dutch oven lasagna
🍲 Enjoy a one-pot wonder with this Dutch oven lasagna, perfect for easy preparation and minimal cleanup.
🧀 Indulge in layers of savory meat, rich cheeses, and delicious sauce—all cooked to perfection in a single pot.
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup sugar
– 1 cup milk
– 1 egg
– 1/4 cup butter melted
– 1 tsp vanilla extract
– 1/2 cup chocolate chips
– 1/4 cup nuts for topping
Instructions
1-Preheat your oven: Set the oven to 350°F (175°C).
2-Prepare your baking dish: Grease a 9×13 inch baking dish with butter or cooking spray.
3-Mix dry ingredients: In a large bowl, whisk together flour, sugar, and baking powder.
4-Blend wet ingredients: In another bowl, combine eggs, milk, and vanilla extract.
5-Combine everything: Gradually mix the wet ingredients into the dry ingredients until well combined.
6-Transfer to baking dish: Pour the batter into the prepared baking dish.
7-Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8-Cool and serve: Allow to cool slightly before serving. Enjoy your homemade cake!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍝 Use no-boil noodles and immerse them fully in sauce for best results; pre-soaking can aid in even cooking.
🧅 Grate onions and finely mince garlic to ensure flavors meld seamlessly.
🔥 When cooking over campfires, rotate the Dutch oven for even heat distribution.
- Prep Time: 20 minutes
- Resting Time: 10 to 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Omnivore
Nutrition
- Serving Size: 1 portion
- Calories: 500 to 925 kcal
- Sugar: N/A
- Sodium: 1100 to 1750 mg
- Fat: 25 to 56 g
- Saturated Fat: 12 to 25 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 26 to 49 g
- Fiber: 2 to 3 g
- Protein: 26 to 52 g
- Cholesterol: 131 to 208 mg
I tried this recipe last night and it was a hit with the family! One tip I discovered is to let the lasagna sit for a bit after taking it out of the oven. Makes slicing so much easier. 🍝