LASAGNA (8 inch Dutch Oven batch)


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LASAGNA (8 inch Dutch Oven batch)
While this recipe was created for Zucchini, you can easily substitute with regular lasagna noodles. I pre-cook normal lasagna noodles, then proceed with the same recipe. Various cheeses can be mixed or matched based on your preference or availability. The quantity is ample for about 4-6 people. Serve with a salad and garlic toast.

Recipe and Photo: Courtesy R Beach
Course Main Dish
Cuisine Italian
Keyword Lasagna, Pasta
Prep Time 15 minutes
Cook Time 90 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Italian
Keyword Lasagna, Pasta
Prep Time 15 minutes
Cook Time 90 minutes
Servings
People
Ingredients
Instructions
  1. Slice Zucchini thin lengthwise. Lay out on paper towels while preparing other ingredients. This will absorb some of the liquid the zucchini would otherwise generate while baking.
  2. Saute: Ground Turkey, Dried Cilantro flakes, 3/4 Sweet Onion diced, plus Salt & Pepper to taste.
  3. In a separate bowl Whisk the following: Fire roasted diced tomatoes, Tomato Sauce, Garlic, Italian Seasoning, Marjoram, Salt & Pepper to taste.
  4. Coarsely Chop & Mix together: 3 cups Loosely packed chopped fresh spinach leaves, and the chopped basil leaves.
  5. Layer in a well greased 8 inch Dutch Oven
  6. A little Sauce mixture
  7. A layer of sliced zucchini/or noodles
  8. A layer of the Sauteed Meat mixture
  9. A layer of Small curd Cottage Cheese
  10. A layer of shredded Mozzarella Cheese
  11. A layer of the chopped Spinach and Basil
  12. Repeat the layers
  13. End by spreading any remaining sauce on top. Then some shredded Mozzarella Cheese.
  14. At this point the 8 inch Dutch Oven will be heaped slightly but will cook down as the spinach wilts. A 10 inch Dutch Oven will work too.
  15. In your kitchen, using zucchini, oven bake uncovered @ 375°F for 90 minutes (Uncovered to evaporate the liquid due to the water in the zucchini)

    Using zucchini in camp with Charcoal, bake 90 minutes covered. To get the evaporation required, when baking with charcoal slightly elevate the lid with spoon handles, (regular thin handled eating spoons) to make a slight gap….or some similar method.

    If using regular pre-cooked pasta noodles (Kitchen Oven) reduce the cook time. Bake covered 30 minutes, then uncovered an additional 30 minutes.

    If using regular pre-cooked pasta noodles (Camp Dutch Oven & Charcoal) Bake covered 60 minutes, and Do Not use any air gap technique between the pot & lid.
  16. Cook on something covered with foil since a full pot tends to ooze some of the ingredients until it cooks down a bit.
Recipe Notes

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CHARCOAL OUT THE EARS

A donation to TheDutchOvenCook.com today.  (A big Thank You to Ed McCormick of Las Vegas)

This came short notice….the way things like this often do.   In hindsight had I had more time to think about this, and known some of my contacts would not be as interested as I had hoped.  I may have passed.

The timing was good for me to do the pick-up.  It was an adventure none the less.

We shuttled broken and torn bags of charcoal, from the back of a semi-trailer for a good two hours.

Moving all the charcoal onto my (Tri-axle) dump trailer. Pallet after pallet of boxed up ripped bags.  Each pallet and cardboard container was wrapped in shipping shrink plastic. There was two layers of pallets so the cardboard containers on the bottom were crushed.  (Thank you John/ with Ed) for helping dig through all of that and for slinging lots of charcoal.

Somewhere about a quarter of the way into the semi-trailer the bee’s showed up.   I took three hits.  Two Benadryl later I was back in there.  I hate those little buggers.  They left stingers so they were some kind of bee and not yellow jackets.   We never did figure out were we stirred them up.  We thought maybe they were under the trailer?

What do you do with several thousand pounds of charcoal?  That was an initial eye ball estimate.  After unloading much of it in buckets and garbage cans later in the day, I believe it may have been in excess of 4000lbs.

What started out as a gifting idea to supply 3 state parks we attend Dutch Oven Cook Off events at, with free charcoal. Turned into they either didn’t want any. Or they only want a mere couple hundred pounds.

