Start your coals before prepping the lasagna… we use a charcoal chimney starter. They work really well and only require 1 sheet of newspaper and no lighter fluid :)
I made the meat sauce and cottage cheese layer at home and kept them in glad containers in the cooler. This makes it so much quicker to get the lasagna cooking:
Start layering. Break the noodles to fit your Dutch oven.
Layers finished and ready for the hot coals:
Use enough coals to equal 350 degrees. Here is a general temperature guide for Dutch oven cooking:
However, I don’t find that it applies well for high altitudes. So if you are camping higher than sea level and your Dutch oven doesn’t seem to be heating up well, try adding a few more coals :) At 7600 feet, we needed 17 coals on top, 11 on bottom to equal 350 degrees. And I added 2 coals to the bottom for the last 10 minutes.
Bake for 45-50 minutes. Remove top and continue cooking 5-10 minutes more. Let stand 5 minutes before serving.
Mom’s Famous Lasagna
1 pound hamburger, browned and drained
1 onion, chopped
3 cloves minced garlic
28 oz. can diced or crushed tomatoes
8 ounces tomato sauce
1.5 cups water (omit if you cook your noodles first)
1 cup salsa
2 tsp. sugar
1-2 tsp. chili powder
1 tsp. fennel seed
1.5 tsp. oregano
1 tsp. basil leaves
1 tsp. salt
Cottage cheese layer:
16 oz. cottage cheese
1/4 tsp. salt
3/4 cup grated parmesan
1 clove garlic, minced
1 Tbsp. minced parsley or 1 tsp. dried parsley
4-6 cups shredded mozzarella cheese
9-12 regular lasagna noodles
Combine sauce ingredients and bring to a boil. Simmer at least 15 minutes. Meanwhile, combine cottage cheese, egg, salt, parmesan and garlic. Mix well.
Breaking noodles to fit your Dutch oven, layer 1/3 of the uncooked noodles, about 1/3 of the meat sauce, 1/3 the cottage cheese and 1/3 of the mozzarella cheese. Repeat layers twice.
Cook with 17 coals on top, 11 on bottom for 45-55 minutes. Uncover and allow the bottom coals to continue cooking for 5-10 minutes more. Let stand 5 minutes with no heat.
Enjoy the view while you dine: