Dutch Oven Lasagna (Charlie)

Using a 14” Dutch oven

·         3 pounds lean ground beef

·         23 ounces spaghetti sauce

·         1 lb. shredded mozzarella cheese

·         6 eggs

·         5 cups cottage or ricotta cheese

·         ½ cup grated Parmesan cheese

·         26 lasagna noodles

·         3 teaspoons oregano

·         1½        cups hot water

Preheat the Dutch oven.  Brown the ground beef.  When done, remove the beef to a large mixing bowl.  Add the spaghetti sauce to the beef and mix well.  In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.

Place the layers in the oven in the following order: 

1.       Break up four lasagna noodles into the bottom of the oven. 

2.       Spread about ¼ of the meat mixture over the noodles. 

3.       Spread ¼ of the cheese mixture over the meat mixture. 

Repeat for 4 layers.

Pour the hot water all around the edges of the oven.  Place the lid on the oven and bake one hour or until done.  Check frequently.

Hints:  This recipe works well with charcoal (12 briquettes on bottom and 16 on top).  Cooking time can be reduced by pre-cooking and draining the lasagna noodles.