white plate of lasagna, fork taking piece from the lasagna

Dutch Oven Lasagna: Italian Dinner

Colleen Peters
Want your kids to keep aside the gadgets and enjoy fun activities in a spellbinding natural beauty? Take a drive to the serene Chilanko Forks and create memories at the Woodland Fishin Resort! The refreshing breath of oxygen, soothing greenery, and rustic ambience fill the heart with joy. Of course, filling the tummy is essential too. Thus, why not reap the advantage of the fascinating outdoor location and bake campfire Dutch oven Lasagna! This rich saucy baked Italian dinner makes a mouth-watering feast!
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Servings 7 servings
Calories 529 kcal


  • Dutch Oven


  • 15 uncooked raw lasagna noodles
  • ¾ cup hot water
  • 1 large onion chopped
  • 3 cups ground beef lean variety
  • 3 cups of tomato basil sauce canned
  • 3 eggs
  • 2 cups cottage cheese
  • 6 tbsp Parmesan cheese grated
  • 2 cups mozzarella cheese shredded & divided
  • 3 tsp Italian dried herb seasoning


  • Prepare the Cheese-Egg Mixture
  • In a large mixing bowl beat the eggs. Then, add the cottage cheese, grated Parmesan, 1.75 cups of Mozzarella, and Italian seasoning. Mix well and keep aside.
  • Cooking in an Outdoor Fire Pit
  • Make a bed of 24 hot coal briquettes and place the camping Dutch oven on it.
  • Add the chopped onions & ground beef into the pot and stir cook for a few minutes till the onions soften and meat is cooked. Remove into a bowl.
  • Also, remove the Dutch oven from the heat and arrange the lasagna layers-
  • - Take 5 noodles, break them into pieces, and arrange at the base of the Dutch oven.
  • - Then, spread 1 cup tomato basil sauce on the noodles.
  • - Next, add 1/3 portion of the meat-onion fry on top followed by ½ portion of the egg-cheese mixture.
  • - For the second layer, repeat the above 3 steps in similar order.
  • - For the third and final layer, lay the 5 remaining noodles, 1 cup sauce, and remaining meat.
  • - Next, pour in the ¾ cup of hot water around the interior sides of the pot.
  • - Cover the Dutch oven with the lid.
  • To cook, position 12 hot coals in the shape of a circle and place the Dutch oven on it. Put the remaining 12 hot coals on the lid using metal tongs.
  • Bake for 40-45 minutes until the noodles soften. In between, rotate the pot multiple times, while adding fresh hot coals to maintain the temperature.
  • Once cooking is complete, remove the Dutch oven from the heat. Uncover the lid, sprinkle the leftover 0.25 cup of Mozzarella cheese and recover the pot. Keep aside for 10 minutes so that the cheese melts with the pot’s residual heat.
  • Cooking the Dutch oven Lasagna in an Electric Oven
  • Set the oven for preheating at 325° F.
  • In the meantime, fry the ground meat and onions in a cast-iron pan over a medium flame.
  • Then, arrange the 3 lasagna layers similarly.
  • Place the Dutch oven in the middle rack of the preheated oven. Cook for 40-45 minutes at 325° F.
  • Finally, take the pot out of the oven, sprinkle the cheese, cover and keep aside for the cheese to melt before serving.


• Besides the tomato basil sauce, you may use jarred Marinara sauce.
• A good substitute for cottage cheese is whole milk ricotta cheese.
This Dutch Oven Lasagna recipe serves 7 persons.


Calories: 529kcalCarbohydrates: 30.16gProtein: 50.3gFat: 22.38gCholesterol: 199mgSodium: 737mgFiber: 3.5gSugar: 6.93g
Keyword baked italian lasagna, camp fire recipes, Campfire, campfire cooking, camping recipes, Dutch oven lasagna, lasagna,
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