Directions provided for easy cooking at campsite. Serves 6-­‐8


  • 2 lbs. lean ground beef, browned
  • 45 oz. spaghetti sauce, divided (reserve 1/3 cup sauce for covering bottom of Dutch oven)
  • (one large or two small jars of Prego sauce, or your favorite will suffice)
  • 3 eggs, beaten
  • 2 tsp. oregano
  • 15 oz. or small size ricotta cheese
  • 2 c. shredded mozzarella cheese, divided (reserve ½ c. for sprinkling on top)
  • 13 lasagna noodles, uncooked
  • ¼ c. grated parmesan cheese
  • ¼ c. water

At Home or ahead of time:

  • Brown beef in skillet; drain extra grease.
  • In disposable food storage bowl or heavy gallon-­‐size zipper plastic food storage bag, mix all but 1/3 c. sauce with ground beef. Refrigerate until ready to use.

At campsite:

  • Preheat Dutch oven (DO), placing 12 coals on bottom.
  • In another bowl or large food storage bag, mix the beaten eggs, oregano, ricotta, and mozzarella cheese. (Reserve ½ c. of the mozzarella cheese to put on top.) Stir until smooth and eggs are incorporated.
  • In a 3-­‐qt. disposable aluminum round casserole pan (9 ¼ “ diameter), place the layers in the oven in the following order:
  1. 1/3 c. reserved spaghetti sauce and ¼ c. water (this will keep the dish from burning on the bottom.
  2. 4 lasagna noodles (you may need to break the noodles to make them fit).
  3. 1/3 of the meat/sauce mixture
  4. 1/2 of the cheese mixture
  5. 5 lasagna noodles
  6. 1/2 the remaining meat/sauce mixture (¼ of original amount)
  7. remainder of cheese mixture (½ of original amount)
  8. 4 remaining noodles, broken into pieces
  9. remainder of meat/sauce mixture
  • Place lid on oven and bake 1 hour or until done. Place 12 charcoal briquettes on the top and 12 on the bottom of the DO. (Lasagna is done when heated through and noodles are soft.)
  • Check frequently and rotate the DO and lid (90 degrees in opposite directions) every 20 minutes to ensure even cooking. Replenish charcoal as needed to maintain temperature.
  • During last 15 minutes of cooking time, sprinkle reserved mozzarella cheese and Parmesan on top.
  • Estimated cook time is 45 minutes to one hour.

Helpful Tips:

  • Put a layer of tin foil in the bottom of DO and fold extend edges of foil over the top edge of the DO to protect from spills and for easier cleanup.
  • Pre-­‐measure and label the oregano and store in zipper food storage bag for easier transport.

Cooking Materials Needed

  • DO and tools/fuel (3-­‐quart, large DO)
  • heavy-­‐duty aluminum foil
  • disposable aluminum 3-­‐quart round casserole pan (9 ¼” diameter, 2” depth or size to fit your DO)
  • mixing bowl or gallon-­‐size heavy-­‐duty zipper food storage bag
  • large spoon (heat-­‐proof is best)
  • measuring cup (¼ c. size or larger; plastic)
  • measuring spoon (1 tsp. size, if not premeasuring oregano)

Download the pdf at Dutch Oven Lasagna

Submitted by Kimberly Cook