Quincy's Recipe Corner
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Dutch Oven Lasagna

2 pounds of lean ground beef, browned & drained
23 ounce jar of your favorite spaghetti sauce
3 cups shredded mozzarella
2 Tablespoons Italian seasoning (or 1/2 tablespoon each of dried Basil & Oregano)
14 ounce can artichoke hearts, drained and quartered
1/4 cup water
8 ounces sliced fresh mushrooms
2 cups fresh baby spinach
About 10 oven-ready lasagna noodles

Pre-heat oven to 400 degrees.
Combine 2 cups Mozzarella, Ricotta, Parmesan, 2 eggs and seasoning. Set aside.

Combine ground beef and spaghetti sauce. Set aside.
Layer the bottom of the Dutch oven with lasagna noodles. Spread about one-fourth of the meat/sauce mixture over noodles. Spread about one-third of the cheese mixture over meat. Top with a handful of mushrooms, spinach and artichoke hearts. Repeat until you have three full layers.

Finish the top layer with remaining meat/sauce mixture, spinach. Season with additional Italian seasoning, if desired. Pour water around the outer edge of the assembled lasagna.

Cover with lid and place on center oven rack. Bake at 400 degrees for 40 minutes. Top with remaining cup of Mozzarella and bake uncovered for another 10-15 minutes.

Serves 6-8 people

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Last Updated: 9/23/2015 8:02:45 AM

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