Pesto Ricotta Pasta Bake: Easy Dutch Oven Lazy Lasagna

Don’t feel like boiling noodles and cooking for hours? This Pesto Ricotta Pasta Bake is one of our favorite Dutch oven camping recipes that makes a great lazy man’s lasagna.

Baked Pesto Pasta With Ricotta by CampingForFoodies features a blue camping plate filled with a serving of this lazy man’s lasagna made with layers of Italian sausage, green basil pesto, cherry tomatoes, ricotta, mozzarella and parmesan cheese that is golden brown from baking. On the side is a tossed green salad and a thick slice of garlic bread. A black cast iron camp Dutch oven sits in the background that is filled with the remaining pesto pasta bake that is ready to be served with text over the image that reads Pesto Ricotta Pasta Bake.

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How I’ve Made It Easy

Classic lasagna is not an easy recipe. It typically starts with bringing cold water up to boil to cook the noodles to al dente. Then rinse the hot pasta and lay it out on a clean kitchen towel or paper-towel lined baking sheet to cool. Then fry the meat followed by making the sauce. You’ll also have to make the ricotta mixture. You’ll need to stir in a large bowl to combine ricotta with different cheeses. Then use a large casserole dish to layer the ingredients starting with sauce at the bottom of the pan and building up. The whole thing can take all day and you’ll have a ton of dishes to wash too!

I need easy dinner recipes at the campsite so I created this recipe that:

  • Uses oven-ready lasagna noodles (no boiling required).
  • Uses prepared pesto sauce or an easy homemade sauce that can be made in advance and frozen.
  • Is made in one single pan, a camp Dutch oven.
  • Drops and sprinkles ingredients into the pot rather than mixing them in a bunch of separate bowls.

Pesto Options

I created this pesto pasta bake to enjoy comfort food in the wilderness with as much flavor as possible with as little effort as possible so I used a prepared pesto sauce.

If you prefer to make your own, a great way to keep it simple is to make it ahead and freeze it in small portions. Just throw some fresh basil leaves, garlic cloves, pine nuts, parmesan cheese and olive oil into a food processor, do a couple of pulses and you’re done! Get my entire Fresh Basil Pesto Recipe and tips for keeping it a bright green!

This baked pesto pasta recipe uses grape tomatoes but if you want more pronounced tomatoey strong flavors, swap the basil pesto for a tomato pesto.


Prep To Make This Recipe

This recipe calls for cherry tomatoes to be sliced in half. If you buy pre-shredded cheese, you’re done. If not, you need to shred some mozzarella cheese and grate some parmesan cheese too.

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Methods Of Cooking This Meal

If you’re making this as one of our easy campfire recipes, you’ll need to get your fire going with a nice hardwood that is good for producing cooking coals. Alternatively, you can use charcoal briquettes.

If you want to make this as one of our camp stove recipes you’ll need to use a Dutch oven dome and heat diffuser plate to bake this delicious meal. You’ll also want to get your stove ready for cooking on a level surface.

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RV Cooking Tip: This is one of our awesome one pot camping meals if you’re cooking outside using a Dutch oven. If you are making this recipe in your RV oven, you’ll need to fry the sausage in a large skillet, then build the ingredients in an oven-safe baking dish.


Steps To Make Pesto Ricotta Lazy Day Lasagna

Step 1. Prepare your ingredients as directed. When I make camping dinner recipes that call for grated Parmesan cheese, I like to take a few extra seconds and freshly grate it. I use pre-shredded mozzarella cheese in a bag from the grocery store.

Step 2. Prepare your heat source for baking in a 10-inch Dutch oven at a temperature of 350 degrees F. That will be 21 coals total (14 for the top of the lid and 7 below the bottom of the pot). If you are using a different oven size, check our Dutch oven temperature chart to see how many coals you’ll need.

Step 3. Brown the sausage. Make sure you break the sausage up into small pieces as you brown it so it evenly spreads as a layer. You’ll remove it from the pot to let it drain.

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Step 4. Build the lasagna. You’ll layer half the ingredients in this order, then repeat with remaining ingredients:

  • Pesto
  • Noodles (break the lasagna noodles to fit in the pan)
  • Sausage
  • Tomatoes
  • Ricotta (drop dollops of ricotta cheese from a spoon)
  • Mozzarella
  • Parmesan

Step 5. Bake at 350 F degrees. This meal needs to bake until the pasta is tender and the cheese is golden brown and bubbly, approximately 35-40 minutes.

Step 6. Let stand, slice and serve. Remove from heat and remove lid, let stand about 10 minutes before slicing. If you have leftovers, store them refrigerated in an airtight container.


Side Dishes

I like serving a simple chopped romaine or spinach salad when I make pasta recipes at camp.

The last time I made this recipe I served it with garlic bread. After a long day on the trail, if you want to make something easier, just slice a loaf of Italian bread and serve with a drizzle of pesto.


