Tuesday, March 25, 2008

Dutch Oven Lasagna

Works great in the oven too!

12-inch Dutch oven or 9x13 pan
8-12 ounces uncooked lasagna noodles
1½ cups small curd cottage cheese
1½ cups grated mozzarella cheese
¼ cup parmesan cheese

Marinara Sauce
1 pound hamburger
1 onion, diced
1 clove garlic, minced
2 16-ounce cans tomato sauce
2 16-ounce cans tomatoes
1 teaspoon oregano leaves
1 tablespoon dried parsley
1 teaspoon marjoram
2 teaspoons dried basil leaves
⅔ cup water

Make sauce and set aside. Brown hamburger, add diced onions and minced garlic and brown. Add remaining ingredients and simmer for at least ½ hour.

In Dutch oven or pan layer marinara sauce, uncooked lasagna noodles, cottage cheese, and mozzarella cheese. Sprinkle a little parmesan over this. Repeat layers making 3 layers of noodles and ending with sauce and cheeses. The sauce will be very runny because the noodles need to absorb the moisture. Cover Dutch oven with lid or pan with foil. Bake the Dutch oven one hour with 14 briquettes on top and 10 on the bottom. Rotate every 15 minutes. Or, bake pan in 350° oven for one hour.

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