Looking to improve your lasagna and maybe even your cooking overall? Then Dutch oven cooking is the way to go! Here is a great Life Scout recipe from “The Scout’s Dutch Oven Cookbook” by Tim and Christine Conners.
1 pound of ground Italian sausage (sweet or spicy)
1 (26-ounce) jar of pasta sauce (your favorite)
2 (24-ounce) bags of frozen ravioli, thawed out
1 (14 1/2-ounce) can of Italian diced tomatoes (with basil, garlic, and oregano)
1 pound (4 cups) of shredded mozzarella or Italian blend cheese
12-inch camp Dutch oven
Preparation At Camp:
Preheat the Dutch oven over 27 coals.
Cook the sausage in the oven until it is no longer pink. Then set that aside.
Coat the bottom of the oven with about 1 cup of pasta sauce.
Distribute 1 bag of cheese ravioli over the sauce then add a layer of about 1 half of the cooked Italian Sausage.
Pour the can of Italian diced tomatoes over the sausage then distribute the second bag of cheese ravioli over the tomatoes.
Spread the remainder of the sausage over the ravioli followed by the rest of the pasta sauce.
Bake that for about 45 minutes using 18 coals on the lid and 9 briquettes under the oven. Refresh the coals as required.
Remove the lid, add the shredded cheese, then replace the lid and cook it for an additional 15 minutes.
[From Tracy Tuttle, Den leader of Pack 97, Ore-Ida Council in Boise, Idaho]