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[00:00:00.00] Text: L. L. Bean Presents Tastes Great Outdoors. Lasagna bubbles inside a Dutch oven.
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[00:00:00.11] Hey, happy campers, and welcome to Taste Great Outdoors, where we make easy recipes that you can make in minutes at your campsite. This is Dutch oven lasagna. This beloved Italian comfort food is rich, cheesy, and sure to get everyone at your campsite excited. It's also a fantastic choice for picky eaters. So let's dive in. Here's what you need.
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[00:00:20.25] Text: Ingredients. 14 ounces sausage, pork or vegan. 15 ounces ricotta cheese or vegan cottage cheese. 1 egg. 1/4 cup parsley. 1 tablespoon Italian seasoning. 1/2 teaspoon sea salt. 1 tablespoon olive oil. 2 and 1/2 cups pasta sauce, approximately 25 ounces. 9 ounces oven-ready lasagna noodles or gluten-free no boil lasagna noodles. 1 1/2 cups Italian cheese blend.
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[00:00:23.63] If you're new to Dutch ovens, this is what it looks like. It's a heavy cooking pot with a tight lid and thick walls to help retain heat and moisture for even heat distribution. Some have legs on the bottom designed for outdoor cooking, but since this one is flat, we're going to use a trivet, a small standard plate used to protect against the heat.
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[00:00:41.50] A pile of charcoal briquettes stands inside an outdoor fire ring.
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[00:00:41.79] Before we prep our meal, let's get our fire going. We're using the ring method to cook our dish, so that means we want to create a ring of hot coals at the bottom and add more to the top of our lid. If you want to learn more about cooking with Dutch ovens, check out the video in the description below.
[00:00:56.10] While your starter mound of coals is heating up, prep the ricotta cheese blend. Whisk one egg and add to mixing bowl. Add 15 ounces of ricotta cheese, a half cup of parsley, 1 tablespoon of Italian seasoning, and 1/2 teaspoon of salt and mix until combined. You can also make this mixture the night before and keep it in a storage bag. Set the combined ingredients aside until you're ready to assemble the lasagna.
[00:01:21.93] We're going to brown the sausage first. Add in 1 tablespoon of olive oil, a sprinkle of salt, and our sausage. Once our hot ring of coals is ready, place your trivet carefully on top, followed by your Dutch oven. You can use vegan sausage or another meat if preferred, but today we're sticking with a classic pork sausage. Once it's brown on all sides, remove the Dutch oven from the fire. Transfer the brown sausage to a bowl, and place your hot oven on the cutting board or another heat resistant surface.
[00:01:49.05] Now the fun part. It's time to start assembling our lasagna. We're going to build this baby from the bottom-up, starting with a little touch of olive oil and a half cup of marinara sauce. For the next layer, we're going to cover our marinara with lasagna noodles.
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[00:02:01.94] He breaks off some corners of the lasagna noodles to fit them in the round oven.
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[00:02:02.32] We're using oven ready lasagna noodles, so no water is required. You can also use no-boil gluten-free noodles to accommodate everyone at your campsite.
[00:02:11.35] Next, add the following ingredients in this order. Half cup marinara sauce, half of the ricotta cheese-blend, half cup of an Italian cheese blend, and half of our brown sausage. For our second layer, we're doing the same thing. Add lasagna noodles, half cup of the marinara sauce, the rest of our ricotta cheese blend, half cup of the Italian cheese blend, and the remaining sausage. For the final layer, we're going to add lasagna noodles, the remaining marinara sauce, and the rest of our Italian cheese blend for a top layer of beautifully brown cheese.
[00:02:42.73] Our last step is to cook it. Use oven mitts to carefully transfer your Dutch oven onto the trivet and cover with the lid. Use tongs or a metal shovel and add more hot coals to the top until it's covered. This will ensure a well-balanced heat and hopefully keep us from burning anything.
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[00:02:57.36] A fire exstinguisher and five-gallon bucket sit near the fire ring. Three exclamation marks appear near them.
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[00:02:57.75] And remember, when it comes to any fire, safety first. Never leave it unsupervised and always have a water source nearby.
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[00:03:04.41] He points an infrared digital thermometer gun at the oven.
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[00:03:04.80] The ideal temp we're going for is 375 degrees Fahrenheit for about 30 minutes.
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[00:03:10.02] He lifts the oven with a metal hook and rotates it.
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[00:03:10.32] We recommend rotating your oven about halfway through to ensure an even cook and avoid hotspots and burning. Remember, cooking on a fire is unpredictable and can be affected by wind, air temp, and even the type of coal you used.
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[00:03:22.63] He removes the coals from the lid and then removes the lid.
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[00:03:22.89] So if it looks like it's cooking faster than planned, it probably is. Adjust the time on the fire accordingly to avoid overcooking.
[00:03:30.14] When the cheese on top is melted and light brown, it should be ready to come out.
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[00:03:33.91] He removes the lid. Lasagna bubbles in the oven.
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[00:03:35.06] That's what I'm talking about. Let it sit for a while to cool, then serve, and enjoy.
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[00:03:40.31] He serves some onto a plate.
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[00:03:40.65] For the full lasagna recipe, check out the video description. And if you enjoyed this video and want to see more like it, don't forget to like, subscribe, and let us know what camp meals you love to cook in the comments section below.
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[00:03:51.20] The lasagna sits on a blue plate on a tablecloth next to the Dutch oven. The plate slowly rotates.
