Italian lasagna from the Dutch oven

Classic with Ragù and creamy Béchamel

A good lasagna doesn't need a pre-made mix – just patience, good ingredients, and the right spices. In a Dutch Oven, it becomes especially aromatic and evenly cooked. Whether on the grill, in the oven, or on the stove – this recipe brings true Italian flair to your outdoor kitchen.

Ingredients (for approx. 6 servings)

For the Ragù:

• 2 tbsp olive oil

• 500 g minced meat (beef or mixed)

• 1 carrot, finely diced

• 1 onion, diced

• 1 clove garlic, finely chopped

• ¼ fennel, finely diced (optional, but aromatic)

• 2 cans chopped tomatoes (approx. 400 g each)

• 1 tbsp tomato paste

• 200 ml water or broth

• Salt & pepper

• 1 tsp oregano

• 1 tsp basil

For the Béchamel Sauce:

• 80 g butter

• 2–3 tbsp flour

• 500 ml milk

• Salt, pepper

• Nutmeg

Also:

• 1 package lasagna sheets

• 1 cup freshly grated Parmesan cheese

Preparation

1. Cook the Ragù

Heat olive oil in the Dutch Oven.

Sauté onion and garlic until translucent.
Add carrot and fennel and roast briefly.

Stir in tomato paste and roast for 1–2 minutes.

Add minced meat and brown until crumbly.

Season with salt, pepper, oregano, and basil.

Add tomatoes and water (or broth).

Mix everything well and simmer gently over low heat for at least 45–60 minutes. The longer, the more aromatic.

2. Prepare the Béchamel Sauce

Melt butter in a saucepan.

Stir in flour and sauté briefly (do not brown).

Gradually whisk in milk, stirring constantly, until a creamy sauce forms.

Season with salt, pepper, and nutmeg.

3. Layer the Lasagna

Place a thin layer of ragù on the bottom of the Dutch Oven.

Then:

1. Lasagna sheets
2. Ragù
3. Béchamel
4. Parmesan

Repeat several layers.

Finish with Béchamel and Parmesan.

4. Bake

Bake at approx. 180 °C indirect heat for about 40–50 minutes, until the lasagna is golden brown and the noodles are soft.

In the Dutch Oven with briquettes:

• 6–8 briquettes on the bottom
• 12–14 briquettes on top

Let rest for 10–15 minutes before cutting.

💡Tip

For even more flavor:
A small splash of red wine in the ragù or some mozzarella between the layers.

An honest, hearty lasagna – rustic from the Dutch Oven and full of Italian flavors.