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Cooked campfire lasagna with sausage in Dutch oven.
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5 from 1 vote

Campfire Lasagna with Sausage

This campfire lasagna with sausage is cooked in a cast-iron Dutch oven. Use meat or plant-based sausage in this camping or cookout dish!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Servings: 6 people
Calories: 641kcal

Equipment

Ingredients

  • 14 ounces ground breakfast sausage (not in casing) I like Impossible sausage, but this will work with meat sausage as well
  • 1 package no-boil lasagna noodles Use gluten-free no-boil noodles if needed
  • 15 ounces full-fat ricotta cheese
  • 2 cups shredded mozzarella (fresh preferred), divided
  • 15 ounce can spinach, drained (reserve liquid)
  • 28 ounce jar pasta sauce
  • 1 teaspoon salt
  • 2 tablespoons Italian seasoning Or use your favorite herb mixture, such as Herbs de Provence

Instructions

  • Prepare Coals: Preheat campfire coals until very hot. Once coals are hot, set aside around 15 coals aside for easy access (you'll be setting them on top of your Dutch oven).
    Add the sausage to the Dutch oven pot and set the pot on the coals. Cook until the sausage browns, and then remove from heat. Scoop the sausage into a bowl.
    Sausage cooking in Dutch oven.
  • Meanwhile, mix ricotta, 1-½ cups mozzarella, spinach, salt, and herb mixture together. Taste and add more seasoning if necessary.


    Optionally, line the Dutch oven with parchment paper (for easier cleanup).
    Add ⅓ of the cheese mixture to the bottom of the Dutch oven and spread it out to cover the pot.
    Cooked sausage in bowl next to jar of pasta sauce and bowl of cheese, spinach and herbs.
  • Top cheese with ⅓ of the pasta sauce and ⅓ of the cooked sausage.
    

Add one layer of lasagna noodles. Break noodles as necessary to fit into the round pot. Repeat twice with remaining spinach cheese mixture, pasta sauce, sausage, and noodles (you may have some noodles leftover). 

    Lasagna noodles layered on top of cheese mixture and pasta sauce in Dutch oven.
  • Pour reserved liquid from spinach can into a measuring cup, and add water until you have ¾ cup of liquid total. Pour liquid into lasagna along the edge. Top mixture with remaining mozzarella cheese.
    Campfire lasagna topped with shredded mozzarella cheese in Dutch oven.
  • Place the lid on the Dutch oven. (If your Dutch oven is not a campfire-style oven with a flat lid, you'll need to set the lid on upside down so it can hold the coals.)

Place Dutch oven directly on the main batch of coals. Using tongs, set reserved coals on top of lid, and let it bake for about 25 minutes. 
    Place Dutch Oven on Coals + Top with More Coals.
  • Next, remove lid, and leave the Dutch oven on the fire uncovered for about 5 more minutes. The excess liquid should boil off. If needed, let it cook a few more minutes until any extra liquid has thickened.
    Person using lid lifter to take off dutch oven lid heaped with coals, revealing cooked lasagna inside pot.
  • Remove Dutch oven from heat. Allow lasagna to cool slightly before serving.
    Cooked campfire lasagna with sausage in Dutch oven.

Notes

Serves 6, or 4 hungry hikers

Nutrition

Calories: 641kcal | Carbohydrates: 46g | Protein: 35g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 1785mg | Potassium: 1179mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7864IU | Vitamin C: 30mg | Calcium: 457mg | Iron: 5mg