pot you used to brown the meat. Relying on no-boil noodles and your favorite tomato basil sauce keeps the prep work incredibly light. It emerges from the oven bubbling and golden brown, ready to be topped with fresh basil.
Equipment
- Oven
- Stovetop
- Dutch oven
Ingredients
- 1 container (15 oz) whole-milk ricotta cheese
- 2 cups shredded mozzarella cheese (8 oz)
- 1 jar (26 oz) tomato basil pasta sauce
- 2 tablespoons butter
- 1 lb bulk mild Italian sausage
- 1 cup diced red onion
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 oz no-boil lasagna noodles (from 8-oz package), broken in 3 pieces
- ½ cup shredded Parmesan cheese
- ¼ cup thinly sliced fresh basil leaves
Instructions
- 1Preheat the oven to 425°F. In a medium bowl, combine the ricotta and mozzarella cheeses. Pour the tomato basil pasta sauce into a separate large bowl.
- 2Melt the butter in a 5-quart ovenproof Dutch oven over medium-high heat. Add the mild Italian sausage, diced red onion, salt, and pepper. Cook for 6 to 8 minutes, stirring frequently, until the sausage is fully browned and the onions are soft. Drain any excess fat. Removing the grease prevents the final dish from becoming oily.
- 3Transfer the cooked sausage mixture into the large bowl with the pasta sauce and stir well to combine.
- 4Spoon 2 cups of the meat sauce into the bottom of the empty Dutch oven, spreading it into an even layer. Arrange one-third of the broken no-boil lasagna noodles over the sauce, followed by half of the ricotta cheese blend. Tuck any small, broken noodle fragments into the sauce so they don't go to waste.
- 5Pour 1 cup of the meat sauce over the cheese layer. Add another third of the broken noodles, then spread the remaining ricotta mixture on top.
- 6Layer the final third of the noodles into the pot and cover them completely with the remaining meat sauce. Scatter the shredded Parmesan cheese evenly across the surface.
- 7Cover the Dutch oven and bake for 15 minutes. Remove the lid and continue baking for another 10 to 15 minutes, or until the noodles are tender and the edges are browned and bubbling. Let the lasagna rest for 10 minutes before garnishing with sliced fresh basil. This resting time allows the layers to set so they won't slide apart when scooped.
Notes
- Swap: Use spicy Italian sausage instead of mild if you prefer a kick of heat.
- Make ahead: You can assemble the entire lasagna in the Dutch oven, cover, and refrigerate up to a day in advance. Add 10 to 15 minutes to the covered baking time if baking straight from the fridge.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave or reheat the whole pot gently in a 350°F oven until heated through.