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Campfire Lasagna in a Dutch Oven After Baking
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5 from 15 votes

Campfire Lasagna (Vegetarian)

This vegetarian spinach campfire lasagna is cooked in a cast iron Dutch oven, and is perfect for camping meals and cookouts.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Servings: 6 people
Calories: 341kcal



  • 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)
  • 28 ounce jar pasta sauce
  • 1 teaspoon salt
  • 2 tablespoons Italian seasoning or use your favorite herb mixture (such as Herbs de Provence)


  • 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).
    Meanwhile, mix ricotta, 1 ½ cups mozzarella, spinach, salt, and herb mixture together. Taste and add more seasoning if necessary.
    Add ⅓ of the cheese mixture to the bottom of the Dutch oven and spread it out to cover the pot.
    Add ⅓ Cheese + Spinach Mixture to Dutch Oven.
  • Top cheese with ⅓ of the pasta sauce.
    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, and noodles (you may have some noodles leftover). 
    Add ⅓ Pasta Sauce + Noodles.
  • 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.
    Top the Lasagna with Cheese.
  • 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 be boiled off. If needed, let it cook a few more minutes until any extra liquid has thickened. 
    Campfire Lasagna in a Dutch Oven After Baking
  • Remove Dutch oven from heat. Allow lasagna to cool slightly before serving.
    Spinach Campfire Lasagna on a Plate.



Serves 6, or 4 hungry hikers


Calories: 341kcal | Carbohydrates: 24g | Protein: 20g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 691mg | Potassium: 221mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1505IU | Vitamin C: 2.8mg | Calcium: 351mg | Iron: 1.1mg