Recipe: Black Pot Lasagna

This is the recipe that I used for our main dish entry in the Eighth Annual Klondike Dutch Oven Cook-Off today. It’s a slight modification of the Black Pot Lasagna recipe that appeared in the Winter 2008 edition of the Dutch Oven News, the quarterly newsletter of the International Dutch Oven Society.

I tend to like Italian dishes with more spices than are usually called for.  I’ve made references to the original quantities for those that don’t like the amount of spice.


Tried: Yes
Camp Friendly: With Preparation
Yield: 8 or more servings
Ovens Needed: One 12″ dutch oven


1¼ pound Hot Italian sausage cut into bite-sized pieces. The original says “sweet Italian sausage links”.
1¼ pound ground chuck
1 onion, chopped. I like sweet onions like Walla Walla.
5 cloves garlic, chopped. The original calls for three.
3+ tsp oregano, fresh from garden preferred. The original calls for 2 tsp.
2 tbl basil, from garden preferred. The original calls for 1 tsp.
¼ tsp salt
¼ tsp black pepper
6 Roma tomatoes, diced. (Original calls for one 14.5 oz can of diced tomatoes with basil, garlic, and oregano. I use tomatoes and extra spices as listed here.)
2 15 oz cans of tomato sauce
1 6 oz can of tomato paste
1½ cups small curd cottage cheese
5 oz grated parmigianino–reggiano cheese
2 tsp chopped parsley. (Original calls for 4 tsp.)
2 large eggs
~½ package oven-ready lasagna noodles
2 pounds shredded mozzarella cheese


  1. Cook meat, onion, and garlic until meat is done and onions are clear. Drain.
  2. Add oregano, basil, salt, pepper, tomatoes, tomato sauce, tomato paste.
  3. Bring to boil then let simmer for 30 minutes.
  4. Beat eggs lightly in separate bowl.
  5. Add cottage cheese, parmigianino, and parsley. Mix thoroughly.
  6. Spoon ⅓ of the meat sauce into bottom of 12″ dutch oven.
  7. Cover the sauce with lasagna noodles. With the dutch oven being round, I break them up slightly to fill in the spaces.
  8. Spread half of the cheese mixture over the noodles.
  9. Cover with just under half of the mozzarella.
  10. Spread another ⅓ of the meat sauce for the next layer.
  11. Repeat noodle layer.
  12. Spread the remaining half of the cheese mixture over the noodles.
  13. Cover with just under half of the mozzarella.
  14. Spread final ⅓ of the meat sauce on top.
  15. Top with final thin layer of mozzarella.


Cook at 350°F for 30-45 minutes until hot and bubbly. You can use ⅔ timing if you want the cheese on the top to brown slightly.


Let stand 10 minutes or so before serving. If you don’t let it cool and set a little, it’ll be a mess trying to scoop it out.


  • As always, please be aware that these are my personal notes. I may be verbose in places to remind myself of particular points on chemistry or methodology.

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