Dutch Oven Lasagna

  • By Ned Adams
  • 16 May, 2017
Ingredients

2 lbs lean ground beef and/or sausage
1 onion finely diced
23 oz spagetti sauce
12 oz shredded mozzarella cheese
2-1/4 cup cottage or ricota cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
2 tsp Oregano or Italian Blend Seasoning
1 box of mushrooms, sliced (optional)
1 1/4 cup hot water
2 tbsp Oregano or Italian Blend Seasoning for seasoning beef

Instructions

Preheat the Dutch oven and brown the ground beef seasoning with extra Oregano and onion. You can also use a separate 12″ cast iron skillet to cook the beef and onion. Add beef to a mixing bowl the add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), and oregano (or Italian seasoning), and mix well.

Layer in the Dutch oven in the following order: Break up the edges of four lasagna noodles so that they fit in the bottom. Spread about 1/3 of meat mixture over the noodles. Spread 1/2 of the cheese mixture ove the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles. Cover with sliced mushrooms. Pour the hot water all around the edges of the oven. Place the lid on the oven and back for about one hour or until done (12 briquettes on bottom and 12 on top).

Note: I tend to use more cheese. Instead of using Oregano, I used an Italian blend of spices. The more seasoning you use the more flavor you will have.  This is one of my all time favorite recipes and is a very good beginner recipe to start cooking with a Dutch oven and can be done in a liner or no liner.

Credit: Adapted from The Modern Dutch Oven Field Guide by: John Gilbert (UVU)


By Dutch Oven Daddy 21 Jul, 2017

Ingredients

  • 1 pound ground beef

  • ½ tbsp onion powder

  • ¾ cup salsa

  • ½ tsp salt

  • ¼ tsp ground pepper

  • 1 can (1 lb.) refried beans

  • 2 cups shredded sharp cheddar cheese

  • 1 cup sour cream

  • 1 bag tortilla chips


Instructions

In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.


By Dutch Oven Daddy 19 Jul, 2017

Ingredients

·      4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds

·      3 tablespoons olive oil

·      salt and fresh ground pepper

·      1 cup panko crumbs

·      1 cup grated Parmesan cheese

·      1 teaspoon dried oregano

·      1 teaspoon garlic powder

·      cooking spray (I use Redstone Olive Oil)

·      Serve with Plain Yogurt

By Dutch Oven Daddy 14 Jul, 2017

Ingredients

1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Powdered sugar
raspberry jam

Instructions

Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.

On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.

Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.

Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.

Top with powdered sugar and have raspberry jam for a dipping side.

Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27


By Dutch Oven Daddy 13 Jul, 2017
Ingredients

3 - 3.5 lbs cooked boneless skinless chicken breast
2-3 packages of smoked beef sausage
40 oz your favorite barbecue sauce

Instructions

Cut smoked beef sausage in 1 inch pieces and to 5 quart 12" Dutch oven.  Add cooked chicken to Dutch oven and stir to mix the chicken and sausage.  Pour barbecue sauce over chicken and sausage mixture.  Bake for 20-30 minutes at 350 degrees or until sauce is bubbly.

* Note: We flavored the chicken with salt and pepper.
By Dutch Oven Daddy 11 Jul, 2017
Ingredients

1/2 cup Redstone Olive Wood Smoked Olive Oil
1/3 cup soy sauce
Juice of 1 lemon
1/4 cup Worcestershire sauce
3 Tbsp dried basil
1 1/2 Tbsp dried parsley
1 tsp ground white pepper

Instructions

Put all ingredients into a blender and blend until mixed completely.  Marinade the steaks for 6 hours sealed in a container and placed in the fridge.  It will make enough marinade for 3-4 Ribeye Steaks.  Before searing the steak, sprinkle with Redstone Alderwood Smoked Sea Salt.

* This post was sponsored by Redstone Olive Oil Company. *
By Ned Adams 26 Jun, 2017
Ingredients

3 tablespoons butter
2 tablespoons  olive oil
1 tablespoon garlic powder
2 cups heavy cream
1/4 teaspoon ground pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1/4 cup warm water
Salt and Pepper to taste

Instructions

1. Add butter and olive oil to 12" skillet and melt on medium high heat

2.  Add pepper, garlic powder and heavy cream. Heat to simmer

3.  Add cheese and additional salt and pepper to taste.

4.  Add additional water if the sauce gets too thick. I like to use excess pasta water.

4. Serve over prepared pasta.

By Dutch Oven Daddy 25 Jun, 2017
Ingredients

1 - box of any chocolate cake mix
1 - 21 oz can of cherry pie filling
1 tsp Almond or Vanilla Extract
3 eggs
1 container chocolate frosting

Instructions

Mix all ingredients together in a mixing bowl.

Add mixture to a 12" Dutch oven or 12" Skillet (if you are using an indoor oven)

Bake at 350 degrees for 30 minutes or until toothpick comes out clean.

Let cool and add frosting as desired.
By Dutch Oven Daddy 21 Jun, 2017
Ingredients

5 russet potatoes
12" Dutch oven
Olive Oil
Coarse Salt

Instructions

1. Apply thin layer of olive oil on each potato.  

2.  Sprinkle each potato lightly with coarse salt.

3.  Poke each potato with a fork several times so they don't explode.

4.  Bake in 12" Dutch oven at 350 degrees for 45 minutes.

5.  Serve with sour cream, butter, bacon and chives.

By Dutch Oven Daddy 11 Jun, 2017
Ingredients

5 cups vegetable oil
1 package hotdogs (hotdogs cut in half)
1/2 cup flour
1/2 cup yellow cornmeal
1 tsp baking powder
1/2 tsp salt
1/2 tsp sugar (or 1/2 tsp honey)
1 Tbsp shortening
1/3 C milk
1 egg
wooden skewers


Instructions

1. Mix flour, cornmeal, baking powder, salt and sugar together.

2.  Add cut shortening into the mixture.

3.  Add milk and eggs to cornmeal mixture and mix until combined

6.  Add 5 cups of vegetable oil to 10" Dutch oven and heat oil on medium heat on a stove top.

4.  Cook hotdogs in a pot using cold water and add hotdogs immediately. Once the water comes to a boil remove hotdogs and pat dry.

5. Insert wooden bamboo stick into each hotdog and dip into mixture.

4.  Dip hotdog with mixture in vegetable oil and cook until golden brown. Should be about 2-3 minutes for each hotdog.

4. Serve with mustard.

By Ned Adams 05 Jun, 2017
Ingredients

4 - Sliced Frech Bread
5 tbsp butter
1 tbsp garlic bread dry mixture

Instructions

1. Heat butter and garlic bread dry mixture in a 12" cast iron skillet on medium / high heat.

2.  Add bread and let sit in skillet for 3-4 minutes making sure it doesn't burn.

3.  Flip bread over and repeat step 2.

4. Serve immediately.

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