Dutch Oven Lasagna

dutch oven campfire lasagna recipe with ground beef, pasta sauce, ricotta, mozarella and parmesan

A hearty camping dinner with layers of cheese, sauce and meat all cooked up in the dutch oven. Make it even easier by preparing the layers before your camping trip.

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Course: Main Course

Keyword: dinner, make ahead meal

Prep Time: 20

Cook Time: 30

Servings:

Calories: 692kcal

Equipment

1 10" or 12" dutch oven

Ingredients

Meat/Sauce Layer

1 small onion, diced
3 cloves garlic, minced
1 lb. ground beef, (or half ground beef, half Italian sausage)
3 tbsp. tomato paste
48 oz. marinara sauce
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. Italian seasoning

Cheese Mixture Layer

15 oz. ricotta cheese (or cottage cheese)
1 large egg
1/4 cup parlsey, chopped
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese

Other Layers

2 cups Mozzarella cheese , shredded
1/4 cup parmesan cheese
1 package oven ready lasagna noodles

Instructions

Preparation (at home or at campsite)

Saute onions, garlic and ground beef (seasoned with salt, pepper and Italian seasoning) in olive oil until the beef is cooked through and no longer pink.
Add tomato sauce and stir to combine. Add marinara sauce and simmer over low heat for 5 minutes.
If making this step ahead of time, remove from heat and let it cool. Transfer meat mixture into a ziplock bag or container and store in the refrigerator or cooler until ready to cook the lasagna.
To make the cheese mixture, whisk one egg in a mixing bowl. Add ricotta cheese, chopped parsley, 1/4 cup of parmesan cheese and 1 cup of mozzarella cheese. Stir to combine.
Combine the remaining 2 cups of mozzarella with 1/4 cup of parmesan (this will be used at the top layer of your lasagna).

Cooking

Line a dutch oven with parchment paper for easy clean up.
Layer about 1/4 of the meat sauce on the bottom of the dutch oven. Add 2-3 oven ready noodles on top to cover the sauce (you'll need to break the noodles to fit - that's okay). Add 1/4 of the cheese mixture on top of the noodles and spread out evenly.
Repeat these steps (sauce, noodles, cheese) until you've run out of the cheese mixture. For the top layer, place a layer of noodles and cover with the remaining sauce.
Place the lid on the dutch oven and cook on 8-10 pieces of charcoal. Add 16-20 pieces of charcoal to the top of the dutch oven.
Cook for about 25 minutes until the sauce is bubbling up. Remove the lid with a lid lifter and add remaining 2 cups of mozzarella and 1/4 cup of parmesan.
Add 4-5 more hot coals to the top of the dutch oven lid. This is help to melt the cheese and toast it up. If you don't care for toasty cheese, you can skip this step and the cheese will still melt on top without extra coals added.
(Don't add any extra to the bottom of the dutch oven in this step, it can cause it to burn.)

Nutrition