Layer after layer of melted cheese, marinara sauce, Italian sausage and noodles, that is Dutch oven lasagna Guaranteed to be one of the most satisfying camping meals you'll ever try!
Can anything come close to the savory perfection that is lasagna? Some foods satisfy our stomachs, and some foods spark our wits, but lasagna speaks directly to our hearts. It's like a big, loving hug from an Italian grandmother that none of us have ever had.
For this one-pot Dutch oven lasagna, we've streamlined the ingredients and simplified assembly to make setting up the campsite easier and faster. All it takes are a handful of ingredients and about 30 minutes of efficient preparation to get this meal started. Then, you can relax and let it bake in the embers until it's ready!
We have developed this recipe to be in 10" dutch oven 4 qt, making enough food to feed six people (or overfeed four). You can also double the recipe and it will fit in a 12-inch 6-quart Dutch oven.
If you're looking for a heart-satisfying meal to bring to your campsite, try this Dutch oven lasagna!
Ingredients
Barilla Flat Lasagna Noodles: We don't often recommend a particular brand, but you'll definitely want to use it This no-boil pasta is from Barilla. We've tried other styles (frilly edges) and they weren't moistened nearly as much in the sauce.
Marinara sauce: This recipe calls for a standard 25-ounce jar of marinara sauce—use your favorite!
sausage: We used Impossible Sausage in this particular recipe, but you can use crumbled pork sausage if you prefer.
ricotta: We developed this recipe to use a standard 15-ounce container. Store it in your cooler, then use everything in this recipe because it spoils quickly after opening.
an egg: The egg really improves the texture of the ricotta (by making it less crumbly) and helps hold it together.
parsley: If you want some veggies in your lasagna, Italian flat-leaf parsley is a huge hit with spinach.
Italian cheese mix: A nice mix of pre-grated Asiago, Parmesan, and Romano cheeses. They're all fairly melty, but not overly stringy like mozzarella.
Italian seasoning: The easiest way to get great all-round Italian flavor without bringing an entire spice rack with you!
equipment
Dutch oven: For this recipe we used a 10" 4-Quart Dutch Oven Lodge. You can double the recipe and it can fit inside a 12-inch 6-quart Dutch oven.
Lid lifter: We use this Lodge 4-in-1 Lid Lifter To help us remove the dutch oven lid and put it back on once the coals are in.
How to make lasagna in the Dutch oven
Start the coals/prepare your fire
The first step in making Dutch oven lasagna is to build a fire or charcoal. You'll use them to brown the sausage first and then bake the lasagna, so you need to make sure you have plenty on hand.
If using embers, light a large fire using (preferably) hard wood and let it burn slowly. This process from start to finish can take up to an hour.
If using coal, fill a large chimney and light. This process will take about 20 minutes to get the coals warmed up and ready. You will likely want to have some available coal in reserve.
Make the ricotta cheese mixture
While you're starting the coals of the fire, now it's time to make the ricotta cheese mixture. Crack an egg into a large bowl and whisk it well. Add the ricotta cheese, chopped parsley, Italian seasoning, and salt and mix until combined. Set aside until you are ready to start assembling the lasagna.
Sausage blush
Even before the embers/coals are ready, you can start browning the sausages over direct heat. Put the Dutch oven on and add a little cooking oil, then add the crumbled sausage.
In this recipe, we used Impossible Sausage, which is the best vegan sausage substitute we've tried. When you mix it with lasagna, you won't be able to tell the difference. However, you can also use crumbled pork sausage.
Allow the sausage to brown undisturbed on one side, then use a metal spoon to break it into small bite-size pieces. Once the sausage is uniformly brown, remove the Dutch oven from the heat and transfer the cooked sausage to a bowl.
Collect the lasagna!
Now for the fun part: assembling the lasagna layers. You will need to break some of the lasagna noodles to get them to fit properly. Make sure all of the pasta is completely covered with the sauce to allow it to rehydrate.
Starting at the bottom and working up, here's the order of the layers:
base layer: olive oil (as needed if the bottom of the Dutch oven is dry) + marinara sauce (½ c).
