Dutch Oven Lasagna





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Published on Sep 2, 2009

Dutch oven cooking - Lasagna
This is a great main course you can make in your Dutch oven. The hardest part is waiting for it to cool down enough to cut it and eat it (without burning your tongue).

For complete recipe or other Dutch oven cooking ideas, please visit http://dutchovenvideos.blogspot.com.

Comments • 5

@tnunn44 -- It can be done, but it's difficult to regulate the temperature that way. You could try making your campfire with charcoal instead of tree branches and logs. If you use a wood-based fire, you will probably need to check the food often to make sure that it is cooking evenly and not burning in spots.
Hey I tried this and super simple at our campsite...looked great and tasted as expected...I did put in much more cheese than what I thing you did and in between layers with the meat I added Italian sausage that I had onsite and just browned them and chopped them up and added to the beef...worked great! Thx
@DutchOvenDan I doubt many scouts would understand the concept of 2 cans of tomato sauce and 1 can of tomato paste and some chopped tomatoes to make a sauce, they aren't that picky. I remember being a cub scout myself and we were perfectly happy with stuff like Totino's Pizza. As far as seasoning goes, almost in any instance with beef, whether it's ground beef, steak, stew meat or anything else, you can up the flavor with just one simple ingredient, Garlic Salt, and it's half the sodium of table
People please realize that the person doing these videos is a scout master. I think keeping the recipe simple makes it easy for the boys to do themselves, and not going wild with seasonings makes it appeal to most picky eaters at campouts. Thanks so much cubmaster, from the mom of a star scout in GA. PS, we used your recipe but added two eggs to the cottage cheese as well as a bit of garlic and also subbed the meat for some fresh spinach. (vegetarians) delish + the boys did it themeselves
Never tried cottage cheese as it becomes too liquid like. Best to stick with ricotta. Parmesan or Romano topping compliments it very nicely.
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