Campfire Lasagna (Vegetarian)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 people
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Calories
341 kcal
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Course
Main Course
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Cuisine
Italian
Campfire Lasagna (Vegetarian)
Description
This vegetarian Campfire Lasagna features no-boil noodles layered with a mixture of ricotta cheese, mozzarella, canned spinach, salt, and Italian herbs. Pasta sauce is layered alternately with the cheese mixture and noodles to build the casserole in a Dutch oven. The reserved liquid from the spinach is used along with water to add moistness.
The assembled lasagna is topped with remaining mozzarella cheese and cooked by placing the Dutch oven surrounded and covered by hot campfire coals, including coals placed on the lid to provide even, radiant heat. This method ensures the noodles cook through and the cheese melts while the flavors meld.
The texture is creamy and layered with soft noodles and a balance of cheese and spinach in a tomato-rich sauce. This method suits outdoor cooking where traditional baking is not available.
This recipe yields approximately six servings, suitable for a small group or family camping meal.
Ingredients
- 1 lasagna noodles no-boil, package
- 15 ounce ricotta cheese full-fat
- 2 cups mozzarella cheese shredded, fresh preferred, divided
- 15 ounce spinach canned, drained (reserve liquid
- 28 ounce pasta sauce jarred
- 1 teaspoon salt
- 2 tablespoons Italian seasoning or use your favorite herb mixture (such as Herbs de Provence)
Instructions
- Prepare Coals: Preheat campfire coals until very hot. Once coals are hot, set aside around 15 coals aside for easy access (you'll be setting them on top of your Dutch oven).Meanwhile, mix ricotta, 1 ½ cups mozzarella, spinach, salt, and herb mixture together. Taste and add more seasoning if necessary.Add ⅓ of the cheese mixture to the bottom of the Dutch oven and spread it out to cover the pot.
- Top cheese with ⅓ of the pasta sauce.Add one layer of lasagna noodles. Break noodles as necessary to fit into the round pot. Repeat twice with remaining spinach cheese mixture, pasta sauce, and noodles (you may have some noodles leftover).
- Pour reserved liquid from spinach can into a measuring cup, and add water until you have ¾ cup of liquid total. Pour liquid into lasagna along the edge. Top mixture with remaining mozzarella cheese.
- Place the lid on the Dutch oven. (If your Dutch oven is not a campfire-style oven with a flat lid, you'll need to set the lid on upside down so it can hold the coals.)Place Dutch oven directly on the main batch of coals. Using tongs, set reserved coals on top of lid, and let it bake for about 25 minutes.
- Next, remove lid, and leave the dutch oven on the fire uncovered for about 5 more minutes. The excess liquid should be boiled off. If needed, let it cook a few more minutes until any extra liquid has thickened.
- Remove Dutch oven from heat. Allow lasagna to cool slightly before serving.
Notes
- This recipe serves about six people or four hungry individuals.
- Use no-boil lasagna noodles to reduce prep time and cooking complexity when outdoors.
- Ensure even heat by placing hot coals both under and on top of the Dutch oven lid during cooking.
- Reserve spinach liquid to keep the lasagna moist during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 691mg | 29% |
| Potassium | 221mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1505IU | 30% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 351mg | 35% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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