FOOD CALCULATOR
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General
Ingredients 10 servings
Italian Sausage, prefrozen
1.0
pound(s)
No-Boil Lasagna Noodles
12.0
whole
Ricotta Cheese
1.0
pound(s)
Shredded Mozzarella Cheese
3.0
cup(s)
Marinara Sauce (24 oz jars)
2.0
jar(s)
Baby Spinach
2.0
cup(s)
Egg
1.0
whole
Shredded Parmesan Cheese
0.5
cup(s)
Dried Basil
1.0
teaspoon(s)
Dried Oregano
1.0
teaspoon(s)
French Bread Baguette
1.0
loaf
Butter
4.0
tablespoon(s)
Garlic, minced (for garlic bread)
2.0
piece(s)
Pre-Washed Salad Mix
1.0
bag(s)
Italian Dressing
1.0
bottle(s)
Dietary Restrictions
Eggs
Wheat / Gluten
Dairy
Recipe Instructions
PRE-TRIP PREP: Brown and drain Italian sausage at home; cool and freeze. Mix ricotta with egg, basil, oregano, and spinach; store in sealed container in cooler. Best on a layover day.
ON THE RIVER: Prepare 26 briquettes for a 12-inch Dutch oven (12 below, 14 on top). Grease Dutch oven. Layer: ½ cup marinara sauce, 3 noodles, half the ricotta mixture, half the sausage, one-third of the mozzarella, sauce. Repeat. Top with noodles, remaining sauce, and mozzarella plus parmesan. Cover and bake 50–60 minutes until noodles are tender and cheese is bubbly. Let rest 10 minutes. Serve with garlic bread (butter + garlic on sliced baguette, wrap in foil and heat) and salad.
