This is a camping (no pasta) staple....it never goes wrong! It is made in a cast iron dutch oven over already hot and ready coals (consult your dutch oven manual for how many coals as it depends on the size of your dutch oven). There is nothing like the smell of this meal cooking outside!
I take my homemade pasta sauce with me (its either frozen or canned). Depending on our travel I either take the veggies and cheese I need or will purchase once we are ensconced at our destination. Below are a list of the ingredients – AND again be CREATIVE!
For a vegan version – use mozzarella non-dairy cheese1
- Pasta Sauce
- 1-2 Zucchini (depends on your dutch oven size)
- 1-2 Squash (depends on your dutch oven size)
- 1 Eggplant (medium)
- Sun Dried Tomatoes
- Baby Spinach
- Onion (small onion sliced)
- Garlic ( a few cloves diced)
- Mozzarella (regular or Vegan)
- (In the picture I used non-meat meatballs)
Eggplant, Zucchini, and Squash can either be sliced lengthwise or in round slices. Round slicing is easier but I’ve had it both ways. Have all your veggies ready before your start so you can create your lasagna like a well oiled machine.
- Place a little of your Pasta Sauce to the bottom of the dutch oven
- Add a layer of Eggplant to cover the bottom of the dutch oven, then a little of each of the following on top of the eggplant – Garlic, Sun-Dried Tomato, Cheese, Oregano and Basil
- For the next layer spread Zucchini topped with a little of the following on top of the Zucchini – Onion, Spinach, Oregano, Basil, Cheese and Pasta Sauce
- Then for the next layerT first add your Squash slices then a little on top the squash of Garlic, Sun-Dried Tomato, Oregano, Basil, Cheese
- When you reach your last layer add Pasta Sauce and Cheese to fully cover the top…add a little more Oregano and Basil.
- Leave room at the top so there is no bubbling over!
- When the coals are hot place the Dutch Oven on the number of coals indicated in your manual and also the correct number on top.
Words to the Wise – I did not add pasta sauce to each layer as I did not want it to soggy so use sparingly except on the bottom and top of your creation. Use whatever other veggies you like (mushrooms, kale, etc). The directions initially said it would cook in 45 minutes but it was perfectly done in 30 – so check as its cooking! Serve with some good crusty bread and salad!