Rustic Dutch Oven Campfire Lasagna Bake

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 2 tbsp olive oil, plus 1 tbsp for greasing
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 lb (450 g) ground beef
• 1/2 lb (225 g) Italian sausage, casing removed
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 can (15 oz / 425 g) tomato sauce
• 2 tbsp tomato paste
• 1/2 cup (120 ml) red wine or beef broth
• Italian seasoning, oregano, red pepper flakes, sugar, salt, pepper
• 2 cups (450 g) ricotta cheese
• 2 1/2 cups (250 g) shredded mozzarella, divided
• 1 cup (100 g) grated Parmesan, divided
• 1 large egg
• 1/4 cup chopped fresh parsley or basil
• 10–12 no-boil lasagna noodles

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 5–6 quart Dutch oven with 1 tbsp olive oil.
• 2. Brown onion, garlic, beef, and sausage in 2 tbsp olive oil over medium heat until no longer pink; drain excess fat.
• 3. Add tomatoes, tomato sauce, tomato paste, wine/broth, seasonings, and sugar. Simmer 15–20 minutes until thick and rich.
• 4. In a bowl, mix ricotta, 1 1/2 cups mozzarella, 1/2 cup Parmesan, egg, herbs, salt, and pepper.
• 5. Spread a thin layer of sauce in Dutch oven. Add a layer of noodles, breaking to fit, then dollops of cheese mix and more sauce.
• 6. Repeat layers (noodles, cheese, sauce) 3–4 times, finishing with sauce and the remaining 1 cup mozzarella and 1/2 cup Parmesan.
• 7. Cover and bake 30 minutes, then uncover and bake 10–15 minutes until bubbling and browned. Rest 15 minutes before slicing.

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Why You’ll Love This Recipe

• All the comfort of classic lasagna, but baked right in a sturdy Dutch oven for a rustic, campfire-style feel.
• Rich meat sauce, creamy cheese layers, and no-boil noodles make this surprisingly simple to assemble.
• Perfect for feeding a hungry crowd at home, in a cabin, or at a campsite.
• Flexible: oven-bake it indoors or adapt it for coals and campfire cooking.

Grocery List

• Produce: 1 medium yellow onion, 4 cloves garlic, fresh parsley or basil (for filling and garnish).
• Dairy: Ricotta cheese, shredded mozzarella, grated Parmesan or Pecorino Romano, 1 large egg.
• Pantry: Olive oil, crushed tomatoes, tomato sauce, tomato paste, red wine or beef broth, lasagna noodles (no-boil or regular), Italian seasoning, dried oregano, red pepper flakes, sugar, salt, black pepper.

Full Ingredients

For the Meat Sauce

• 2 tbsp olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 4 cloves garlic, minced
• 1 lb (450 g) ground beef (80–90% lean)
• 1/2 lb (225 g) Italian sausage, casing removed (mild or hot)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes (optional, for gentle heat)
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 can (15 oz / 425 g) tomato sauce
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine or beef broth
• 2 tsp dried Italian seasoning
• 1 tsp dried oregano
• 1 tsp granulated sugar (to balance acidity)

For the Cheese Layer

• 2 cups (450 g) whole-milk ricotta cheese
• 1 1/2 cups (150 g) shredded mozzarella cheese
• 1/2 cup (50 g) grated Parmesan or Pecorino Romano cheese
• 1 large egg
• 1/4 cup (10 g) chopped fresh parsley or basil (plus extra for garnish)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For Assembly

• 10–12 no-boil lasagna noodles (or regular noodles, boiled until just pliable)
• 1 tbsp olive oil (for greasing the Dutch oven)
• 1 cup (100 g) shredded mozzarella cheese (for topping)
• 1/2 cup (50 g) grated Parmesan or Pecorino Romano (for topping)
• 2–3 tbsp water (optional, to keep no-boil noodles moist if sauce is very thick)

Step-by-Step Instructions

Step 1: Preheat and Prep Your Dutch Oven

Preheat your oven to 375°F (190°C) with a rack in the middle position. Lightly grease the bottom and about 2–3 inches up the sides of a 5–6 quart cast-iron Dutch oven with 1 tbsp olive oil. This helps prevent sticking and gives the bottom a beautifully caramelized edge.

If you are using regular (not no-boil) lasagna noodles, bring a large pot of salted water to a boil and cook the noodles until just pliable and very al dente, 4–5 minutes less than package directions. Drain, rinse briefly under cool water to prevent sticking, and lay them flat on a lightly oiled sheet of parchment or a tray while you continue.

Step 2: Brown the Meat and Aromatics

Place a large, heavy skillet or another Dutch oven over medium heat. Add 2 tbsp olive oil. When it shimmers, add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes. Add the minced garlic and cook for 30–60 seconds, just until fragrant.

Add the ground beef and Italian sausage to the pan. Season with 1 tsp of the kosher salt, the black pepper, and the red pepper flakes if using. Cook, breaking up the meat with a spoon, until fully browned with no pink remaining, about 6–8 minutes. If there is a lot of fat in the pan, spoon off and discard most of it, leaving just a thin coating for flavor.

Step 3: Build and Simmer the Rustic Tomato Sauce

To the browned meat mixture, add the crushed tomatoes, tomato sauce, tomato paste, and red wine or beef broth. Stir in the Italian seasoning, dried oregano, sugar, and remaining 1/4 tsp kosher salt. Mix until everything is well combined, scraping up any browned bits from the bottom of the pan.

