Recipe of the Week: Dutch Oven Lasagna

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B.M. answered the summons for scrumptiousness with this delectible dish:

All of these ingredients may be made fresh or dehydrated/freeze dried, and both will be delicious.

If making from dehydrated/freeze dried, reconstitute per package instructions.

Ingredients:

  • 1 Deep 12-inch Camp Dutch oven (DO)
  • 1 23 oz. jar of your favorite Spaghetti sauce
  • 2 8 oz. cans of tomato sauce
  • 1 14.5 oz of diced tomatoes (with Italian seasonings, if available)
  • 1 pound of hamburger or Italian sausage (omit or replace with TVP, for a vegetarian version)
  • 1 1 pound box of lasagna noodles (dry)
  • 1 cup of shredded cheddar cheese
  • 1 cup of shredded Mozzarella cheese
  • 1 16 oz. of cottage cheese
  • 1 Tbsp. of Italian seasoning
  • 1 tsp. Salt
  • 1 Tbsp. Pepper

Directions:

  1. Prepare hamburger and then combine with Spaghetti sauce, tomato sauce, and tomatoes.
  2. In a large bowl, mix all cheeses, then add Italian seasonings, salt, and pepper. Reserve 1 cup of cheese mixture for the top.
  3. In your Dutch Oven (DO), which has been lined with heavy foil or a liner up to and over the rim, place a layer of lasagna noodles. The noodles will of course have spaces around the edges since the DO is round and the noodles are hard and rectangle, but just break pieces to fit the edges. Remember this is not rocket science; it is much better. On top of the lasagna noodles put a thin layer of the cheese mixture. (You can add it in very small dollops using your hands, if you want to.) Pour some of the sauce mixture over the cheese. Add another layer of noodles and press down to help ensure that the sauce and cheese have no air pockets. Continue to layer cheese mixture, sauce, and noodles until you reach the end of your sauce. Add the reserved cheese to the top.
  4. Wrap a layer of heavy foil over inside of the lid and back over the top of the lid to hold it onto the lid of the DO, so that the inside of the DO is completely lined with foil when the lid is in place. Prepare the coals for cooking, and then cook lasagna at 350 degrees for 1 hour. (For a 12-inch DO, that would be 24 coals total, with eight on the bottom around the outside edge and 16 on the top around the outer edge.) Check for doneness. Remember to turn the DO ¼ turn clockwise and the lid ¼ turn counter clockwise every 15 minutes. I prefer to serve this with fresh garlic cheese bread, which I made in a DO, of course. For a great dessert, I would recommend a nice chocolate/raspberry/white chocolate DO cobbler, with grape juice to drink. This will keep the heart and body warm and well fueled.

NOTE: You don’t have to line the DO with foil, but this dish is acidic as well as having flavors that will definitely remain in the seasoning. Unless you have separate DO’s each for for Savory, Sweet, Breads, and other categories of foods, I would use the foil for this one. You will want to be sure to clean, oil, and heat the DO again afterwards to ensure the seasoning is intact, if you don’t use foil. Foil will prove to be a force multiplier in reducing your clean up time, however.

Nutrition information:

  • Serving Size: As much as you can get before it’s gone.
  • Calories per serving: Some (if too many, eat less; if not enough, eat more).
  • Calories from fat: They all fell out when you broke the noodles.
  • Protein: I don’t know about “Pro”, but definitely some skilled “tein”.
  • Carbohydrates: A few. (Refer to calories for regulating.)
  • Sugars: Of course!
  • Meets or exceeds the Recommended Daily Allowance (RDA) for Yummm.

o o o

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