Serves: 8
Total Calories: 1,010
Cook in a 12-inch Dutch Oven. Saute all of the vegetables with the garlic in the Dutch until onions are clear. Remove from pan. Slice sausages in small circles and brown in the same pan, then remove. In a saucepan, combine tomatoes, tomato paste and vegetables. Simmer for 30 minutes. Thin slice the hard boiled eggs. In a separate bowl, mix mozzarella, Romano, and ricotta cheese together. Leave the Parmesan for sprinkling separately later.
Using dry lasagna noodles, layer in the Dutch oven. Start first layer with approx. 1 cup of sauce. Then layer with noodles, meat, eggs, and cheese alternating until filled 2 inches from the top of the Dutch. Sprinkle Parmesan on top and cover. Use 6 briquets under Dutch, 10 on the lid, and cook for 1 hour. Add 5-6 briquets on top the last 10-15 minutes to weld.
Spiced with More Tall Tales - Meats
This Bob's Lasagna recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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