Think you can’t make a delicious, hearty lasagna while camping? Well, think again! This Dutch Oven Lasagna is easy to cook over hot charcoal or in a baking dish at home. It’s guaranteed to have you going back for seconds. Both the original lasagna recipe and the gluten / dairy-free versions are included in this post.
P.S. – The GF / DF version is just as easy to make and is so delicious it was almost too good to be true! See the bottom of the recipe card for indoor oven cooking instructions.
This recipe uses charcoal briquettes as the primary cooking method. Make sure to download and print this Dutch Oven Charcoal Temperature Chart to easily and accurately know how many charcoal briquettes you’ll need and where to place them around the dutch oven.
If you’re not sure how to use a chimney starter, check out this informative article: How To Use A Charcoal Chimney Starter. Chimney starters make lighting charcoal so much faster and easier! I never use charcoal without mine.
Equipment:
- 10-inch Deep or 12-inch Camp Dutch Oven
- Lid Lifter Tool (optional but recommended)
- Charcoal, Chimney Starter, and Lighter
- Long-handled tongs
- Heat-Resistant Gloves
- Cooking spoon
- Non-Stick Spray or a Dutch Oven Liner
- Toothpick to check for doneness
Ingredients:
- 2 Pounds Lean Ground Beef (or turkey)
- 1 TBSP Garlic Powder
- 1 TBSP Onion Powder
- 2 TBSP Italian Seasoning
- 2 24-oz Jars Pasta Sauce (Check for gluten-free; I used Prego Traditional sauce)
- 15-oz Ricotta Cheese (Use a dairy-free “ricotta” or 10-oz gluten-free traditional or garlic hummus instead of ricotta cheese)
- 1 Cup Shredded Parmesan Cheese (Leave out if dairy-free, or use a vegan substitute like “Follow Your Heart” brand dairy-free parmesan)
- 1 16-oz Bag Shredded Mozzarella Cheese (For dairy-free, I prefer the Violife “just like mozzarella shreds”)
- 1 9-oz Box Oven Ready Lasagna Noodles (For gluten-free, I use Mueller’s or Barilla brand)
- 1 Cup Water
- 2 TBSP Dried Parsley or Basil (optional; For garnish)
Dutch Oven Lasagna Cooking Instructions
Prep At Home Before Camping:
1. In a large skillet, cook the ground beef until it starts to brown, breaking it up with a cooking spoon. Add the garlic powder, onion powder, and Italian seasoning. Continue cooking the beef until no pink remains and drain away any fat.
2. Add both jars of pasta sauce to the meat in the skillet and simmer for 5 minutes.
3. Once cooled, transfer the cooked meat sauce to a gallon Ziplock bag or container with a tight-fitting lid. Store in the refrigerator or cooler for up to three days before using.
Assemble the Lasagna in the Dutch Oven:
1. Grease or spray the inside of the dutch oven with non-stick spray, or insert a dutch oven liner.
2. Spread 1/4 of the meat sauce evenly on the bottom of the dutch oven.
3. Place lasagna noodles on top of the meat sauce, overlapping as necessary. Break a noodle sheet into smaller pieces to fill any gaps.
4. Spread 1/3 of the ricotta or hummus evenly on top of the noodles. Don’t worry if it doesn’t look pretty. It will still taste good! 🙂
5. Sprinkle 1/4 of the shredded mozzarella cheese on top of the ricotta or hummus.
6. Add 2 more layers of meat sauce, noodles, ricotta or hummus, and mozzarella cheese.
7. Add the final layer of noodles, then top with meat sauce and the remaining shredded mozzarella cheese.
8. Pour 1 cup of water around the outer edges of the lasagna, making sure to let it drain down into the dutch oven.
9. Place the lid on the dutch oven and follow these instructions to cook the lasagna:
Prepare the Charcoal:
1. You’ll want to heat your dutch oven to 425 degrees using regular charcoal briquettes, not match-light or any type containing lighter fluid. Download or screenshot the printable dutch oven charcoal temperature chart in this article to know how many charcoal briquettes you’ll need to use based on your dutch oven size.
2. Place the appropriate number of charcoal briquettes in a chimney starter and light them. The charcoal should be ready to use in about 10 minutes.
Cook the Dutch Oven Lasagna:
1. Using tongs and heat-resistant gloves, place the recommended number of hot charcoal briquettes under and on top of the dutch oven to achieve 425 degrees (see dutch oven temp chart).
2. Bake for approximately 50 minutes, rotating the lid a half-turn every 15 minutes to help with even cooking. Note: Rotate, but don’t lift the lid to minimize heat loss. In cold or windy conditions, the charcoal may cool off too quickly. If this happens, start another batch and replace the cooking coals on the dutch oven.
3. Use a lifter tool to carefully remove the dutch oven lid and top the lasagna with shredded parmesan cheese. Replace the lid and bake for another 20 minutes to melt the cheese.
4. Test for doneness by inserting a toothpick into the lasagna. If the noodles aren’t soft, continue cooking for 15-20 more minutes or until done.
