Stack-and-Bake Lasagna – No Boil – Camp Cast Iron Dutch Oven Recipe

Boiling pasta in a camp cast iron Dutch oven in camp can be done; yes, it can. But it is a pain in the noodle! When I heard of No-Boil Lasagna Noodles, I knew it was time for a Camp Cast Iron Dutch Oven Lasagna Recipe…with BEER!

When I first heard of No-Boil Lasagna Noodles, I thought they would come in a sterilized vacuum bag in a box already having been boiled and then packaged. I felt a bit doltish when I picked up my first box of the stuff. I expected it to be heavy, like a brick of water-soaked noodles. Instead, the box was light, and the noodles knocked around in there.

Ingredients
20 Oven Ready Lasagna Noodles

Meat Mixture
1 Pound Ground Sausage
1 Pound Lean Ground Beef

Ricotta Cheese-Pasta Sauce Filling – “The Cheese Sauce”
25oz of Pasta Sauce
14-15oz Can of Fire Roasted Tomatoes (Optional)
32oz Ricotta Cheese
2 Eggs
2 Tbsp Italian Seasoning
1 tsp Salt
½-1 Cup of Finely Chopped Parsley
12 ounces of Beer

The Toppings
2 Cups of Shredded Cheese
A bit of left-over chopped parsley

And the recipe is yours to try! Serve this with some of the left over parsley and maybe even a bit more cheese. 

CHEERS!

You all keep on cooking in those cast iron beauties and enjoying those glasses of that fermented barley pop.

We’ll see you next time.

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[terryanderson]

Thanks for sharing, now for me I start the wait for spring to try this really good looking meal.

[Insaniac]

I got the reference!

Also, never heard of no boil lasagna noodles, this is full of great tips