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Camp Oven Lasagna

Dutch Oven Lasagna has all the flavor of your favorite lasagna but is made in your cast iron Dutch oven or camp oven over coals.
Prep Time30 mins
Cook Time1 hr
Resting Time10 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Italian
Keyword: Lasagna
Servings: 8
Calories: 774kcal
Author: Ned Adams
Cost: $26

Equipment

  • 12" camp oven OR 6 qt. Dutch Oven

Ingredients

  • 2 lbs ground beef lean 93%
  • 2 cups onion finely diced, 1 large usually
  • tbsp Italian seasoning blend divided
  • tsp garlic powder
  • ½ tsp salt to taste
  • ½ black pepper to taste
  • 23 oz spaghetti sauce 2 jars
  • 12 oz shredded mozzarella cheese divided
  • cups ricotta cheese
  • ½ cup grated Parmesan cheese
  • 13 lasagna noodles uncooked
  • cups hot water
  • 1 tbsp 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.
  • Lasagna Construction (see 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
  • Lasagna Construction (see below)
  • Cover with the Dutch oven lid.

Lasagna Construction

  • Brown the ground beef, onion, 2 tbsp 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 1/3 of meat mixture evenly over the noodles. 
  • Spread 1/2 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 1/3 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.

Notes

Camp oven 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 before trip begins.
You can use your standard 12” Dutch oven when cooking at home.
For ease during camping, I recommend pre-dividing and mixing the two dried cheeses.

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