First class: lasagna noodles + marinara sauce (½ c) + ricotta mix (half) + Italian cheese mix (½ c) + sausage (half)
The second layP: lasagna noodles + marinara sauce (½ c) + ricotta mix (half) + Italian cheese mix (½ c) + sausage (half)
Upper class: lasagna noodles + marinara sauce (leftover) + Italian cheese mix (½ c.)
Bake the lasagna
The final step is baking the lasagna! Cover the Dutch oven with the lid and place it on top of the coals spread out. Then load the Dutch oven lid with extra coals. We fill the lid completely.
Ideally Aim for the internal baking temperature to be around 375 degrees Fahrenheit, though achieving this with an accurate count of coals is nearly impossible. Move your hand over the coals to gauge their heat. You're looking for it to be very hot, but not molten lava.
Fortunately, since lasagna has a lot of moisture, it's a very forgiving recipe. So even if you are a little hot it will still be good.
Rotate the lid and the Dutch oven occasionally to iron out any hot spots. After about 30 minutes over the coals, it should be ready! Take a peek inside—the cheese on top should be melted and slightly browned.
Remove from heat and allow a few minutes to cool, which will make it easier to chop. Then cut it into slices and serve. Enjoy!
- 14 or sausageAnd the No sausages or ham
- 15th or Ricotta cheese
- 1 an egg
- ¼ cup of parsleyAnd the Fresh and cut
- 1 Tablespoon Italian seasoning
- ½ small spoon sea salt
- 1 Tablespoon olive oil
- 25 or Pasta sauceAnd the (about 2 cups)
- 9 or Barilla oven lasagnaAnd the Divided into 4 groups
- 1½ cup Italian cheese mix (grated)
Prevent your screen from going dark
Prepare your charcoal: Either light charcoal (recommended) or start a campfire for cooking. The coals will take about 20 minutes to light, and the campfire will take up to an hour to burn to embers.
Prepare the ricotta filling: While the coals of the fire are burning, make the ricotta cheese filling. crack an egg In a large bowl and stir well. Add the Ricotta cheeseAnd the chopped parsleyAnd the Italian seasoningAnd the salt, and mix until blended. sit aside.
Sausage browning: Place the Dutch oven over a campfire (or over a camp stove) and heat a little oil. Add sausage. Brown, undisturbed, on one side, then use a metal spatula to break it into even smaller pieces. Once the sausage is uniformly brown, remove the Dutch oven from the heat and transfer the cooked sausage to a bowl.
- Collect the lasagna: Place the ingredients as follows. You may want to break up the lasagna noodles to better fit the shape of the Dutch oven.Base layer: olive oil + marinara sauce (½ c.)- First class: lasagna noodles + marinara sauce (½ c) + ricotta mix (half) + Italian cheese mix (½ c) + sausage (half)- The second layerP: lasagna noodles + marinara sauce (½ c) + ricotta mix (half) + Italian cheese mix (½ c) + sausage (half)- Upper class: lasagna noodles + marinara sauce (leftover) + Italian cheese mix (½ c.)
Grandmothers: Cover the Dutch oven with the lid and place it on top of the coals spread out. Then load the Dutch oven lid with extra coals. Rotate the lid and the Dutch oven occasionally to iron out any hot spots. After about 30 minutes over the coals (see note *), you must be ready! Take a peek inside—the cheese on top should be melted and slightly browned.
Serve: Remove the Dutch oven from the heat. Carefully remove the cover and set it aside. Cool for a few minutes before cutting into portions.
Cooking time: It's hard to give exactly How often do you cook a dutch oven over a campfire because every fire will be a little different. 30 minutes approx - may take a little more or less of your time. The lasagna is ready when the noodles are easily pierced with a fork and the cheese is melted and slightly browned.
Calories: 528Calories | carbohydrates: 49the master | protein: 26the master | Fat: 25the master
*Nutrition is an estimate based on information provided by a third party Nutrition CalculatorThis recipe was originally published on 2/2016 and updated on 9/2022.
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