Dutch Oven Meat Lasagna (Dutch Oven)

Dinner

Ingredients 12 servings

Dehydrated Meat Sauce 1.5 pound(s)

Dehydrated Vegetarian Marinara Sauce 1.5 ounce(s)

Oven-Ready Lasagna Noodles 24.0 ounce(s)

Gluten-Free Oven Ready Lasagna Noodles 24.0 ounce(s)

Parmesan Cheese 8.0 ounce(s)

Vegan Parmesan Alternative 8.0 ounce(s)

Mozzarella Cheese, Shredded 16.0 ounce(s)

Vegan Mozzarella Cheese, Shredded 16.0 ounce(s)

Italian Seasoning 1.0 tablespoon(s)

Garlic Powder 1.0 teaspoon(s)

Dietary Restrictions

Wheat / Gluten Dairy Beef

Recipe Instructions

Rehydrate meat sauce according to package directions, adding enough extra water to make the sauce quite thin. The additional moisture is essential for softening the noodles during baking.

Layer the lasagna in a greased Dutch oven, beginning with a generous layer of meat sauce. Add a layer of noodles, followed by Parmesan and mozzarella or a shelf-stable cheese alternative. Repeat the layers, finishing with meat sauce and a generous topping of cheese.

Cover and bake with coals on top and bottom for approximately 45–55 minutes, until the noodles are tender and the cheese is melted and bubbly.

Let stand for 5–10 minutes before serving.

Important: Do not skimp on the water when rehydrating the meat sauce. The thin sauce provides the moisture needed to cook the noodles during baking.

Note: For extended trips or hot-weather conditions, use only cheese products specifically labeled as shelf-stable. Shelf-stable cheese powder or a commercially shelf-stable cheese product can be used in place of refrigerated mozzarella.