Looking for a comforting weeknight dinner. If so, this Easy Dutch Oven Lazy Lasagna is it. It's super cheesy and is layered with a meaty turkey ragu that comes together quickly.
Dutch oven, cast iron skillet or other oven-safe skillet
Ingredients
1-½lbsground turkey meat
1lblasagna noodles
24ozmarinara sauce(ideally 1 jar plus ½ cup)
4cupsshredded cheese(2 cups per layer...Grate cheese yourself DO NOT buy pre-shredded cheese)
¼cupchopped turkey sausage(sausage (optional))
½tablespoonkosher salt(½ tablespoon plus 1 tsp)
2teaspoongarlic powder
2teaspoononion powder
1teaspoonherbs de provence(or Italian seasoning)
Instructions
Boil water and prepare noodles according to instructions. When done, place the noodles in a colander and rinse with cold water then drain. Spread the noodles out a bit so they do not stick together.
Place dutch oven over medium high heat. Add grape-seed oil, when oil is hot, add the chopped turkey sausage (optional) and quickly saute. Then, add the ground turkey and seasoning. Move the meat around until just browned.
Add your favorite jarred marinara or pasta sauce to the meat and bring to a gentle boil. Then, lower the heat to a simmer. If sauce is a little too thick for your liking feel free to add a splash or 2 of water or pasta water. Taste and add more kosher salt if needed.
While meat is simmering, set several lasagna strips aside to add to the top layer of the lasagna (place in a single layer on top of baking sheet or paper towels to prevent them from sticking together) meanwhile cut the other strips into squares.
Add the squares to the meat sauce and stir until they're combined and coated in the sauce. Add a layer of shredded cheese. Then, add the remaining long strips of lasagna noodles. Then, top with another layer of cheese.
Tear off foil and lightly mist with cooking spray to prevent cheese from sticking to the foil then cover the lasagna. Place in a preheated 400 degree oven and bake until bubbling and cheese is nice and melty. Remove the foil and bake for a few extra minutes.
Feel free to broil for a minute or so to brown the top. If you do place under the broiler do not walk away as the top could burn really fast. Check every 30 seconds or so.
Remove from oven and allow the lasagna to rest for at least 10 minutes if possible.
Notes
Although this is a quick and easy recipe and uses short-cuts, it is IMPORTANT that you DO NOT use pre-shredded cheese. Always grate your own cheese.
Use your favorite cheese that melts really well (you can use one or a combination of (colby-jack, mozzarella, mild cheddar).
Use a box grater for shredding cheese.
You can use a dutch oven, cast iron skillet or other oven-safe skillet.
Do not overcook the lasagna noodles be sure to follow instructions on packaging.
Allow the lasagna to rest uncovered for at least 10 minutes to prevent it from falling apart.
Make sure the sauce isn't too thin as this can result in a watery lasagna.
If using vegetables, do not use veggies with a high water content and dry them thoroughly to prevent it from becoming runny.