Print This Recipe

Baked Pesto Pasta With Ricotta by CampingForFoodies features a blue camping plate filled with a serving of this lazy man’s lasagna made with layers of Italian sausage, green basil pesto, cherry tomatoes, ricotta, mozzarella and parmesan cheese that is golden brown from baking. On the side is a tossed green salad and a thick slice of garlic bread. A black cast iron camp Dutch oven sits in the background that is filled with the remaining pesto pasta bake that is ready to be served with text over the image that reads Pesto Ricotta Pasta Bake.

Dutch Oven Pesto Ricotta Baked Pasta Dish (Lazy Man Lasagna)

Kim Hanna
Camping For Foodies Dinner Camping Recipes: Dutch Oven Pesto Ricotta Baked Pasta Dish (Lazy Man Lasagna)
5 from 4 votes
Prep Time 5 mins
Cook Time 50 mins
Additional Time 10 mins
Total Time 1 hr 5 mins
Course Dinner Camping Recipes
Cuisine Italian
Servings 6 Servings
Calories 588 kcal

Ingredients
  

  • 1 pound bulk hot Italian sausage Use mild Italian sausage for a less spicy dish.
  • 1/2 (12 oz) package oven-ready lasagna noodles
  • 1 (10 oz) jar prepared basil pesto sauce (see note below for fresh version).
  • 1 (10 oz) carton grape or cherry tomatoes, sliced in half
  • 1 (15 oz) carton whole milk ricotta cheese (You can substitute low fat, but it won't give you that creamy ricotta consistency.)
  • 1 (8 oz) package shredded mozzarella cheese (if you're shredding it yourself, you'll need 2 cups mozzarella)
  • 1 cup parmesan cheese freshly grated
  • 2 tablespoons dried oregano optional for serving
  • Red pepper chilli flakes optional for serving

Instructions
 

  • Prepare coals for baking at 350 F degrees. For a 10-inch Dutch oven: 21 coals total (14 top/7 bottom).
  • Heat 10-inch cast iron Dutch oven over medium high heat. NOTE: You’ll have a nice thick lasagna with a 10 inch large pot, a 12 inch Dutch oven will make a thinner lasagna. If you use a different size oven, check my Dutch oven temperature chart to see how many coals you need and keep a close eye on it. https://www.campingforfoodies.com/dutch-oven-temperature-chart/. RV Cooking Tip: If you’re making this recipe in your RV oven, you’ll need to fry the sausage in a large skillet, then build the ingredients in an oven-safe dish, like a casserole dish.
  • Brown sausage, breaking it up as it cooks, remove from pan and let drain on paper towel.
  • Remove the Dutch oven from the heat and drain most of the grease, if you use a leaner sausage there won’t be much grease to drain. Place oven over 7 coals as you build the lasagna. Be careful not to burn yourself on the hot oven.

Build the lasagna:

  • Pour 1/2 of pesto on bottom of the oven
  • Layer 1/2 of the noodles (break them to fit in the pan)
  • Layer 1/2 of the sausage
  • Layer 1/2 of the tomatoes
  • 1/2 of the ricotta (drop dollops of ricotta cheese from a spoon)
  • 1/2 of the mozzarella
  • 1/2 of the parmesan

Then top with remaining ingredients in this order:

  • Remaining pasta
  • Remaining pesto
  • Remaining sausage
  • Remaining tomatoes
  • Remaining ricotta
  • Remaining mozzarella
  • Remaining parmesan
  • Place lid on oven and set remaining 14 coals on the lid. NOTE: if you use a different size oven, check this Dutch oven temperature chart to see how many coals you need to maintain a 350 F degree baking temperature. If you use a larger oven, the lasagna may turn out thin and overcooked so adjust cooking times as necessary. https://www.campingforfoodies.com/dutch-oven-temperature-chart/
  • Bake until the pasta is tender and the cheese melts, is golden brown and bubbly, approximately 35-40 minutes. Rotate the lid and oven 1/4 turns in opposite directions every 15 minutes for even baking.
  • Remove from heat and remove lid, let stand about 10 minutes before slicing.
  • Sprinkle with dried oregano on the entire top of the dish, if desired.
  • If you have heat-lovers, serve red pepper flakes in the shakable container on the side (these are dried red peppers that are too spicy to add directly to the dish).

Notes

If you want to use homemade pesto, my fresh basil pesto sauce is a simple recipe that can be made in advance and frozen. https://www.campingforfoodies.com/basil-pesto-fresh-and-freezable-camp-recipe/
Here are a few more useful links:
Dutch Oven Temperature Chart https://www.campingforfoodies.com/dutch-oven-temperature-chart/
Camping For Foodies Recipes List https://www.campingforfoodies.com/camping-recipes-list/
Our Products https://www.campingforfoodies.com/shop/

Nutrition

Serving: 1gCalories: 588kcalCarbohydrates: 20gProtein: 33gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 25gCholesterol: 97mgSodium: 1360mgFiber: 2gSugar: 5g
Cuisine Italian
Tried this recipe?Let us know how it was!

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