Dutch Oven Lasagna
Posted: Fri Sep 19, 2008 9:13 pm
Here is my recipe for Dutch oven Lasagna. I plan to make this for the 2009 Borrego Fest pot luck, so I though it might be good to let you see the ingredients. This one is for meat eaters. My late friend Lion could eat half of the pot in one sitting but really it can serve 4to 8 people depending on serving size. I have added my notes and mods. This is real basic so feel free to get creative with add ons.
Dutch Oven Lasagna - Size 12 standard oven
1-1/2 lb. lean ground beef
23 oz spaghetti sauce ( basically one jar)
9 oz shredded mozzarella cheese ( as close as you can get in a package but round up)
3 eggs
2-1/4 c cottage or ricotta cheese ( tried both & can't tell difference so go cheap)
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 cup hot water + ¼ cup on bottom (with uncooked noodles 1/4 cup is my modification to avoid burning & I
don't bother heating up the water)
½ tbs. ea. Salt & Pepper
Basil
Parsley
2 tsp. Garlic - more if people want
Preheat the Dutch oven.
Brown the ground beef.
When done remove the beef to a large mixing bowl.
Add the spaghetti sauce to the beef and mix well.
In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano,etc and mix well.
Place the layers in the oven in the following order:
Put ¼ cup water on bottom
1. Break up four lasagna noodles into the bottom of the oven.
Spread about 1/3 of the meat mixture over the noodles.
Spread 1/2 of the cheese mixture over the meat mixture.
2. Break up five noodles and place over the top of the preceding mixtures.
Spread 1/2 of the remaining meat mixture over the noodles.
Spread the remaining cheese mixture over the meat mixture.
3. Break up the remaining noodles and place over the cheese mixture.
Spread the remaining meat mixture over the noodles.
Pour the hot water all around the edges of the oven.
Place the lid on the oven and bake one hour or until done. Check frequently.
Hints: This recipe works well with charcoal (9 briquettes on bottom and 15 on top).
Cooking time can be reduced by pre-cooking and draining the lasagna noodles. ( note - too much work)
Tom's recommendations:
Reduce to 4 coals on bottom after ½ hour to avoid burning the bottom lay of noodles . Remove all the coals on bottom after 45 min
Dutch Oven Lasagna - Size 12 standard oven
1-1/2 lb. lean ground beef
23 oz spaghetti sauce ( basically one jar)
9 oz shredded mozzarella cheese ( as close as you can get in a package but round up)
3 eggs
2-1/4 c cottage or ricotta cheese ( tried both & can't tell difference so go cheap)
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 cup hot water + ¼ cup on bottom (with uncooked noodles 1/4 cup is my modification to avoid burning & I
don't bother heating up the water)
½ tbs. ea. Salt & Pepper
Basil
Parsley
2 tsp. Garlic - more if people want
Preheat the Dutch oven.
Brown the ground beef.
When done remove the beef to a large mixing bowl.
Add the spaghetti sauce to the beef and mix well.
In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano,etc and mix well.
Place the layers in the oven in the following order:
Put ¼ cup water on bottom
1. Break up four lasagna noodles into the bottom of the oven.
Spread about 1/3 of the meat mixture over the noodles.
Spread 1/2 of the cheese mixture over the meat mixture.
2. Break up five noodles and place over the top of the preceding mixtures.
Spread 1/2 of the remaining meat mixture over the noodles.
Spread the remaining cheese mixture over the meat mixture.
3. Break up the remaining noodles and place over the cheese mixture.
Spread the remaining meat mixture over the noodles.
Pour the hot water all around the edges of the oven.
Place the lid on the oven and bake one hour or until done. Check frequently.
Hints: This recipe works well with charcoal (9 briquettes on bottom and 15 on top).
Cooking time can be reduced by pre-cooking and draining the lasagna noodles. ( note - too much work)
Tom's recommendations:
Reduce to 4 coals on bottom after ½ hour to avoid burning the bottom lay of noodles . Remove all the coals on bottom after 45 min
