Go Back

Dutch Oven Lasagna

Dutch oven lasagna made in one pot with broken no-boil noodles, rich ricotta filling, and a golden, bubbly melted-cheese top. Layer, cover, and bake over campfire coals for a hearty, crowd-pleaser dinner with classic Italian-American flavors.
Print Recipe Pin Recipe
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: 650
Ingredients Equipment Method Notes

Ingredients
  

Meat sauce
  • 1 lb ground beef
  • 1 jar (24 oz) spaghetti sauce
Ricotta layer
  • 1 container (15 oz) ricotta cheese
  • 1 egg
  • 1 tsp Italian seasoning
  • 0.25 cup Parmesan cheese
Cheese topping
  • 2 cup shredded mozzarella cheese
Lasagna layers
  • 9 lasagna noodles, uncooked
Assembly
  • 1 Cooking spray

Equipment

  • 1 Dutch oven

Method
 

Brown the meat sauce
  1. Brown ground beef until no longer pink, then mix it with spaghetti sauce. Keep the heat at medium-high (about 375-400°F) and cook just until the sauce is warmed and cohesive.
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.
Layer in the Dutch oven
  1. Spray the Dutch oven with cooking spray, then spread a thin layer of meat sauce on the bottom. Use a light coating so the noodles don’t stick.
  2. Layer 3 lasagna noodles (broken to fit) over the sauce. Arrange them so they cover the base with minimal gaps.
  3. Spoon half the ricotta mixture over the noodles, then spread gently to cover. Aim for an even layer so every bite has filling.
  4. Spoon half of the remaining meat sauce over the ricotta. Spread to reach the edges of the noodles.
  5. Repeat the layers with the next 3 noodles (broken to fit), then add the rest of the ricotta mixture. Keep the top layer of filling level.
  6. Add the remaining meat sauce over the second ricotta layer. Smooth it out so the final noodles sit evenly.
  7. Top with the final 3 lasagna noodles (broken to fit). Place them so they fully cover the surface.
  8. Sprinkle the remaining shredded mozzarella cheese over the top. Make sure the cheese reaches the corners for a golden, bubbly finish.
Cook over campfire coals
  1. Cover the Dutch oven and place it on campfire coals, with additional coals on the lid. Cook for 45-50 minutes at about 375-425°F until the lasagna is hot and bubbling at the edges.
Rest and serve
  1. Let the lasagna rest for 10 minutes before serving. This helps the layers set and makes scooping easier.

Notes

Pro tip: use even layers and press the broken noodles gently into the sauce so they cook through. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months in an airtight container. Reheat covered in the oven or on the stovetop until steaming. For a lighter option, swap half the ground beef for lean ground turkey while keeping the sauce and cheese amounts the same.