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  #1  
Old 04-24-2013, 04:41 PM
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Default Backyard Lasagna

I love lasagna but never tried making it before. I don't know why but I always thought it was harder than it really is. So, I broke out the 10" deep DO one week night and gave it a shot.

The recipe I used

1 lb. lean ground beef
23 oz. spaghetti sauce
9 oz. shredded mozzarella cheese
3 eggs
2 c. cottage or ricotta cheese (I used cottage)
1/4 c. grated parmesan cheese
lasagna noodles (not cooked)
1 1/2 t. oregano
3/4 c. hot water

Preheat dutch oven (DO). Brown beef in DO. When done remove beef to a large mixing bowl. Add spaghetti sauce to beef and mix well. In another bowl mix the cottage or ricotta cheese, parmesan and mozzarella cheese (reserve some of the mozzarella cheese for on top), add eggs and oregano and mix well.

Place the layers in the oven in the following order: Cover the bottom of the DO with sauce. Layer lasagna noodles into the bottom of the oven (break to fit). Spread about 1/3 of the meat and sauce mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Repeat layer. Spread the remaining meat/sauce mixture over the noodles. Pour hot water all around the edges of the DO. Sprinkle remaining mozzarella cheese on top. Place lid on oven and bake for 1 hour or until done. Check frequently.

I used 15 coals on top and 7 on the bottom. I also used more mozzarella cheese and I covered the DO with foil before putting the lid on so the cheese wouldn't burn.

Here we go!

Full bed of coals for browning the meat...didn't take long at all.
















Someone on a Facebook group said it's a no no to put coals in the middle of your lid or in the middle of the bottom....has anyone else heard that? This is how I've always done it and have never encountered any problems. I did not ask on the Facebook group because...well, people can get touchy.




Dutch Oven Guard Dog!!!









Great recipe, but I'm going to have to work on it...just too much for two people...we barely put a dent in it. One thing for sure, I will not be buying the frozen lasagna anymore!!

Thanks for looking!
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Last edited by sweet_magnolia; 04-26-2013 at 01:43 PM.
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  #2  
Old 04-24-2013, 04:43 PM
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Oh yeah.. It is so easy to make and so good as well.. you can really play with this much like a pizza... you can make "mexican, american, italian lasagna"... the good part about the one you made it that you can freeze and reheat on a night when you dont have time to cook the real thing... So I would say dont cut it down just freeze it!! Great dish!!
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Old 04-24-2013, 04:44 PM
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Looks great!
Uncooked lasagna noodles?? Never heard of that.
I gotta start getting my DO out more often.
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Old 04-24-2013, 05:03 PM
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nice,

always impressed with your dutch oven cooking skills.
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Old 04-24-2013, 05:05 PM
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Awesome cook Becky!
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Old 04-24-2013, 06:04 PM
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Right nice! I'll need a salad! And for spacing briquettes...I space em evenly for heat control...done that way since I was a kid. Never heard of not in the middle...I think you got your DO cookin under control & if ya change, may not turn out the way ya want...just me thinkin!
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Old 04-24-2013, 06:20 PM
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Quote:
Originally Posted by sweet_magnolia View Post
Someone on a Facebook group said it's a no no to put coals in the middle of your lid or in the middle of the bottom....has anyone else heard that? This is how I've always done it and have never encountered any problems.

With all the DO cooks you've done Becky? I'd say, "control-alt-delete" on that recommendation. I've never heard or done that.
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Old 04-24-2013, 06:31 PM
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Outstanding!!
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Old 04-24-2013, 06:41 PM
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Oh yeah. I know that was good.

Never tried it in the DO, but make it just like that in the oven. Try Italian sausage sometime. Used to brown the meat and premix everything like you did, after the kids went to bed. Then the next night, after work, I could whip it together in the time it took the oven to warm up.
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Old 04-24-2013, 07:18 PM
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Do you ever not rock it Becky? Do you ever have a normal day? J/K girl...great cook! Loved it as usual!
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Old 04-24-2013, 07:25 PM
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Damn!
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Old 04-24-2013, 07:53 PM
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What a great idea. Might try this in a 12 inch pan 2 inches tall, next camping trip.

