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

  1. CAUTION: USE LESS BRIQUETTS UNDER THE DUTCH OVEN WITH THIS RECIPE.

  2. 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.

  3. Blend egg into the ricotta cheese and set aside.

  4. Line the dutch oven with aluminum foil.

  5. 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.)

  6. Cover noodles with another 1/3 of the meat sauce, cover with another layer of the noodles.

  7. Cover this second layer of noodles with the ricotta cheese and egg mixture. Add another layer of noodles.

  8. Cover with the remaining 1/3 of the meat sauce.

  9. 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.

  10. In the last 10 minutes of baking, sprinkle the grated mozzarella cheese on top of the lasagna and allow the cheese to melt.

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