
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:


Mom’s Famous Lasagna Sauce:
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 egg
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
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.

