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Dutch Oven Lasagna

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DUTCH OVEN LASAGNA


9 oz. package no-boil lasagna noodles

1 (15 oz) carton ricotta cheese or cottage cheese

1 tablespoon fresh minced parsley

1 lb. ground beef lean

1 lb. ground Italian sausage

1 medium yellow onion, diced

3 cloves garlic, minced

½ cup chicken broth

1 tbsp. knorr tomate

1 tbsp. Italian spice mix

1 tbsp. garlic powder

1 tbsp. onion flakes or onion powder

1 tbsp. black pepper powder or white

1 1/2 tbsp.  dry oregano

2-3 dashes red pepper flakes (optional)

3 /14.5 oz. Cans of Diced Tomato, Italian style

1 small can of tomato paste, Italian herb flavor

1/8oz. tomato sauce

2 cups shredded mozzarella cheese 

½ cup grated Parmesan

fresh basil, rough chopped

In a small bowl, beat together the egg, ricotta and parsley and set aside.

In the Dutch oven, over medium-high heat, brown the beef and sausage.

 Drain the meat reserving 2 tablespoons fat (add 2 tablespoons oil, if there isn’t enough reserved fat). Transfer the drained meat to a large, heatproof bowl and set aside.

In the same pot, sauté the diced onion until it becomes translucent, add the minced garlic and cook for an additional 30 seconds, add chicken broth, red pepper flakes and the rest of the spices, mix well then add all of the tomato sauces, cook an additional 5 minutes, add cook meat and let it simmer for 10 minutes.

With the Dutch oven over low-medium heat, ladle 2 cups of the meat sauce mixture into the bottom of the pot and cover the sauce with a layer of lasagna noodles (breaking the noodles to fit). Then, ladle the noodles with a layer of the meat sauce mixture.

Place spoonfuls of the ricotta mixture over the meat sauce mixture and then add some mozzarella and grated Parmesan. Repeat the layers three more times (except there will be only three layers with the ricotta mixture).

The lasagna should be layered like this from the bottom layer to the top layer: Meat sauce, noodles, meat sauce, ricotta mixture, mozzarella, Parmesan, noodles, meat, ricotta, mozzarella, Parmesan, noodles, meat, ricotta, mozzarella, noodles, meat, mozzarella and finish with Parmesan.

Switch heat to low and cook, covered, 30-40 minutes or until the noodles are cooked through, and the lasagna is hot & bubbly. When the lasagna is cooked through and noodles have softened, it can be placed under the broiler for a few minutes to brown the cheese.

After removing the lasagna from the heat, garnish it with fresh basil and let it rest 10-15 minutes before serving.


Enjoy
A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡
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