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Scooping serving of Dutch oven lasagna with serving spoon.

Dutch Oven Lasagna

Yield: 8 to 10 servings
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes

Ingredients

  • 1 ½ pounds lean ground beef
  • 1 cup chopped onions
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups cottage cheese or ricotta cheese
  • 2 large eggs
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 jars (28-ounces each) marinara or pasta sauce (see note)
  • 1 box (9-ounces) no-boil lasagna noodles (see note)
  • 3 to 4 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese

Instructions 

  • In a 12-inch skillet over medium heat, cook the ground beef, onions, salt and pepper, breaking the meat into small pieces, until the meat is no longer pink, 5 to 7 minutes. Drain excess grease. Set aside. If making ahead of time, let the meat mixture cool and then store in a ziploc bag or covered container in the refrigerator or cooler with ice.
  • To a blender, add the cottage cheese, eggs, basil, oregano and pinch of salt and pepper. Blend until smooth. Set aside. If making ahead of time, scrape the mixture into a covered container or ziploc bag and store in the refrigerator or cooler with ice.
  • *If you are planning to eat right away, start the briquettes/coals about 20 minutes before cooking the lasagna - see note below for a how-to.*
  • To assemble the lasagna, lightly grease an 8-quart Dutch oven (see note for alternate sizes) or lightly grease an appropriately sized Dutch oven liner. Spread about a cup of the pasta sauce on the bottom.
  • Layer the following:
    5 noodles, give or take to cover the bottom (break to fit, it doesn't have to be perfect)
    1/3 cottage cheese mixture
    1/2 meat mixture
    1/3 remaining sauce
    1/3 of the mozzarella and Parmesan cheeses
  • Repeat those layers two more times (except for the meat, it will just be layered one more time). If using a Dutch oven liner, place the liner in the Dutch oven. Place the lid on top to cover.
  • Place 10 to 12 hot coals in a circle a bit smaller than the diameter of the bottom of the Dutch oven and place the Dutch oven on top of the coals (it helps to do this in a fire pot or somewhere with some dirt so the Dutch oven can nestle and settle right on top of the coals).
  • Place 15 to 18 hot coals evenly spaced on top of the Dutch oven lid. Cook the lasagna for 45 to 60 minutes until hot, bubbly, and cooked through. When removing the lid, do so carefully so ash doesn't get into the lasagna.
  • Serve immediately or let rest for a couple minutes to set up a bit more.

Notes

Jarred pasta sauce: use a brand/flavor you like as it will impact the overall deliciousness of the lasagna. I like the Rao's brand of marinara. 
Lasagna noodles: my preferred brand of no-boil lasagna noodles is Barilla or Trader Joe's. 
Preparing briquettes: there are a lot of ways to prepare coals or briquettes for Dutch oven cooking. A quick google search will give lots of ideas. I always use briquettes + a chimney starter. Place the briquettes in the chimney starter and stuff a bit of paper underneath the chimney starter. Light the paper - the flames will move up and light the charcoal. (You can use lighter fluid to help this process along, if wanted.) The charcoal briquettes need about 15-20 minutes before they are ready to use for cooking (don't let them go too long or they'll turn to ash and crumble when you move them to the Dutch oven). 
The exact number of coals/briquettes you'll need is largely dependent on the size of Dutch oven you are using, as well as the environment where the cooking is taking place. Weather also makes an impact (if it is cold/windy, you'll likely need more coals, whereas if it is hot and sun is beating directly onto the Dutch oven, the food can cook faster). 
Dutch oven sizes: this recipe is written for a deep 8-quart (12-inch diameter) Dutch oven. If using a smaller Dutch oven, adjust the ingredients for the lasagna accordingly. A 6-quart (12-inch diameter) Dutch oven is a couple inches less deep than an 8-quart, so the ingredients could be reduced by about 1/3 and the lasagna could be assembled in two layers or three thinner layers. A 6-quart Dutch oven with a 12-inch diameter will use about the same number of coals as indicated in the recipe (however, the cooking time will likely be shorter since it isn't as deep). 
Dutch oven cooking can involve some trial and error whether you are just starting out or whether you've been doing it for a while. You may need to adjust the number of coals, add more or take some away during cooking, etc. Have fun with the process!