Could use bacon grease to coat pan......
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Old 04-24-2013, 09:13 PM
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Quote:
Originally Posted by sweet_magnolia View Post
Someone on a Facebook group said it's a no no to put coals in the middle of your lid or in the middle of the bottom....has anyone else heard that? This is how I've always done it and have never encountered any problems.
I've done it both ways and like the perimeter coal method for the bottom and evenly spaced for the top. Especially when browning. It really depends upon what size DO you are using, how full the chamber is and what you are cooking/baking. From what I've seen of your pix, you did it just right. I'm usually burning a #12 or a #14 deep, so the top is most always evenly spaced. When using my #12 bread DO, I stick with the perimeter coals on top and bottom until the end when I'll add coals to the top if necessary.

When cooking a DO lasagna, I like the Barilla "no Boil" lasagna noodles. The smaller sized sheets fit into DO's better and I can use less liquid. Less dilution is always better but 3/4 C of water certainly isn't going to harm anything. I also soak the 'no boils' in water for 5 minutes before assembling.

Now that we have the teknakalaties out of the way, that is one fine looking lasagna young lady. And for a first time? Fuggeddaboudit
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Old 04-24-2013, 10:29 PM
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Dang that looks good! How did the noodles turn out not being boiled first? Was there enough moisture in the other ingredients? From here it looks like it!
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Old 04-24-2013, 10:55 PM
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Made a fair share of DO lasagna, but you own it Becky. That looks Killer Ma'am!!!
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Old 04-25-2013, 12:11 AM
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Becky, another amazing cook. Way to rock the Lasagna in a DO!
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Old 04-25-2013, 12:58 AM
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OMG Becky! Love your DO posts.... Is there anything you can't do in them??? LOL Rock on Girl!!!!! So jealous
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Old 04-25-2013, 02:14 PM
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Thanks, Everyone!

Quote:
Originally Posted by barkonbutts View Post
... the good part about the one you made it that you can freeze and reheat on a night when you dont have time to cook the real thing... So I would say dont cut it down just freeze it!! Great dish!!
The thought of freezing the leftovers never occurred to me. Thanks!

Quote:
Originally Posted by Mark R View Post
Uncooked lasagna noodles?? Never heard of that. I gotta start getting my DO out more often.
I bought oven ready noodles...I believe that was what they were called. I don't know what the difference is between oven ready and regular noodles. But, YES, get your DO out and show it some love!

Quote:
Originally Posted by chisoxjim View Post
always impressed with your dutch oven cooking skills.
Thanks!

Quote:
Originally Posted by RowdyRay View Post
Used to brown the meat and premix everything like you did, after the kids went to bed. Then the next night, after work, I could whip it together in the time it took the oven to warm up.
Good idea, RR!

Quote:
Originally Posted by SmokinOutBack View Post
Do you ever not rock it Becky? Do you ever have a normal day?
Well, about once a week I say FARK IT and tell the old man it is his time to figure out what's for dinner 'cause my kitchen is closed!

Quote:
Originally Posted by Slanted88 View Post
I think you got your DO cookin under control & if ya change, may not turn out the way ya want.
Quote:
Originally Posted by Whisky Fish View Post
With all the DO cooks you've done Becky? I'd say, "control-alt-delete" on that recommendation.
Quote:
Originally Posted by gracoman View Post
I've done it both ways and like the perimeter coal method for the bottom and evenly spaced for the top.
I decided to ask on the Facebook group and it's a matter of opinion although a few said that the heat is distributed more evenly in a ring... I'm just going to stick with what I've been doing.


Quote:
Originally Posted by Capt View Post
Dang that looks good! How did the noodles turn out not being boiled first? Was there enough moisture in the other ingredients? From here it looks like it!
I was worried about that, but the noodles were perfectly done.


Quote:
Originally Posted by MrZip66 View Post
Made a fair share of DO lasagna.
How do you do yours?


Quote:
Originally Posted by Wingman View Post
Becky, another amazing cook. Way to rock the Lasagna in a DO!
I will take your advice and throw some ricotta in next time.

Quote:
Originally Posted by BBQ Bob View Post
Is there anything you can't do in them???
I don't think so...endless possibilities!

Thanks again, All!!!
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Old 04-25-2013, 02:33 PM
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Just beautiful Becky!! I love lasagna! Your dutch oven version may be the best I've seen. Your DO cooks are so inspiring.

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dutch oven, ground beef, lasagna, spaghetti sauce


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