Did you know that there’s a special Dutch Oven Lasagna Recipe For Camping? And we’re going to teach it to you, along with all the other secret ingredients and tips you need for a luxury meal on the trail.
The perfect lasagna is all about the layers, and this Dutch oven recipe delivers just that. Thick noodles, rich cheese, flavorful meat, and veggies, all come together in one dish that cooks itself using simple, fresh ingredients found in your camp kitchen.
Dutch Oven Lasagna
The easiest version of the most popular comfort food recipe ever is Dutch Oven Lasagna!
Ingredients
- 6 lbs. Ground beef
- 2 ½ lbs. Canned diced tomatoes drained
- 1 ½ qt. Tomato paste
- 2 lbs. Chopped onions
- ½ cup sugar
- ¼ cup salt
- 2 tbsp Crushed basil
- 1 tbsp Garlic powder
- 2 tbsp Crushed oregano
- 1 tbsp ground thyme
- ½ tbsp ground black pepper
- 1/8 tbsp ground red pepper
- 3 cups Whole eggs
- ½ gal Cottage cheese
- 2 qt shredded mozzarella
- 3 cup Parmesan cheese
- 2 2 tbsp Parsley flakes
- 3 lbs. Uncooked easy bake lasagna noodles
- 2-3 14” Dutch ovens
Instructions
PREPARATION Instructions
- PAT: Cook beef until beef loses its pink color, stirring to break it apart. Drain or skim off excess fat.
- PAT: Add tomatoes, tomato paste, water, onions, sugar, salt, basil, garlic powder, oregano, thyme, black pepper, and red pepper. Blend well; simmer for 1 hour.
- PAT: Combine eggs, cheeses, and parsley. Mix well; place in pans; cover.
PANNING Instrcuctions
- Arrange in layers in each pan. During panning remove small amounts of filling from refrigeration at a time.
- Ensure the entire panning procedure does not exceed 4 hours total time between temperatures of 40 F. to 140 F.
- Progressive preparation and immediate baking of the product will ensure food safety.
- Layer: 1. 1-1/2 cups meat sauce 2. Noodles, flat and in rows 3. 1 3/4 cups chilled filling 4. 1/2 quart meat sauce 5. Noodles, flat and in rows 6. 1 3/4 cups chilled filling 7. 1/2 quart meat sauce 8. Noodles, flat and in rows 9. 1/2 quart meat sauce 10. Sprinkle with parmesan cheese.
- Cover. Using a Dutch oven, Cook with 18-20 coals on top and 8-10 on bottom, bake at 300 F. for 65 minutes on high fan, closed vent. Uncover; bake 5 minutes. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.