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Dutch Oven Lasagna Recipe

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This recipe for Dutch Oven Lasagna, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cliti Shafer
Added: Thursday, April 23, 2009


12" oven
Serves 8

2 lbs ground beef or turkey
2 Tbsp Italian seasoning
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1/2 tsp black pepper

1 jar (26-28 ounce) spaghetti sauce
1 can (14.5 ounce) diced tomatoes, Italian flavored (do not drain)
3/4 cup water
1 ounce grated Parmesan cheese
2 Tbsp dried parsley
1 egg
1 carton (15 ounces) part-skim ricotta cheese
10 uncooked lasagna noodles (quick cooking)
3 cups (12 ounces) shredded mozzarella cheese

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.

Assemble lasagna.

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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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