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July 26, 2013 Comments (0) Recipes

Dutch Oven Lasagna

2 lbs — Ground beef, browned and drained 23 oz jar — Your favorite spaghetti/marinara sauce

3 cups — Shredded Mozzarella

2 cups — Ricotta

1/2 cup — Grated Parmesan 2 — Eggs

1 TB – Italian seasoning (or 1/2 TB each of dried Basil & Oregano)

14 oz can — Artichoke hearts, drained and quartered(these aren’t for me but they are called for in the recipe)

1 cup — Water

8 oz — Sliced fresh mushrooms

2 cups — Fresh spinach

About 15 lasagna noodles (I use the oven ready, but it’s not necessary)

Start about 24 pieces of charcoal in a charcoal starter. Will be ready to cook with in about 10 minutes

Combine 2 cups Mozzarella, Ricotta, Parmesan(or any cheese(s) of your choice), eggs and seasoning(I use a premixed dry Italian seasoning). Set aside. Combine ground beef and spaghetti sauce. Set aside.

Layer the bottom of the Dutch oven with lasagna noodles. Spread about one-fourth of the meat/sauce mixture over noodles. Spread about one-third of the cheese mixture over meat. Top with a handful of mushrooms, spinach and artichoke hearts. Repeat until you have three full layers. Finish the top layer with remaining meat/sauce mixture, spinach. Season with additional Italian seasoning, if desired. Pour water around the outer edge of the assembled lasagna.

Place lid on Dutch oven. Disperse 12 charcoal briquettes beneath the vessel. Scatter another 12 briquettes on the lid. Bake for about 45 minutes. Top with remaining cup of Mozzarella and bake for another 15 minutes.

Plenty for 5 servings!

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