Dutch Oven Lasagna Camping Recipe: No Noodle Boiling!
Making lasagna is always a bit messy … whether you are doing it at home or as one of your Dutch oven camping recipes. It is not that it is complicated, but it has so many layers and pre-boiling the noodles is one thing that adds to the challenge. This Dutch oven lasagna camping recipe is made camp cooking-friendly by using oven-ready noodles.
It makes a yummy camping dinner meal that will have your hungry campers asking for it to be included on all of your camping menu plans!
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Recipe Steps
I really like doing easy recipes when we are camping but there are times when I don’t mind putting in a little extra effort for a special camp meal and this camping lasagna is one of those meals.
- The only way to do a more complicated recipe at the campsite is by staying clean and organized.
- You can also do pre-trip work by measuring and mixing your dry ingredients at home, like with the dried spices here.
Step 1. Prep the veggies. Even though this is a bit more complicated when it comes to camping recipes, you only have to chop an onion and some garlic for this dinner … and, a little fresh parsley if you want to do the optional garnish.
- I like using my flexible cutting mats to chop veggies and shred cheese so I can easily funnel the ingredients into bowls and cooking pots.
Step 2. Brown the meat. In a large skillet, you’ll need to brown the ground beef and Italian sausage. Then remove it to drain the grease.
Step 3. Build the meat sauce. In the same skillet, you will cook the onion and garlic then add the crushed tomatoes, tomato paste, red wine and dry seasonings before adding the meat mixture back in to cook.
Step 4. Mix the cheeses. In a separate bowl you will be combining the ricotta cheese, eggs, mozzarella and Parmesan cheeses.
Step 5. Pre-heat the camp Dutch oven. When I am using charcoal briquettes as the heat source, I like to start them with a rapid fire charcoal chimney starter because it is a fast and efficient way to light the charcoal. If you’re not familiar with this gear, I have an entire post with a VIDEO that shows you how to use a charcoal chimney.
- To pre-heat the oven, you’ll want to prepare the coals for baking. I’m using a 12-inch camp cast iron Dutch oven at 350 F degrees … which means you need 25 total coals = 17 on top of the Dutch oven lid/8 below the bottom of the Dutch oven.
- If you are using a different size of oven, check out our Dutch Oven Temperature Chart to see how many coals you need.
Step 6. Layer the lasagna. One of the secrets to making lasagna in a Dutch oven at the campsite is by modifying the recipe to accommodate outdoor cooking.
- This Oven Ready Lasagna Pasta eliminates the pre-cooking hassle … NO need to boil noodles! It is a fast and easy way to adapt to rugged out-in-nature cooking conditions. The awesome thing about using oven-ready pasta is that you can break the sheets to fit the size of your camp Dutch oven.
At this point you will be layering the meat mixture, cheese mixture and pasta to build the lasagna.
Step 7. Bake the lasagna. Depending on your cooking conditions, you’ll need about 40 minutes to bake this dish.
Step 8. Let it rest. After the lasagna has finished baking, just remove the oven from the coals and let stand for about 15 minutes to firm up before serving.
Step 9. Garnish, slice and serve. You don’t have to add the fresh parsley, basil and more Parmesan cheese before serving but it really takes this recipe over the top!
Pairings
- A traditional lasagna is always yummy with a leafy green side salad. I like tossing it in a large mixing bowl with dressing and serving it family style.
- Plain vinegar and oil is a good choice. Bottled Italian dressing is a nice option too. If I have garlic lovers in my crowd, I toss the salad in my Caesar’s Salad Dressing.
- Garlic bread is another favorite side in my family.
- I also like serving a nice bold red wine for the adults.
Meal Planning
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Leftovers
Wrap cooled leftovers in a piece of aluminum foil and store in refrigerator or cooler. I like to reheat the entire packet over a campfire so I don’t have to cook on the last night of our trips.
