Ingredients
Equipment
Method
Brown the meat sauce
- Brown the ground beef until no longer pink, then mix it with the spaghetti sauce until evenly combined.
Make the ricotta mixture
- Mix ricotta cheese, 1 cup mozzarella, Parmesan, egg, and Italian seasoning until smooth and thick, with no visible egg streaks.
Assemble in the Dutch oven
- Spray the Dutch oven with cooking spray, then spread a thin layer of meat sauce on the bottom.
- Layer 3 uncooked lasagna noodles (broken to fit), then spread half the ricotta mixture and spoon half the remaining meat sauce over the noodles.
- Repeat the layers once more, using 3 noodles (broken to fit), the rest of the ricotta mixture, and the remaining meat sauce.
- Top with the final 3 uncooked noodles and the remaining sauce, then sprinkle with the remaining mozzarella for a cheesy surface.
Campfire bake and rest
- Cover the Dutch oven and place it on campfire coals with additional coals on the lid, baking for 45-50 minutes until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before serving, so the layers set and the first scoop holds together.
Notes
Pro tip: for the clearest “bubbly cheese” shot, wait until the lid comes up and the mozzarella is visibly melted and lightly browned. Refrigerate leftovers in a sealed container for up to 4 days; reheat until steaming. Freezing is yes—freeze in portions up to 3 months and thaw in the fridge before reheating. For a lighter option, swap ground beef for ground turkey while keeping the same sauce and layering steps.