Dutch Oven Lasagna (sort of)

I hope you’re ready.  I’m about to post a recipe….or as close to a recipe as I can do!  I cook like this:  a little of this, a lot of that, hmmm…that looks good, oh a bit more of this.  The other night I actually did measure what I was throwing into the pot.  Why?  I’m not sure, but you get to benefit!

I was craving lasagna but was short of time and ingredients.  So I wung it.  Is that even a word?  Who cares!  This is what I did:

Ingredients:

  • 1.5 pounds ground beef
  • 1 onion, chopped
  • 1-2 cloves garlic
  • a couple shakes of oregano and basil (I didn’t say I was exact!)
  • 1 teaspoon of salt (do whatever tastes best to you)
  • 1 1/2 cups frozen swiss chard or spinach, squeezed dry and chopped fairly fine
  • 1 pint crushed tomatoes (these are pints because they were home canned)
  • 1 pint tomato sauce (I use this as it is for spaghetti sauce, so if you’re substituting something store bought, use spaghetti sauce or marinara)
  • 4 cups bow tie pasta (this was measured dry)
  • 2-3 cups water (I didn’t actually measure this)
  • 1 cup of mozzarella (another approximation)

Directions:

  • In a dutch oven, brown the beef with the onion and garlic.  Drain any excess fat.
  • Add the remaining ingredients EXCEPT the mozzarella.  Bring it to a nice simmer and cook, stirring occasionally, until the noodles are cooked to your liking.
  • If it’s looking a bit too dry as the noodles are cooking, add a bit of water.  Don’t stress about adding too much water.  The extra can be easily boiled off until the sauce is the thickness you prefer.
  • Turn the burner off when most of the liquid has been absorbed by the noodles and/or boiled away and when the noodles are completely cooked to perfection.
  • Stir in the mozzarella, and you’re done!  Sprinkle some extra cheese on top of each serving if you like extra cheesiness.

I wish I had taken a picture of this meal.  I didn’t plan on blogging about it, but after one bite, I knew I couldn’t just keep it to myself.  It was delicious.  It was beautiful.  And best of all, it was EASY!

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7 responses to “Dutch Oven Lasagna (sort of)

  1. Yum! It sounds great!!! I wing it a lot too… I don’t keep a very good pantry/freezer/fridge inventory because I have a hard time controlling what everyone else in the house grabs out of there, so I’m often short on ingredients!

    Sounds like a yummy recipe that I’ll have to try!

  2. MMM… That was so good and great leftovers. I am glad you wrote it down!
    Love you.
    Micah

  3. Yummy! I’ve never tried making lasagna with spinach or chard. I just might have to try it one day soon.

  4. Sounds delicious. Love to have spinach in about anything I eat. I love it in egg omelets. Exactly, what is a dutch over? I assume it is a type of pan. Did you cook it in the oven or on top of the stove? Sounds so good….Edie

    • A dutch oven is smaller than a stock pot and bigger than a skillet. You really could use any pot you might have around that would hold a decent amount of food. I know the term ‘dutch oven’ is misleading, but I cooked it all on the stove!

  5. Yummy!! Going to add this to our menu!

  6. This sounds so good, and so much easier than traditional lasagna!

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