Dutch Oven Lasagna
(from cokerlj’s recipe box)
We used regular lasagna noodles once and they just didn’t get done, switched to the “no-boil noodles” and it worked great.
Source: Ron Coker
Categories: Beef, Camping, Casseroles, Italian, KIDS STUFF!, Pasta
Ingredients
- 4 pounds lean ground beef
- 1 pound "No-Boil" Lasagna noodles
- 1 quart Ricotta cheese
- 2 eggs
- 2 48 ounce jars Ragu Spaghetti Sauce
- 1 pound Mozzaarella cheese grated
- 2 cups water (add as needed to help cook noodles)
Directions
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CAUTION: USE LESS BRIQUETTS UNDER THE DUTCH OVEN WITH THIS RECIPE.
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In a skillet or pan, brown the ground beef, add spaghetti sauce and bring the mixture to a slow boil. (If the meat is real lean you may want to add one cup of water to insure the noodles get enough moisture.) Set the meat sauce aside.
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Blend egg into the ricotta cheese and set aside.
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Line the dutch oven with aluminum foil.
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Put 1/3 of the meat sauce in the bottom of the lined dutch oven, cover with a layer of noodles. (I have found that with the “no-boil” noodles, it helps if you can pre-moisten the noodle just before layering.)
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Cover noodles with another 1/3 of the meat sauce, cover with another layer of the noodles.
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Cover this second layer of noodles with the ricotta cheese and egg mixture. Add another layer of noodles.
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Cover with the remaining 1/3 of the meat sauce.
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Put the lid on the dutch oven and bake over coals about 40 minutes. Check on moisture content after about 20 minutes to see if you need more water.
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In the last 10 minutes of baking, sprinkle the grated mozzarella cheese on top of the lasagna and allow the cheese to melt.