This fireside lasagne proves the point…
just because you’re camping, it doesn’t mean you have to eat hot dogs every night.
Pack your dutch oven for this lasagna recipe that you can cook over the fire. Just because you're camping, doesn't mean you have to eat hot dogs every night.
Total Time: 1 hour 55 minutes
Calories: 3866kcal
Ingredients
- 1 ½ pounds lean ground beef
- ½ cup diced onion
- 1 24 oz. jar spaghetti sauce
- 3 eggs
- 2 cups shredded mozzarella cheese divided
- ¼ cups grated Parmesan cheese
- 2 cups cottage cheese
- 1 ½ teaspoons dried oregano
- 1 teaspoon garlic powder
- 14 uncooked lasagna noodles
- ¾ cup hot water
Instructions
- In a bowl, mix eggs, 1 ¾ cups mozzarella cheese, Parmesan and cottage cheese, oregano and garlic powder
On the Stove and in the Oven
- Preheat oven to 325 F. Meanwhile, place Dutch oven on stovetop over medium heat and cook beef and onion until meat is crumbly and onion is tender. Transfer to a bowl and stir in sauce.
- Break 5 noodles to cover the bottom of the pot. Top with the following layers: 1/3 of the meat mixture, half the cheese mixture, 5 noodles, half the remaining meat mixture, all remaining cheese mixture, last 4 noodles and rest of meat.
- Pour hot water around inside edge of the pot and transfer to center rack in oven to cook uncovered for 45 minutes or until noodles are tender. Remove from heat and let rest for 10 minutes. Before serving, sprinkle with remaining ¼ cup mozzarella and let melt.
Over the Fire (About 24 hot coals)
- Spread about 24 hot coals in a flat later under Dutch oven. Cook beef and onion until meat is crumbly and onion is tender. Transfer to a bowl and stir in sauce.
- Break 5 noodles to cover the bottom of the pot. Top with the following layers: 1/3 of the meat mixture, half the cheese mixture, 5 noodles, half the remaining meat mixture, all remaining cheese mixture, last 4 noodles and rest of meat. Pour hot water around inside edge of the pot and cover with lid.
- Rearrange 12 of the hot coals in a ring under the Dutch oven and place the rest on the lid. Cook 45 minutes or until noodles are tender, rotating pot and lid several times and replenishing coals to maintain temperature. Remove from heat and let rest uncovered for 10 minutes. Before serving, sprinkle with remaining ¼ cup mozzarella and let melt.
Notes
Used with permission from Dutch Oven & Cast Iron Cooking, Fox Chapel Publishing, 2017.
Nutrition
Calories: 3866kcal | Carbohydrates: 331g | Protein: 325g | Fat: 129g | Saturated Fat: 62g | Cholesterol: 1188mg | Sodium: 4105mg | Potassium: 4319mg | Fiber: 17g | Sugar: 29g | Vitamin A: 3200IU | Vitamin C: 5.9mg | Calcium: 2138mg | Iron: 28.1mg
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