Twenty years of lasagna tradition

The author learned to cook from Italian neighbors and has been making lasagna the same way for two decades. It's still the dish friends and family request most.

Joanna's recipe caught her attention

After years of seeing Joanna Gaines's Dutch oven lasagna in her Magnolia Table cookbooks, the author finally decided to try it.

What makes it different

Instead of a casserole dish, the entire lasagna cooks in a seven-quart Dutch oven. The noodles go in uncooked, and the ricotta mixture includes cream cheese for extra creaminess.

The appeal of one pan

Lasagna typically requires multiple dishes. A Dutch oven approach means fewer pans to wash and no risk of overflow disasters during assembly.

Brown the meat sauce first

Cook two pounds of ground chuck with onions until browned, then add garlic powder, Italian seasoning, salt, pepper, four cans of diced tomatoes, fresh garlic, and basil. Simmer for twenty minutes.

Mix the cheese layer

Combine softened cream cheese, ricotta, two eggs, and two cups of shredded mozzarella in a bowl. This creates an exceptionally creamy filling.

Layer it all together

Spread sauce on the Dutch oven bottom, then layer uncooked noodles, ricotta mixture, and fresh mozzarella. Repeat twice, topping with remaining shredded mozzarella.

Bake covered, then uncovered

Bake covered at three hundred twenty-five degrees for one and a half hours, then uncovered for fifteen minutes until the cheese is browned and bubbling.

Rest before serving

Let the lasagna rest for at least thirty minutes before serving. This helps it set and makes portioning cleaner.

Rich, saucy, and perfectly cheesy

The lasagna noodles cook perfectly in the Dutch oven with tender centers and crispy edges. The cream cheese makes the ricotta layer exceptionally creamy without tasting like cream cheese.

“It's rich, saucy and unapologetically cheesy”

Fewer dishes, less stress

The Dutch oven eliminates the familiar problem of a casserole dish getting perilously full. Everything stays contained, and you've already made the sauce in it.

A smart alternative

The author isn't replacing her twenty-year-old recipe, but Joanna's version convinced her there's room for another lasagna. It's perfect for weeknights when she wants less production.

Everyone wanted seconds

Every family member at the table ate at least two portions, proving that this smart, modern approach to lasagna works just as well as tradition.