It's Dutch Oven Season Too
Posted: Thu Sep 25, 2008 4:31 pm
But you have to include anchovies to make it fish related. This is really good "Stay Warm" food, and great for a fishing camp trip.
DUTCH OVEN PIZZA LASAGNA
Ingredients:
12” 3 legged Dutch Oven
Kingsford Briquettes
1 box (16 ounces.) Lasagna Noodles
1 jar (26 ounces.) Italian sauce
1 pound hamburger
1 pound Italian sausage
½ pound fresh sliced pepperoni
1 small can sliced black olives
1 small can sliced mushrooms
Chopped green pepper
1 package shredded Mozzarella cheese
1 package sliced Provolone cheese
Precook the Lasagna noodles till aldenti (1/2 done), and store in cold water till ready to use.
Precook the hamburger and Italian sausage separately.
Add to the bottom of the Dutch about a 1/5th of each ingredient and top with 3 Lasagna noodles. Repeat 5 times. Each time I add noodles to the dutch, I change the direction they lay. If you go north and south with the first layer, go east and west with the next. This helps to hold the entrée together when served.
When the briquettes are ready to use, spread about 20-24 briquettes on your cooking surface. Place the dutch on the briquettes and ring the lid with enough to go all the way around the lid while touching each other. Put about 4-5 briquettes in the center of the lid.
Cooking time is about 1 hour. This dish served 6 people with enough left over for 1 serving of cold pizza-lasagna the next morning. If you like cold pizza as a snack, you will like this dish too.
You may have to buy some bigger waders, as this will absolutely add to your waist line.
FROM THE DUTCH OVEN OF LOTECH JOE
DUTCH OVEN PIZZA LASAGNA
Ingredients:
12” 3 legged Dutch Oven
Kingsford Briquettes
1 box (16 ounces.) Lasagna Noodles
1 jar (26 ounces.) Italian sauce
1 pound hamburger
1 pound Italian sausage
½ pound fresh sliced pepperoni
1 small can sliced black olives
1 small can sliced mushrooms
Chopped green pepper
1 package shredded Mozzarella cheese
1 package sliced Provolone cheese
Precook the Lasagna noodles till aldenti (1/2 done), and store in cold water till ready to use.
Precook the hamburger and Italian sausage separately.
Add to the bottom of the Dutch about a 1/5th of each ingredient and top with 3 Lasagna noodles. Repeat 5 times. Each time I add noodles to the dutch, I change the direction they lay. If you go north and south with the first layer, go east and west with the next. This helps to hold the entrée together when served.
When the briquettes are ready to use, spread about 20-24 briquettes on your cooking surface. Place the dutch on the briquettes and ring the lid with enough to go all the way around the lid while touching each other. Put about 4-5 briquettes in the center of the lid.
Cooking time is about 1 hour. This dish served 6 people with enough left over for 1 serving of cold pizza-lasagna the next morning. If you like cold pizza as a snack, you will like this dish too.
You may have to buy some bigger waders, as this will absolutely add to your waist line.
FROM THE DUTCH OVEN OF LOTECH JOE