LASAGNA (8 inch Dutch Oven batch)

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
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Servings 4 People

Ingredients
  

  • 2 Small Zucchini sliced thin lengthwise Or substitute with pre-cooked lasagna noodles – about (8) of the approximately 2×10 sized noodles. See Barilla brand n.397).
  • 1 lb Ground Turkey Could substitute with ground beef or ground chicken
  • 1 Tbs Dried Cilantro flakes
  • 3/4 Sweet Onion diced
  • 1/2 tsp Salt Adjust sauce to taste
  • 1/4 tsp Pepper Adjust to taste
  • 15 oz Fire roasted diced tomatoes (canned) drained
  • 15 oz Tomato Sauce
  • 1 Tblsp Garlic minced
  • 1 Tblsp Dried Italian Seasoning
  • 1 tsp Dried Marjoram
  • 3 cups Fresh Spinach leaves/Baby leaves Loosely Packed to measure
  • 8 leaves Fresh Basil chopped
  • 16 oz Cottage Cheese small curd or Ricotta Cheese
  • 8 oz Mozzarella Cheese Shredded

Instructions
 

  • 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.
  • Saute: Ground Turkey, Dried Cilantro flakes, 3/4 Sweet Onion diced, plus Salt & Pepper to taste.
  • In a separate bowl Whisk the following: Fire roasted diced tomatoes, Tomato Sauce, Garlic, Italian Seasoning, Marjoram, Salt & Pepper to taste.
  • Coarsely Chop & Mix together: 3 cups Loosely packed chopped fresh spinach leaves, and the chopped basil leaves.
  • Layer in a well greased 8 inch Dutch Oven
  • A little Sauce mixture
  • A layer of sliced zucchini/or noodles
  • A layer of the Sauteed Meat mixture
  • A layer of Small curd Cottage Cheese
  • A layer of shredded Mozzarella Cheese
  • A layer of the chopped Spinach and Basil
  • Repeat the layers
  • End by spreading any remaining sauce on top. Then some shredded Mozzarella Cheese.
  • 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.
  • 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.
  • Cook on something covered with foil since a full pot tends to ooze some of the ingredients until it cooks down a bit.

Notes

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