As a wandering adventurer whose home is where the tent is I am often asked what I miss most about having a permanent home. My answer is always the same, having a garden and having a kitchen. While I have yet to figure out how to create a traveling garden I have been pretty happy with the culinary creations I have made with a campground kitchen. Cooking with a cast iron dutch oven has allowed me to bake many dishes over coals that I used to think required a traditional kitchen.

Cast iron is much too heavy for me to consider carrying on back packing trips, but when I am cooking in a front country camp site it is my go to tool. A wood fire can be used as the source of heat, however I prefer charcoal when possible as it creates a more consistent, predictable heat. When using charcoal I place approx. 1/3 of the coals under the dutch oven and 2/3 of the coals on the top. Baking time will vary, but the smell and the sizzle coming from under the lid let's me know it is time to peek and see if it is done.

One of my favorite dishes to bake for a large group is a lasagna stacked with many layers of cheese, sauce and noodles. No matter what type of kitchen I am cooking in I tend to create dishes without exact measurements and use ever changing ingredients. Below I will give an idea of the process of creating a cast iron dutch oven lasagna and I encourage you to experiment with your own favorite ingredients.

Briefly saute any combination of the below vegetables in olive oil. (This can be done at home in advance and transported to your camp for a quicker process if you like)...

Onions, Garlic, Bell Peppers, Broccoli, Carrots, Zucchini, Spinach, Mushrooms

Add a couple of jars of your favorite marinara sauce.

I typically make a vegetarian lasagna; but if you like add cooked meat such as ground beef, turkey, sausage, bison, moose, caribou, or chicken.

Coat the bottom of a 12" cast iron dutch oven with vegetable oil. Spoon in a small amount of sauce to cover the bottom. Then begin to layer in the order listed below. I like to make 6-8 layers which makes a lasagna large enough to feed a group of 10 or more people. Of course you can adjust for a smaller group by using a smaller dutch oven or making less layers....

No bake lasagna noodles
Ricotta cheese (spooned on top of noodles and slightly spread)
Sauce mixture
Shredded cheese (I like to combine mozzarella, cheddar and parmesan)
If I have fresh basil on hand I like to include some torn leaves on top of the cheese layers

Repeat layers until the lasagna is the size that you would like it to be, finishing with a layer of cheese. Cover with a lid and cook over coals or fire. I use about 6-8 coals on the bottom and 12-16 on top. Turn the dutch oven occasionally for a more even cooking. Listen for the bubbling sauce and check to see if the top cheese layer is slightly browned. Try not to peak too often so the heat does not escape. You may need to vent slightly towards to the end if your sauce appears too watery.

Once your lasagna looks and smells done remove from heat and let it cool for about 15-20 minutes. This resting time will allow all of the layers to bind together.

If you like serve with a salad and bread and prepare to impress your guests and leave the dinner table (or campfire) with a full belly.

I hope you have fun with the process and enjoy your creation! If you would like to share your campfire lasagna creations with me I would love to hear about them!