• Prepare coals for baking at 350 F degrees. For a 10-inch Dutch oven: 21 coals total (14 top/7 bottom), also (see Note 3).
• Heat 10-inch cast iron Dutch oven over medium high heat. You'll have a nice thick lasagna with a 10 inch large pot, a 12 inch Dutch oven (see Note 3).
• 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 (see Note 3).
• 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).