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Stack-and-Bake Lasagna – No Boil - Camp Cast Iron Dutch Oven Recipe

Boiling pasta in a camp cast iron Dutch oven in camp can be done; yes, it can. But it is a pain in the noodle! When I heard of No-Boil Lasagna Noodles, I knew it was time for a Camp Cast Iron Dutch Oven Lasagna Recipe…with BEER!
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Ingredients Method Notes

Ingredients
  

  • 20 Oven Ready Lasagna Noodles
Meat Mixture
  • 1 Pound Ground Sausage
  • 1 Pound Lean Ground Beef
Ricotta Cheese-Pasta Sauce Filling – “The Cheese Sauce”
  • 25 oz Pasta Sauce
  • 14-15 oz Can of Fire Roasted Tomatoes Optional
  • 32 oz Ricotta Cheese
  • 2 Eggs
  • 2 Tbsp Italian Seasoning
  • 1 tsp Salt
  • ½-1 Cup of Finely Chopped Parsley
  • 12 oz of Beer
The Toppings
  • 2 Cups Shredded Cheese
  • A bit of left-over chopped parsley

Method
 

  1. The Parsley.
    My suggestion is to wash and chop the parsley at home and before leaving for camp. Store the chopped parsley in a container lined with a paper towel to keep the leaves from getting “soggy.”
  2. Create the Ricotta Cheese Filling.
    Mix together these ingredients:
    1.      25 oz of Pasta Sauce
    2.      14-15oz Can of Fire Roasted Tomatoes (Optional)
    3.      32oz Ricotta Cheese
    4.      2 Eggs
    5.      2 Tbsp Italian Seasoning
    6.      1tsp Salt
    7.      ½-1 Cup of Finely Chopped Parsley
    8.      12 ounces of Beer
  3. Shred the cheese and prepare 2-3 cups. Two cups will work fine.
  4. Brown the Sausage.
  5. Brown the beef.
  6. Remove the pot from the heat and start stacking the lasagna.
    Layer 1
    Add two cups of cheese sauce to the bottom of the Dutch oven. This will keep the first layer of pasta from sticking to the bottom of the Dutch oven.
    Then top with 10 pasta halves. The broke side will likely be
    rounded. Use that side against the wall of the Dutch oven (the video explains it better).
    The next three layers are exactly the same. Sauce. Meat. Pasta.
  7. Layer 2
    Add two cups of sauce.
    Add a third of the meat mixture
    Then top with 10 pasta halves
  8. Layer 3
    Two more cups of cheese sauce
    A third more meat mixture
    And then 10 pasta halves
  9. Layer 4
    Again with 2 cups of cheese sauce
    The last of the meat mixture
    And the last 10 pasta halves
  10. Layer 5
    Now, pour over all the remaining cheese sauce for the last layer.
    We’ll top this all with shredded cheese later. But not right now.
  11. Return the lid to the Dutch Oven and Set to bake at 350°F or 175°C
  12. Place 16 briquettes on the top of the Dutch oven and 8 briquettes under the Dutch oven. Let it bake for 15 minutes.
  13. Turn the Dutch oven.
  14. After the first 15-minutes, turn the Dutch oven. Turn the lid of the Dutch oven 1/3rd of a turn in one direction and then the whole pot 1/3rd of a turn in the other direction. Let it bake for another 15 minutes.
  15. Add the Shredded Cheese.
  16. After 30 minutes total bake time, pull the Dutch oven from the fire. Remove the lid and set it aside somewhere secure.
  17. Add the 2 cups of cheese to the top of your lasagna.
  18. If you need more briquettes, now is a good time to add more to the bottom of the Dutch oven.
  19. Return the lid to the pot and return to the fire. Add enough new hot briquettes to total 16 fresh briquettes to the top and 8 to the bottom.
  20. Let the lasagna bake for another 15 minutes.
  21. Step 11: Check the Temperature and for Doneness
    You do not have to check the temperature. This recipe is palate ready at about 165°F / 75°C. It’s been cooking for 45 minutes, and everything is already cooked and safe to eat. However, I find that the palate isn’t ready for this meal until it’s warmed to 165°F / 75°C.
    The other reason I check the temperature is to see if there is any resistance when I stick the probe in the food. If I “feel” the thermometer probe (or knife / fork) goes through the pasta easily, this “tells” me the recipe is done.
  22. If you need to bake it longer, then bake it at 10 more minutes at a time and turn the pot each time.
  23. Remove from the heat, Garnish with Parsley, and EAT!

Notes

Once the cheese is all toasted and the meal is ready, remove the heat from the pot and garnish with some remaining chopped parsley.