Everyone loves delicious lasagna made from scratch. Here’s how to make this sometimes-complicated pasta dish with basic ingredients, at camp. The measurements for this recipe accommodate a 12-inch (6 quart) Dutch oven. 

Makes 6-8 servings.

Equipment:

• Cast iron skillet
• Dutch oven

Ingredients:

• ½ medium yellow onion, diced 
• 4 cloves garlic, minced 
• ½ pound ground beef 
• 1 lb. sweet Italian fennel sausage 
• 2  24 oz. jars of marinara sauce 
• 4 tsps. sugar 
• 2 tsps. Italian seasoning 
• Salt 
• ½ tsp. black pepper 
• 16 oz. ricotta cheese 
• 1 egg, beaten
• ¼ cup finely chopped parsley 
• Olive oil
•  1 9 oz. package oven-ready lasagna noodles 
• ½ cup grated parmesan cheese
• 1 pound shredded mozzarella 

Steps:

1. Place skillet on grill grate over fire, add onions, garlic, beef, and sausage. Combine ingredients while breaking up sausage. Cook until the meat is browned and the onions are soft.
2. Add the marinara sauce, sugar, Italian seasoning, 2 ½ tsps. salt, and pepper. Simmer for about 30 minutes. 
3. In a separate bowl, mix the ricotta cheese, egg, parsley, and 1 teaspoon salt. Set aside.
4. Lightly oil the inside of Dutch oven. 
5. Break off the corners of the lasagna noodles as you build a layer in the pot, using the corner pieces to fill in gaps. 
6. Spread about ¼ of the meat mixture over the noodles, then ¼ of the ricotta mix, followed by ¼ of the parmesan and mozzarella cheeses.
7. Add another layer of noodles, another layer of meat, ricotta, and cheeses. Repeat 2 more times to create 4 layers.
8. Cover Dutch oven with lid and place on grill grate over fire. 
9. Carefully arrange pieces of hot coal on top of lid to supply heat from top of Dutch oven.
10. Cook for 40-45 minutes, rotating the oven and lid ¼ turn in opposite directions every 15 minutes to keep heat uniform. 
11. Remove the lid, and allow to cool for about 10 minutes.
12. Serve.