This lasagna isn’t a traditional Italian lasagna. It’s more of a casserole that is made with lasagna noodles. Nonetheless, it’s delicious. I fell in love with this lasagna when we were camping in Wyoming with my husband’s family. There was a large group of us and each night one family would make a different dinner for everyone. It was my mother-in-law’s night to make dinner, and this was her dish.
This lasagna, like any lasagna, is great because it can feed a large group of people. You can easily double or triple the recipe if you need to feed more for a party, potluck, or a group of campers. This dish has become part of our family’s regular meal rotation, and is a staple when camping. It is one of my favorites because I can do a lot of the preparation at home before we get to our destination.
This recipe is unique in a couple different ways. First, the ingredients used are sour cream and cottage cheese instead of Parmesan and ricotta cheeses, and cheddar in place of mozzarella. The other unique aspect of this recipe is how it is cooked. It is cooked in a Dutch oven, which is perfect for camping because you don’t actually need an oven. When we’re camping we simply use charcoal briquettes by following a simple formula to prepare the equivalent of a 350-degree oven. Of course, if you’re making this at home, you can simply bake it in your oven.
For all things camping, be sure to check out my friend Coral’s blog here!
Dutch Oven Lasagna
2-8oz cans of tomato sauce
1 lb ground beef
1 medium onion, diced
1 TBSP butter
1 cup sour cream
1 cup cottage cheese
Salt and pepper
8 oz lasagna noodles, cooked
8 oz shredded cheddar cheese
In a skillet, cook the onion in the butter until translucent. Add the ground beef and cook until no longer pink. Season with salt and pepper to taste. Add tomato sauce, sour cream and cottage cheese to beef mixture. Spray Dutch oven with cooking spray, and begin to layer the cooked lasagna noodles with the beef mixture until all are gone. Top the final layer with the shredded cheese. Cook at 350 degrees until cheese is melted, about 30 minutes.