Chad and I have been in a camping cuisine rut. For years, we've stuck with the tried and true hot dogs, potato packets, eggs and pancakes. After receiving a Dutch oven for Christmas, we branched out and made campfire cobbler, but, in spite of the multitude of recipes out there, we've rarely veered from our time tested menu plans.
Until we went camping last March.
If you remember correctly, in an effort to step up my game while camping with bonafide foodies, I made vegetarian chili over the campfire. While it was delish, I thought we'd try something else this go around. Something so yummy, we're happily allowing it to become our new rut. Something so kid friendly, Joseph ate left overs for lunch. Something so unexpected, we can't wait to do it again.
Dutch Oven Vegetarian Lasagna
Dry lasagna noodles
Jarred spaghetti sauce
1 container ricotta cheese
Shredded mozzarella
2 zucchinis, diced
2 paddy pans, diced
2 cups mushrooms, diced
butter
garlic powder
Saute your veggies in butter, seasoning with garlic powder, in a fry pan (or, I suppose directly in your heated Dutch oven) until tender. Set aside.
I use these handy liners to keep clean up minimal. After putting one in your Dutch oven, simply layer your lasagna: sauce, dry noodles (you'll need to break them to fit in a round oven), ricotta, veggies, mozzarella. Repeat. Your top layer will simply be sauce and mozzarella.
Put the lid on your oven and place it over eight coals, covering it with twelve more. Cook for an hour.
If you have four layers of lasagna, cook two hours, adding new coals one hour in.
Actual hands-on time with this recipe is not only minimal, but simple. The oven does the rest. You just sit back and enjoy.
Or, in our case, get one child in bed so you can enjoy your dinner with a single child to chase.
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