Thursday, December 16, 2010

Dutch Oven Lasagna

Dutch Oven Lasagna

2 jars spaghetti sauce
1 lg. box of lasagna noodles
2 cups mozzarella cheese shredded
1 16 oz cottage or ricotta cheese
1 lb. ground meat or italian sausage crumbled and cooked (optional)
1 bag charcoal
lighter fluid
Light your charcoal ahead of time so your coals will be ready. Coals must be completely white. Take both jars of spaghetti sauce and pour in a pitcher or bowl. Take one jar and fill it with water. Mix the water in with the sauce. Spread a small amount of spaghetti sauce in the bottom of a dutch oven.

(Hint: If you line your dutch oven with aluminum foil, it's a lot easier to clean after you're done).

Next take your noodles (raw) and break them in thirds. Lay them on top of the sauce making sure not to stack them on top of each other. Spread some cottage/ricotta cheese on top of the noodles. Spread more spaghetti sauce on top. Sprinkle with mozzarella

Repeat layers until you use all the food. Place lid on top of dutch oven.
Take 20 coals and spread them out on the ground. Place dutch oven directly on top of coals.

( A dutch oven with legs on the bottom works best)

Next place 15 coals on top of the lid spread out. Cook for 30-40 minutes.

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