1. Wash your hands.
2. Start coals.
3. Chop veggies and thoroughly mix together. *can sautee veggies until al dente, starting with onions and peppers then add zucchini, but is not necessary unless arriving late to camp to speed up cooking the lasagna
4. Cover the bottom of a 12 in Dutch oven with a thin layer of sauce. Layer in (in order) noodles, ricotta cheese, spinach, veggies, mozzarella, sauce. Repeat until only about 1-2cm from top. Finish with noodles, then top with sauce and mozzarella cheese.
5. Bake in DO for 1 hour or until cheese is slightly brown on top. Can tell it is getting ready when you can smell the lasagna from 6 feet away.
6. Toast garlic bread and serve.
*If someone is gluten or dairy free you will probably have to make a separate gluten free pasta with veggies and sauce