halfbakedharvest2.4
Dutch Oven Lasagna
Dutch Oven Lasagna with rich ricotta sauce and hearty Bolognese. A comforting winter pasta made simple with my easy one-pot shortcuts.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●bowl
- ●oven
📝 Preparation Steps
1
1. In a Dutch oven set over medium heat, add the sausage, beef, onion, carrots, celery, and Italian seasoning. Brown all over, ⏱️ 10 minutes. Add the wine, deglazing the bottom of the pot. Add the tomatoes and 1 cup water. Season with salt, pepper, and chili flakes. 2. Simmer ⏱️ 10 minutes, until thickened just slightly. 3. Meanwhile, in a bowl, mix the ricotta, cream/milk, egg yolks, and parmesan. Preheat oven to 375 F. 4. To the sauce, add 1/2 cup water. Stir in the broken lasagna noodles. Remove from the heat and add 1 cup mozzarella cheese. Then, gently stir/swirl in the the ricotta sauce, not fully mixing. 5. Top with mozzarella, provolone cheese, and fresh basil leaves. Cover and bake ⏱️ 30 minutes or until the noodles are soft. Remove the lid and bake ⏱️ 15 minutes. Let sit ⏱️ 10 minutes. Top with fresh basil, and enjoy!
chopped carrots1 cup(28 ounces) crushed tomatoes2 cansItalian seasoning2 tablespoonssalt, pepper, and chili flakesegg yolks2grated parmesan1 cupgrated mozzarella cheese2 cupsgrated provolone cheese1 cup
Nutrition Facts
calories
682 kcal
serving Size
1 serving
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