2 1/2cupspasta sauce(a 24 or 25 ounce jar is perfect)
12ozfresh lasagna noodlesdivided into 4 sets (thawed if frozen)
3cupsfresh baby spinach
1 1/2cupshredded cheesemozzarella or a blend of Italian-style cheeses works best
1tablespoondried oregano or basilor a blend of the two
PRE-HEAT: If cooking over a campfire, get your coals ready. You'll need 25 total. If cooking at home, preheat your oven to 400.
ASSEMBLE THE LASAGNA: Start by coating the bottom of a 10" Dutch oven with the olive oil to help prevent the bottom layer from sticking. Add 1/2 cup pasta sauce and spread evenly over the bottom of the Dutch oven. Use the first set of noodles to create the base of the lasagna. Layer 1/2 cup sauce, 1 cup baby spinach, and 1/3 cup cheese. Repeat (one set noodles, 1/2 cup sauce, 1 cup spinach, 1/3 cup cheese) two more times. For the final layer, use the last set of noodles, 1/2 cup sauce, and 1/2 cup cheese. Sprinkle the oregano over the top.
BAKE: Use 8 coals to create a bed to set your Dutch oven on. Place the Dutch oven on top of the coals. Cover the oven with the lid, and place the remaining 17 coals on top of the lid. If cooking at home, simply cover your Dutch oven and stick it in your preheated oven. Bake for 30 minutes, until the noodles are tender and cooked through and the cheese has melted.
SERVE: Take the Dutch oven off the heat. Carefully remove the lid and set aside. Cut the lasagna into 4 wedges, plate, and enjoy!
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