I needed to get the majority of this off the trailer before I drive a load up to Cathedral Gorge State Park. Too much weight, and they didn’t want the volume I have anyway.

The Old Mormon Fort SP in Las Vegas took as much as they wanted.  We had hoped double or triple of what they took.  LOL

We put the word out to our Dutch Oven friends, FB Market Place and Craigslist. Thankfully enough people showed up at my house to get this down to a manageable load.  I think 3000 lbs or so was off loaded.  We stopped at 6:30pm and put the trailer to bed.  Thanks to all that toted some away!

The remainder of the charcoal I am hauling up to Cathedral Gorge SP next week (165 mile on way).  Perhaps tent camp a night while I am there to give this adventure an ending bright spot.

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OLD MORMON FORT Dutch Oven Cook-Off 2020

Las Vegas Nevada

March 28th, 2020

Old Las Vegas Mormon Fort

State Historic Park

Dutch Oven Cook-Off Rules

Saturday, March 28, 2020

ELIGIBILITY:   The contest is open to individuals or group cook/teams.  Anyone under the age of 16 entering individually must have a parent or guardian’s signature. 

ENTRY FEE:  $5 per team, cash only.  Fee waived with pre-registration. Participants are allowed unlimited dishes.  The entry fee will be used to help fund future cook-offs, demonstrations, and other interpretive park programs. Participants have until the start of the competition to enter.

PROCEDURE:  Entries fall under one of the three categories:

  • Main Course
  • Side Dish
  • Dessert

Entrants are responsible for providing all food items and supplies required for preparation of the entry.  Entrants are also responsible for cleanup of their immediate area after cooking.  Charcoal will not be provided. Participants may set up their own hot water stations if desired.

 All individuals and teams participating will be required to display a sign (no larger than 8-1/2” by 11”) that states the name of their dish.  If the dish is especially spicy or contains foods that many people are allergic to (such as peanuts) that information should also be included on the sign. 

All cooking must be done in a Dutch oven and everything must be cooked on-site (i.e. no pre-cooked items or ingredients may be used).  Participants are responsible for keeping refrigerated items cool prior to serving or mixing into the recipe. 

For public health reasons, pets will not be allowed in the cooking area during the cook-off.  Only those involved in preparing dishes will be allowed in the cooking area.  Participants must follow proper sanitary procedures when handling food and cleaning cutting boards, mixing bowls, and any other utensils used during the preparation of the dish.  Tasting of dishes (for adjusting of seasonings) should be done only with a disposable spoon.

SCHEDULE:   The event schedule will be as follows:

8:00am: Park opens, participants may enter and begin setting up.

12:30pm: Tasting and voting begins

1:00 – 1:30pm: Winners will be announced

4:30pm: Park closes.

AWARDS PROCESS: Awards will be given to the top three dishes in each of the three categories.  Award winners will be decided by a panel of three judges. Each category will also have a popular vote winner. Event attendees will have one vote to cast per dish category. 

While this is a competition, everyone’s goal should be to have fun and learn some new recipes and techniques!

Contact us using one of the following, to obtain an Entry Form. Entry forms may be submitted one of three ways:

Email: 

cfehner@parks.nv.gov

OldFort@parks.nv.vom

Mail:

Old Las Vegas Mormon Fort State Historic Park

500 E Washington Ave

Las Vegas, NV 89101

In Person at:

Old Las Vegas Mormon Fort State Historic Park

500 E Washington Ave

Las Vegas, NV 89101



Website  Old  Las Vegas Mormon Fort

 

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Link to our TOPONAUTIC Blog

A special notice to our email subscriber list.  Especially those that collect or are trying to identify a piece of cast iron, or a foundry.



By multiple request. We are adding a link to our old TOPONAUTIC Blog that contains numerous webpages on collecting and identifying cast iron. We continue to reconstruct our old blog pages over here on TheDutchOvenCook. But progress is slow. Nearly non-existent during the warmer months of the year.

If you are searching to help identify a piece of cast iron, a foundry, etc., look for the TOPONAUTIC link in the first paragraph of our FOUNDRY – MANUFACTURER BY NAME (INDEX)

For those new to our site that are not email members be sure to sign up.

