Dutch Oven Lasagna Camping Recipe

Dutch Oven Lasagna by CampingForFoodies features a black cast iron Dutch oven filled with homemade lasagna. The pot is set on a table covered in a red tablecloth. A single slice is set on a white plate, two hands are sprinkling freshly grated Parmesan cheese on the meal that is topped with ribbons of bright green fresh basil.

Prep Time: 20

Cook Time: 1

Additional Time: 15

Total Time: 1 35

Servings: Servings

Author: Kim Hanna

Camping For Foodies Dinner Camping Recipes: This hearty meal is great served with garlic bread and a fresh side salad.

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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

*NOTE: If you are using a different oven size, check my Dutch Oven Temperature Chart to see how many coals you'll need to maintain 350 F degrees during the baking process.

https://www.campingforfoodies.com/dutch-oven-temperature-chart/

**NOTE: Oven-ready lasagna noodles don't need to be pre-boiled so they are great for camp cooking! Just break them into pieces to fit the shape of your camp Dutch oven.

Nutrition Information