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Easy Dutch Oven Cheese Lasagna

Easy Dutch Oven Cheese Lasagna

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 40 m
JAZERNORTH

JAZERNORTH

Easy, cheesy, full of vegetables, and great for outdoor cooking!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Pour about 1/2 cup of spaghetti sauce into the bottom of a large, cast-iron Dutch oven with lid. Spread the sauce around evenly.
  2. Place down a layer of three lasagna noodles, and spread about 3/4 cup of spaghetti sauce over them. Lay in the broccoli and sprinkle with 2/3 cup of mozzarella cheese. Repeat this layering of noodles, sauce, vegetables, and cheese using the cauliflower, green peas, and corn.
  3. Cover the corn with the last three remaining lasagna noodles, and spread the remaining spaghetti sauce on top. Sprinkle with the Cheddar cheese.
  4. Place the lid on the Dutch oven, and place 12 hot coals underneath and 12 coals on top. Cook for 75 minutes or until noodles are soft and tender. Remove the coals, and allow to stand for about 10 minutes to firm up a bit before serving.
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Reviews

MINALEWIS
48

MINALEWIS

8/1/2006

I was so hopeful for this recipe. I suppose if I had analyzed it more - I would have asked myself if pasta sauce sounded good over broccoli and cauliflower. The directions were great and I followed them to the letter. OK...so all I can think was flavor was not there. I am usually the one that everyone considers the "great cook" but this one was not a winner for me. Perhaps - if I see other people LOVE it - I will analyze why I did not and give it another try. I hope to see more dutch oven things - because THAT (cooking outside) part was fun!

SusieQ
36

SusieQ

3/17/2008

Dutch Oven Lasagna is one of my all-time favorite things to cook. I think this recipe isn't perfect but it gives you the idea. I make up a proper Bechemel sauce with butter, flour and milk and then add ricotta cheese. So cheesy! I've never been a fun of broccoli and cauliflower in a lasagna, so I use bell peppers, onions, mushrooms and any other veg that looks good. Also you can add meat if you are so inclined. I only put in on the coals for about 30 -45 min. Letting a lasagna stand is key so don't rush it.

jackie
31

jackie

1/26/2009

while the dutch oven cooking method is always good (and i do it a lot in backyard firepit) it's touchy when combining certain veggies that get mushy and tasteless after high heat and a pasta that needs the firm texture...i would suggest to replace broccoli and cauliflower and zucchini with more firm veg like portabella, chard/collard, spinach and carrot. ground meats are excellent too

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