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.
Characteristics
| Tried: | Yes |
|---|---|
| Camp Friendly: | With Preparation |
| Yield: | 8 or more servings |
| Ovens Needed: | One 12″ dutch oven |
Ingredients
| 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 gloves | 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 |
Preparation
- Cook meat, onion, and garlic until meat is done and onions are clear. Drain.
- Add oregano, basil, salt, pepper, tomatoes, tomato sauce, tomato paste.
- Bring to boil then let simmer for 30 minutes.
- Beat eggs lightly in separate bowl.
- Add cottage cheese, parmigianino, and parsley. Mix thoroughly.
- Spoon ⅓ of the meat sauce into bottom of 12″ dutch oven.
- Cover the sauce with lasagna noodles. With the dutch oven being round, I break them up slightly to fill in the spaces.
- Spread half of the cheese mixture over the noodles.
- Cover with just under half of the mozzarella.
- Spread another ⅓ of the meat sauce for the next layer.
- Repeat noodle layer.
- Spread the remaining half of the cheese mixture over the noodles.
- Cover with just under half of the mozzarella.
- Spread final ⅓ of the meat sauce on top.
- Top with final thin layer of mozzarella.
Cooking
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.
Serving
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.
Notes
- 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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