Similar Recipes
- We’ve got a much simpler version of one pot lasagna. You could call it “lazy man’s easy lasagna” because it is soooo simple and the entire thing is made in one pot. Try this Pesto Ricotta Pasta Bake that combines Italian sausage, basil pesto and three cheeses to make an easy dinner.
- One of our easiest camping pasta recipes is made in one single pot. The noodles cook right in the spaghetti sauce that is made with Italian sausage. If you want a meal that is quick to prep and cook, try this One Pot Spaghetti!
- I love one pot meals because clean-up is so simple. This 3 Ingredient Caesar Chicken is a nice alternative when you want Italian flavors in a lighter meal. Check out all of my one pot camping meals before the next time you plan your menu.
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Dutch Oven Lasagna Camping Recipe
Equipment
- Weber Rapidfire Chimney Starter (for starting charcoal briquettes without lighter fluid)
Ingredients
Sauce Ingredients
- 1/2 lb. ground beef
- 1/2 lb. ground Italian pork sausage bulk
- 1/4 cup olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 2 (14 oz) cans crushed tomatoes
- 1 1/2 tablespoons tomato paste
- 1/4 cup red wine (optional)
Dry Italian Seasoning Ingredients (can be measured and mixed at home)
- 1 teaspoon red pepper flakes more if you like extra heat
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon fennel seed
- 1 tablespoon dried parsley
- Salt and black pepper to taste (about 1 teaspoon salt and 1/4 teaspoon pepper)
Cheese Mixture
- 1 (15 oz) container ricotta cheese
- 3 eggs beaten
- 4 1/2 cups shredded mozzarella cheese divided
- 1/4 cup freshly grated Parmesan cheese
Noodles & Mushrooms
- 10 oven-ready lasagna noodles
- 1 (8 oz) package fresh mushrooms, sliced (optional)
Optional Toppings
- 1/4 cup fresh parsley chopped
- 4 large fresh basil leaves torn
- 2 tablespoons shredded fresh Parmesan cheese
Instructions
- In a large skillet, brown ground beef and Italian sausage over medium-high heat, stirring and breaking up the meat until evenly brown. Remove meat from skillet, draining grease and setting meat aside to keep warm.
- Using the same skillet, heat olive oil over medium heat then add onion and garlic, cooking till tender.
- Now add the crushed tomatoes, tomato paste and red wine to the skillet with the veggies.
- Now add the dry seasonings to the skillet: red pepper flakes, dried basil, fennel seed, dried parsley, salt and pepper stirring to combine.
- After the sauce mixture is fully incorporated, add the meat mixture back to the skillet and let simmer until thickened.
- In a large bowl, mix the ricotta cheese, eggs, 4 cups of the mozzarella cheese (reserve the other 1/2 cup of mozzarella for later) and Parmesan cheese.
- Pre-heat 12-inch camp Dutch oven to 350 degrees (25 total coals = 17 on top of the lid/8 below the bottom of the oven). (see * Note)
- Layer the ingredients in the Dutch oven starting with 1/3 sauce mixture, then adding 1/3 of the noodles and 1/3 of the cheese mixture. Then top with 1/3 of the mushrooms (if using) and 1/3 of the reserved cheese (the reserved 1/2 cup of mozzarella).
- Repeat the layering of the ingredients 2 more times. (see ** Note)
- Cover and bake it until the ingredients are bubbly and heated through. Depending on your altitude and weather conditions, this recipe should take about 40 minutes when baked at 350 degrees F (25 total coals = 17 top/8 bottom).
- Rotate the oven and lid 1/4 turn in opposite directions throughout the cooking process to ensure even baking.
- Remove the camp Dutch oven from the hot coals and let stand for about 15 minutes to set before cutting to serve.
- Top with fresh herbs and cheese, if desired
Notes
Nutrition
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I made this lasagna on an episode of the Great Food Good Neighbors TV show, watch it here.
What do you think?
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