AZ Places Recipes

INSTRUCTIONS

Prepare the Dutch Oven:
Preheat your campfire or grill to medium heat, or prepare 24–28 charcoal briquettes.
Grease a 12-inch Dutch oven with olive oil or nonstick spray.

Prep the Vegetables:

• Zucchini: Thinly slice; optionally salt and pat dry to reduce moisture.

• Mushrooms: Clean with a damp cloth; slice thinly.

• Spinach: Use fresh (rinsed and chopped) or thawed frozen (fully squeezed dry).

• Bell Peppers (optional): Remove seeds and stem; dice or slice thin.

Optional Sauté:
In a skillet, heat 1–2 tsp olive oil. Lightly sauté zucchini, mushrooms, and peppers for 3–5 minutes to soften and reduce moisture. Spinach does not need to be sautéed.

Ricotta Mixture:
In a bowl, mix ricotta, eggs, Italian seasoning, salt, and pepper until combined.

Assemble the Lasagna:

1. Spread 1/2 cup marinara on the bottom of the Dutch oven.

2. Add a layer of noodles (break to fit).

3. Spread ricotta mixture.

4. Layer in prepared vegetables.

5. Sprinkle mozzarella and Parmesan.

6. Repeat layers until ingredients are used, ending with sauce and mozzarella on top.

7. Cover with the lid.

Cook the Lasagna

Briquettes Method:

• Use 12–14 briquettes under and 12–14 on top (or place over medium coals on a campfire).

• Cook for 45–60 minutes, rotating the Dutch oven and lid every 15 minutes for even cooking.

• Check after 40–45 minutes: it's done when the noodles are tender, sauce is bubbling, and cheese is melted.

Stovetop Method:

• Place the Dutch oven over low to medium-low heat on a camp stove.

• Use a heat diffuser if available to prevent scorching and promote even cooking.

• Cook for 45–60 minutes, checking every 15 minutes:
  Rotate the pot occasionally for even heating.
  Avoid lifting the lid too often to retain heat.

• After about 40–45 minutes, check for doneness: noodles should be tender, sauce bubbling, cheese melted.

Let rest 10 minutes before slicing and serving.