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–+ servings
A Dutch oven lasagna on a grate over a fire pit.

Campfire Dutch Oven Lasagna

A woman's face.Angie Zoobkoff
With layers of beef, Italian sausage, noodles, and cheese, this Dutch oven lasagna is a camping recipe you'll have on repeat.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian
Servings 6 to 8 servings
Calories 764 kcal

Equipment

Ingredients
  

  • 1 pound (454 g) lean ground beef
  • 8 ounces (227 g) Italian sausage casings removed
  • 1 medium onion chopped
  • Salt and freshly ground black pepper
  • 1 (16-oz | 454-g) container ricotta cheese
  • 1 large egg
  • 1 cup grated Parmesan cheese
  • 1 (24-oz) jar marinara sauce
  • 16 oven-ready (no-boil) lasagna noodles
  • 2 cups shredded mozzarella cheese

Instructions
 

  • Prepare a fire and let it cook down to hot coals. If you'll be using charcoal for the Dutch oven, start a chimney of 24 coals.
  • Set the Dutch oven over hot coals or low flame and add the ground beef and sausage. Cook, stirring frequently, using a wooden spoon to break up the meat into small pieces, until browned, about 10 minutes.
  • Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion is softened, about 10 minutes.
  • While the onion is cooking, stir the ricotta, egg, and Parmesan together in a medium bowl. Season with salt and pepper.
  • Stir the marinara sauce into the cooked meat mixture. Scoop out most of the sauce into a large bowl, leaving a thin layer on the bottom of the Dutch oven.
  • Arrange a layer of noodles over the sauce. You'll need to break some of the noodles to make everything fit, but it's fine to puzzle together small pieces as you go.
  • Spread ⅓ of the ricotta mixture over the noodles, then dollop ¼ of the sauce on top of that. Cover with ½ cup of mozzarella cheese. Repeat the layering two more times.
  • Finish with a layer of noodles, the remaining sauce, and the remaining mozzarella cheese.
  • Cover the Dutch oven with its lid and set it on top of 8 coals. Place 16 coals on the lid and let it cook, replacing the coals as needed. Cook until the noodles are tender, the sauce is bubbling, and the cheese is melted, about 50 minutes.
  • Remove from the fire and let rest at least 10 minutes before cutting and serving.

Notes

  • Replacing coals--You will need to replace your coals or embers at least once during the cooking process. Coals will typically last for about 30 minutes. Be sure to have a new chimney of coals going, or more wood burning down to embers when you begin cooking.
  • Let it rest--Let your campfire lasagna cool for at least 10 minutes after removing from the heat before cutting in to it. This will help it to set and will make slicing easier.
  • Storing leftovers--Remove leftovers from the Dutch oven and store in a sealed container in your cooler or fridge for up to 3 days.

Nutrition

Serving: 1 portionCalories: 764kcalCarbohydrates: 65gProtein: 43gFat: 35gCholesterol: 141mgSodium: 1086mgFiber: 6gSugar: 14g
Keyword campfire cooking, camping dinner ideas, dutch oven cooking
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