Directions provided for easy cooking at campsite. Serves 6-‐8
- 2 lbs. lean ground beef, browned
- 45 oz. spaghetti sauce, divided (reserve 1/3 cup sauce for covering bottom of Dutch oven)
- (one large or two small jars of Prego sauce, or your favorite will suffice)
- 3 eggs, beaten
- 2 tsp. oregano
- 15 oz. or small size ricotta cheese
- 2 c. shredded mozzarella cheese, divided (reserve ½ c. for sprinkling on top)
- 13 lasagna noodles, uncooked
- ¼ c. grated parmesan cheese
- ¼ c. water
At Home or ahead of time:
- Brown beef in skillet; drain extra grease.
- In disposable food storage bowl or heavy gallon-‐size zipper plastic food storage bag, mix all but 1/3 c. sauce with ground beef. Refrigerate until ready to use.
- Preheat Dutch oven (DO), placing 12 coals on bottom.
- In another bowl or large food storage bag, mix the beaten eggs, oregano, ricotta, and mozzarella cheese. (Reserve ½ c. of the mozzarella cheese to put on top.) Stir until smooth and eggs are incorporated.
- In a 3-‐qt. disposable aluminum round casserole pan (9 ¼ “ diameter), place the layers in the oven in the following order:
- 1/3 c. reserved spaghetti sauce and ¼ c. water (this will keep the dish from burning on the bottom.
- 4 lasagna noodles (you may need to break the noodles to make them fit).
- 1/3 of the meat/sauce mixture
- 1/2 of the cheese mixture
- 5 lasagna noodles
- 1/2 the remaining meat/sauce mixture (¼ of original amount)
- remainder of cheese mixture (½ of original amount)
- 4 remaining noodles, broken into pieces
- remainder of meat/sauce mixture
- Place lid on oven and bake 1 hour or until done. Place 12 charcoal briquettes on the top and 12 on the bottom of the DO. (Lasagna is done when heated through and noodles are soft.)
- Check frequently and rotate the DO and lid (90 degrees in opposite directions) every 20 minutes to ensure even cooking. Replenish charcoal as needed to maintain temperature.
- During last 15 minutes of cooking time, sprinkle reserved mozzarella cheese and Parmesan on top.
- Estimated cook time is 45 minutes to one hour.
- Put a layer of tin foil in the bottom of DO and fold extend edges of foil over the top edge of the DO to protect from spills and for easier cleanup.
- Pre-‐measure and label the oregano and store in zipper food storage bag for easier transport.
Cooking Materials Needed
- DO and tools/fuel (3-‐quart, large DO)
- heavy-‐duty aluminum foil
- disposable aluminum 3-‐quart round casserole pan (9 ¼” diameter, 2” depth or size to fit your DO)
- mixing bowl or gallon-‐size heavy-‐duty zipper food storage bag
- large spoon (heat-‐proof is best)
- measuring cup (¼ c. size or larger; plastic)
- measuring spoon (1 tsp. size, if not premeasuring oregano)
Download the pdf at Dutch Oven Lasagna
Submitted by Kimberly Cook