I love Dutch oven cooking, and this recipe totally hit the spot recently on a camping trip to Enchanted Rock State Park. It got two thumbs up by everyone in our camping crew, including a 4-year-old boy and some very hungry hikers.
I give this recipe my approval because it is easy to shop for at the grocery store, requires minimal clean up, and preparation is simple.
- 2 jars of pasta sauce
- 1 box lasagna noodles, uncooked
- 1/2 lb ground venison or beef
- 1/2 lb ground sausage (I used a pork/venison mixture but you can use Jimmy Dean ground sausage if you don’t have access to wild game)
- 4 cups shredded mozzarella
- 15 oz. ricotta cheese
- 3 eggs
- 1/4 cups grated parmesan
Instructions BEFORE you leave on the camp out
Brown the ground meat and store in a plastic container to take with you in your cooler.
Instructions at the camp site
Light 20 charcoal bricquets on fire using a charcoal chimney.
Mix the Parmesan, 2 c. mozzarella, and eggs together in a container. Save remaining mozzarella for top of lasagna.
Line the dutch oven with foil.
Layer the pasta sauce, lasagna noodles, cheese mixture, meat in that order three times.
Top with mozzarella.
Cover the Dutch oven with the lid.
Put 8-10 hot coal briquettes on top of the lid, and 8-10 underneath the oven.
Cook for approximately 30 minutes.
When you check on the lasagna after 30 minutes, be sure to use a lid lifter! That lid will be hot!