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Dutch Oven Lasagna Recipe

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This recipe for Dutch Oven Lasagna is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
We changed the cauliflower to carrots and forgot the corn. We also added sausage.
1 32-oz. jar of spaghetti sauce (Trader Joe's Creamy Tomato Basil)
15 lasagna noodles
2 c. broccoli
2 c. carrots
1 c. peas
1 c. corn
2 c. shredded mozzarella
1 c. cheddar cheese
Directions:
Directions:
Spread 1/2 c. sauce in bottom of large cast iron Dutch oven with a lid. We began with a sacrificial layer of pasta in case the bottom burned we could leave it behind.

Layer 3 noodles and spread 3/4 c. of sauce over the noodles. Lay in broccoli and 2/3 c. of mozzarella. Repeat layering of noodles,
sauce, vegetables and cheese.

Cover corn with remaining noodles and spaghetti sauce; sprinkle with cheddar cheese.

Place 12 hot coals under the Dutch over and 12 coals on the lid. Cook for 75 minutes until heated through and cheese is melted.
Remove coals and let stand for 10 minutes.

 

 

 

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