Ingredients
- 14 oz sausage, Impossible Sausage or pork
- 15 oz ricotta cheese
- 1 egg
- ¼ cup flat leaf parsley, fresh, chopped
- 1 tablespoon Italian seasoning
- ½ teaspoon sea salt
- 1 tablespoon olive oil
- 25 oz pasta sauce, (approx 2 ½ cups)
- 9 oz Oven-Ready Lasagne, divided into 4 sets
- 1½ cup Italian cheese blend (shredded)
Ingredients
- 14 oz sausage, Impossible Sausage or pork
- 15 oz ricotta cheese
- 1 egg
- ¼ cup flat leaf parsley, fresh, chopped
- 1 tablespoon Italian seasoning
- ½ teaspoon sea salt
- 1 tablespoon olive oil
- 25 oz pasta sauce, (approx 2 ½ cups)
- 9 oz Barilla Oven-Ready Lasagne, divided into 4 sets
- 1½ cup Italian cheese blend (shredded)
Instructions
- Prepare your coals: Either light charcoals (recommended) or start a campfire for cooking. Coals will take about 20 minutes to light, a campfire will take up to an hour to burn down to embers.
- Prep the ricotta filling: While the fire charcoals get going, make the ricotta cheese filling. Crack an egg into a large bowl and thoroughly scramble. Add the ricotta cheese, chopped parsley, Italian seasoning, salt, and mix until combined. Set aside.
- Brown the sausage: Place the Dutch oven over the campfire (or over a camp stove) and heat a touch of oil. Add the sausage. Brown, undisturbed, on one side, then use a metal spatula to break it apart into smaller bite-sized pieces. Once the sausage is uniformly brown, remove the Dutch oven from the heat and transfer the cooked sausage to a bowl.
- Assemble the lasagna: Layer the ingredients as follows. You may want to break the lasagna noodles to better fit the shape of the Dutch oven.– Base Layer: Olive Oil + Marinara sauce (½ c.)– First Layer: Lasagna noodles + Marinara sauce (½ c.) + Ricotta blend (half) + Italian cheese blend (½ c.) + Sausage (half)– Second Layer: Lasagna noodles + Marinara sauce (½ c.) + Ricotta blend (half) + Italian cheese blend (½ c.) + Sausage (half)– Top Layer: Lasagna noodles + Marinara Sauce (remaining) + Italian cheese blend (½ c.)
- Bake: Cover the Dutch oven with the lid and place it on top of spread out pile of charcoals. Then load up the lid of the Dutch oven with additional coals. Rotate the lid and Dutch oven occasionally to even out any hot spots. After about 30 minutes over the coals (see note*), it should be ready! Take a peek inside—the cheese on top should be melted and lightly browned.
- Serve: Take the Dutch oven off the heat. Carefully remove the lid and set aside. Cool for a few minutes before cutting into serving portions.
Source: Fresh off the grid
