Dutch Oven Meat Lasagna (Dutch Oven)

All shelf-stable ingredients. Rehydrate meat sauce with extra water so it is quite thin — this is what softens the noodles during baking. Layer in dutch oven: sauce, noodles, parmesan, mozzarella. Repeat layers finishing with sauce and a generous topping of mozzarella. Bake covered with coals top and bottom approximately 45 minutes until noodles are tender and cheese is bubbly. The extra sauce moisture is critical — do not skimp on water when rehydrating. Note: Use vacuum-sealed mozzarella — shelf-stable and standard outfitter stock. Substitute with Dairy-Free Cheese Block for hot-weather trips longer than 4 days. Note: Mozzarella Cheese, vacuum-sealed is shelf-stable. Substitute with Dairy-Free Cheese Block for extended hot-weather trips.