As featured on Outdoor Adventures with Rod Zundel on Saturday, June 24th.
1-1/2 lb. Lean ground beef
23 oz. Spaghetti sauce
9 oz. Shredded mozzarella cheese
3 eggs
2-1/4 cups cottage cheese
1/4 cup grated Parmesan cheese
1-1/2 tsp. Oregano
3/4 cup hot water
12-14 Lasagna Noodles
Preheat the dutch oven. Brown the ground beef. When done, remove the beef to a large mixing bowl. Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage cheese, parmesan cheese, mozzarella cheese (reserve few ounces for later), eggs, and oregano, and mix well.
Place the layers in the dutch oven in the following order:
Break up four lasagna noodles in the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up five noodles and place on the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles. Pour the hot water all around the edge of the oven. Place the lid on the oven and bake one hour or until done. Check frequently.
Hint: Place 12 briquettes on the top of the dutch oven and 12 on the bottom.
Recipe from The Dutch Oven Cookbook–U.S. Scouting Service Project.
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