Instructions
1. Prepare the Sauce
- Heat the Dutch oven over medium heat. Add ground beef or sausage and cook until browned, breaking it into small pieces.
- Add the onion and garlic, sautéing until fragrant and softened.
- Stir in crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10-15 minutes.
2. Prepare the Cheese Mixture
- In a bowl, mix ricotta cheese, egg, ¼ cup of Parmesan cheese, and a pinch of salt. Set aside.
3. Layer the Lasagna
- Spoon a thin layer of sauce at the bottom of the Dutch oven.
- Add a layer of broken lasagna noodles over the sauce (don’t worry if they overlap slightly).
- Spread a portion of the ricotta mixture over the noodles, followed by fresh spinach (if using), sauce, and mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.
4. Cook on the Stove
- Cover the Dutch oven with a tight-fitting lid.
- Cook over low heat for 30-40 minutes, or until the noodles are tender and the cheese is melted and bubbly.
- Check occasionally to ensure the sauce isn’t sticking to the bottom—add a small splash of water if needed.