Bring the sauce to a gentle simmer. Reduce the heat to low and let it bubble softly, uncovered, for 15–20 minutes, stirring occasionally. The sauce should thicken slightly and taste rich and savory. Taste and adjust seasoning with more salt, pepper, or a pinch more sugar as needed. If it becomes very thick (standing up on the spoon), stir in 2–3 tbsp water to loosen; you want it spoonable so it can hydrate the noodles while baking.

Step 4: Mix the Creamy Cheese Filling

While the sauce simmers, make the cheese layer. In a medium bowl, combine the ricotta, 1 1/2 cups shredded mozzarella, 1/2 cup grated Parmesan, egg, chopped parsley or basil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir until smooth and evenly mixed. The egg helps the cheese layer set into luscious, sliceable strata.

Set aside the remaining 1 cup mozzarella and 1/2 cup Parmesan for topping the lasagna later. Keep the cheese mixture nearby so you can layer quickly once you start assembling.

Step 5: Start the Layers in the Dutch Oven

Spread a thin layer (about 1 cup) of meat sauce over the bottom of the greased Dutch oven. This prevents sticking and gives the bottom noodles plenty of moisture. Lay a single layer of lasagna noodles over the sauce, breaking them as needed to create a mostly solid layer with minimal gaps. Slight overlapping is fine.

Spoon about one-third of the ricotta mixture over the noodles. Use the back of the spoon to spread it gently into an even layer. Top with about 1 to 1 1/2 cups of meat sauce, spreading it to cover the cheese. The order is: sauce on bottom, then noodles, then ricotta mixture, then sauce.

Step 6: Build Up Rustic Layers

Repeat the layering process 2–3 more times, depending on the depth of your Dutch oven and how many noodles you have. Aim for:

Noodles → Ricotta mixture → Sauce (repeat 3–4 total noodle layers).

Leave at least 1 inch (2.5 cm) of headspace at the top of the pot to prevent bubbling over. If your sauce is very thick or you are using no-boil noodles, drizzle 2–3 tbsp water evenly around the edges before the final layer to ensure the noodles soften fully.

Finish with a generous layer of meat sauce, then sprinkle the reserved 1 cup mozzarella and 1/2 cup Parmesan evenly over the top. This will melt into a bubbly, browned, camp-style crust.

Step 7: Bake, Rest, and Serve

Cover the Dutch oven with its lid. Bake at 375°F (190°C) for 30 minutes. This steamy, covered stage cooks the noodles through and lets the flavors meld. After 30 minutes, carefully remove the lid (watch for steam) and bake uncovered for another 10–15 minutes, until the cheese is deeply melted, bubbling around the edges, and browned in spots.

If you like an extra-toasty top, you can place the uncovered Dutch oven under the broiler for 2–3 minutes, watching closely so it does not burn. Remove from the oven and let the lasagna rest, uncovered, for at least 15 minutes. This resting time is crucial: it allows the layers to set so you can cut neat, hearty wedges.

Sprinkle with extra chopped parsley or basil before serving. To serve camp-style, bring the whole Dutch oven straight to the table or picnic bench and scoop out generous servings with a sturdy spoon or spatula.

Campfire/Coals variation: For a 12-inch Dutch oven, aim for about 8–10 charcoal briquettes underneath and 16–18 on the lid (roughly 375°F). Bake 35–45 minutes total, rotating the pot and lid occasionally for even cooking. Check after 30 minutes, then continue until the cheese is bubbling and the center is hot.

Pro Tips

• Let it rest: The 15-minute rest after baking keeps the lasagna from collapsing into a puddle. It slices more like a layered pie, with clearly defined rustic strata.
• Do not skimp on sauce: Dutch-oven lasagna does best with a slightly saucier mixture so the noodles have enough moisture to soften, especially if using no-boil noodles.
• Use a meat mix: Combining beef and Italian sausage gives that deep, old-school flavor that stands up to smoky campfire notes and hearty cheese layers.
• Protect from burning: If the bottom of your oven tends to run hot, slide a baking sheet or pizza stone under the Dutch oven to diffuse the heat.
• For easier cleanup: You can line the Dutch oven with a round of parchment on the bottom before greasing to help prevent sticking and make serving simpler.

Variations

• All-beef or turkey version: Skip the sausage and use 1 1/2 lb (675 g) ground beef or ground turkey. Add an extra 1/2 tsp fennel seeds and more Italian seasoning to boost flavor.
• Vegetable-packed lasagna: Add 2 cups sautéed sliced mushrooms, spinach, or zucchini into the sauce layers. Just cook off excess moisture first so the lasagna does not become watery.
• Three-cheese no-meat option: Omit the meat entirely and double the ricotta mixture, adding an extra 1/2 cup mozzarella and 1/4 cup Parmesan. Keep the same tomato base for a hearty, cheesy vegetarian bake.

Storage & Make-Ahead

To refrigerate leftovers, let the lasagna cool completely, then cover the Dutch oven tightly or transfer slices to airtight containers. Refrigerate for up to 4 days. Reheat individual portions in the microwave, or warm larger portions in a 325°F (165°C) oven, covered, for 20–25 minutes until hot in the center.

For make-ahead, assemble the entire lasagna in the Dutch oven up to 24 hours in advance. Cover and refrigerate. When ready to bake, let it sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed, adding 5–10 extra minutes to account for the chilled start.

To freeze, you can freeze the baked and cooled lasagna in portions for up to 2 months. Thaw overnight in the refrigerator, then reheat covered at 325°F (165°C) until heated through.

Nutrition (per serving)

Approximate values per serving (1/6 of recipe): about 650–700 calories; 37 g protein; 35 g fat; 45 g carbohydrates; 4 g fiber; 9 g sugar; 1350 mg sodium. Actual nutrition will vary based on brands used, type of sausage, and whether you use wine or broth.