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A Classic Dutch Oven Lasagna—with a few shortcuts to make it the comforting family dinner you’ll want to cook on repeat. My simple Bolognese is made with spicy Italian sausage, ground beef, and Italian tomatoes in basil. And the creamy white sauce is a mix of ricotta and egg yolks that gives this lasagna the richest, silkiest layers without any of the fuss of a traditional béchamel.
It’s the coziest time of year. These late November days and long December nights are made for comfort foods. Don’t deny yourself! Slow-cooked roasts, soups, and baked pastas are my favorite recipes to share during the holiday season.
This Dutch oven lasagna is one I’ve been so excited to finally give to you all. It’s the lasagna I make most often for family and friends—classic, nostalgic, and so delicious—but with a few shortcuts that make it incredibly easy. No one needs to know!
Everything comes together in a single Dutch oven (plus one mixing bowl and a cutting board) with minimal effort. The Bolognese gets so much flavor from the spicy sausage, stewed Italian tomatoes, and my favorite Italian spices. And the cream sauce is mixed right in a bowl—just add egg yolks to the ricotta and you get the most luxurious, velvety sauce without any extra steps.
This is simple, comforting, winter lasagna at its very best.
Onto the details
Ingredients
- spicy Italian sausage
- ground beef
- onions
- carrots
- celery
- Italian seasoning
- red wine
- canned tomatoes
- whole milk ricotta cheese
- whole milk or cream
- fresh parmesan
- dry lasagna noodles
- mozzarella cheese
- provolone cheese
- fresh basil or parsley
Special Tools
For this recipe, you’ll need a Dutch oven or other large oven-safe pot. Plus, a mixing bowl, wooden spoon, and cutting board.
The Steps
Step 1: the red sauce
Brown the spicy Italian sausage and ground beef with the onions, carrots, celery, and Italian seasoning. Nothing fancy here—just classic, cozy flavors.
Pour in your favorite bottle of red wine (I recommend something from our Season Reds (on sale, free shipping, and today is the last day to order for Thanksgiving delivery), then add a cup of water. Let the sauce simmer while you mix up the ricotta.
Step 2: the ricotta sauce
You can mix this in a food processor or a regular bowl—both work great!
Combine the whole milk ricotta with the egg yolks, cream, and Parmesan. Add a splash of extra milk or cream to help the pasta cook nicely into the sauce as everything bakes.
Step 3: put it together
Mix some water in to the red sauce, this will help the pasta cook.
Break the lasagna noodles into pieces, stir them into the red sauce with half the mozzarella cheese. Now, swirl in the ricotta mix, not fully mixing it in. Finish with mozzarella and provolone on top.
Step 5: bake
Cover and bake until the noodles are tender. Uncover during the last few minutes to brown the cheese beautifully.
Serving
Let the lasagna sit for a few minutes before serving so it can set up nicely. Then scoop big, cozy bowls using your favorite serving spoon.
Serve with a simple salad, warm bread, and a yummy bottle of wine. I love the Tuscan red from our Selection of the Seasons Reds.
Looking for more easy holiday dinners? Here are a few more to try!
Smothered Chicken in Mushroom Wine Pan Sauce
Crockpot Thai Short Ribs with Coconut Rice
Crockpot Short Rib Bourguignon
Lastly, if you make this Dutch Oven Lasagna, be sure to leave a comment and/or rate this recipe! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Dutch Oven Lasagna
Servings: 8
Calories Per Serving: 682 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound spicy Italian sausage
- 1 pound ground beef or chicken
- 1 yellow onion, chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 tablespoons Italian seasoning
- 1 cup red wine
- 2 cans (28 ounces) crushed tomatoes
- salt, pepper, and chili flakes
- 2 cups whole milk ricotta cheese
- 1 cup whole milk or cream
- 2 egg yolks
- 1 cup grated parmesan
- 1 box dry lasagna noodles, broken in 2-3
- 2 cups grated mozzarella cheese
- 1 cup grated provolone cheese
- 1/2 cup chopped fresh basil/ parsley
Instructions
- 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!
This post was originally published on November 21, 2025
Amazing. Absolutely amazing
Thanks so much, Brian! Love to hear this dish was enjoyed, I appreciate you giving it a try!
I’m not clear from the instructions how exactly to do the lasagna noodles. My partner gifted me a Dutch oven this Christmas, and I’m excited to give this recipe a try! Thank you!
Hi Dana,
You are just stirring them in, you don’t have to layer them or anything. I hope this helps!
Have a great week!
I have loved all of your meals, thank you for sharing so many with us! This is the only meal that has not turned out, it took way longer, the flavor wasn’t right, the pasta was hard. Not one we would cook again.
Hi Hayley,
I appreciate you trying this recipe and so many others! Very sorry to hear it was not enjoyed!
We really liked the sauce in this dish, although the lasagne presented a problem, with instances of multiple layers sticking together, making it sort of unpleasant to eat. I liked the flavor so much, I was willing to make it again and try to prevent the bunching of noodles, but my husband said several times that he thought it was “weird,” so I guess I won’t. BTW I’m glad you revised the directions, making it much easier to make!
Hi Helen,
Thanks so much for trying this dish and sharing your feedback! So very sorry to hear you didn’t love it!
My family LOVED this recipe! We will definitely be making this over and over! I did add some kale to it, since my kids don’t love veggies plain. It worked great!
Hey Kelly,
Perfect! I’m so glad to hear this dish turned out well for you, thanks for making it!
Have a great week!
This was delious and so easy to make! Yum!
Hey Julie,
Awesome!! Thanks a lot for making this recipe and your comment, so glad it was enjoyed!
Hi Tieghan!
Is it 28oz crushed tomatoes total? Or two 28oz cans?
Hi Cara,
It’s two 28oz cans:)
Please let me know if you have any other questions!
My family and I really loved the flavoring of this lasagna. What we didn’t love was the sloppy of the layers. How can the recipe be adjusted to make in a rectangular lasagna pan? Or just make it as is but in the different pan? Thanks.
Hey Janet,
Thanks so much for making this recipe! You could just layer it nicely next time, that will work for you:)
This was absolutely incredible! My entire family loved it! So yummy!
Yay! So glad to hear this recipe was enjoyed by your family, thanks a lot for making it!
Breaking the noodles made it sloppy and the cheese-heavy layers ended up greasy. Not as structured or balanced as a classic lasagna.
Hi Amy,
Sorry to hear this recipe did not turn out for you, thanks for giving it a try!
This was really not one of your best recipes, I’m really disappointed in the final result.
Hi Barb,
Very sorry to hear you did not enjoy this recipe. Is there anything specific that I can help with? Please let me know!
What temperature to bake? I can’t find that in the recipe or commentary. I’m sure I overlooked it.
Hi Wanda,
So sorry about that! You will want bake at 375F. Please let me know if you have any other questions!