Easy Dutch Oven Cheese Lasagna

Rating: 3.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Easy, cheesy, full of vegetables, and great for outdoor cooking!

By JAZERNORTH

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Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
additional:
10 mins
total:
1 hr 40 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Pour about 1/2 cup of spaghetti sauce into the bottom of a large, cast-iron Dutch oven with lid. Spread the sauce around evenly.

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  • Place down a layer of three lasagna noodles, and spread about 3/4 cup of spaghetti sauce over them. Lay in the broccoli and sprinkle with 2/3 cup of mozzarella cheese. Repeat this layering of noodles, sauce, vegetables, and cheese using the cauliflower, green peas, and corn.

  • Cover the corn with the last three remaining lasagna noodles, and spread the remaining spaghetti sauce on top. Sprinkle with the Cheddar cheese.

  • Place the lid on the Dutch oven, and place 12 hot coals underneath and 12 coals on top. Cook for 75 minutes or until noodles are soft and tender. Remove the coals, and allow to stand for about 10 minutes to firm up a bit before serving.

Nutrition Facts

Per Serving:
289 calories; protein 14.1g; carbohydrates 38.8g; fat 9.1g; cholesterol 23.4mg; sodium 495.3mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

SusieQ
Rating: 4 stars
03/18/2008
Dutch Oven Lasagna is one of my all-time favorite things to cook. I think this recipe isn't perfect but it gives you the idea. I make up a proper Bechemel sauce with butter flour and milk and then add ricotta cheese. So cheesy! I've never been a fun of broccoli and cauliflower in a lasagna so I use bell peppers onions mushrooms and any other veg that looks good. Also you can add meat if you are so inclined. I only put in on the coals for about 30 -45 min. Letting a lasagna stand is key so don't rush it. Read More
Helpful
(36)

Most helpful critical review

Mina Farahmandi Lewis
Rating: 2 stars
08/02/2006
I was so hopeful for this recipe. I suppose if I had analyzed it more - I would have asked myself if pasta sauce sounded good over broccoli and cauliflower. The directions were great and I followed them to the letter. OK...so all I can think was flavor was not there. I am usually the one that everyone considers the "great cook" but this one was not a winner for me. Perhaps - if I see other people LOVE it - I will analyze why I did not and give it another try. I hope to see more dutch oven things - because THAT (cooking outside) part was fun! Read More
Helpful
(50)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Mina Farahmandi Lewis
Rating: 2 stars
08/01/2006
I was so hopeful for this recipe. I suppose if I had analyzed it more - I would have asked myself if pasta sauce sounded good over broccoli and cauliflower. The directions were great and I followed them to the letter. OK...so all I can think was flavor was not there. I am usually the one that everyone considers the "great cook" but this one was not a winner for me. Perhaps - if I see other people LOVE it - I will analyze why I did not and give it another try. I hope to see more dutch oven things - because THAT (cooking outside) part was fun! Read More
Helpful
(50)
SusieQ
Rating: 4 stars
03/17/2008
Dutch Oven Lasagna is one of my all-time favorite things to cook. I think this recipe isn't perfect but it gives you the idea. I make up a proper Bechemel sauce with butter flour and milk and then add ricotta cheese. So cheesy! I've never been a fun of broccoli and cauliflower in a lasagna so I use bell peppers onions mushrooms and any other veg that looks good. Also you can add meat if you are so inclined. I only put in on the coals for about 30 -45 min. Letting a lasagna stand is key so don't rush it. Read More
Helpful
(36)
jackie
Rating: 2 stars
01/26/2009
while the dutch oven cooking method is always good (and i do it a lot in backyard firepit) it's touchy when combining certain veggies that get mushy and tasteless after high heat and a pasta that needs the firm texture...i would suggest to replace broccoli and cauliflower and zucchini with more firm veg like portabella chard/collard spinach and carrot. ground meats are excellent too Read More
Helpful
(33)
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