So, I don’t actually have an old recipe card from my mom for this one, but I do have fond memories of my mom sharing this recipe from memory with me in the kitchen over and over and over. We never made it in the Dutch oven, but we would make it regularly. Sometimes it would be a giant pan to feed a crowd and other times it would be in a small 9″ x 9″ for family dinner. Because of that, I don’t actually have the measurements of all the ingredients, but I think you’ll quickly see that this is more of a method that you can do with what you like.
When we were camping with friends a couple of weekend ago, I thought I’d give this a try in the Dutch oven. I wasn’t sure how it would turn out. Would the noodles on the bottom burn? Was our Dutch oven too big for the amount of ingredients I had on hand? The end result? I was more than excited with how it turned out, and everyone at camp agreed. This was a true winner and definitely something we will make in the Dutch oven again.
Dutch Oven Lasagna
Active Time: 30 minutes
Total Time: 2 hours
- Package of mild Italian sausage
- Lasagna noodles
- 15 oz container ricotta
- 1/2 cup grated parmesan, plus more to sprinkle on top
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- 1 egg, beaten
- fresh ground pepper
- 16 oz shredded mozzarella
- 1 jar marinara sauce (I like Rao’s)
- Get your Dutch oven hot by placing coals underneath and on top of the lid.
- When it is hot, add the sausage to the Dutch oven and cook until no longer pink. Remove from the Dutch oven and set aside. Return the Dutch oven to the coals and keep hot.
- While the sausage is cooking, get water boiling for your lasagna noodles. After the water is boiling, add a few good pinches of salt and the noodles. Cook until just al dente. Drain, add a little olive oil so they don’t stick, and set aside.
- Meanwhile, mix the ricotta, parmesan, garlic powder, parsley, beaten egg, and fresh ground pepper. Stir until well combined.
- Now that you have all the ingredients ready to go, pour a little marinara in the bottom of the Dutch oven, then add a layer of noodles, 1/2 the ricotta, 1/2 the sausage, 1/3 of the sauce, and 1/3 of your shredded mozzarella. Then repeat the layers with noodles, the remaining ricotta, the remaining sausage, 1/3 more marinara, and 1/3 more mozzarella. Finish it with a layer of noodles and the remaining marinara and mozzarella.
- Cover the Dutch oven with the lid and place a bunch of coals on top. At this point, you want slightly more heat on the top than the bottom to make sure that all the cheese is melted through and the noodles on the bottom don’t overcook.
- Cook the lasagna for 45-60 minutes until bubbly and golden brown. Let sit for 5-10 minutes off the coals before serving. Enjoy!