Favorite Recipes: Veggie Lasagna

VEGGIE LASAGNA

Want to impress your friends and family with your campfire cooking skills?  Lasagna is camping comfort food at its best, even when it's vegetarian.  This is a great meal for colder weather or when your group is hanging around camp for the afternoon.  This recipe will create a soul-warming meal for 4-6 campers.

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Ingredients

• 1/2 box no-cook lasagna noodles
• ½ pound Crimini mushrooms
• 1 large onion
• 2 large bell peppers (1 red, 1 yellow)
• ½ large bunch of kale or spinach
• 1 jar of your favorite tomato-based pasta sauce
• 1 large bag of shredded Mozzarella cheese
• 12 oz of Ricotta cheese (seasoned with dried basil, oregano, garlic powder, salt, and pepper to taste)

Instructions

Julienne the veggies and saute onions and mushrooms using a Fry-Bake pan.  Add kale/spinach at the last minute just to soften.  Set aside, but keep warm.

Warm the Dutch oven over the fire while the veggies are cooking.

Prepare the Ricotta cheese by adding spices until you have created a very flavorful filling.

Using an 8 quart Dutch oven, begin layering the lasagna as you would in a standard pan at home (sauce, noodles, Ricotta cheese, sauce, veggies, Mozzerella cheese, repeat -- with Mozzerella as the final layer).  Note:  Fill the oven with layers until about 1/2 to 2/3 full.

Cook over the fire, turning as needed to make sure it's heating evenly.  Put coals from the fire on the lid to bake from the top down as well.

When cheese is browned on top and the sauce is bubbling, take off heat and let set up for about 10 minutes.  Enjoy!

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