Dutch Oven Mozzarella Lasagna







Total Cook Time



  • 2 tbsp. olive oil
  • 1 lb. ground beef
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 3 cups canned chopped tomatoes
  • 3 cups cream
  • 4 cups Cache Valley® Shredded Mozzarella
  • 2 tbsp. dried parsley
  • 1 tsp. dried basil
  • Salt and pepper to taste
  • 2 eggs (beaten)
  • 1 tbsp. Cache Valley® Butter
  • ½ lb. precooked lasagna sheets


  • HEAT olive oil in a dutch oven.
  • FRY ground beef, onion and garlic and let cook for 5 minutes.
  • ADD chopped tomatoes, lower heat and let cook for about 20 more minutes.
  • MIX cream, Cache Valley® Shredded Mozzarella, parsley, basil, salt and pepper in a bowl.
  • ADD eggs to bowl and continue mixing.
  • GREASE baking dish with butter and place a layer of lasagna pasta.
  • PLACE a layer of ground beef and tomatoes over pasta and top with cheese.
  • REPEAT process, adding more layers of pasta, beef and cheese.
  • TOP final layer with cheese.
  • BAKE for 30 minutes at 350° F or until the surface is slightly browned.
  • SERVE and enjoy this family favorite, from the Valley to your dinner table.