Go Back

Dutch Oven Meaty Lasagna

A meat lover's lasagna, slow cooked in your Dutch Oven.
Prep Time25 mins
Cook Time45 mins
Course: Main Course
Cuisine: American, Italian
Keyword: hamburger, lasagna, mozzarella, sausage, tomato sauce
Servings: 6

Equipment

  • Dutch Oven

Ingredients

  • 1 lb hamburger
  • 1 lb ground italian sausage
  • 1 lb Lasagna Pasta 1 box
  • 32 oz Spaghetti Sauce or Marinara 1 large jar. Can use 2 24 oz jars if you want more sauce in your recipe
  • 4 cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 12 oz ricotta cheese Some people use Cottage Cheese instead of Ricotta
  • 3/4 cup water
  • 1 egg optional, to mix with the cheese

Instructions

  • Brown the hamburger and sausage in a heated skillet, or your dutch oven. This can be done ahead of time at home to simplify preparation at the campsite. If you are doing it ahead of time, let the meat cool and pack in a ziplock back and freeze, or store in the refridgerator.
  • Lightly oil your Dutch Oven. Optionally, a dutch oven liner can be used.
  • Optionally, you can mix the egg in with your ricotta cheese. If you want to do this, you may be able to do this ahead of time at home and repackage the cheese/egg mixture and keep it cold until you use it. I don't normally use the egg.
  • Put some sauce on the bottom of the dutch oven, then start layering the noodles (uncooked), meat, ricotta cheese, mozzarella cheese, and sauce.  Save some mozzarella cheese for the top.
  • You need to get creative to put the uncooked noodles in a round dutch oven. Break off corners to fit against the round sides, break some in half, etc. Do your best, and once it's all layered and cooked you won't know the difference.
  • Slowly pour the water over the top. To make cleanup just a little easier, you can pour the 3/4 cup of water into the sauce jar and shake it up, then pour that on the lasagna to get every bit of the sauce.
  • Top with the last of your mozzarella cheese, and the parmesan cheese.

Notes

To cook with charcoal, put 10 briquettes under the dutch oven and 13 on the lid, then cook for 45 minutes.  I have learned over time, my Camp Chef dutch oven needs a pretty good bed of coals under it, such as a single layer that is under the whole oven and a similar number on the top.  It usually needs a lot more heat than a recipe calls for.  So until you get the hang of how many coals your oven needs just keep an eye on things, checking occasionally.  See our charcoal temperature reference for more information.
This recipe also works in a large crockpot if you want to do it at home someday, but I leave out most of the water, just putting a little in the sauce jars to clean them out some and dumping that in the crockpot. I then cook it on low for about 4 hours.