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Dutch Oven Lasagna

Dutch oven lasagna with layered noodles and a melted cheese top baked over campfire coals for a golden, bubbly finish. This campfire lasagna keeps the classic ricotta-meat sauce structure while cooking in one pot for easy outdoor cooking.
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Prep Time 25 minutes
Cook Time 50 minutes
resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef
Spaghetti sauce
  • 1 jar (24 oz) spaghetti sauce
Ricotta
  • 1 container (15 oz) ricotta cheese
Mozzarella
  • 2 cup shredded mozzarella cheese
Parmesan
  • 0.5 cup Parmesan cheese
Egg
  • 1 egg
Italian seasoning
  • 1 tsp Italian seasoning
Lasagna noodles
  • 9 lasagna noodles, uncooked
Cooking spray
  • 1 Cooking spray

Equipment

  • 1 Dutch oven

Method
 

Brown the meat sauce
  1. Brown ground beef in a skillet over medium-high heat until no longer pink, then mix it with spaghetti sauce.
Mix the ricotta filling
  1. In a bowl, mix ricotta cheese, 1 cup mozzarella, Parmesan, egg, and Italian seasoning until smooth and evenly combined.
Assemble in the Dutch oven
  1. Spray the Dutch oven with cooking spray and spread a thin layer of meat sauce on the bottom.
  2. Layer 3 lasagna noodles (broken to fit), then spread half the ricotta mixture and half the remaining meat sauce over the noodles.
  3. Repeat the layers with 3 more noodles, the rest of the ricotta mixture, and the rest of the meat sauce.
  4. Top with the final 3 lasagna noodles and sprinkle the remaining mozzarella over the top.
Campfire cook and rest
  1. Cover the Dutch oven and place it over campfire coals with additional coals on the lid, cooking for 45-50 minutes until the cheese is melted and the top is golden and bubbly.
  2. Let the lasagna rest for 10 minutes before serving so the layers set and slice cleanly.

Notes

Pro tip: Break the noodles just enough to fit—press them lightly into the sauce so they soften evenly. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (thaw overnight in the fridge). For a lighter option, swap half the ground beef for lean turkey and use part-skim mozzarella.