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Dutch Oven Lasagna

Dutch oven lasagna with layered noodles, ricotta filling, and melted mozzarella for a golden, bubbly top. Cook it over campfire coals in a covered Dutch oven for classic comfort with an outdoor cooking feel.
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Prep Time 25 minutes
Cook Time 50 minutes
rest 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
spaghetti sauce
  • 1 jar (24 oz) spaghetti sauce
ricotta cheese
  • 1 container (15 oz) ricotta cheese
shredded mozzarella cheese
  • 2 cup shredded mozzarella cheese
Parmesan cheese
  • 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 the ground beef in a skillet, then mix it with spaghetti sauce until combined. Keep it bubbling lightly so the sauce coats the beef evenly.
Make the ricotta mixture
  1. Mix ricotta cheese with 1 cup shredded mozzarella cheese, Parmesan cheese, egg, and Italian seasoning until smooth and evenly combined. Stir until no egg streaks remain.
Assemble in the Dutch oven
  1. Spray the Dutch oven with cooking spray, then spread a thin layer of meat sauce on the bottom. This helps prevent sticking and anchors the first noodle layer.
  2. Layer 3 lasagna noodles (broken to fit) over the sauce. Arrange them so they lay as evenly as possible in the curved base.
  3. Spread half of the ricotta mixture over the noodles, then add half of the remaining meat sauce. Cover the surface so the next layer won’t dry out.
  4. Repeat the layers using another 3 lasagna noodles (broken to fit). Press gently so the noodles touch the sauce.
  5. Add the remaining ricotta mixture, then spread the remaining meat sauce on top. Keep the layer level for even melting.
  6. Top with the final 3 lasagna noodles (broken to fit) and cover with the last of the sauce, then sprinkle with the remaining shredded mozzarella cheese. The surface should look thick and cheesy.
Campfire cook and rest
  1. Cover the Dutch oven and place it on campfire coals, then set additional coals on the lid and cook for 45-50 minutes. Look for a bubbling, golden top layer and set edges.
  2. Let the lasagna rest for 10 minutes before serving. The layers should firm up so you can scoop clean portions.

Notes

Pro tip: break the noodles to fit the Dutch oven so every layer contacts sauce for more even cooking. Store covered in the refrigerator for up to 4 days and reheat in portions until hot throughout. Freezing is yes—freeze cooked slices up to 2 months, then thaw overnight in the fridge and reheat. Dietary swap: use whole-wheat or gluten-free lasagna noodles if needed; keep the layering and cooking time the same, but check tenderness before resting.