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Easy Dutch Oven Lasagna Recipe

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This recipe for Easy Dutch Oven Lasagna, by , is from Auger Family Cookbook, 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!

Katie Henrie


2 lbs. ground beef or turkey, browned and drained
23 oz. jar of spaghetti/marinara sauce
3 c. shredded mozzarella
2 c. ricotta cheese
c. grated parmesan
2 eggs
1 Tbs. Italian seasoning
14 oz. can artichoke hearts, drained and quartered
1 c. water
8 oz. sliced fresh mushrooms
2 c. fresh spinach
oven ready lasagna noodles

Combine 2 cups mozzarella, ricotta cheese, parmesan, eggs and seasoning; set aside.
Combine ground beef and spaghetti sauce; set aside.
Layer the bottom of a 10 or 12 inch Dutch oven with lasagna noodles. Spread about one-fourth of the meat/sauce mixture over noodles. Spread about one-third of the cheese mixture over meat. Top with a handful of mushrooms, spinach and artichoke hearts. Repeat until you have three full layers. Finish the top layer with remaining meat/sauce mixture, spinach. Season with additional Italian seasoning, if desired. Pour water around the outer edge of the assembled lasagna.
Place lid on Dutch oven. Disperse charcoal briquettes beneath the vessel and scatter remaining briquettes on the lid [10-inch Dutch oven = 12/12 (top/bottom), 12-inch Dutch oven = 17/8 (top/bottom)] Bake for about 45 minutes. Top with remaining cup of Mozzarella and bake for another 15 minutes.

*This recipe can be cooked in your oven at home using an oven safe Dutch oven at 350.

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