Subscribe to Our Email List
Subscribe to our Email List to receive our latest Posts that are often packed with interesting and informative content, Special Events notifications, as well as offers that may not be extended to the general public.


Our entry form is simply.  We do not ask for, or retain any personal information.  Your privacy is a priority.  We do not share or sell information.  You can “Unsubscribe” at any time.

 

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DUTCH OVEN COOK-OFF Cathedral Gorge 2019

Saturday, September 21, 1:00 p.m. – 7:00 p.m.

The Cathedral Gorge Rangers reached out to me today.  They are still going ahead with their Dutch Oven Cook-off.  Though they are concerned they only have 1 cook signed up as of today. Please get your entries forms in!

There is a simple on-line entry form at the link below. Entry is FREE if submitted ahead of time. If you wait and sign up the day of the event there is a $5 entry fee.

They aren’t sure if the Area 51 Event, planned at the same time, is the cause of lack of sign ups?  They don’t believe the 51 Event will filter over into this area.

If you are planning on attending as a cook and haven’t signed up with them, please do so.  Or at a minimum let them know you will be there to cook.

Many of us in our local Dutch Oven group have been attending this cook-off for years. It is our favorite competition event. Attending as a cook, as well as joining in with all the fun events the rangers plan for the whole day.

Click this link for the Nevada State Park Dutch Oven Cook-off info

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BLACKLOCK FOUNDRY (Lodge)

Introducing the Blacklock line from Lodge.  As a cast iron lover, user, and collector, new products always interest us.   We like a wide variety.

We recently stumbled into the Blacklock line.  As we spoke of it to others  in our circle of Dutch Oven Cooking friends.  We quickly realized many are as uninformed as we were.

Numerous collector and daily use cookware pieces we have are Lodge. Vintage as well as more modern.  Old school plus pre-seasoned.

To our knowledge the new Lodge line of Blacklock is a premium more lightweight piece of cookware.  Best of all it comes triple seasoned!

History wise, Lodge was the first to introduce factory seasoned cookware. Starting that back in 2002.   Now they are offering a triple seasoned product.

We hope that somewhere down the road, we have the opportunity to test out a some of the Blacklock line.  Then provide you with a candid and honest TheDutchOvenCook review.

For now Please visit Blacklock on the Lodge website for more information.

Lodge images used with permission courtesy of Lodge
Consider all images on this page as well as this site as ©Copyright
Written permission is required for any use of images or text

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PERFECT SIZE FOR TWO

How many of you have multiple pieces of Cast Iron Cookware? I certainly have way too big of a collection. Probably borderline hoarder? Actually, no “probably” about it. LOL!

From Skillets to Dutch Ovens, to other iron in between. They are meant to be used and not just sit on the shelf. I try to put many of them to real use from time to time.

Often times I find myself returning to my #8 Cast Iron Dutch Ovens. I have three of the more modern Lodge in this size.

I find them perfectly sized when cooking for two people….perhaps even large enough for four depending on what you cook or bake. No need to waste expensive charcoal. Most things can be baked or cooked with 15-16 properly arranged briquets.

See our thoughts on Heat Management or Coal Counting.

I find the 8 inch Dutch Ovens especially ideal for camping. While their larger cousins are great for competition cooking, large pot-luck’s, or cooking/baking for more people or a larger than two family. My go to Dutch Oven for camping trips is my 8 inch. The smaller size makes their weight insignificant.

These are great for a small batch of morning biscuits or pastries. Able to produce those hot and fresh goodies while waking up to some fresh coffee. If you want a full blown breakfast, bake up a Dutch Oven Mountain Man Breakfast.

Our Cinnamon Roll Recipe

Our Homemade Buttermilk Biscuit Recipe

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Dutch Oven Cook-Off Mormon Fort 2020

Calling all Cooks, eaters, and spectators to visit the Mormon Fort.

If you are a Las Vegas visitor. Or new to the area. Many never realize this State Park is in the center of Las Vegas. There is a ton of frontier history to go along with this fun cooking and eating event.

This is a preliminary post so that you may mark your 2020 Calendars.

This State Park, in Las Vegas, Nevada. Has scheduled their 2020 Dutch Oven Cook-off for Saturday March, 28, 2020.

Check back often for additional detail.

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