Dutch Oven Lasagna
Hearty, cheesy, and layered with rich meat sauce, this Dutch oven lasagna comes together with uncooked noodles for an easy, no-fuss meal. Cook it in your kitchen oven or over campfire coals for a comforting dinner that’s perfect anywhere.
Servings: 8
Calories: 774kcal
Equipment
- 12" camp oven OR 6 qt. Dutch Oven
Ingredients
- 2 lbs ground beef lean 93%
- 2 cups onion finely diced, 1 large usually
- 2 ½ tablespoon Italian seasoning blend divided
- 1 ½ teaspoon garlic powder
- ½ teaspoon salt to taste
- ½ black pepper to taste
- 23 oz spaghetti sauce 2 jars
- 12 oz shredded mozzarella cheese divided
- 2 ¼ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 13 lasagna noodles uncooked
- 1 ¼ cups hot water
- 1 tablespoon fresh basil or parsley chopped (optional)
Instructions
Outdoor Camp Oven
- Heat coals in a charcoal chimney.
- Once hot, place 12 coals on bottom (camp table, fire pit, etc).
- Nestle camp oven on top of the coals.
- Assemble lasagna using instructions below.
- Cover with the camp oven lid.
- Place heated coals over the entire lid.
- Check for doneness by using a lid lifter, if not done, cook up to an additional 15 minutes.
- When done, remove from coals and allow to rest for at least 10 minutes.
Indoor Dutch Oven
- Pre-heat oven to 350°F.
- Assemble lasagna using steps below.
- Cover with the Dutch oven lid.
Lasagna Assembly
- Brown the ground beef, onion, 2 tablespoon Italian Seasoning Blend, garlic, salt, and pepper.
- Remove beef and add to large mixing bowl, discard any renderings from camp oven.
- Add the spaghetti sauce to the beef and mix well; set aside.
- In additional large bowl, add the ricotta cheese, ¼ cup Parmesan cheese, 9 oz mozzarella cheese, and remaining Italian seasoning; mix well.
- Layer the camp/Dutch oven with four lasagna noodles so that they fit in the bottom; breaking as necessary to fit and fill holes.
- Spread ⅓ of meat mixture evenly over the noodles.
- Spread ½ of the cheese mixture evenly over the meat mixture.
- Place five noodles so that they fit on top of the mixture breaking as necessary to fit and fill holes.
- Spread another ⅓ of the meat mixture evenly over the noodles.
- Spread the remaining cheese mixture evenly over the meat mixture.
- Layer the remaining noodles and place over the cheese mixture breaking as necessary to fit and fill holes.
- Spread the remaining meat mixture evenly over the noodles.
- Sprinkle the remaining mozzarella and Parmesan cheeses evenly over top.
- Pour the hot water around the edges of the lasagna.
- Cook for 60 minutes.
- Check for doneness per cooking method.
- Allow to rest for at least 10 minutes.
- Garnish with fresh basil or parsley. Serve and enjoy.
Video
Notes
- You may also use a separate 12″ cast iron skillet to cook the beef, onion, and seasonings.
- For ease during camping, I recommend precooking the beef, onion, and seasonings, mixing the cheese layer, and combining the two cheeses for topping before you leave for your trip.
- You can use your standard 12” Dutch oven when cooking at home.
Nutrition
Calories: 774kcal | Carbohydrates: 47g | Protein: 47g | Fat: 44g | Saturated Fat: 21g | Cholesterol: 155mg | Sodium: 1076mg | Potassium: 875mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1046IU | Vitamin C: 9mg | Calcium: 502mg | Iron: 5mg
