A vegetarian Dutch Oven lasagna rich with cheese, veggies and spinach is a fun and easy recipe for a campout. We make this a one pot dish with no boil lasagna noodles.
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Dutch Oven Vegetarian Lasagna
Yield:
6
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
A vegetarian Dutch Oven lasagna rich with cheese, veggies and spinach is a fun and easy recipe for a campout. We make this a one pot dish with no boil lasagna noodles.
Ingredients
- 1 package no-boil lasagna noodles
- 15 ounce full-fat ricotta cheese
- 2 cups shredded mozzarella (fresh preferred), divided
- 15 ounce can spinach, drained (reserve liquid)
- Zucchini or yellow squash thinly sliced
- 2 cups sliced mushrooms
- 28 ounce jar pasta sauce
- 1 teaspoon salt
- 2 tablespoons Italian seasoning or use your favorite herb mixture
Instructions
- Prepare about 2 dozen coals for a 350 degree oven.
- Mix ricotta, 1 ½ cups mozzarella, spinach, salt, and herb mixture together. Taste and add more seasoning if necessary.
- Spread 1/3 pasta sauce down on bottom of dutch oven then sprinkle with cheese.
- Add one layer of lasagna noodles. Break noodles as necessary to fit into the round pot.
- Add 1/3 of sliced veggies, spinach, ricotta mixture, sauce and cheese. Aim for about 3 layers.
- Repeat twice with remaining spinach, veggies, cheese mixture, pasta sauce, and noodles.
- Pour any remaining pasta sauce on top and rinse out jar with 1/4 cup water, add that to lasagna and top with a layer of cheese.
- Place the lid on the Dutch oven.
- Place Dutch oven on coals, about 10 under and 12-14 on lid. Bake for 25 minutes.
- Next, remove lid and check for any excess moisture. If there's too much liquid keep lid off and let liquid boil off.
- Remove Dutch oven from heat. Allow lasagna to cool slightly before serving.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 353Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 58mgSodium 1334mgCarbohydrates 28gFiber 7gSugar 12gProtein 22g
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