Dutch Oven Lasagna Campfire Recipe

Directions

• Brown the ground Italian sausage in a skillet over medium-high heat. Then remove from heat and cover until ready to use.
• In a bowl, combine the ricotta cheese, egg, chopped parsley, Italian seasoning, and black pepper. Mix or whisk everything together very thoroughly.
• Place a foil liner in your Dutch oven (liner is not required, but it is best not to put acidic pasta sauce directly into cast iron).
• Coat bottom of liner (or Dutch oven) with a small amount of Olive oil. Then spread out 1/2 cup of marinara sauce.
• Lay down a layer of the dry, no-boil lasagna noodles. Break them into pieces to arrange in any way you can to cover the bottom of the pot. It’s ok if they overlap.
• Spread half of the ricotta cheese mix atop the first noodle layer.
• Then half of the Italian sausage.
• Then another layer of noodles.
• Then another 1/2 cup of marinara sauce.
• Sprinkle some garlic salt atop this layer of sauce.
• Spread out 1/2 cup of the mozzarella/Parmesan shredded blend.
• Then another layer of noodles.
• Then the other half of the ricotta blend.
• Then the other half of the ground sausage.
• Then another layer of noodles.
• Then another 1/2 cup of marinara sauce.
• Season again with garlic salt.
• Then another 1/2 cup of the mozzarella/Parmesan blend.
• Then another layer of noodles.
• Then the remaining pasta sauce.
• Then the rest of the mozzarella/Parmesan blend.
• Optionally grate some fresh Parmesan on top.
• Place the lid on the Dutch oven. Bake with medium-heavy coals on top and beneath the Dutch oven. Be sure to use a tall Dutch oven stand/trivet. If you have only a short trivet, go lighter on the lower coals. Replenish coals as needed, and rotate the Dutch oven and the lid every 20 minutes. Lasagna will take approximately 1 hour to bake.
• Use a skewer or thermometer probe to check for noodle firmness. Noodles should be softened to “al dente”, and cheese on top should be completely melted.
• Carefully cut out a slice and enjoy!