Outdoor Dutch-Oven Lasagna

When camping we LOVE to make Dutch-Oven dinners. This year I am making Lasagna. I love

to make it as simple as possible by using bottled spaghetti sauce and oven ready lasagna noodles.

Hope you enjoy it too.

Outdoor Dutch-Oven Lasagna

15 oz. container of Ricotta Cheese

1 egg, beaten

1 Tablespoon Dried Parsley

1 Tablespoon Italian Seasoning

½ teaspoon salt

1 Tablespoon of Olive Oil

½ cup water

2 - 24 oz jar of your favorite jarred pasta sauce, with or without meat

9 oz Barilla Oven Ready Lasagna, divide into 3 sets

3 cups Italian Cheese Blend

Get your coals going for a 12-inch Dutch oven. Heat 20 coals. You will place 10 on the bottom

and 10 on the top.

Prep the ricotta filling by combining the egg, ricotta cheese, parsley, Italian seasoning and salt.

Set aside.

In a 12-inch Dutch Oven line with foil, I use a foil liner for easier clean up. Layer in the 12-inch

Dutch Oven the ingredients as follows. You may have to break the lasagna noodles to fit the shape of

the Dutch Oven. Broken noodles are fine, they will be covered in lots of sauce and cheese. Try to

keep the noodles in a single layer,

Base Layer; ½ cup water, 1 1/2 Cups of sauce plus 1 tablespoon olive oil (Keeps it from sticking.)

Spread to cover the bottom of the pan.

First Layer; lasagna noodles, then spread 1 1/2 cups sauce, then dollop half of the ricotta blend, then

sprinkle Italian Cheese Blend about 1 a cup.

Second Layer; lasagna noodles, then spread 1 ½ cups sauce, then dollop half of the ricotta blend,

then sprinkle Italian Cheese Blend about 1 a cup.

Top layer; lasagna noodles, then spread the remainder of the sauce, dollop the remainder of Italian

Cheese Blend.

Cover the Dutch oven with the lid and place it on top of the 10 coals, spread out coals. Load

the lid with the other 10 coals. After about 25 minutes, turn the oven half way around over the coals

and turn the lid half way around in the other direction. Check to see if the coals are too hot or not hot

enough. Bake about another 25 minutes. Check to see if the noodles are done by sticking a knife

into the center and see if the noodles are done. And text the knife to see if the blade of the knife is

hot coming out of the lasagna.

When noodles are done remove from the heat, take off the lid, and allow to cool, about 15

minutes, that way the cheese sets up a bit and makes it easier to serve. Enjoy!

To make Gluten Free Barilla makes Gluten Free oven ready noodles.

Jan Dairy Keen