Dutch Oven Lasagna With Cottage Cheese

This Dutch Oven Lasagna is everything you want from a classic: rich, cozy, and deeply savory, but lighter and more balanced thanks to a high-protein cottage cheese filling. It's meat-forward, not overly cheesy, and baked and layered entirely in one Dutch oven for an easy one-pot dinner with perfectly tender layers every time.

Ingredients You'll Need

• Extra Virgin Olive Oil: Not all olive oil is created equal, and this is one place where quality really matters. Look for a single-source extra virgin olive oil if you can, meaning the olives come from one region rather than being blended. Costco carries some great options, and my current favorite is TDC Mercantile, which adds incredible depth right from the start.
• Yellow Onion: Adds natural sweetness and body to the sauce as it cooks down; dice it fairly small so it melts into the meat rather than standing out.
• Garlic: Just enough to bring that classic savory backbone without overpowering the sauce.
• Tomato Paste: Cooking a small amount of tomato paste with the aromatics deepens the flavor and adds richness without making the sauce watery.
• Italian Herb Blend (Italian Seasoning, Oregano, Marjoram): Italian seasoning is essentially oregano and marjoram, but I like adding extra oregano because I love its bold, classic flavor. Marjoram has a softer, slightly sweet, almost floral note, which is why I lean into it here. If you don't have all three, you'll be perfectly fine using Italian seasoning on its own.
• Red Pepper Flakes: Adds gentle warmth and balance without making the sauce spicy.
• Ground Beef: I prefer a lean ground beef here because the Italian sausage already adds plenty of richness. A 93/7 blend keeps the lasagna hearty without feeling greasy. I use grass-fed, grass-finished beef from ButcherBox, though most grocery stores carry good options now as well.
• Italian Sausage: Choose a high-quality sausage with no added sugars or fillers. I like Mulay's because it's antibiotic-free and made with clean ingredients. We only use half a pound here since sausage is rich and higher in fat, and a little goes a long way.
• Sea Salt and Black Pepper: Seasoning in layers makes all the difference. I prefer high-quality sea salts, such as Maldon or fleur de sel, for their clean flavor and texture, which helps prevent the sauce from tasting flat.
• Marinara Sauce: This sauce carries a lot of the flavor, so quality matters. I use Rao's because it's made with real ingredients and no added sugar. Whatever brand you choose, look for a short ingredient list you recognize.
• Cottage Cheese: This is the key differentiator in this recipe. I use 2% cottage cheese to keep things lighter while still getting a creamy texture once it's blended. Good Culture is my go-to for clean ingredients and consistent quality, and blended smoothly, it works beautifully as a higher-protein alternative to ricotta.
• Egg: Helps the filling set as it bakes so the lasagna slices cleanly; I recommend using an organic, pasture-raised egg if you can.
• Dried Basil: Adds a subtle herb note that complements the meat sauce without competing with it.
• Fresh Parsley: Brightens the filling and keeps it tasting fresh and balanced.
• Grated Parmesan Cheese: Adds savory depth and umami without making the lasagna overly cheesy.
• Sea Salt and Black Pepper: Just enough to properly season the filling so it doesn't get lost between the noodles and sauce.
• Lasagna Noodles: I use Jovial lasagna sheets since they are gluten-free and par-cook them briefly so they bake up perfectly tender in the Dutch oven, which makes a big difference in the final texture.
• Provolone Cheese: This is an intentional twist. Most lasagna recipes rely on mozzarella, but I prefer provolone for its deeper, more savory flavor. A few slices of Organic Valley provolone melted on top adds richness without turning this into a cheese-heavy dish.

See the recipe card for full information on ingredients and quantities.

How To Make Dutch Oven Lasagna With Cottage Cheese

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Par-Cook the Noodles: Bring a large pot of well-salted water to a boil. Add the lasagna sheets and cook for about 3 minutes, just until they're flexible but still quite underdone. Drain and lay them flat on a towel or parchment so they don't stick together. Set aside while you make the sauce.

Step 2. Start the Meat Sauce: Heat the olive oil in a 7-quart Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 4-5 minutes. Add the garlic, tomato paste, Italian seasoning, oregano, marjoram, and red pepper flakes. Stir and cook for 30-60 seconds, just until fragrant and the tomato paste darkens slightly.

Step 3. Brown the Meat: Add the ground beef and Italian sausage to the Dutch oven. Cook, breaking it up with a spoon, until fully browned and no pink remains. Season with sea salt and black pepper.

Step 4. Simmer the Sauce: Stir in 24 oz of marinara sauce and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 5 minutes, just long enough for the flavors to come together. You want the sauce slightly loose since it will continue to thicken as the lasagna bakes. Taste and adjust seasoning if needed, then remove from the heat, scoop into a large bowl, and set aside.

Step 5. Make the Cottage Cheese Filling: As the sauce is simmering, add the cottage cheese, egg, sea salt, black pepper, dried basil, and Parmesan to a blender or food processor. Blend until completely smooth, then stir in the chopped parsley by hand. Set aside.

Step 6. Assemble the Lasagna: Preheat the oven to 400°F. Spoon a thin layer of meat sauce into the bottom of the Dutch oven to keep the noodles from sticking. Add a layer of noodles, followed by the cottage cheese mixture and more meat sauce. Repeat the layers until everything is used, finishing with a generous layer of sauce on top. Lay the sliced provolone evenly over the sauce.

Step 7. Bake: Cover the Dutch oven with the lid and bake for 30 minutes. Remove the lid and continue baking for another 20 minutes, until the lasagna is bubbling around the edges and the provolone is melted and lightly browned.

Step 8. Rest and Serve: Remove the lasagna from the oven and let it rest for 25-30 minutes before slicing. This gives the layers time to set and makes serving much easier.