AZ Places Recipes

INSTRUCTIONS

Prepare the Dutch Oven

1. Preheat your campfire or grill to medium heat, or prepare 24–28 charcoal briquettes.

2. Grease a 12-inch Dutch oven with olive oil or nonstick cooking spray.

Cooking the Meat

1. Heat the Skillet: Place a cast iron skillet over medium heat on your campfire, grill, or stove. Allow it to preheat for 2–3 minutes.

2. Cook the Meat: Add 1 lb of ground beef, sausage, or ground turkey to the skillet. Use a wooden spoon or spatula to break the meat into small pieces.

3. Add Onion (Optional): If using, stir in 1 diced onion for extra flavor. Cook the meat and onion together, stirring occasionally, until the meat is browned and fully cooked (about 8–10 minutes).

4. Drain Excess Fat: Carefully tilt the skillet to one side and use a spoon to remove excess grease, or pour it out into a heat-safe container.

5. Season (Optional): Stir in 1 teaspoon of Italian seasoning, a pinch of salt, and black pepper for added flavor.

6. Ready for Layering: Remove the skillet from the heat and use the cooked meat as a layer in your lasagna.

Preparing the Vegetables

1. Zucchini: Wash and dry the zucchini.
   Slice into thin rounds or lengthwise strips (about 1/8–1/4 inch thick).
   Optional: Lightly season with salt and let sit for 10 minutes to release excess moisture. Pat dry with a paper towel.

2. Mushrooms: Clean the mushrooms with a damp cloth or paper towel.
   Slice thinly.

3. Spinach: If using fresh spinach, rinse and pat dry. Chop if desired.
   If using frozen spinach, thaw completely and squeeze out as much water as possible using a clean towel or paper towel.

4. Bell Peppers (Optional): Wash and remove the seeds and stem.
   Slice into thin strips or small dice.

5. Optional Sauté for Mixed Vegetables: Heat a cast iron skillet over medium heat and add 1–2 teaspoons of olive oil.
   Lightly sauté zucchini, mushrooms, and bell peppers for 3–5 minutes until slightly softened. (Spinach does not need sautéing.) This step is optional but helps release moisture from the vegetables and prevents the lasagna from becoming watery.

Prepare the Ricotta Mixture

1. In a bowl, combine ricotta cheese, eggs, Italian seasoning, salt, and pepper. Mix well.

Layer the Lasagna

1. Spread 1/2 cup of marinara sauce on the bottom of the Dutch oven.

2. Add a single layer of lasagna noodles, breaking them to fit as needed.

3. Spread a layer of the ricotta mixture over the noodles.

4. For Vegetarian Version: Add a layer of vegetables (zucchini, spinach, mushrooms, and/or peppers).
   For Meat Version: Add a layer of cooked ground meat (and onions, if using).

5. Sprinkle with mozzarella and Parmesan cheeses.

6. Repeat layers (sauce, noodles, ricotta, vegetables/meat, cheese) until all ingredients are used, finishing with a top layer of sauce and shredded mozzarella.

Cook the Lasagna

1. Cover the Dutch oven with the lid.

2. Place 12–14 briquettes underneath the Dutch oven and 12–14 on top of the lid. For a campfire, set the Dutch oven on medium coals and pile coals on the lid.

3. Cook for 45–60 minutes, rotating the Dutch oven and lid every 15 minutes for even cooking.

4. Check after 40 minutes: the lasagna is done when the noodles are tender, the cheese is melted, and the sauce is bubbling.

Serve: Let the lasagna rest for 10 minutes before slicing and serving.