Dutch Oven Lasagna

For 8 to 10 servings, Dutch Oven Lasagna keeps the list centered on lean ground beef, chopped onions and salt. Set aside about 105 minutes.

• Yield 8 to 10 servings
• Ready in 105 minutes
• Prep 45 minutes
• Cook 60 minutes

Ingredients

• 1 1/2 pounds lean ground beef
• 1 cup chopped onions
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups cottage cheese or ricotta cheese
• 2 large eggs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 jars (28-ounces each) marinara or pasta sauce
• 1 box (9-ounces) no-boil lasagna noodles
• 3 to 4 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Instructions

1. In a 12-inch skillet over medium heat, cook the ground beef, onions, salt and pepper, breaking the meat into small pieces, until the meat is no longer pink, 5 to 7 minutes. Drain excess grease. Set aside. If making ahead of time, let the meat mixture cool and then store in a ziploc bag or covered container in the refrigerator or cooler with ice.
2. To a blender, add the cottage cheese, eggs, basil, oregano and pinch of salt and pepper. Blend until smooth. Set aside. If making ahead of time, scrape the mixture into a covered container or ziploc bag and store in the refrigerator or cooler with ice.
3. *If you are planning to eat right away, start the briquettes/coals about 20 minutes before cooking the lasagna - see note below for a how-to.*
4. To assemble the lasagna, lightly grease an 8-quart Dutch oven (see note for alternate sizes) or lightly grease an appropriately sized Dutch oven liner. Spread about a cup of the pasta sauce on the bottom.
5. Layer the following: 5 noodles, give or take to cover the bottom (break to fit, it doesn't have to be perfect)1/3 cottage cheese mixture 1/2 meat mixture1/3 remaining sauce1/3 of the mozzarella and Parmesan cheeses
6. Repeat those layers two more times (except for the meat, it will just be layered one more time). If using a Dutch oven liner, place the liner in the Dutch oven. Place the lid on top to cover.
7. Place 10 to 12 hot coals in a circle a bit smaller than the diameter of the bottom of the Dutch oven and place the Dutch oven on top of the coals (it helps to do this in a fire pot or somewhere with some dirt so the Dutch oven can nestle and settle right on top of the coals).
8. Place 15 to 18 hot coals evenly spaced on top of the Dutch oven lid. Cook the lasagna for 45 to 60 minutes until hot, bubbly, and cooked through. When removing the lid, do so carefully so ash doesn't get into the lasagna.
9. Serve immediately or let rest for a couple minutes to set up a bit more.

Give it a minute off the heat, then serve it while it is still hot.