Dutch Oven Easy Lasagna Recipes

DUTCH OVEN EASY LASAGNA

Steps:

• Lightly oil or spray an 8 inch dutch oven.
• Brown sausage and hamburger over Drain well.
• Combine egg, ricotta cheese, Parmesan and browned sausage.
• Cover bottom of dutch oven with a layer of sauce. Place 6 Wonton wrappers in a layer over sauce.
• Spoon half of sausage and hamburger mixture over wrappers. Cover evenly with sauce and half of Mozzarella cheese.
• Repeat layers ending with a layer of wrappers covered with sauce.
• Bake in the dutch oven for 25-30 minutes at 375 degrees. About 10 minutes before it is done, add a handful of Mozzarella. Cover and cook for 10 minutes or until cheese is brown and melted.
• Let sit for 20 minutes in dutch oven.

CAMPFIRE LASAGNA

Steps:

• Mix the ricotta, Italian seasoning, egg and 1/2 cup Parmesan in a medium bowl until combined.
• Add 1/2 cup sauce and 1/2 cup water to the bottom of a large Dutch oven with a lid. Top with 3 noodles, breaking them as necessary to fit. Pour 1 cup sauce over the noodles and spread to cover. Dollop a third of the ricotta mixture on top of the noodles and spread it out with the back of a spoon. Sprinkle a third of the sausage on top of the ricotta if using. Sprinkle with 1 cup mozzarella. Repeat the layers 2 more times with the noodles, sauce, ricotta, sausage if using and mozzarella. Finish with another layer of noodles and the remaining 1/2 cup sauce. Top with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with the lid.
• Prepare coals or a campfire for cooking at medium-high heat. Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any of the coals directly. Place the Dutch oven in the hole. With tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes more. Serve immediately.

LAZY NO-BAKE LASAGNA

Steps:

• Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.
• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

EASY LASAGNA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
• In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
• Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
• Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

DUTCH OVEN ITALIAN SAUSAGE KALE LASAGNA

Steps:

• Preheat oven to 375ºF.
• On the stovetop, heat olive oil in a Dutch oven to medium-high heat. Add onion and cook 2-3 minutes, until starting to soften. Add turkey sausage and kale and sauté until sausage is browned and kale is wilted, about 5-6 minutes. Stir in garlic, Italian seasoning, and red pepper flakes. Remove from heat.
• In a medium mixing bowl, whisk together marinara sauce, cottage cheese, eggs, salt, pepper, and the sausage/kale mixture.
• In the same Dutch oven, spoon some of the sausage mixture into the bottom. Place 3 noodles on top, breaking them up to fit the pot, if necessary. Top with 1/3 of the sausage mixture then top with 1/3 of the mozzarella and Parmesan cheese. Repeat with remaining ingredients, finishing with a layer of cheese.
• Bake in the oven for 35 minutes with the lid on. Remove the lid and bake for an additional 12 minutes. Turn the oven on a low broil and broil for 3-4 minutes, until cheese is bubbly and browned. Remove from the oven and allow to cool about 10 minutes.
• Slice and serve with chopped parsley.