Why did I create a really easy lasagna for camping, and why a dutch oven lasagna recipe? After all lasagna and outdoor adventure goes together like peas and carrots right?
Well I’ll let you in on a little secret: The iron in the dutch oven reacts to the acid in the tomato sauce, giving you a uniquely delicious lasagna flavor.
With the help of ®Barilla Oven Ready lasagna noodles, and a little preparation at home, this easy lasagna recipe will become one of your favorite camping foods.
This recipe calls for 4 layers (as oven ready noodles tend to be thinner than traditional noodles), but 3 layers will make the lasagna assembly process a little more easy
Noteworthy: The acidity of the marinara sauce will pull any oils you use to coat the dutch oven into the dish itself. So let’s keep it clean people -Canola or Olive oil only.
If you’d like to enjoy something a little different, but just as hearty try the Jalapeno Cornbread Casserole
Easy Dutch Oven Lasagna
- In a skillet on medium high heat, add the onions, garlic, beef, and sausage until the meat is browned, and the onions are soft
- Add the marinara sauce, sugar, Italian seasoning, salt, pepper, and simmer for about 30 minutes
- Mix the ricotta cheese with the egg, parsley, and 1 teaspoon salt
- Lightly oil the inside of a 12 inch dutch oven
- Break off the corners of the lasagna noodles as you build a layer, using the corner pieces to fill in the gaps.
- Spread about ¼ of the meat mixture over the noodles, then ¼ of the ricotta mix, followed by ¼ of the Parmesan and mozzarella
- Add another layer of puzzle pieces (I mean noodles) and another layer of meat, ricotta, and cheeses (repeat until you have 4 layers)
- Start about 28-30 charcoal briquets in a chimney and place ⅓ of them underneath the dutch oven
- Arrange the rest of them on the lid to create a temperature of about 375 degrees
- Cook for 40-45 minutes, rotating the oven and lid ¼ turn in opposite directions every 15 minutes
- Remove the lid, and allow to cool for about 10 minutes before serving