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.