5. Let the lasagna rest for 10 minutes, then garnish with basil or parsley (optional) and enjoy!
Recipe Card
Dutch Oven Lasagna {with Gluten and Dairy-Free Options}
Equipment
- 10-inch Deep or 12-inch Camp Dutch Oven
- Lid Lifter Tool (optional but recommended)
- Charcoal, Chimney Starter, and Lighter
- Long-handled tongs
- Heat-Resistant Gloves
- Cooking spoon
- Non-Stick Spray or a Dutch Oven Liner
- Toothpick to check for doneness
Ingredients
- 2 Pounds Lean Ground Beef (or turkey)
- 1 TBSP Garlic Powder
- 1 TBSP Onion Powder
- 2 TBSP Italian Seasoning
- 2 24-oz Jars Pasta Sauce (check for gluten-free; I used Prego Traditional sauce)
- 15-oz Ricotta Cheese (Use a dairy-free "ricotta" or 10-oz gluten-free traditional or garlic hummus instead of ricotta cheese)
- 1 Cup Shredded Parmesan Cheese (Leave out if dairy-free, or use a vegan substitute like "Follow Your Heart" brand dairy-free parmesan)
- 1 16-oz Bag Shredded Mozzarella Cheese (For dairy-free, I prefer the Violife "just like mozzarella shreds")
- 1 9-oz Box Oven Ready Lasagna Noodles (For gluten-free, I use Mueller's or Barilla brand)
- 1 Cup Water
- 2 TBSP Dried Parsley or Basil (optional; For garnish)
Instructions
At Home Before Camping:
- In a large skillet, cook the ground beef until it starts to brown, breaking it up with a cooking spoon. Add the garlic powder, onion powder, and Italian seasoning. Continue cooking the beef until no pink remains and drain away any fat.
- Add both jars of pasta sauce to the meat in the skillet and simmer for 5 minutes.
- Once cooled, transfer the cooked meat sauce to a gallon Ziplock bag or container with a tight-fitting lid. Store in the refrigerator or cooler for up to three days before using.
Assemble the Lasagna in the Dutch Oven
- Grease or spray the inside of the dutch oven with non-stick spray, or insert a dutch oven liner.
- Spread 1/4 of the meat sauce evenly on the bottom of the dutch oven.
- Place lasagna noodles on top of the meat sauce, overlapping as necessary. Break a noodle sheet into smaller pieces to fill any gaps.
- Spread 1/3 of the ricotta or hummus evenly on top of the noodles (don't worry if it doesn't look pretty – it will still taste good!)
- Sprinkle 1/4 of the shredded mozzarella cheese on top of the ricotta or hummus.
- Add 2 more layers of meat sauce, noodles, ricotta or hummus, and mozzarella cheese.
- Add the final layer of noodles, then top with meat sauce and the remaining shredded mozzarella cheese.
- Pour 1 cup of water around the outer edges of the lasagna, making sure to let it drain down into the dutch oven.
- Place the lid on the dutch oven and follow these instructions to cook the lasagna:
Prepare the Charcoal:
- You'll want to heat your dutch oven to 425 degrees using regular charcoal briquettes, not match-light or any type containing lighter fluid. Download or screenshot the printable dutch oven charcoal temperature chart in this article to know how many charcoal briquettes you'll need to use based on your dutch oven size.
- Place the appropriate number of charcoal briquettes in a chimney starter and light them. The charcoal should be ready to use in about 10 minutes.
Cook the Lasagna:
- Using tongs and heat-resistant gloves, place the recommended number of hot charcoal briquettes under and on top of the dutch oven to achieve 425 degrees (see dutch oven temp chart).
- Bake for approximately 50 minutes, rotating the lid a half-turn every 15 minutes to help with even cooking. Note: Rotate, but don't lift the lid to minimize heat loss. In cold or windy conditions, the charcoal may cool off too quickly. If this happens, start another batch and replace the cooking coals on the dutch oven.
- Carefully remove the dutch oven lid and top the lasagna with shredded parmesan cheese. Replace the lid and bake for another 20 minutes to melt the cheese.
- Test for doneness by inserting a toothpick into the lasagna. If the noodles aren't soft, continue cooking for 15-20 more minutes or until done.
- Let the lasagna rest for 10 minutes, then garnish with basil or parsley (optional) and enjoy!
Notes
- Brown and drain the ground beef, adding spices halfway through cooking. Add the pasta sauce and one cup of water to the cooked beef and simmer for 5 minutes.
- Preheat the oven to 375 degrees.
- Assemble the lasagna in a greased 9×13 baking dish using the following pattern: meat sauce, noodles, ricotta or hummus, mozzarella cheese x 2 layers. Add one final layer of noodles, top with meat sauce and remaining shredded mozzarella cheese.
- Spray a piece of aluminum foil with cooking spray. Cover the lasagna and bake for 45 minutes.
- Uncover the lasagna, top with shredded parmesan cheese, and bake for an additional 15 minutes. Test for doneness with a toothpick.
- Let rest 10-15 minutes, then top with basil or parsley (optional) and serve.
- Enjoy!
Recommended Items
Here are some of my favorite items used in this recipe post:
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