This rich, bubbly joanna gaines dutch oven lasagna is made with sweet Italian sausage, creamy ricotta, and crushed tomatoes, ready in 90 minutes. Pulling the heavy pot from the oven reveals deeply browned edges and a thick layer of melted cheese that stretches beautifully when spooned. I find making this all in one heavy cast iron pot builds an incredible depth of flavor you just cannot get in a standard glass baking dish.

Why This Classic Works

The heavy cast iron of a Dutch oven retains heat beautifully, ensuring the edges of the pasta crisp up while the center stays completely soft and saucy. I used to bake my pasta in a standard glass dish, but the results were always slightly watery at the bottom.

Switching to this sturdy pot solved my soggy noodle problem instantly. The tall sides also prevent the cheese from bubbling over onto the oven floor, making cleanup much easier than expected.

Joanna Gaines Dutch Oven Lasagna Ingredients

1 lb ground beef (80/20)
1 lb sweet Italian sausage (casings removed)
1 large white onion (diced)
3 cloves garlic (minced)
2 (28-ounce) cans crushed tomatoes
2 tablespoons tomato paste
1/2 cup fresh basil (chopped)
1 (15-ounce) container whole milk ricotta cheese
1 large egg
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
12 standard lasagna noodles (boiled to al dente)

How To Make Joanna Gaines Dutch Oven Lasagna

Brown the Meat: In a large skillet or the Dutch oven, cook the ground beef, Italian sausage, and onion over medium-high heat until no pink remains, about 8 minutes.
Simmer the Sauce: Stir in the garlic, crushed tomatoes, tomato paste, and fresh basil. Reduce the heat to low and let it simmer for 20 minutes to thicken.
Mix the Cheese: In a medium bowl, combine the ricotta cheese, egg, half of the Parmesan, and a pinch of salt and pepper until smooth.
Layer the Lasagna: Spread a thin layer of meat sauce in the bottom of a greased Dutch oven. Add a layer of noodles, a layer of the ricotta mixture, and a layer of mozzarella.
Repeat and Bake: Continue layering until all ingredients are used, finishing with meat sauce and a heavy blanket of mozzarella. Bake uncovered at 350°F (175°C) for 45 minutes until bubbling.

Recipe Tips

Use standard noodles: Boil them just until al dente before layering so they absorb the sauce without turning into mush during the long bake.
Let it rest: Allow the lasagna to sit for 15 minutes before serving so the layers can set and will not slide apart.
Drain the fat: Removing excess grease after browning the meat prevents the final dish from becoming oily.

What To Serve With Dutch Oven Lasagna

A crisp Caesar salad with garlic croutons cuts through the heavy richness of the meat and cheese. Thick slices of warm garlic bread are also essential for wiping your bowl clean of any remaining tomato sauce.

How To Store

Keep leftover portions in an airtight container in the fridge for up to 4 days. You can also freeze individual slices wrapped tightly in foil for up to 3 months.

FAQs

Can I use oven-ready noodles instead?

Yes, but you will need to add about half a cup of water or beef broth to the sauce so the dry noodles have enough moisture to cook.

Do I need to cover the Dutch oven while baking?

Baking it uncovered allows the top layer of cheese to brown nicely. If it browns too quickly, place the lid on for the last 15 minutes.

Can I prepare this in advance?

You can assemble the entire dish in the Dutch oven, cover it, and keep it in the fridge overnight before baking the next day.

Nutrition

Calories: 650
Total Fat: 35g
Saturated Fat: 16g
Cholesterol: 125mg
Sodium: 1100mg
Total Carbohydrate: 45g
Protein: 38g

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