Oil dutch oven
Brown meat and first four seasonings in non-stick pan on camp stove.
Mix spaghetti sauce, undrained tomatoes, and water. Set aside.
Mix Parmesan cheese, parsley, egg, and ricotta cheese. Set aside.
Spread 1 1/2 cups of sauce on the bottom of oiled dutch oven. Add half of the meat.
Arrange 5 of the uncooked lasagna noodles in the bottom of the dutch oven. Break as needed to fit the best they can in round bottom. It doesn't need to be exact and won't be fully covered.
Spread all of the ricotta cheese mixture over the noodles.
Sprinkle with half of the mozzarella cheese. Add the remainder of the meat.
Top with 1 1/2 cups of the sauce and the remaining noodles. Again, break the noodles to fit as needed.
Press the noodles into the sauce.
Spread the remaining sauce over the noodles.
Cover with remaining mozzarella cheese.
Bake for 45-55 minutes. Once cooked, removed from heat and let stand 15 minutes.