Serves: 6
Total Calories: 1,298

1/2 pound Italian sausage
1/2 pound lean ground beef or elk
4 to 6 cloves garlic, minced
1 small onion, minced
1 (28-ounce) jar spaghetti sauce (try the Super Mushroom)
1 (18-ounce) containter , to (20-ounce) container ricotta cheese
1 box lasagna noodles
1 cup grated Parmesan cheese
2 cups grated mozzarella cheese
2 cups grated Cheddar cheese
4 to 5 tablespoons parsley, chopped coarse
olive oil
Italian seasoning (fresh herbs are best if you have them.)
salt and pepper

If you only have one Dutch Oven in camp you’ll need another good size pan to prepare the sauce in, plus a kettle to boil the pasta in. Start by setting a Dutch Oven in the firepan over 8-10 briquets or on the camp stove over medium heat.

With 2-3 tablespoons of olive oil saute the garlic and onions for 4-5 minutes then add the meat and brown. Pour off any excess fat before you pour in the spaghetti sauce. Season to taste and simmer for 15-20 minutes while you grate the cheese. To speed things up, have a pot of water heating to cook the pasta in. Cook according to package directions.

While the pasta is cooking stir the parsley into the ricotta cheese. Place a thin layer of the meat sauce in the bottom of a 12-inch Dutch Oven and spread it evenly. Next put in a layer of lasagna noodles and mozzarella and ricotta cheese topped with another layer of the meat sauce. You should have enough for 4 - 5 layers. After the last layer, top with half of the cheddar cheese. Put the lid on the Dutch Oven and set it in the fire pan over 6-8 briquets. Bake with 16-18 briquets on the lid for 40-45 minutes or until you just can’t take the smell any longer.

When you take it out of the firepan, lift the lid and sprinkle the remaining cheddar cheese over the top. Let it set for a few minutes then serve with parmesan.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Favorite Camp Meals

Nutritional Facts:

Serves: 6
Total Calories: 1,298
Calories from Fat: 408

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Baked Elk Heart With Sage Dressing
Barbequed Beef Brisket
Barbequed Spareribs
Beef And Asparagus
Blue Cheese Lamb Chops
Bob's Lasagna
Butch's BBQ Sauce
Corned Beef & Cabbage
Curried Venison
Dutch Chinese Casserole
Dutch Oven Barbeque Brisket
Dutch Oven Elk Rib Or Brisket Barbeque
Dutch Oven Lasagna
Dutch Oven Tamale Pie
Easy Dutch Oven Lasagna
Elk N' Kraut
Elk Rosemary
Garden Pot Roast
Ham And Noodle Casserole
Hank's Spaghetti Sauce
Jambalaya
Kraut And Dogs
Lamb Shanks With Garlic
Leg Of Ram Or Lamb
Liver And Onions
Middle Fork Spareribs
Mike’s Dutch Oven Barbeque Pork Rib Dinner
Musselshell White-Tail Feast
Parmesan Pork Steak
Pasta And Meat Balls
Pat's Beef Brisket
Pork Chops 'N' Kraut
Pork Or Chicken Bake
Roast Leg Of Lamb
Roast Pork With Sweet And Sour Sauce
Rock Salt Prime Rib
Scout Burger
Short Ribs With Dumplings
Spicy Italian Red Beans And Rice
Stuffed Acorn Squash
Stuffed Flank Steak
Stuffed Peppers
Swiss Steak
Tangy Glazed Hams
White-Tail Stir Fry