Dutch Oven Lasagna

Dutch Oven Lasagna

We are absolutely in love with Dutch Oven cooking when camping, sometimes we even do it at home. This lasagna couldn’t be easier to make at camp.

As you can see we have a photo bomber here. That’s Athena our new puppy. This is her first time camping and she had a blast. She’s about 10 weeks old in this picture. She’s part mastiff/pit bull and is full of cuddles.

She’s about 14 weeks now and she’s doubled in size. She’s gonna be a big girl that’s for sure. Wanna guess how big she’ll get? Leave us a comment below.

Look at that sweet face! She’s getting with the program. Other than one little accident where she pee’d on the sleeping bag in the middle of the night she did really good. She also learned how to escape from the tent (thanks to her big sister – who was trying to escape from her) no matter how we zipped it so now we have to tie it shut. I’m glad it was our last night.

We start out using a jarred tomato sauce, ground beef, chopped onion and just add a few spices to it which I prepackage in a baggie. (We’ve also added some sweet Italian sausage to the sauce another time) With the oven ready lasagna it goes together in a snap. I also mix up the ricotta mixture at home and store it back in the container it came in.

Here is the first layer. I put a little sauce on the bottom after I spray the pan with cooking spray. Then add a layer of noodles, the ricotta mixture, more sauce and a layer of mozzarella cheese. Repeat this two more times ending with a layer of parmesan on top. We add more mozzarella the last 15 minutes of cooking time.

We start 38 coals in our charcoal chimney. (you can refer to Dutch Oven recipe for Dutch Oven Boston Butt Roast and Beans to see photos on how we set up for this kind of cooking) Then we place 17 of those coals in the bottom of the fire pit. Place the pot on top of those coals. Add the lid and add the remaining coals around the outside rim of the top. Cook for 45 minutes. Remove the lid carefully and add a layer of mozzarella cheese. Replace top and cook another 15 minutes. Let set 10 minutes before serving.

When cooking with charcoal and a Dutch oven you want a slow burning charcoal. We use Kingsford original. If it looks like your coals are going to burn to quick start a few more in the charcoal chimney and add as needed. Resist the urge to put any more charcoal on the lid or around the center. Your oven will get to hot. The first time I made this camping I decided to add more charcoal on the lid around the center. The cheese got way overdone. So now we add it in the last 15 minutes.

I’ve also brought pizza dough with us and made breadsticks on the lid wrapped in aluminum foil. They tasted great but did not brown on top. I’ll share that with you soon.

Want to see another of our Dutch Oven recipes?

Dutch Oven Boston Butt Roast and Beans

Dutch Oven Chicken and Poblano Peppers Stew

Dutch Oven Roasted Chicken with Vegetables

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