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Lasagna with the Dutch Dome
By admin | October 12, 2009
By Sunnie Renshaw
I have been wanting to make lasagna for some time but obviously needed to have lots of family for the occasion. I had made this recipe before from 2006 World Championship Dutch Oven Cook-off, Not Your Mama’s Dutch Oven Lasagna, which Bill and Toni Thayn prepared. I opted for a 14″ D.O. because it makes a whoppin’ lot of lasagna. Ok, the good part, the 14″ is a tight fit for the diffuser plate but about 1/2 the legs fit so that was good enough for me.
How cool is this cooking thing? 2 hours on low, no coals to change, no D.O. to turn to keep the heat even, did I mention no coals, no checking for hot spots, 2 hours to go do something else, like laundry, dishes from preparing the lasagna, did I mention no coals? Lasagna was a hit and I had borrowed my cousin’s aluminum D.O. so clean up a SNAP.
Not Your Mama’s Dutch Oven Lasagna
Sauce Ingredients
2 can (26.5 oz. ea.) Prepared Spaghetti Sauce
1 can (28 oz) petite cut diced tomatoes
1 cup diced onion
½ cup diced bell pepper
1 tsp. minced garlic (I didn’t measure)
¼ cup dried parsley
3 tsp. Italian seasoning
3 tsp. House Special Seasoning ***
3 tsp. sugar
3 tsp. seasoning salt
4 bay leaves
Mix all ingredients in pot
Simmer, covered, for 1 hour
Ingredients
2 lb. ground beef
1 lb. ground Italian sausage
2 (16 oz. boxes) lasagna noodles
2 cups Gruyere Cheese, grated (I used Monterey Jack)
24 oz. cottage cheese mixed with 2 eggs and 1 cup Parmesan cheese (I used Ricotta cheese)
2 cups Swiss cheese, grated
4 cups sharp cheddar cheese, grated
2 cups Mozzarella cheese, grated
1-2 can (12 oz. ea.) V-8 juice, as needed
½ lb. thinly sliced sandwich pepperoni
Directions
1. Cook the meat in another pot until meat is no longer pink, drain.
2. Place into pot with sauce and simmer an additional 20 minutes.
3. Mix grated cheese in large bowl and set aside. Reserve 1-2 cups of cheese for top.
4. Spread thin layer of sauce on bottom of 12” (I used a 14”) DO.
5. Layer double layer of dry noodles, sauce, pepperoni, mixed grated cheeses and cottage cheese mixture. Repeat.
6. Add 1-2 cans of V-8 juice on top of lasagna.
7. Bake at 350° for 1 to 1 ½ hours. (I did 2 hours on low setting with Dutch Oven Dome) and let it set ½ hour to absorb excess moisture and allow to set up.
8. Add reserved cheese the last ½ hour.
***House Special Seasoning
Mix 1 cup salt, ¼ cup black pepper and ¼ cup garlic powder. Use as needed in recipes. Store in airtight container for up to 6 months.
Recipe from 2006 World Cook-Off—Bill and Toni Thayn
Topics: Dutch Oven, General Discussion | No Comments »